玉米粉液化及糖化工艺条件优化  

Optimization of liquefaction and saccharification process of corn flour

作　　者：孙铭泽 宋遥遥 卢晓霆[1] SUN Mingze;SONG Yaoyao;LU Xiaoting(College of Chemistry and Life Sciences,Changchun University of Technology,Changchun 130012,China)

机构地区：[1]长春工业大学化学与生命科学学院,吉林长春130012

出　　处：《中国酿造》2021年第3期186-190,共5页China Brewing

基　　金：吉林省科技厅重点科技研发项目(2018021047NY)。

摘　　要：以玉米粉为原料,葡萄糖当量(DE)值作为评价指标,研究料液比、时间、酶添加量、温度、pH值对玉米粉液化及糖化效果的影响,采用单因素及正交试验对液化、糖化工艺参数进行优化。结果表明,将玉米粉加水配制成料液比1∶4(g∶mL)的浆料,调pH 6.2,最佳液化工艺条件为α-淀粉酶添加量8 U/g、液化温度80℃、液化时间60 min、液化液调pH 4.3;最佳糖化条件为糖化酶添加量250 U/g、糖化温度60℃、糖化时间12 h。在此最佳条件下,葡萄糖当量值达到93.1%。Using corn flour as raw material and dextrose equivalent(DE)value as evaluation index,the effects of different solid-liquid ratio,time,enzyme addition,temperature and pH on the liquefaction and saccharification process of corn flour were optimized.The processing parameters of liquefaction and saccharification were optimized through single factor and orthogonal experiments.Results showed that using corn flour,adding water to prepare slurry with solid-liquid ratio of 1∶4(g∶ml),adjusting pH to 6.2,the optimal liquefaction conditions wereα-amylase addition 8 U/g,liquefaction temperature 80℃and liquefaction time 60 min,and adjusting pH of the liquefied mash to 4.3.The optimal saccharification conditions were glucoamylase addition 250 U/g,saccharification temperature 60℃and time 12 h.Under these conditions,the DE value was 93.1%.

关 键 词：玉米粉 液化 糖化 工艺优化 葡萄糖当量值 

分 类 号：TS225.6[轻工技术与工程—粮食、油脂及植物蛋白工程]