柠檬酸发酵过程中液化条件的影响-食品与生物技术学报.PDF

第30 卷第5 期 食 品 与生 物 技 术学 报 Vol. 30 No. 5 2011 年9 月 Journal of Food Science and Biotechnology Sept 20 11 : 1673- 1689( 20 11) 05-0723-05 柠檬酸发酵过程中液化条件的影响 代真真, 周勇, 刘玉伟, 满 云, 张继学, 王永红* ( 华东理工大学生物工程学院, 上海200237) : 为了更为精确地调控 檬酸的发酵过程, 作者对其原料玉米粉在不同的液化条件下的液 化效果进行了研究结果发现, 在95 液固比3. 17 1搅拌转速160 r/ min 的条件下, 液化效率 最高, 18 min 即可完成加酶量介质 pH液化时间的长短影响液化后糖液的成分, 其中高加酶 量自然pH 值条件短时间液化均有利于糖液中溶磷铁离子锰离子保持在低浓度水平, 这对 檬酸的高产非常重要 : 玉米粉; 耐高温- 淀粉酶; 液化; 液化液成分 : T Q 920. 1 : A Effects of Liquefying Conditions during Citric Acid Fermentation DAI Zhen-zhen, ZHOU Yong, LIU Yu-w ei, MA N Yun, ZHANG Ji-xue, * WA NG Yong-hong ( School of Biotechnolog , East China Universit of Science and T echnolog , Shanghai 200237, China) Abstract:In order to regulate the fermentation process more pr ecise, this stud investigated the effects of differ ent liquef ing conditions on corn flour liquef ing r esults. And the optimum conditions w ere achieved through single factor experiment and listed as follow s: : 95 , 3. 17: 1 of w ater to corn flour ratio, the agitator speed 160rpm . With the optimum conditions, the liquef pr ocess w as finished just in 18 min. Furthermore, it w as found that the enz me amount, pH , liquef ing time pla ed important role on the the component of the liquefied corn. Key words: corn flour, thermostable -am lase, liquef ing , component of liquefied corn , [ 1] , , , , , [ 2-3]