响应面优化姜黄淀粉的酶法提取工艺

池泓霏; 傅丽娟; 司瑞茹; 韦航; 黄彪; 曾绍校; 傅建炜

doi:10.19303/j.issn.1008-0384.2023.04.015

响应面优化姜黄淀粉的酶法提取工艺

doi: 10.19303/j.issn.1008-0384.2023.04.015

池泓霏^{1, 2,},
傅丽娟²,
司瑞茹²,
韦航²,
黄彪²,
曾绍校¹,
傅建炜^2, ,

1.
福建农林大学食品科学学院，福建福州　350002
2.
福建省农业科学院农业质量标准与检测技术研究所/福建省农产品质量安全重点实验室，福建福州　350003

基金项目: 福建省财政专项-福建省农业科学院科技创新团队建设项目（CXTD2021011-1）；福建省属公益类科研院所基本科研专项 (2021R1022005)；福建省农业高质量发展超越“5511”协同创新工程项目（XTCXGC2021020）。

详细信息

作者简介:
池泓霏（1998−），女，硕士研究生，研究方向：食品质量与食品安全（E-mail：448282538@qq.com）

通讯作者:
傅建炜（1974−），男，博士，研究员，研究方向：农产品质量安全（E-mail：fjw9238@163.com）

中图分类号: TS 235.9
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- 被引次数: 0
出版历程
- 收稿日期: 2023-02-09
- 修回日期: 2023-03-25
- 网络出版日期: 2023-05-24
- 刊出日期: 2023-04-28

Response Surface Optimization on Enzymatic Extraction Process of Turmeric Starch

1.
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
2.
Institute of Quality Standards & Testing Technology for Agro-products, Fujian Academy of Agricultural Sciences/Fujian Key Laboratory of Agro-Products Quality & Safety, Fuzhou, Fujian 350003, China

摘要

摘要: 目的优化姜黄淀粉酶法提取工艺，提高姜黄淀粉提取率。方法以新鲜姜黄为原材料，姜黄淀粉提取率为指标，在几种蛋白酶中筛选最佳酶，采用单因素试验进一步确定提取酶解时间、酶解温度、酶解pH和中性蛋白酶添加量等4个因素影响姜黄淀粉提取率的优化范围。在单因素试验基础上，采用Box-Behnken方法，进行4因素3水平响应面优化设计，共进行29组处理，每组处理3次重复，考察酶解时间、酶解温度、酶解pH和中性蛋白酶添加量等4个因素对姜黄淀粉提取率的影响，从而确定姜黄淀粉酶法提取的最佳工艺条件。结果姜黄淀粉提取最佳工艺参数为：酶解pH6.83、酶解温度51.45 ℃、酶解时间6.20 h、中性蛋白酶添加量0.13%，姜黄淀粉提取率的理论值为62.00%。考虑实际操作的简便，确定姜黄淀粉提取的最佳工艺参数为：酶解时间6 h，酶解温度52 ℃，酶解pH6.8，中性蛋白酶添加量0.13%，在此条件下实际验证值为60.42%，拟合得到的模型与实际吻合良好。结论通过响应面法优化了姜黄淀粉的酶法提取工艺条件，提高了姜黄淀粉提取量，为姜黄淀粉的工业化生产提供了理论依据。
- 姜黄 /
- 淀粉 /
- 提取 /
- 响应面法 /
- 中性蛋白酶
Abstract: Objective Optimization on the enzymatic extraction process of starch from turmeric was improved. Method Using fresh turmeric as raw material, the best enzyme was screened among several proteases according to the starch extraction rate. A single-factor test was conducted to define the range of the time, digestion temperature, pH and the amount of neutral protease for extraction. Based on the single-factor test results, a 4-factor, 3-level Box-Behnken response surface optimization experiment was designed on 29 treatments with 3 replicates each to determine the optimal processing conditions. Results The optimized process applied 0.13% added neutral protease in a solution at pH 6.83 held at 51.45 °C for 6.20 h to achieve 62.00% turmeric starch extraction. For practical application the conditions were modified to be pH 6.8, 52°C, and 6 h to obtain a turmeric extraction rate of 60.42%. The experimental results fitted well with the prediction model. The fitted model was in good agreement with the actual one. Conclusion The enzymatic extraction of turmeric starch was optimized by response surface methodology in preparation for industrialized production.
- Turmeric /
- starch /
- extraction /
- response surface methodology /
- neutral protease

HTML全文

图 1 不同酶对姜黄淀粉提取率的影响

不同字母表示差异显著（P≤0.05）.

Figure 1. Effect of enzyme type on rate of turmeric starch extractionstarch

Different letters indicate significant differences (P≤0.05).

