黑米酶解工艺关键技术的实验研究  

Research on Key Technology of Black Rice Enzymolysis Process

作　　者：曲亮璠 郝景雯 谢庆方 黄华 许勤虎 王祥河 QU Liangfan;HAO Jingwen;XIE Qingfang;HUANG Hua;XU Qinhu;WANG Xianghe(Tianjin Research Institute of Industrial Microbiology Co.,Ltd.,Tianjin 300462,China;Tianjin Line-seen Inspection&Certification Technology Co.,Ltd.,Tianjin 300462,China;Tianjin SF-Bio Industrial Bio-tec Co.,Ltd.,Tianjin 300462,China;Tianjin Key Laboratory of Industrial Microbiology Enterprises,Tianjin 300462,China;Tianjin Industrial Microbial Engineering Technology Center,Tianjin 300462,China)

机构地区：[1]天津市工业微生物研究所有限公司,天津300462 [2]天津量信检验认证技术有限公司,天津300462 [3]天津实发中科百奥工业生物技术有限公司,天津300462 [4]天津市工业微生物企业重点实验室,天津300462 [5]天津市工业微生物工程技术中心,天津300462

出　　处：《天津科技》2022年第7期76-79,共4页Tianjin Science & Technology

摘　　要：以黑米为原料,以酶解液中的还原糖含量为指标,采用葡萄糖淀粉酶和α-淀粉酶进行谷物糖化实验。通过单因素实验研究了酶解时间、酶解pH、液化酶与糖化酶添加比例、酶制剂添加量、酶解温度对黑米糖化实验的影响。在此基础上,通过四因素三水平的正交实验优化其酶解工艺,得到的最佳工艺条件为:反应温度60℃、pH为4.0、酶制剂添加量0.8%,此时酶解液中还原糖含量为4.29 g/100g。Using black rice as raw material and the content of reducing sugar in the enzymatic hydrolyzate as an index,saccharification experiments were carried out with glucoamylase andα-amylase.The effects of enzymolysis time,enzymolysis pH,addition ratio of enzyme and saccharification enzyme,enzyme preparation amount and enzymolysis temperature on the saccharification experiment of black rice were studied by single factor experiment.On this basis,an orthogonal experiment with four factors and three levels was carried out to optimize the enzymatic hydrolysis process.The best conditions obtained are 60℃,pH 4.0,enzyme preparation 0.8%.At this time,the reducing sugar content in the enzymatic hydrolysis solution is 4.29 g/100g.

关 键 词：黑米 Α-淀粉酶 葡萄糖淀粉酶 工艺优化 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程]