淀粉酶处理对竹材防霉性能的影响  

Study on the mold-resistant properties of moso bamboo treated with starch amylase

作　　者：黄晓东[1] 黄俊昆 许忠允[3] TODD Finley Shupe 林金国[1] 李世杰 HUANG Xiaodong;HUANG Junkun;HSE Chungyun;TODD Finley Shupe;LIN Jinguo;LI Shijie(College of Material Engineering,Fujian Agriculture and Forestry University,Fuzhou 350002,China;College of Mechanical and Electrical Engineering,Fujian Agriculture and Forestry University,Fuzhou 350002,China;Southern Research Station,USDA Forest Service,Pineville,LA 71360,USA;School of Renewable Natural Resources,Louisiana State University Agricultural Center,Baton Rouge,LA 70803,USA)

机构地区：[1]福建农林大学材料工程学院,福州350002 [2]福建农林大学机电学院,福州350002 [3]美国农业部林务局南方研究站,pinevillela71360 [4]美国路易斯安娜州立大学农业中心,batonrougela70803

出　　处：《林业工程学报》2019年第3期60-65,共6页Journal of Forestry Engineering

基　　金：福建省科技厅引导性项目(2017N0001);福建省林业科技推广项目(2018TG13-1)

摘　　要：毛竹竹材由于富含淀粉和糖,在适宜的条件下极易受到以此为食的各种霉菌的侵害,给竹材加工业造成重大的损失,因此必须进行竹材的防霉保护。传统的化学药剂浸渍竹材,虽然防霉效果优异,但因其含有对人体有害的化学物质或重金属成分,长期使用会影响人类的身体健康。而利用生物酶进行竹材的防霉处理,不但简便高效,而且绿色无毒。在研究过程中采用7种不同酶量的淀粉酶溶液来处理竹材样品,同时对比了最适加酶量下3种不同处理时间和3种不同处理温度对竹材样品防霉的效果。试验结果表明:随着淀粉酶处理液中酶量的增加,竹材样品的淀粉和还原糖含量下降明显;淀粉酶处理液的处理时间对降低竹材淀粉和还原糖含量起到关键作用,适当延长竹材的酶处理时间有益于降低竹材的淀粉和还原糖含量;适合的淀粉酶处理温度能提高淀粉酶水解效率,降低竹材淀粉和还原糖含量。在竹材的防霉试验中,经淀粉酶溶液处理过的竹材,对3种霉菌(黑曲霉、桔青霉和绿色木霉)均有很好的抗霉效果;随着淀粉酶处理液酶量和处理时间的增加,竹材的防霉性能有了明显的提高。结果表明,最佳淀粉酶处理工艺为:酶量120 U/mL,酶处理时间36 h,酶处理温度95℃。研究结果可为竹材的防霉研究提供参考。Moso bamboo ( Phyllostachys pubescens MazelexH. deLehaie ) is easily attacked by fungi due to its high contents of starch and sugar, the nutrition feeds for mold fungi. Mould fungi will cause huge economic losses to moso bamboo processing industry. Although traditional chemicals immersion is an effective method for bamboo anti-fungi treatment, harmful chemicals or heavy metals ion may cause long-term issue for the environment and human health. In this paper, moso bamboo blocks were treated with amylase at different enzyme concentrations, three treatment times and three treatment temperatures. The results showed that the amounts of starch and reducing sugar in bamboo samples decreased obviously with the increasing active enzyme contents. The amylase treatment time played an important role to reduce the amounts of starch and reducing sugar in moso bamboo blocks. The proper prolongation of amylase treatment time on the bamboo blocks could reduce the amounts of starch and reducing sugar. The suitable amylase treatment temperature could improve the hydrolysis efficiency of amylase, it could also decrease the contents of starch and reducing sugar in bamboo block. In the mould resistance test, the bamboo blocks treated with amylase solutions had excellent anti mold effect on the three common types of moso bamboo mould fungi ( Aspergillus niger , Penicillium citrinum and Trichoderma viride ), and the mould resistance property of bamboo blocks was dramatically enhanced by the increasing of enzyme concentration and the prolongation of the treatment time. The optimum starch enzyme treatment process was obtained as follows: the concentration of starch enzyme was 120 U/mL, starch enzyme treatment time was 36 h, and starch enzyme treatment temperature is 95 ℃. This research could provide a new approach for bamboo from mould attraction.

关 键 词：毛竹 淀粉 还原糖 淀粉酶处理 防霉性能 

分 类 号：Q814[生物学—生物工程]