酶法促进薯类原料降解产乙醇的试验研究  

Experimental Study on Enzymatic Method for Promoting the Degradation of Tuber Raw Materials to Produce Ethanol

作　　者：徐绣艳 柳静[1] 尹芳[1] 张无敌[1] 杨红[1] 王昌梅[1] XU Xiuyan;LIU Jing;YIN Fang;ZHANG Wudi;YANG Hong;WANG Changmei(School of Energy and Environment Science,Yunnan Normal University,Kunming 650500,China)

机构地区：[1]云南师范大学能源与环境科学学院,昆明650500

出　　处：《中国资源综合利用》2021年第4期26-29,共4页China Resources Comprehensive Utilization

基　　金：云南省教育厅科学研究基金(2013Y437、218JS146)。

摘　　要：为提高薯类原料的降解率和出酒率,本文在传统双酶法的木薯乙醇发酵工艺中分别添加了果胶酶、纤维素酶、植酸酶,研究了各酶制剂对发酵情况的影响。试验结果表明,添加了果胶酶的原料出酒率为22.87%,比对照组高出3.7%(P<0.01);添加纤维素酶的出酒率为24.64%,比对照组高出5.47%(P<0.01);添加植酸酶的原料出酒率为22.36%,比对照组高出3.19%(P<0.01);当果胶酶、纤维素酶和植酸酶添加量分别为8 U/g,10 U/g和8 U/g时,三组的总糖含量差异显著,原料出酒率没有显著性差异。In order to improve the degradation rate and ethanol yield,pectase,cellulase and phytase were added in the traditional cassava ethanol fermentation process with double enzyme method,and the effects of enzyme preparation on fermentation were also studied in this paper.The test results showed that the wine yield rate of raw materials added with pectinase was 22.87%,which was 3.7%higher than that of the control group(P<0.01);the wine yield rate with cellulase added was 24.64%,which was 5.47%higher than that of the control group(P<0.01);the wine yield rate of raw materials added with phytase was 22.36%,which was 3.19%higher than that of the control group(P<0.01);when pectinase,cellulase and phytase were added at 8 U/g,10 U/g and 8 U/g,respectively,the total sugar content of the three groups was significantly different,and there was no significant difference in the wine yield of the raw materials.

关 键 词：木薯 酶制剂 原料出酒率 

分 类 号：TK6[动力工程及工程热物理—生物能]