酶制剂在木薯淀粉提取中的应用

New Enzyme Application on Tapioca Starch Extraction

DOI：10.3969/j.issn.1673-1689.2012.07.015

中文关键词: 木薯 木薯淀粉 酶制剂 生产工艺

英文关键词: cassava tapioca starch enzymes process technology

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中文摘要:

由于世界木薯的价格持续走高,木薯淀粉生产企业面临着生产成本提高的巨大压力,由于传统的木薯淀粉生产过程产生的大量废渣中含有大量未分离的淀粉,因此如何提高木薯淀粉出率成为木薯行业非常关心的问题。作者通过将生物制品酶制剂直接引进传统的木薯淀粉生产过程,根据新鲜木薯的组成,对不同单一酶制剂的筛选,酶制剂的添加量,复配以及处理时间的研究,确定了果胶酶以及蛋白酶复合使用可以对木薯淀粉出率的提高对有很大帮助,从而为木薯淀粉行业提高木薯淀粉出率提供了一个新的方向。

英文摘要:

With the increased raw material and energy cost along with environmental pressure,tapioca starch producers have to further improve the technology and optimize the process to be able to grow sustainablely.One major concern in tapioca starch production is how to increase the extraction rate of tapioca starch.In this study,different enzymes are applied to conventional tapioca starch production process using fresh cassava root.Based on the composition of fresh cassava root,the effect of enzymes types,enzyme dosages,enzyme blending and reaction time on the extraction rates of tapioca starch were careful investigated by single factor experiment.It is found out that the blend of an acid protease and pectinase shows positive effect on increasing the extraction rate of tapioca starch.

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