不同液化酶应用性能工艺研究  

Different Liquefaction enzyme application

作　　者：吴伟伟[1] 郑立群[1] 王丹[1] 

机构地区：[1]吉林燃料乙醇有限责任公司,吉林省吉林市132101

出　　处：《酿酒》2013年第1期70-72,共3页Liquor Making

摘　　要：α-淀粉酶又叫液化酶,是酒精生产中一种常用的酶类。研究了3种液化酶在实验室阶段试验对比,从液化粘度、DE值观测液化效果,经糖化、酵母发酵、发酵结束时尾罐还原糖、残总糖、酒度等指标,选择液化充分、残总糖转化率高的液化酶,确定其优越性。The α -amylases is also called Liquefaction enzyme .one of the common use enzyme in alcohol industry production. Laboratory stage comparative research of 3 kinds of liquefaction enzymes＇s liquefaction result from liquefy viscosity.DE. This research also compare with their reducing sugar.fermentation residual total sugar and alcohol% by volume to choose the right enzymes with higher conversion rate.

关 键 词：酒精生产 液化酶 发酵 还原糖 

分 类 号：TS262.2[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]