预处理条件对麸皮糖化率的影响

Effect of Pretreatment Condition on Saccharification Rate of Bran

麸皮是面粉加工业的剩余物,含有粗纤维和淀粉,经降解后可得到还原糖,进而发酵制备乙醇。采用麸皮为原料,通过研究稀盐酸浓度、液固比、处理温度、处理时间等因素与糖化率的关系,得出麸皮降解为还原糖的最优工艺条件。实验结果表明:过60目筛的麸皮在1.5%的稀盐酸、液固比5 mL/g、处理温度120℃、处理时间80 min的条件下,糖化率达到33.56%。

Bran,rich in cellulose and starch, is the residue of flour processing, which can be degraded to reducing sugar, providing carbon source for the proceeding ethanol fermentation. This paper, taking bran as material, analyzed the effect of dilute hydrochloric acid density, ratio of liquid to solid, temperature, processing time on saccharification rate. Results showed that：Bran went through 60 mesh sieve, after pretreated by 1.5 %hydrochloric acid, 5 mL/g ratio of liquid to solid, 120℃reaction temperature and 80 min reaction time, the yield of reducing sugar arrived at 33.56%.