麸皮酶解制备还原糖的工艺研究  

STUDY ON PREPARATION OF REDUCING SUGAR FROM BRAN BY ENZYMOLYSIS

作　　者：刘俊红[1] 洪军[1] 赵彩霞[1] 陆友云 

机构地区：[1]河南城建学院生命科学与工程学院,河南平顶山467036

出　　处：《河南工业大学学报（自然科学版）》2014年第2期73-76,共4页Journal of Henan University of Technology：Natural Science Edition

基　　金：河南省科技厅基础与前沿技术研究项目(092300410083)

摘　　要：以麸皮为原料,经酶解制备还原糖.分别分析了温度、时间、pH、PBS用量及淀粉酶和纤维素酶的配比等因素对还原糖得率的影响,并通过正交试验得到麸皮酶解的最佳条件.试验结果表明,麸皮酶解制备还原糖的最佳工艺条件为温度60℃、时间40 h、pH4.50、PBS用量4 mL、淀粉酶和纤维素酶配比3∶3,此时还原糖得率达到37.23%.Reducing sugar was prepared from bran by enzymolysis. The effects of temperature, time, pH, PBS amount, and ratio of amylase to cellulose on the yield of reducing sugar were studied to obtain the optimum hydrolysis condition. The orthogonal experiments results showed that the optimum conditions were as follows： temperature 60 ℃ , time 40 hours, pH 4.5, PBS 4 mL, and the ratio of amylase to cellulose 3：3. Under the optimum conditions, the yield of reducing sugar reached 37.23%.

关 键 词：麸皮 酶解 糖化率 正交试验 

分 类 号：TS201.2[轻工技术与工程—食品科学]