摘要
利用丙酮分级沉淀的方法,将Bacillussp.No.16A发酵液中的果胶酶和甘露聚糖酶处理成不同活性比例的3组脱胶酶液.分别进行苎麻脱胶后,分析了纤维的一些特征,包括:手感柔软程度、纤维分散程度、果胶残留、失重率、纤维细度及扫描电镜图.通过比较发现,甘露聚糖酶对果胶酶的脱胶效果有一定的协同作用,前者能增强后者的脱胶效果.
The cell-free culture supematant of Bacillus sp. No. 16A was treated by acetone into three groups of degumming liquor with different compositions of pectinase and β-mannanase. Their degumming effects were investigated by analyzing some of the fibets' characters, including softness, dispersal degree, residual gum, weight lost, fineness and SEM photograph. The results show that β-mannanase has certain synergetic function on pectinase in ramie degumming, namely, the β-mannanase can improve the degumming effect of pectinase.
出处
《山东大学学报(理学版)》
CAS
CSCD
北大核心
2006年第5期151-154,165,共5页
Journal of Shandong University(Natural Science)