普鲁兰酶辅助双酶法降解芭蕉芋淀粉的研究  

Study on Degradation of Canna Edulis Starch by the Pullulanase-Assisted Double Enzyme Method

作　　者：王昌梅[1] 张无敌[1] 韩伟 黄文荣 雷宇 李万仙 尹芳[1] 赵兴玲[1] 杨斌 吴凯 柳静[1] 杨红 刘士清[1] 

机构地区：[1]云南师范大学太阳能研究所,云南 昆明 [2]云南师范大学太阳能研究所,云南 昆明 云南万芳生物技术有限公司,云南 昆明

出　　处：《食品与营养科学》2019年第4期285-290,共6页Hans Journal of Food and Nutrition Science

基　　金：云南省国际科技特派员项目(2015IA022);云南省农村能源工程重点实验室基金项目(2017KF03);云南省科技富民强县计划(2014EA006)和昆明市科技计划项目(2014-01-A-G-02-3059)联合资助。

摘　　要：以芭蕉芋淀粉为原料,料水比为1:3进行发酵,确定了普鲁兰酶辅助双酶法对芭蕉芋淀粉的降解情况。通过实验确定普鲁兰酶添加的最适阶段是在液化前添加,与对照组相比,在液化前先添加普鲁兰酶30 µ/g,可使还原糖的含量提高1.29%,发酵结束后的酒精质量分数提高1.3,结果表明添加普鲁兰酶有助于双酶法降解芭蕉芋淀粉。Using Canna edulis Ker starch as raw material, the ratio of material to water was 1:3, and the de-gradation of Canna edulis Ker starch was studied by the pullulanase-assisted double enzyme me-thod. It was determined by experiments that the optimum stage of the addition of pullulanase was added before liquefaction. Compared with the control group, the addition of pullulanase 30 µ/g before liquefaction can increase the content of reducing sugar by 1.29%, and the alcohol content after fermentation was increased by 1.3. The results indicated that the addition of pullulanase was helpful for the double enzymatic degradation of Canna edulis Ker starch.

关 键 词：普鲁兰酶 双酶法 芭蕉芋淀粉 降解 

分 类 号：TS2[轻工技术与工程—食品科学与工程]