啤酒糟的淀粉酶酶解工艺研究  

Enzymolysis Conditions of Brewer′s Spent Grain by Amylase

作　　者：任海伟[1,2,3] 邢军梅 宋妍[2] 张曼芳[2] 裴芳霞 刘晓风[2] 

机构地区：[1]兰州理工大学西部能源与环境研究中心,甘肃兰州730050 [2]兰州理工大学生命科学与工程学院,甘肃兰州730050 [3]西北低碳城镇支撑技术协同创新中心,甘肃兰州730050

出　　处：《粮油加工（电子版）》2015年第6期69-71,共3页Machinery for Cereals Oil and Food Processing Main Contents

基　　金：国家自然科学基金项目(51366009);甘肃省自然科学基金项目(145RJZA064;148RJZA015);甘肃省高等学校科研项目(2014A-030);兰州市人才创新创业专项(2014-2-20);兰州理工大学红柳青年教师培养计划项目(Q201207)

摘　　要：为充分转化利用啤酒糟资源,探讨了啤酒糟酶解获得可发酵糖的可行性。在对啤酒糟主要组分进行分析的基础上,采用淀粉酶进行酶解糖化,以还原糖得率为指标,研究了料液比、时间和加酶量3个因素对酶解糖化效率的影响。结果表明:啤酒糟富含淀粉、粗纤维和蛋白质等成分,含量分别为23.31%,19.71%和11.62%,其中淀粉含量最高。酶解工艺表明,淀粉酶的最佳酶解条件为料液比1∶16、酶解时间4h和加酶量6%,该条件下还原糖得率达19.19%。For utilizing waste hrewer＇s spent grain resourees effeetively, feasibility of obtaining fermentahle sugars hy enzymatic saccharification was discussed. Based on studying main physical and cheroical components of BSG, starch in BSG was hydrnlysed hy amylase. Effects of time, enzyme coneentration and liquid on solid ratio were studied to find out necessary condition and variation law of reducing sugar content. Results showed that there were starch, crude fiber, protein and fat in BSG. Contenl was 23.31%, 19.71%, 11.62% and 3.22%, respectively. Starch content was the most amnng them. Yieht of reducing sugar reached 19.19% under optimum enzymatic, condition of liquid to solid ratio 1 ： 16, time 4 h, and enzyme concentration 6%.

关 键 词：啤酒糟 淀粉酶 酶解 还原糖 

分 类 号：TS261.9[轻工技术与工程—发酵工程]