淀粉酶与α-葡聚糖酶在蔗汁澄清中的应用  

The Application of Amylase and α-Dextranase in the Course of Sugarcane Clarification

作　　者：班甲[1,2] 胡雪梅[1,2] 钟志才[1,2] 张卫东[1,2] 黄俊生[1,2] 陈骏佳[1,2] 

机构地区：[1]广州甘蔗糖业研究所,广州510316 [2]广东省甘蔗改良与生物炼制重点实验室,广州510316

出　　处：《食品工业》2012年第10期74-76,共3页The Food Industry

摘　　要：多糖类杂质对制糖工业有很大影响。主要研究了亚硫酸法澄清工艺对蔗汁中两种多糖:淀粉与α-葡聚糖的去除效果,以及淀粉酶与α-葡聚糖酶在澄清工艺中的添加效果与剂量。结果表明:亚硫酸法澄清对淀粉的平均去除率为55%,对α-葡聚糖的平均去除率为27.7%,两种多糖的含量变化对其去除率影响不大;预灰后为两种酶在生产上最适添加点,酶的添加对于去除两种多糖非常有效,微量添加时即可以将清汁中剩余多糖完全降解。The polysaccharide impurities had great impact on sugar production process. The removal effect of the sulfurous acid clarification on starch and dextran and the additive effect and dose of amylase and dextranase in the clarification process were studied. The results indicated that the removal rate for starch and dextran were 55% and 27% in the sulfurous acid clarification process, and the amount of the starch and dextran had little effect on their removal rate; the enzymes would be added with preliming and had high efficient removal on starch and dextran. The residue polysaccharide could be degraded completely when trace enzymes were added.

关 键 词：制糖 亚硫酸法澄清 淀粉酶 α-葡聚糖酶 

分 类 号：TS244[轻工技术与工程—制糖工程]