玉米淀粉产酒精的复合酶制剂研究

Study on Compound Enzyme Preparation for Producing Wine with Starch Raw Materials

实验研究了纤维素酶、果胶酶、植酸酶和酸性蛋白酶组成的复合酶制剂在玉米淀粉酒精发酵中对发酵料液还原糖含量和原料出酒率的影响.研究发现:复合酶制剂能够显著提高发酵料液中的还原糖含量和原料出酒率;最优添加量为纤维素酶16 U/g原料、果胶酶100 U/g原料、植酸酶9 U/g原料和酸性蛋白酶12 U/g原料.

The effects of cellulase,pectinase,phytase and acid protease complex enzyme preparation on the reducing sugar content of the fermentation liquid and the alcohol yield of the raw material in corn starch alcohol fermentation were studied experimentally.The study found that the complex enzyme preparation can significantly increase the reducing sugar content in the fermentation liquid and the alcohol yield of the raw material.The optimal addition amount was cellulase 16 U/g,pectinase 100 U/g,phytase 9 U/g and acid protease 12 U/g.