Enzymatic hydrolysis of wheat bran in the process optimization of residual starch
Wheat bran was put to NaH2PO4-NaOH buffer solution,adding a certain concentration of α-amylase,the effect of enzyme concentration ,amylase hydrolysis time ,pH and temperature on the extraction content is studied. Based on the single factor test,enzyme pH,temperature and enzyme concentration were selected to do,Box-Benhnken central composite design. The response surface analysis was used to optimized enzymatic hydrolysis process parameters. The results show that:when the pH is 6.375,temperature is 64.25 ℃,amount of enzyme is 0.0623 g. the rate of hydrolysis was highest(98.99%). In line with measured values.