玉米原料同步糖化发酵乙醇工艺

Simultaneous saccharification and fermentation of corn raw material

以液化醪为研究对象,对影响同步糖化发酵的植酸酶、酸性蛋白酶、糖化酶、酵母和酵母促进剂的添加量进行Placket-Burman(PB)设计,确定酸性蛋白酶、糖化酶和酵母是影响同步糖化发酵效果的显著性因素。利用响应面实验优化的同步糖化发酵工艺条件为液化醪w(固)=28%,发酵温度32℃,添加量分别为糖化酶95~145 u/g,酸性蛋白酶14~30μL/L,酵母0.017~0.033 g/L,发酵周期48~72 h,ρ(乙醇)=107 g/L,发酵成熟醪ρ(葡萄糖)<0.7 g/L。

In this study,the liquefied mash was taken as the research object,and the Placket-Burman design was carried out to study the effect of the amount of phytase,acid protease,glucoamylase,yeast and yeast promoter on the simultaneous saccharification and fermentation.It was determined that the amount of acid protease,glucoamylase and the amount of yeast were the significant factors affecting the simultaneous saccharification and fermentation.Simultaneous saccharification and fermentation process conditions were optimized by response surface test.When the solid content of the liquefied mash is 28%,the fermentation temperature is 32℃,the amount of glucoamylase is 95~145 u/g,the amount of acid protease is 14~30μL/L,the amount of yeast is 0.017~0.033 g/L,the fermentation period is 48~72 h,the ethanol concentration can reach 107 g/L,and the residual glucose concentration of the fermentation mature mash can be reduced to below 0.7 g/L.