亚麻脱胶过程中常用酶类的动态变化

Dynamic changes of enzymes in the process of flax degumming

对亚麻快速生物脱胶和温水沤麻过程中的果胶酶、木聚糖酶、纤维素酶、微生物、pH值和还原糖等进行了动态变化研究。结果表明,2种脱胶过程中果胶酶和木聚糖酶的变化趋势基本相似,酶活性脱胶前期均增加缓慢,中后期迅速增加;纤维素酶活性的变化趋势有明显的区别,快速生物脱胶的纤维素酶酶活性增加幅度小,酶活性低(0.05 IU/mL左右),温水沤麻的纤维素酶在发酵72 h后迅速增加,脱胶完成后酶活性达0.337 9 IU/mL;微生物的变化趋势基本相似,在脱胶前期迅速增加、脱胶完成时开始下降;pH值和还原糖量的变化趋势分别呈“U”型和“M”型。

The dynamic changes of pectinase, xylanase, cellulase, microorganism, pH value and reducing sugar etc. in the process of fast microbial degumming and warm water retting of flax were studied. The results show that the change tendencies of pectinases and xylanases are basically similar in the two retting methods, which identically increase slowly in the prophase, and raise quickly in the metaphase and anaphase. The change tendencies of cellulases have apparent differences, for in the fast microbial degumming of flax, the increase extent of the cellulase activity is rather small and the activity is roughly low （about 0. 05 IU/mL）, but in the warm water retting of flax, the cellulase activity begins to increase rapidly after the flax has been fermented for 72 h and the activity reaches 0. 337 9 IU/mL when the degumming is completed. The change tendencies of microorganisms （degumming bacteria and other bacteria） in the two degumming methods are essentially similar, which increase swiftly in the prophase, and decrease after the degumming is completed. The change tendencies of the pH values and the reducing sugars uniformly present an ＂U＂ type and a ＂M＂ type respectively.