微波协同黑曲霉水解稻谷壳糖化工艺的优化

Optimization of Microwave Assisted Aspergillus niger Hydrolysis Saccharification Technics of Rice Husk

以稻谷壳为原料,采用微波预处理协同黑曲霉水解稻谷壳制备还原糖。探讨了经过微波预处理后原料的粒度、酶液用量、水解温度和水解时间对还原糖得率的影响,并采用响应面法建立二次回归模型对水解工艺进行了优化,在水解温度为61℃、水解时间为18.8h、酶液用量为31U/g时,还原糖的平均得率可达到46.17%,比在相同工艺条件下未经微波处理的得率提高了96.22%。

Reducing sugar was made from microwave pretreatment and Aspergillus niger synergistic hydrolysis of rice hull.The effects of sample size,volume of the enzymolysis solution,reaction time and reaction temperature on yield were investigated.The reaction conditions such as temperature,time and volume of the enzymolysis solution were analyzed by response surface methodology（RSM）.The result showed that under a reaction temperature of 61°C and volume of the enzymolysis solution of 31 U/g,react for 18.8 h,the reducing sugar could reach 46.17%.The reducing sugar yield had been increased by 96.22% compared with the sample which hadn＇t been pretreated with microwave at the same conditions.