植酸酶对不同原料发酵乙醇的影响  

Influence on the fermentation with different raw corn flour by applying phytase

作　　者：刘劲松 金明亮 宫殿良 郭福阳 

机构地区：[1]中粮生化能源(肇东)有限公司,黑龙江肇东151100

出　　处：《化学工程师》2014年第9期70-72,共3页Chemical Engineer

摘　　要：本文考察以不同原料为底物时,在液化前添加植酸酶对液化粘度、DE值及后续发酵的影响。结果显示,当以全玉米粉为发酵底物,配料浓度为30%,植酸酶加量为10U·g-1干基时,液化及发酵效果最好,乙醇浓度可达15.38%(V/V),残糖指标相对也较低。使用全粉为原料时添加植酸酶对酒分提高显著。In this study,the viscosity,DE value and the influence on the fermentation with different raw corn flour were investigated by applying phytase during liquefactions.The results showed that：Ethanol concentration is up to 15.38%（V/V） and the parameters of residual sugar are lower than the other conditions,when 10U phytase per gram raw material was added under the dry solids of 30% with the whole corn flour.The ethanol output was improved significantly under the condition of the whole corn flour adding phytase.

关 键 词：高温植酸酶 不同原料 乙醇 

分 类 号：Q55[生物学—生物化学]