嗜热乳酸菌与酸性蛋白酶协同提取玉米淀粉

Lactobacillus thermophilus and Acid Protease Synergistic Extraction Corn Starch

在玉米浸泡的过程中,采用嗜热乳酸菌与酸性蛋白酶协同浸泡的方法提取玉米淀粉,并优化该工艺。通过单因素试验研究初始嗜热乳酸菌菌液浓度、嗜热乳酸菌浸泡时间、加酶量和酶作用时间对玉米淀粉得率的影响,通过正交试验优化组合得到最佳工艺条件:初始嗜热乳酸菌浓度16%、嗜热乳酸菌浸泡时间26 h、加酶量1 100 U/g、酶作用时间24 h。在最优条件下,淀粉得率由传统工艺的56.02%提高到64.26%。此浸泡工艺取缔了亚硫酸的使用,在较低酶添量的情况下,利用嗜热乳酸菌与酸性蛋白酶协同作用,能有效减少能源消耗及环境污染、提高玉米淀粉及其副产物的利用率。

During the process of corn steeping, adopt collaborative soaking of Lactobacillus thermophilus and acid protease to synergistic extraction corn starch, and optimize the technology. The effects of the initial concentration and soaking time of Lactobacillus thermophilus, as well as the content and action time of acid protease on the yield of corn starch were studied by single factor experiments. The optimum technological condition was identified by orthogonal test as the initial concentration of lactic acid for 16%, the soaking time of Lactobacillus thermophilus for 26 h, the content of acid protease for 1 100 U/g, and the action time of acid protease for 24 h. Under the optimum condition, the yield of starch was increased from 56.02% to 64.26%. The soaking process outlawing the use of sulfite, in the case of lower enzyme dosage, protease and lactic acid produced byLactobacillus thermophiles could effectively reduce energy consumption and environmental pollution, and improve the utilization ratio of corn starch and its by-products.