Hydrolysis of sweet potato (Ipomoea batatas (L.) Lam.) flour by Candida homilentoma strains: effects of pH and temperature using Central Composite Rotatable Design

Abstract The current study focuses on the evaluation of culture parameters on the enzymatic hydrolysis of Ipomoea batatas (L.) Lam flour by Candida homilentoma strains. A 2-factor-5-level CCRD was used to evaluate the effect of pH and temperature on the hydrolysis process. For the S-47 strain, pH and both studied parameters were significant at 48 h and 96 h, respectively. Regarding S-81 strain, temperature was the only factor affecting the process, at 96 hours. The regression models were significant, and no lack of fit was observed for them.

摘要 本研究旨在评估培养参数对光滑假丝酵母（Candida homilentoma）菌株酶解番薯（Ipomoea batatas (L.) Lam）粉的过程的影响。本研究采用二因素五水平中心复合旋转设计（Central Composite Rotatable Design, CCRD），考察pH值与温度对该酶解过程的作用效果。对于S-47菌株，pH值在培养48小时时、两个研究参数（pH与温度）在96小时时均具有显著影响。针对S-81菌株，仅温度在96小时时对该酶解过程存在显著影响。所构建的回归模型均具有统计学显著性，且未观察到失拟现象。