柠檬酸发酵过程中液化条件的影响

Effects of Liquefying Conditions during Citric Acid Fermentation

DOI：

中文关键词: 玉米粉 耐高温α-淀粉酶 液化 液化液成分

英文关键词: corn flour thermostable α-amylase liquefying component of liquefied corn

基金项目:国家“十一五”科技支撑计划项目(2008BAI63B01)

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中文摘要:

为了更为精确地调控柠檬酸的发酵过程,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,这对柠檬酸的高产非常重要。

英文摘要:

In order to regulate the fermentation process more precise,this study investigated the effects of different liquefying conditions on corn flour liquefying results.And the optimum conditions were achieved through single factor experiment and listed as follows:95℃,3.17:1 of water to corn flour ratio,the agitator speed 160rpm.With the optimum conditions,the liquefy process was finished just in 18 min.Furthermore,it was found that the enzyme amount,pH,liquefying time played important role on the the component of the liquefied corn.

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