碾压麻茎及添加螯合剂对亚麻酶法脱胶的影响  

The Effect of Crimping and Adding Chelators to Enzymatic Flax-retting

作　　者：田英华[1] 刘晓兰[1] 郑喜群[1] 

机构地区：[1]齐齐哈尔大学生命科学与工程学院齐齐哈尔大学黑龙江省普通高校农产品加工重点实验室,黑龙江齐齐哈尔161006

出　　处：《农产品加工（下）》2008年第7期88-90,93,共4页Farm Products Processing

基　　金：黑龙江省自然科学基金资助项目(C2004-34);教育部科学技术研究重点项目(208038)

摘　　要：在酶法亚麻脱胶的基础上,研究碾压亚麻原茎和添加螯合剂对脱胶的影响。结果表明,碾压麻茎和添加螯合剂(EDTA和草酸)均能够促进酶法脱胶。将碾压的麻茎和添加螯合剂联合使用,进行亚麻酶法脱胶,螯合剂EDTA的添加量为5mM/L,脱胶过程中果胶酶活力的损失降低,脱胶周期为7h,较只使用酶液脱胶的时间缩短了70.8%,且酶液可稀释1倍使用,节约了脱胶成本。The effect of crimping and adding chelator to enzymatic flax-retting was studied. The results show that enzymatic flax-retting was accelerated by crimping and adding chelator （EDTA and oxalic acid） . The enzymatic flax-retting was carried out with crimping and adding EDTA 5 mM/L simultaneously. The loss of pectinase was decreased in the whole flax-retting,the period was 7 h, reduced 70.8% than enzymatic flax-retting, and the cost of retting production was cut down by diluting pectinase.

关 键 词：亚麻 碾压 螫合剂 果胶酶 

分 类 号：S563.2[农业科学—作物学]