摘要
里氏木霉生产的新型糖化酶可以使乙醇生产中的糖化过程在更高的温度和更广泛的pH下进行。以木薯为例,对传统的乙醇生产工艺进行改良,将液化、预糖化及发酵在同一pH下进行,而且将预糖化温度从60℃提高到65-70℃。通过与传统工艺的对比发现,在干物浓度25%及糖化酶加量为100个单位的条件下,采用新工艺,不仅加快了糖化和乙醇发酵的速度,乙醇产率提高8.4%,同时由于省略了调节pH的步骤,使生产工艺得到简化,并减少了染菌的机会,降低了生产成本。
With improved thermostability and wider pH range of the new glucoamylase from Trichoderma reesei （TrGA） , the ethanol production was carried out without any pH adjustment. Using cassava chip flour as an example, conventional ethanol production process was modified. Liquefaction, pre-saccharification and fermentation were conducted under pH5.5, i n addition to that the temperature of pre-saccharification was also increased from 60℃ to 65- 70℃. Compared with the conventional ethanol process, the modified process under such conditions DS-25% and Tr- GA -100unit/gds, can speed up the presaccharification and ethanol fermentation rates, and increase ethanol productivity（ 8.4% ）. Moreover, the removal of pH adjustment simplifies the process, saves on chemicals and reduces the risk of contamination.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2010年第1期81-84,共4页
Food and Fermentation Industries
关键词
乙醇发酵
糖化酶
里氏木霉
预糖化
木薯
ethanol fermentation, glucoamylase , pre-saccharification, cassava
