酒糟酶解糖化条件的研究
Study on enzymatic saccharification conditions of distiller's grains
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摘要: 研究预处理条件对酒糟酶解效果的影响,采用不同的酶组合方式对酒糟进行酶解糖化,探索还原糖含量的变化规律。结果表明,蒸汽加热处理(121℃,15min)后酒糟的酶解效果优于超声波(400W,15min),酒糟酶解糖化的酶添加顺序为先加纤维素酶后加糖化酶,酶添加量分别为纤维素酶(2000U/g纤维素)和糖化酶(1000U/g淀粉),该条件下还原糖含量达到49.75mg/mL。Abstract: In order to utilize the cellulose and starch in distiller's grains effectively, the effect of various pretreatment on enzymatic saccharification and different enzyme combinations of saccharification process were studied to find out the necessary condition and variation law of reducing sugar content.The results showed that the pretreatment method of steam heating (121℃, 15min) was better than the ultrasonic pretreatment (400W, 15min) .The order of enzyme adding was cellulase, then glucoamylase.The content of reducing sugar reached 49.75mg/mL under the optimum conditions of cellulase addition 2000U/g and glucoamylase addition 1000U/g.