米糠酶法制备葡萄糖的工艺研究.docVIP

米糠酶法制备葡萄糖的工艺研究 　　摘要 以新鲜米糠为原料，脱脂脱蛋白后，经单因素试验摸索酶催化米糠粕中淀粉的液化和糖化工艺条件。得到最佳液化条件为：每1 g物料用α-淀粉酶60 u，水8倍重量于物料，于pH值6.3，加0.2% CaCl2，在90 ℃液化反应120 min后得麦芽糖糊精；最佳糖化条件为：pH 值4.5，糖化酶用量400 u/g，温度60 ℃，时间24 h。按照最佳液化和糖化工艺条件，比较了以新鲜米糠、脱脂米糠、脱蛋白米糠和脱脂脱蛋白米糠为原料制备葡萄糖，结果以脱脂脱蛋白米糠为原料制备的葡萄糖结晶粉末质量最好，纯度高于99%。 　　关键词 米糠；酶法；液化；糖化；葡萄糖 　　中图分类号 TS245 文献标识码 A 文章编号 1007-5739（2016）04-0284-03 　　Process Research of Enzymatic Preparation of Glucose From Rice Bran 　　CHEN Jian XIA Chen ZHU Yong-qing ZHANG Ying-jiao DENG Jun-lin BAI Feng-nv 　　（Institute of Agro-Products Processing Science and Technology，Sichuan Academy of Agricultural Sciences，Chengdu Sichuan 610066） 　　Abstract In this paper，fresh rice bran was de-fatted and de-proteinized to get residue solid.Then single-factor method was used to study the liquefaction and saccharification process of enzymatic hydrolysis of starch in the residue solid.The results showed that the best liquefaction conditions was as following：α-amylase 60 u per gram material，8 times water by weight，pH value 6.3，0.2% CaCl2 by weight，and at temperature 90 ℃ for 120 minutes.The best saccharification conditions was as following：pH value 4.5，glucoamylase 400 u/g，and at temperature 60 ℃ for 24 hours.With the best liquefaction and saccharification conditions，using fresh rice bran，de-fatted rice bran，de-proteinized rice bran，and de-fatted de-proteinized rice bran as starting materials respectively，comparison reactions to prepare glucose had been conducted.The results showed that the quality of glucose crystalline powder was the best（ 99% purity）to use de-fatted de-proteinized rice bran as material. 　　Key words rice bran；enzyme process；liquefaction；saccharification；glucose 　　葡萄糖（图1）广泛应用于医药、化工、食品、微生物发酵及皮革等行业[1]。目前国内结晶葡萄糖产量大约为100万t，需求量可达200万t，并且以每年15%的速度递增[2]。葡萄糖的制备在国内外主要以玉米为原料，玉米是我国四大主粮之一，用玉米制造葡萄糖要消耗大量主粮资源，而且起源于玉米的葡萄糖产品会导致敏感人群食用过敏[3-4]。 　　米糠在我国年产量约1 300万t，这是一项巨大的农副产品资源[5]。然而，我国只有约10%的米糠用于榨油及精深加工，远未充分增值利用[6]。米糠来源丰富、价廉并富含多种营养成分及健康活性成分[7-8]。米糠中含20%～30%淀粉可以被有效利用转化成高附加值产品。本课题组研究了以米糠为起始