不同糖化酶对酵母发酵酒精的影响  

Effects of Different Saccharifying Enzymes on Yeast Fermentation for Alcohol Production

作　　者：李黎明 卢佩颜 徐晓然 刘梦涵 LI Liming;LU Peiyan;XU Xiaoran;LIU Menghan(COFCO Biotechnology Co.,Ltd.,Bengbu Anhui 233316,China;Anhui Provincial Key Laboratory of Bioethanol,Bengbu Anhui 233316,China)

机构地区：[1]中粮生物科技股份有限公司,安徽蚌埠233316 [2]安徽省生物乙醇重点实验室,安徽蚌埠233316

出　　处：《当代化工》2025年第3期659-662,共4页Contemporary Chemical Industry

摘　　要：通过对比不同厂家生产的糖化酶,考察以玉米粉为原料,酵母发酵燃料乙醇的发酵水平,以及对发酵终点残总糖、酒份的影响。5L罐实验结果表明:当使用糖化酶A时,发酵成熟醪的残总糖最低,酒份最高。酵母发酵过程中,该糖化酶A与生产使用的糖化酶对比,残总糖降低,酒份提高。当使用糖化酶A糖化毒素含量高的玉米粉时,酵母发酵仍能保持较高水平。By comparing the glucoamylases produced by different manufacturers,the fermentation level of fuel ethanol with corn flour as the raw material through yeast fermentation and the influence on the total residual sugar and alcohol content at the end of fermentation were examined.The results of the 5 L tank experiment indicated that when glucoamylase A was employed,the residual total sugar in the mature fermentation mash was the lowest,and the alcohol content was the highest.During the yeast fermentation process,in contrast to the glucoamylase utilized in production,the total residual sugar decreased and the alcohol content increased when glucoamylase A was adopted.When glucoamylase A was used to saccharify corn flour with a high toxin content,the yeast fermentation could still maintain a relatively high level.

关 键 词：糖化酶 残总糖 酒份 还原糖 

分 类 号：TQ920.6[轻工技术与工程—发酵工程]