啤酒糟预处理技术

Research into Pretreatment Methods of Brewer's Spent Grain

采用蒸汽爆破、超微粉碎、纤维素酶水解预处理技术对啤酒糟进行了预处理,分析了预处理前后啤酒糟纤维形态结构、纤维组分和还原糖的变化,结果表明,蒸汽爆破预处理技术能有效的破坏啤酒糟中的纤维形态结构,降低中性洗涤纤维(NDF)含量,并提高啤酒糟中还原糖的含量;研究并优化了纤维素酶水解啤酒糟的最佳条件是:酶浓度180U/g,底物浓度为10%,温度为50℃,作用时间为6h;蒸汽爆破后的啤酒糟经纤维素酶水解后,还原糖净增量达12.77mg/mL,NDF基本没有变化。

In this paper, steam-explosion, ultra-fine pulverization, cellulase hydrolysis pre-treatment methods for the brewer＇s spent grains（ BSG） were investigated, and a series of parameters, such as fiber structure, fiber complex, and reducing sugar change, were analyzed. The comparison of fiber structure with pretreatment and without led to the conclusion that the steam-explosion technique can destroy fiber structure, decrease neutral detergent fiber （NDF） content, and increase reducing sugar content. The optimized procedures of cellulase hydrolysis of BSG are as follows ： enzyme concentration 180U / g, substrate concentration 10% , temperature 50 ℃ , and cellulase hydrolysis time 6h . The increase in content of reducing sugar was amounted to 12.77mg/mL by way of steam-explosion BSG technique and cellulase hydrolysis. However, there was little change in the content of NDF.