利用香蕉皮发酵生产果胶酶的研究  

Study on the Fermentation Production of Pectinase by Banana Peel

作　　者：韦璐[1] 唐婷[1] 杜宗绪 赵琤[1] 黄夏[1] WEI Lu TANG Ting DU Zong-xu ZHAO Cheng HUANG Xia(Guangxi Agricultural Vocational College, Nanning 530007, Guangxi, China Weifang Vocational College,Weifang 261031, Shandong, China)

机构地区：[1]广西农业职业技术学院,广西南宁530007 [2]潍坊职业学院,山东潍坊261031

出　　处：《食品研究与开发》2017年第1期170-173,共4页Food Research and Development

基　　金：广西教育厅自然科学研究与技术开发推广项目(201106LX796)

摘　　要：为探索香蕉皮综合利用的新途径,对中华根霉固态发酵香蕉皮生产果胶酶的培养条件进行了研究。探讨麸皮和香蕉皮的比例、初始含水量、装瓶量、接种量对果胶酶活力的影响,在单因素试验的基础上,采用正交试验法确定中华根霉固态发酵香蕉皮生产果胶酶的培养条件为:麸皮和香蕉皮的质量比为8∶2,初始含水量为80%,装瓶量为22 g/250 m L三角瓶,孢子接种量为5%,在自然p H下,28℃恒温培养90 h。该条件下获得的果胶酶活力达到7308.54 U。试验结果表明中华根霉利用香蕉皮发酵生产果胶酶是可行的。The culture conditions of the banana peel solid-state fermentation to produce pectinase by Rhizopus chinesis were studied in order to explore new way of the banana peel utilization. The effects of the proportion of bran and banana peels,the initial moisture content,the bottling capacity and the inoculum concentration on the viability of pectinase were studied.On the basis of single factor test,the culture conditions of the banana peel solid-state fermentation to produce pectinase by Rhizopus chinesis determined by the orthogonal test are as follows：the mass proportion of bran and banana peels was 8 ∶ 2,the initial moisture content was 80 %,the bottling capacity was the erlenmeyer flask of 22 g/250 m L,the spore inoculation amount was 5 %,the incubation time at28 ℃ was 90 hours in the natural p H. The viability of pectinase obtained under these conditions reached7 308.54 U. The experimental results showed that the banana peel solid-state fermentation to produce pectinase by Rhizopus chinesis is feasible.

关 键 词：中华根霉 香蕉皮 发酵 果胶酶 

分 类 号：TS209[轻工技术与工程—食品科学] TQ925[轻工技术与工程—食品科学与工程]