普鲁兰酶对木薯高浓发酵生产乙醇的影响  

Effect of pullulannase on fermentation with high gravity cassava mashes

作　　者：姜立[1,2] 张成明[1,2] 张宏健[1,2] 毛忠贵[1,2] 

机构地区：[1]江南大学工业生物技术教育部重点实验室,江苏无锡214122 [2]江南大学生物工程学院,江苏无锡214122

出　　处：《中国酿造》2011年第8期29-31,共3页China Brewing

基　　金：十一五"国家863计划导向项目(2008AA10Z338)

摘　　要：以木薯为原料,高浓发酵,料水比为1∶2.2,通过实验确定普鲁兰酶的最佳添加量为20ASPU/g木薯,在该添加浓度条件下高浓发酵的终酒精度比不添加时提高了0.3%vol,其总糖利用率上升了3%。本研究通过在浓醪发酵糖化过程中加入普鲁兰酶,分析糖化前后各种糖成分的变化,证实普鲁兰酶对α-1,6-糖苷键的水解是促使原料利用率提高的主要原因。同时对照普通条件下的普鲁兰酶作用效果,发现高浓是普鲁兰酶的作用效果更为明显。This study choose cassava as the raw material, and all experiments were made under very high gravity, water and material mixture at the rate of 2.2：1. It was found the optimal dosage of pullulanase was 20ASPU/g cassava. Under these conditions, the final ethanol concentration and the material utilization ratio were improved by 3%vol and 3%, respectively. The component changes of the sugar during fermentation were also analyzed. The results showed that the pullulanase hydrolyzing α-1, 6-glucosidic bond was the main factor for improving the material utilization ratio. Compared with that of the control fermentation, pullulanase was more suitable for very high gravity fermentation.

关 键 词：木薯 高浓发酵 普鲁兰酶 

分 类 号：Q556[生物学—生物化学]