黄姜淀粉双酶法糖化工艺条件的研究

On Technique for Saccharification of Dioscorea Zingiberens Starch by Double Enzyme Method

为探讨黄姜淀粉双酶法糖化的工艺条件,采用单因素和正交试验别确定黄姜淀粉液化、糖化的工艺条件。结果显示对于粗淀粉浓度为22.5%的黄姜粉浆,液化的优化工艺条件为:pH 7.0,温度95℃,α-淀粉酶用量12 U/g干淀粉;糖化的优化工艺条件为:pH 5.0,温度55℃,糖化酶投加量180 U/g干淀粉,酒精酶投加量0.05%(mL/mL),糖化48 h。在优化工艺条件下,可使黄姜粗淀粉的转化率达到96.02%,葡萄糖收率达到106.58%,糖化液中还原糖含量达23.98%。

For the technological conditions for saceharification of dioscorea zingiberens starch by double enzyme method. Through orthogonal optimizing experiments and simple factor experiments, the optimized technological condition for liquefaction and saccharification of dioscorea zingiberens starch was obtained. When thick raw starch liquid of dioseorea zingiberens was 22.5% ,the best liquefying conditions were as follows： pH7.0 ,temperature 95 ℃ ,the amount of α- amylase 12 U/g starch; the best scarifying conditions were as follows：pH5. 0, temperature 55 ℃ ,the amount of glucoamylase 180 U/g starch, the amount of alcohol enzyme 0.05 % mL· mL^-1, the time of scarifying 48 h. Under the optimized technological conditions for liquefaction and saccharification of dioseorea zingiberens starch , the raw starch conversion rate reached 96.02 %, the glucose receives rate reached 106.58%, the content of dextrose of sugar fluid reached 23.98%.