酶法制取葡萄糖的工艺研究

Enzymatic production of glucose.

随着现代精细工业的发展,葡萄糖作为基料的社会用量日益增大,用途日趋广泛,制取葡萄糖的工艺研究也成为国内外不间断的课题。本文采用酶法水解与目前先进的过滤、离子交换及蒸发浓缩等下游工程技术结合,研究葡萄糖加工的工艺条件与提高产品纯度和得率的实用技术。通过实验确定最佳工艺条件为：液化时,pH6．0～6．5,温度85℃,时间40min,α-淀粉酶用量0．3％,淀粉浆浓度30％；糖化时,pH4．2～4．5,温度60℃,时间48h,糖化酶用量0．6％。

With the development of the modern fine industry, the demand of the glucose as a raw material becomes larger and larger,and it is used in wider and wider field,so the study in the technology of producing glucose turns into a continuous subject in the world.It adopts hydrolyzing by enzyme and advanced down stream engineering technique of present such as filtration,ion exchange and evaporation to study the technique condition of making the product,improving the purity and yield of the product.The best technique condition determined is：when liquidiaing the starch,pH 6.0- 6,5,temperature 85℃ ,time 40min,the quantity of the a-amylase 0.3%,the consistence of the starch liquid 30% ;when saccharifying,pH 4.2-4.5, temperature 60℃ ,time 48h,the quantity of the carbohydrase 0.6%,