Enzyme preparation adding process for promoting fermentation of starch grain

A kind of grain and additive technology, applied in the direction of fermentation, biofuel, etc., can solve the problems of high catalytic efficiency of different enzyme preparations, and achieve the effect of improving the efficiency of enzymatic reaction, reducing the content of residual sugar, and improving the efficiency of concentration and drying

Pending Publication Date: 2021-05-11
NANJING BESTZYME BIO ENG CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

In the prior art, the method of adding the required enzyme preparations to the fermentation system at the in

Method used

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  • Enzyme preparation adding process for promoting fermentation of starch grain
  • Enzyme preparation adding process for promoting fermentation of starch grain
  • Enzyme preparation adding process for promoting fermentation of starch grain

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0072] Embodiment 1 adds the influence of α-glucosidase on alcoholic fermentation at different times

[0073] 1. Experimental method of the present invention

[0074] Raw material liquefaction: Take a certain amount of fully ground corn flour (purchased from an alcohol factory A) to prepare a feed liquid with a feed water ratio of 1:2.0-3.0. After the preparation is completed, the pH is adjusted to be about 4.5-6.0, and an appropriate amount of high-temperature amylase (such as X5, the addition amount is 10~100U / g DS) for liquefaction. Liquefaction conditions: temperature 95°C, time 120min.

[0075] Yeast expansion: Take 1g of dry yeast (purchased from Angel Yeast Co., Ltd., Angel Super Saccharomyces cerevisiae) into a 50ml centrifuge tube, add 9g of distilled water, mix well, place in a 38°C water bath, and activate for 60min.

[0076] Fermentation: Lower the liquefied feed solution to room temperature in time and adjust the pH to 4.3, distribute it evenly into shake flas...

Embodiment 2

[0113] Embodiment 2 adds the influence of α-glucosidase on alcoholic fermentation at different times of fermentation

[0114] With reference to the experimental method of the present invention of embodiment 1, matched group and analytical method, after subpackaging shake flask, add 2U / g DSα-glucosidase (amino acid The sequence is SEQ ID NO.2, and the nucleotide sequence encoding the amino acid is SEQ ID NO.1). Replace cornmeal with cornmeal purchased from an alcohol factory B

[0115] Experimental results:

[0116] Add 2U / g DSα-glucosidase at 0h, 3h, 16h, 24h, 40h, 48h and 60h of alcoholic fermentation. After the fermentation is finished, the components in the fermentation broth are analyzed by high-performance liquid chromatography, and the residual reducing sugar, filtered total sugar and residual total sugar of the mash are detected. Result is as follows table 3, table 4 and figure 1 shown. According to the analysis of experimental results, adding 2U / g DSα-glucosidase ...

Embodiment 3

[0123] Example 3 Effect of adding the α-glucosidase of Amano Enzyme Co., Ltd. on alcoholic fermentation at different times of fermentation

[0124] With reference to the experimental method of the present invention, control group and analytical method of embodiment 1, the enzyme that adds after the packing shake flask is changed into the α-glucosidase (trade name: transglucosidase of 2U / g DS Amano Enzyme Products Co., Ltd.) L, "Amano").

[0125] The corn flour is replaced with corn flour purchased from an alcohol factory B.

[0126] Experimental results:

[0127] Add 2U / g DSα-glucosidase from Amano Enzyme Co., Ltd. at 0h, 3h, 16h, 24h, 40h, 48h and 60h of alcoholic fermentation. After the fermentation is finished, the components in the fermentation broth are analyzed by high-performance liquid chromatography, and the residual reducing sugar, filtered total sugar and residual total sugar of the mash are detected. Result is as follows table 5, table 6 and figure 2 shown. A...

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Abstract

The invention provides an enzyme preparation adding process for promoting fermentation of starch grain, relates to the field of enzyme preparation application, in particular to an enzyme preparation adding process for promoting fermentation of the starch grain, and provides a process for promoting fermentation of the starch grain, especially corn flour to produce ethanol. The enzyme preparation adding process comprises the following step of adding non-starch polysaccharase including alpha-glucosidase, trehalase, xylanase, arabinofuranosidase, cellulase, beta-glucosidase, feruloyl esterase and the like into an alcoholic fermentation system at the specific time after a fermentation step is started. The enzymatic reaction efficiency can be remarkably improved by optimizing the enzyme adding time.

Description

technical field [0001] The present invention relates to the application field of enzyme preparations, in particular, the present invention relates to the application of related enzyme preparations in the deep processing of starchy grains, more specifically to α-glucosidase, xylanase, trehalase, Application of arabinofuranosidase, cellulase, β-glucosidase and other enzymes in the production of biofuel ethanol by fermentation of starchy grains. Background technique [0002] The deep processing of corn and other crops can optimize the industrial structure, extend the industrial chain, and increase the added value of products. It is an important measure to solve the three rural issues. For example, ethanol (fuel and food), platform chemicals acids (such as citric acid, lactic acid, amino acids), alcohols (1,3 propanediol, butanol), ketones, esters, etc. can be produced. In recent years, as my country's corn and other destocking continues to advance, the deep processing industry...

Claims

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Application Information

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IPC IPC(8): C12P7/06C12P19/14
CPCC12P7/06C12P19/14Y02E50/10
Inventor 许宏贤王乐盛林洁郑斐白挨玺
Owner NANJING BESTZYME BIO ENG CO LTD
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