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甘薯渣酶解制备高纯度结晶葡萄糖和可溶性膳食纤维的研究

石帅帅 席毅 倪贺 吕镇城 陈兆贵 李海航

石帅帅, 席毅, 倪贺, 吕镇城, 陈兆贵, 李海航. 甘薯渣酶解制备高纯度结晶葡萄糖和可溶性膳食纤维的研究[J]. 华南师范大学学报(自然科学版), 2021, 53(4): 61-67. doi: 10.6054/j.jscnun.2021059
引用本文: 石帅帅, 席毅, 倪贺, 吕镇城, 陈兆贵, 李海航. 甘薯渣酶解制备高纯度结晶葡萄糖和可溶性膳食纤维的研究[J]. 华南师范大学学报(自然科学版), 2021, 53(4): 61-67. doi: 10.6054/j.jscnun.2021059
SHI Shuaishuai, XI Yi, NI He, LÜ Zhencheng, CHEN Zhaogui, LI Haihang. The Preparation of High-purity Crystalline Glucose and Soluble Dietary Fiber through Enzymolysis of Sweet Potato Residue[J]. Journal of South China normal University (Natural Science Edition), 2021, 53(4): 61-67. doi: 10.6054/j.jscnun.2021059
Citation: SHI Shuaishuai, XI Yi, NI He, LÜ Zhencheng, CHEN Zhaogui, LI Haihang. The Preparation of High-purity Crystalline Glucose and Soluble Dietary Fiber through Enzymolysis of Sweet Potato Residue[J]. Journal of South China normal University (Natural Science Edition), 2021, 53(4): 61-67. doi: 10.6054/j.jscnun.2021059

甘薯渣酶解制备高纯度结晶葡萄糖和可溶性膳食纤维的研究

doi: 10.6054/j.jscnun.2021059
基金项目: 

广东省自然科学基金项目 2017A030310031

详细信息
    通讯作者:

    李海航, Email: li8341@163.com

  • 中图分类号: Q539

The Preparation of High-purity Crystalline Glucose and Soluble Dietary Fiber through Enzymolysis of Sweet Potato Residue

  • 摘要: 研究了甘薯渣酶解法制备葡萄糖及结晶生产高纯度结晶葡萄糖的工艺. 新鲜甘薯渣加入1倍体积的水混匀,加入20 U/g的耐高温α-淀粉酶,90 ℃下液化60 min,冷却至室温后按300 U/g加入糖化酶,60 ℃下酶解6 h;酶解液加入1%的大孔树脂吸附除去杂质;糖溶液减压浓缩至葡萄糖质量分数为70%,65 ℃下加热30 min,加入1%的葡萄糖晶种,超声处理20 min后在4 ℃下结晶48 h;结晶出的葡萄糖用少量95%乙醇洗涤2次,真空烘干,所得葡萄糖的纯度为99%以上,结晶回收率达到90%. 水解后剩余的甘薯渣加入150 U/g的纤维素酶,在pH 5.5、40 ℃下反应180 min. 可溶性膳食纤维得率由2%提高到20%. 该研究为甘薯渣的高效和高价值利用、减少资源浪费和环境污染提供简单而实用的方法.
  • 图  1  甘薯渣酶解制备葡萄糖的液化条件优化

    Figure  1.  The optimization of liquefaction conditions for preparing glucose through enzymolysis of sweet potato residue

    图  2  甘薯渣酶解制备葡萄糖的糖化条件优化

    Figure  2.  The optimization of saccharification conditions for preparing glucose through enzymaolysis of sweet potato residues

    图  3  聚酰胺和大孔树脂吸附除去酶解葡萄糖溶液杂质的效果

    Figure  3.  The effects of polyamide and macroporous resin on the removal of impurities in the enzymatic glucose solution

    图  4  葡萄糖结晶条件的优化

    Figure  4.  The optimization of glucose crystallization conditions

    图  5  可溶性膳食纤维制备条件的优化

    Figure  5.  The optimization of conditions for preparing soluble dietary fiber

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出版历程
  • 收稿日期:  2020-04-16
  • 网络出版日期:  2021-09-03
  • 刊出日期:  2021-08-25

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