复合酶协同液化及糖化桂圆核工艺研究

Research on the Process of Multi-Enzyme Synergistic Liquefaction and Saccharification of Longan Nucleus

为探究桂圆核发酵的原料预处理方式,对桂圆核淀粉酶解工艺进行优化。采用α-淀粉酶、糖化酶和普鲁兰酶复合酶协同对桂圆核糊化液进行酶解处理,以桂圆核糊化液中还原糖含量为评价指标,通过单因素实验和正交实验优化酶解工艺。实验结果表明,最佳酶解工艺条件:复合酶添加浓度为α-淀粉酶+糖化酶+普鲁兰酶(50 U/g+170 U/g+25 U/g)、pH值5.5、酶解温度60℃、酶解时间120 min,在此条件下酶解桂圆核糊化液中还原糖含量为15.56 g/100 g。

In order to explore the pretreatment method of fermented longan nucleus ingredient,the process of enzymatic hydrolysis of longan nucleus starch was optimized.Usingα-amylase,glycase and pulluanase as complex enzyme to perform synergistic enzymatic hydrolysis treatment of longan nucleus gelatinization fluid,with the reducing sugar content in the fluid as the evaluation index,the enzymatic hydrolysis process was optimized by single factor test and orthogonal test.The experimental results showed that the best enzymatic hydrolysis conditions were:the adding concentration of the complex enzyme in the fluid wasα-amylase+glycase+pulluanase(50 U/g+170 U/g+25 U/g),pH value 5.5,temperature 60℃and time 120 min,and under such conditions the maximum reducing sugar content in the fluid was 15.56 g/100 g.