| 酒糟酶解糖化条件的研究 |
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| 引用本文： | 酒糟酶解糖化条件的研究[J]. 食品工业科技, 2012, (15): 138-140. DOI: 10.13386/j.issn1002-0306.2012.15.055 |
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| 作者姓名： | 刘高梅 陈海秀 任海伟 |
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| 作者单位： | 1. 山西轻工职业技术学院轻工化工工程系,山西太原,030013
2. 兰州理工大学生命科学与工程学院,甘肃兰州,730050 |
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| 基金项目： | 兰州理工大学学科协调发展基金，甘肃省青年科技基金计划 |
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| 摘 要： | 研究预处理条件对酒糟酶解效果的影响,采用不同的酶组合方式对酒糟进行酶解糖化,探索还原糖含量的变化规律。结果表明,蒸汽加热处理(121℃,15min)后酒糟的酶解效果优于超声波(400W,15min),酒糟酶解糖化的酶添加顺序为先加纤维素酶后加糖化酶,酶添加量分别为纤维素酶(2000U/g纤维素)和糖化酶(1000U/g淀粉),该条件下还原糖含量达到49.75mg/mL。
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| 关 键 词： | 酒糟 预处理 酶解糖化 还原糖 |
| 收稿时间： | 2011-10-25 |
Study on enzymatic saccharification conditions of distiller's grains |
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| Study on enzymatic saccharification conditions of distiller's grains[J]. Science and Technology of Food Industry, 2012, (15): 138-140. DOI: 10.13386/j.issn1002-0306.2012.15.055 |
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| Abstract: | In order to utilize the cellulose and starch in distiller's grains effectively, the effect of various pretreatment on enzymatic saccharification and different enzyme combinations of saccharification process were studied to find out the necessary condition and variation law of reducing sugar content.The results showed that the pretreatment method of steam heating (121℃, 15min) was better than the ultrasonic pretreatment (400W, 15min) .The order of enzyme adding was cellulase, then glucoamylase.The content of reducing sugar reached 49.75mg/mL under the optimum conditions of cellulase addition 2000U/g and glucoamylase addition 1000U/g. |
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| Keywords: | distiller’s grains pretreatment enzymatic saccharification reducing sugar |
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