基于果胶复合酶的亚麻粗纱煮练工艺优化  

Optimizing flax roving scouring using pectin compound enzymes

作　　者：田英华[1,2] 刘晓兰[1,2] 王凤[1] 

机构地区：[1]齐齐哈尔大学食品与生物工程学院,黑龙江齐齐哈尔161006 [2]齐齐哈尔大学农产品加工黑龙江省普通高校重点实验室,黑龙江齐齐哈尔161006

出　　处：《纺织学报》2011年第6期75-78,86,共5页Journal of Textile Research

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);齐齐哈尔大学青年教师科研启动支持计划项目(2010K-M05)

摘　　要：针对传统化学法亚麻粗纱煮练工艺对纤维损伤大、环境污染严重等问题,为提高亚麻粗纱的品质,以黑曲霉102-ZL为菌种,以麸皮和稻草粉为主要原料,采用固体发酵方法生产果胶复合酶,浸提后将粗酶提取液用于亚麻粗纱煮练。以煮练后亚麻粗纱的残胶率和强力为指标,通过单因子和正交试验对亚麻粗纱果胶复合酶煮练的酶液浓度、处理温度、处理时间、EDTA添加量和酶液初始pH值进行了优化。结果表明:适宜果胶酶浓度为75 U/mL,适宜处理温度为40℃,适宜处理时间为4 h,EDTA适宜添加量为6 mmol/L,适宜pH值为5～5.5。在此条件下,煮练亚麻粗纱残胶率为15.80%,强力为975 cN,能够满足纺纱工艺要求。The traditional chemical scouring of flax roving results in serious damage to fiber and environmental pollution,thus,for improving the quality of flax roving,pectin compound enzymes were produced by solid state fermentation using Aspergillus niger 102-ZL,wheat bran,and rice straw powder as main material.The crude pectin compound enzymes liquid was obtained by extracting and used in flax roving scouring.Taking the residual gum content and the strength of scoured flax roving as index,the five parameters（enzyme concentration,treating temperature,time,EDTA addition and pH） of flax roving scouring were optimized using single factor and orthogonal test.The results showed that the optimal enzyme concentration,treating temperature,time,EDTA addition and pH were 75 U/mL,40 ℃,4 h,6 mmol/L and 5-5.5 respectively.Under the optimal condition,the residual gum content and the strength of scoured flax roving were 15.80% and 975 cN respectively,which could meet the requirements of spinning process.

关 键 词：果胶复合酶 亚麻粗纱 煮练 残胶率 强力 

分 类 号：S563.2[农业科学—作物学]