以黄姜为原料发酵酒精的液化糖化条件的初步研究

Preliminary study on the condition for liquefaction and saccharification of Dioscorea zingiberensis powder for ethanol fermentation

利用黄姜根茎富含淀粉的特点,在温和的条件下研究其液化糖化性能,用来发酵酒精。黄姜粉加水调浆后,升至一定温度,加入适量α-淀粉酶进行液化处理,保温一段时间,然后降温至60℃,调pH值,加糖化酶糖化,保温处理使其中的淀粉转化完全。单因素试验结果表明：60目以上黄姜粉,料水质量比1∶5,α-淀粉酶10 U/g,在90℃时,30 min即可达到很好的液化;然后降温到60℃,调pH值4.0～4.5,加糖化酶60 U/g,90 min内基本完全糖化。利用酶解的方法转化黄姜中的淀粉是可行的,并且效果显著。

The tubers of Dioscorea zingiberensis are abundant in starch and can be used for ethanol fermentation. The properties of liquefaction and saccharification were investigated under mild conditions. Adding water to the powder of the tubers at first, and heating to a certain temperature, then adding s-amylase to the slurry and holding the temperature for certain time, after that, falling the temperature to 60℃ and adjusting the pH value, then adding glucoamylase and holding temperature in order to let starch transform to glucose completely. The results of single factor tests show that the optimal liquefaction conditions are that the size of Dioscorea zingiberensis particle〉60 mesh, ratio of materials to water is 1 ： 5（m/m）, the amount of s-amylase 10 U/g, 90℃ holding 30 rain, and the optimal saccharification conditiones are as follows： pH 4.0-4. 5, the amount of glucoamylase 60 U/g, 60℃ holding 90 rain. The results suggest that the conversion of starch in Dioscorea zingiberensis using enzyme is feasible and effective.