酒精高浓发酵过程中果胶酶应用的研究  

Study on the Application of Pectinase in Ethanol High-gravity-fermentation

作　　者：王晓霞[1] 章克昌[1] 张礼星[1] 徐柔[1] 

机构地区：[1]无锡轻工大学生物工程学院,无锡214036

出　　处：《食品与发酵工业》2001年第3期44-47,共4页Food and Fermentation Industries

摘　　要：对利用果胶酶降低甘薯原料酒精高浓发酵时发酵醪的粘度进行了研究。实验结果表明 :不同料水比 ,降低醪液粘度所需果胶酶的用量不同。料水比为 1∶2 5时 ,果胶酶 (用量为 8u/g(原料 ) )在 4 5℃下酶解料液 1h ,液化后醪液的粘度可以降低 55 2 6 % ;α 淀粉酶的用量对液化后醪液粘度基本无影响。The viscosity reduction of broth in ethanol high gravity fermentation by using pectinase. The experiment results indicated that different material to water ratio needed different usage of pectinase were studied, The viscosity of the broth could be reduced more than 50% when the material to water ratio ,usage of pectinase, and reaction time were 1∶2.5,8?u/g and 1h at 45℃.The additional amount of the α amylase had no influence on the viscosity of the broth. Pectinase should be added before liquefaction.

关 键 词：果胶酶 粘度 Α-淀粉酶 酒精高浓发酵 

分 类 号：TS26[轻工技术与工程—发酵工程]