机械活化强化淀粉液化水解研究-化学工艺专业论文.docxVIP

11 11 的液化过程。 (2)用阶淀粉酶和糖化酶协间作用水馨、玉米淀粉，探讨班酶你用下淀粉 的水解情况。结果表明，就酶作用下淀粉的水解程度比单酶单她使用的作 用大，跟酶处理下机械活化淀粉甚至可不经糊化直接与酶作用，这对生产 实际具有重要的指导意义。 (3)用高煎施相色i普 (HighPerfonnance Liquid Chromatography ，HPLC) 检测液化水解产物组成，经糊化处理的木薯原淀粉和活化 60min 木薯淀粉、 朱控制化处理的活化 60min 木薯提粉还原糊(葡萄糖和麦芽糖)含量侬次 为 6.06%、12.3 1%、11.46%，经糊化处理的玉米隙淀粉和活化60min 玉米 淀粉、未经糊化处理的活化 60min 玉米淀粉还原糖含景依次为 4.1 2%、 8.14%、7.66% ，结果表明活化淀粉的还原糖含量较原淀粉高。双酶作用下 水解产物的京成分为葡萄糖，经糊化处理的木事草原淀粉和活化 60mín 木薯 淀粉、未经糊化处珊的活化 60min 木薯淀粉还原糖含景依次为 16.93%、 30.47%、27.71% ，经糊化处理的玉米原淀粉和活化60min 玉米淀粉、未经 糊化处理的活化 60min 玉米淀粉还原糖含量侬次为 15.84%、28.02% 、 26.12% ，证明机械活化能有效提高淀粉反应活性，活化淀粉可不经糊化达 到较好的自尊解放果。 关键词z 机械活化淀粉液化糖化 STUDY ON THE STARCH LIQUEFATION HYDROLYSIS ENHANCEDBY 岛fECHANICAL ACTIVATION ABSTRACT Starch is a complex high-polymer ，consisting of loose amorphous regions and interspersed ordered crystalline regions. Water and chemícal rωgents could not easily enter inωthe inner crystalline regions because of this unique structure. which results in a hígh gelatínizing temperature，large vi悦。síty，poor fluidity and poor chemical reactívity of starch. For example，amylase ωuld not react with native starch directly. Therefore，in the traditional fabricating tec切lology of starch sug矶a1cohol and lactic acíd using starch as the raw materia1， it is usuaily neωssaryωdestroy the crystalline 附ucω，re of starch first. The destroyed structure ∞uld be realízed by heating the water-absorbed starch，which leads to the expansion and gelatinization of the starch structure. Followed by a hydrolysis process assisted with the catalyst of acid or a-amylase，a kínd of dextrin wíth low víscosity and good fluidíty ís obtained. Finally the dextrín is 臼，ccharifiedωproduce the product. Therefore it is of great interest and significanceωexplore novel method to promote the hydrolysis efficiency of starch and develop a Iiquefaction and saccharification processing without 刷刷 to reduce energy consumption. In thìs thesis. cassava and maize starch were fir