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图 2 酶解温度对姜黄淀粉提取率的影响

Figure 2. Effect of enzymatic digestion temperature on the rate of turmeric starch extraction

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图 3 酶解时间对姜黄淀粉提取率的影响

Figure 3. Effect of enzymatic digestion time on the rate of turmeric starch extraction

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图 4 中性蛋白酶添加量对姜黄淀粉提取率的影响

Figure 4. Effect of neutral protease addition on the rate of turmeric starch extraction

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图 5 酶解pH对姜黄淀粉提取率的影响

Figure 5. Effect of enzymatic pH on the rate of turmeric starch extraction

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图 6 两因素间交互作用对姜黄淀粉提取率的影响

Figure 6. Effect of interaction between two factors on rate of turmeric starch extraction

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表 1 蛋白酶最适条件

Table 1. Optimum conditions for protease digestion

蛋白酶种类 Protease types	最适pH值 Optimum pH	最适温度 Optimum temperature/ °C	蛋白酶添加量 Protease addition/ （U·mL⁻¹）
中性蛋白酶 Neutral protease	6.8	60	300
碱性蛋白酶 Alkaline protease	11.0	50	300
木瓜蛋白酶 Papain	5.7	55	300
胰蛋白酶 Trypsin	8.1	37	300
胃蛋白酶 Pepsin	3.0	37	300
空白（CK） Blank(CK)	6.8	25	—

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表 2 响应面试验的因素和水平

Table 2. Factors and levels of response surface experiments

水平 Level	因素 Factors
水平 Level	A:酶解pH Enzymatic pH	B:酶解时间 Enzymatic digestion time /h	C:酶解温度 Enzymatic digestion temperature/°C	D:中性蛋白酶添加量 Neutral protease addition/%
−1	6.4	4	40	0.100
0	6.8	6	50	0.125
1	7.2	8	60	0.150

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表 3 响应面试验设计与结果

Table 3. Response surface test design and results

序号 Serial number	A	B	C	D	提取率 Extraction rate/%
1	6.4	4	50	0.125	52.14
2	7.2	6	50	0.15	52.67
3	6.8	6	40	0.15	48.39
4	6.8	6	40	0.1	47.65
5	6.8	6	60	0.15	56.44
6	6.8	8	60	0.125	53.62
7	6.8	6	50	0.125	62.18
8	6.8	4	50	0.15	51.44
9	6.8	4	40	0.125	51.34
10	6.8	6	60	0.1	48.66
11	7.2	6	60	0.125	55.23
12	6.8	8	40	0.125	54.69
13	6.8	6	50	0.125	63.24
14	6.4	6	60	0.125	50.74
15	7.2	6	40	0.125	52.46
16	7.2	6	50	0.1	50.69
17	6.8	6	50	0.125	61.57
18	6.8	4	60	0.125	52.07
19	6.4	6	50	0.1	46.78
20	6.4	6	50	0.15	53.48
21	6.8	4	50	0.1	46.64
22	6.8	6	50	0.125	60.24
23	7.2	8	50	0.125	53.3
24	6.4	8	50	0.125	53.19
25	6.4	6	40	0.125	50.09
26	6.8	6	50	0.125	60.89
27	6.8	8	50	0.15	54.18
28	7.2	4	50	0.125	52.94
29	6.8	8	50	0.1	47.84

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表 4 回归模型的方差分析

Table 4. Analysis of variance for regression models

方差来源 Source of variance	平方和 Sum of squares	自由度 Freedom	均方 Mean Square	F值 F value	P值 P-value	显著性 Significance
模型 Model	570.86	14	40.78	21.41	＜0.0001	**
A	9.85	1	9.85	5.17	0.0393	*
B	8.76	1	8.76	4.60	0.0501
C	12.28	1	12.28	6.45	0.0236	*
D	66.93	1	66.93	35.14	＜0.0001	**
AB	0.12	1	0.12	0.062	0.8062
AC	1.12	1	1.12	0.59	0.4552
AD	5.57	1	5.57	2.92	0.1093
BC	0.81	1	0.81	0.43	0.5249
BD	0.59	1	0.59	0.31	0.5857
CD	12.39	1	12.39	6.50	0.0231	*
A²	124.22	1	124.22	65.21	＜0.0001	**
B²	126.50	1	126.50	66.41	＜0.0001	**
C²	141.31	1	141.31	74.18	＜0.0001	**
D²	294.00	1	294.00	154.34	＜0.0001	**
残差 Residual	26.67	14	1.90
失拟项 Lack of fit	21.29	10	2.13	1.58	0.3487
纯误差 Pure error	5.38	4	1.34
总和 Cor total	597.53	28
相关系数 R²	0.9554	校正相关系数 R²	0.9107
*P＜0.01，表示极显著，P＜0.05，表示显著，P＞0.05，表示不显著。 ** indicates extremely significant at P＜0.01, * indicates significant at P＜0.05, and no sign indicates not significant at P＞0.05.

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