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投稿时间：2014-06-15
投稿时间：2014-06-15
中文摘要: 脱脂是制备麦糟膳食纤维的重要工序。实验利用脂肪酶水解麦糟中脂肪，采用单因素实验和响应曲面法考察 并优化影响反应速率的因素。在优化的条件下，依据中间复合物学说，建立酶促动力学方程。结果表明：在 pH 7.0，温度
40 ℃，加酶量 0.32 g，C Mg为 0.108 mol/L 条件下，反应速率达 0.67 mg/mL·h，酶促动力学方程为dCS/d= V =1.4 × CS/CS + 6.28 。结果可为应用脂肪酶水解麦糟中脂肪的生产强化和工程设计提供技术参考。
Abstract:Degrease is an important process in dietary fiber preparation from brewer's grain. Dynamics of lipid hydrolysis from brewer's grains with lipase was studied. The effects of pH， temperature， time and additional amount of enzyme were investigated by single-factor experiments and response surface methodology with Box-Behnken design. A model of lipid hydrolysis dynamics was built with Michaelis-Menten equation. The optimized conditions were pH 7.0， temperature 40 ℃ ， additional amount of enzyme 0.32 g and concentration of magnesium 0.108 mol/L. Under these conditions， maximum reaction velocity achieved 0.67 mg/mL·h. The model of lipid hydrolysis dynamics was dCS/d = V =1.4 × CS/CS + 6.28. The results would provide references for preparation of brewer's grain dietary fiber.
keywords: brewer's grain lipase dynamics dietary fiber
文章编号：201603048 中图分类号： 文献标志码：A
基金项目:烹饪科学四川省高校重点实验室科研项目-电子舌在鲜榨果汁掺伪识别中的应用研究（13LB07）
| Author Name | Affiliation |
| XU Bin， LI Hui-xing， XIAO Lian-dong， HAO Tong-fei | College of Biology and Chemical Engineering， Nanyang Institute of Technology， Nanyang 473004， Henan， China |
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