温和碱氧化处理对花生壳酶解效果的影响  

Effect of Pretreatment with Mild Alkali Oxidation on Peanut Hull Enzymolysis

作　　者：刘朝龙[1] 王雨生[1,2] 陈海华[1] 

机构地区：[1]青岛农业大学食品科学与工程学院,青岛266109 [2]青岛农业大学学报编辑部,青岛266109

出　　处：《中国粮油学报》2013年第2期99-104,共6页Journal of the Chinese Cereals and Oils Association

基　　金：山东省自然科学基金项目(ZR2010CL027);山东省高等学校优秀青年教师国内访问学者项目(2007-11-2010D104)

摘　　要：利用NaOH-H2O2(温和碱氧化法)对花生壳进行预处理,以NaOH质量浓度、H2O2体积分数、VNaOH:VH2O2、液固比、预处理温度、预处理时间为试验因素,以花生壳纤维素酶解率为考察指标,采用单因素试验和响应面试验对花生壳温和碱氧化处理工艺条件进行了研究。结果表明,花生壳温和碱氧化法的最佳预处理条件为:NaOH质量浓度为8 g/100 mL、H2O2体积分数为4%、VNaOH:VH2O2为4.6∶1,处理温度58℃,处理时间2.2 h,在此条件下进行试验,测得花生壳纤维素的酶解率为28.48%。Pretreatment technology of peanut hulls by NaOH - H2O2 （ mild alkali oxidation） was investigated ac- cording to the degree of hydrolysis. Concentration of NaOH, volume fraction of H2O2, volume ratio of NaOH to H2O2, ratio of liquid to solid,pretreatment temperature and pretreatment time were selected as the experimental factors. Pretreatment conditions of mild alkali oxidation for peanut hull were studied by single - factor test and response surface test,respectively. The result showed that the optimum pretreatment conditions of mild alkali oxidation were mass fraction of NaOH of 8 %, volume fraction of H2O2 of 4%, volume ratio of NaOH to H202 of 4.6： 1, pretreatment temperature of 58℃ and pretreatment time of 2.2 h. Under the above conditions,the enzymolysis degree was 28.48%.

关 键 词：花生壳 温和碱氧化 工艺条件 

分 类 号：TS210.9[轻工技术与工程—粮食、油脂及植物蛋白工程]