氢氧化钠预处理工艺对花生壳酶解制备还原糖的影响

Effect of sodium hydroxide pretreatment of peanut shell on reducing sugar by enzymolysis

针对花生壳直接酶解制备还原糖得率低的问题,提出了氢氧化钠(NaOH)预处理再进行酶解的方法.该方法通过对NaOH浓度、预处理温度、预处理时间进行单因素试验,然后在单因素试验的基础上确定正交试验工艺参数范围,以酶解后还原糖得率为指标,得出NaOH预处理花生壳的优化工艺条件.结果表明:在试验范围内固液比1:10,预处理工艺条件为NaOH质数分数2%,温度70℃,预处理时间6 h,纤维素酶水解后还原糖得率达到了72.5%,较未处理前提高了53.9%.

Pretreatment of peanut shell by sodium hydroxide and then enzymolysis was proposed to solve the low yield of reducing sugar.Through single-factor trial of sodium hydroxide concentration,pretreatment temperature and time and orthogonal design,the optimal pretreatment technology was determined with the hydrolysis of reducing sugar as index.The results show that the peanut shell and 2% of sodium hydroxide in the case of 10：1 at 70 ℃ processing 6 hours is the best pretreatment technology,and the reducing sugar content by enzymolysis is up to 72.5%,which increases by 53.9% compared with that before pretreatment.