耐温耐碱木聚糖―果胶复合酶预处理对桑枝全秆形态、成分和制浆特性的影响  

Influence of Alkalo-Thermophilic Xylan-Pectin Complex Enzyme Pretreatment on the Morphology, Composition and Cooking Property of Mulberry

作　　者：杨艳[1] 王平[1] 姚庆玲[1] 郭丽芳[1] 翟华敏[1] 

机构地区：[1]南京林业大学江苏省制浆造纸科学与技术重点实验室,江苏南京210037

出　　处：《纤维素科学与技术》2015年第3期1-7,42,共8页Journal of Cellulose Science and Technology

基　　金：国家自然科学基金(31070524);江苏省科技创新与成果转化专项(BE2011689)

摘　　要：为了有效利用丰富的桑枝纤维资源,研究了自产木聚糖―果胶复合酶预处理对桑枝全秆形态、成分和蒸煮特性的影响。结果表明:1)自产的酶是由木聚糖酶、果胶酶和少量纤维素酶组成的复合酶,该酶具有耐温耐碱性能;2)预处理能一定程度降解桑枝的化学成分、增加纤维组织的多孔性,可为桑枝转化利用创造有利条件;3)预处理明显改善了Soda-AQ脱木质素的选择性,提高纸浆得率,节省蒸煮用碱量。该复合酶处理方法有潜在的应用前景。To effectively utilize mulberry branch resource, self-produced complex enzymes with thermostability and alkaline tolerance, which were composed of xylanase, pectinase and a small amount of cellulose, were used to study the influence of the pretreatment on the morphology, chemical composition and cooking property of mulberry branch. The results showed that the pretreatment could degrade the hemicellulose, pectin and lignin to a certain degree and increase the porous degree of the tissue of the mulberry. The later could lay a good foundation for the mulberry transformation and utilization. The pretreatment significantly improved the delignification selectivity, the pulp yield and alkali charge in the mulberry Soda-AQ cooking process. The complex enzyme treatment has potential application prospect in the pulping and biorefinery.

关 键 词：木聚糖-果胶复合酶 桑枝全秆 组织形态 化学成分 蒸煮特性 

分 类 号：TS743.1[轻工技术与工程—制浆造纸工程]