【作者】 徐立新； 赵寿经； 何沐阳； 王乐；

【Author】 Xu Li-Xin,Zhao Shou-Jing,He Mu-Yang,Wang Le(College of Biology and Agricultural Engineering,Jilin University,Changchun 130022,China)

【机构】 吉林大学生物与农业工程学院；

【摘要】 目前,国内外玉米淀粉生产主要采用湿法加工工艺,为了降解包裹淀粉颗粒的蛋白质,在浸泡过程中使用了SO2,对环境造成污染;同时,该工艺浸泡时间较长(浸泡48～72小时),能源消耗较大。利用生物技术手段探讨缩短浸泡时间和替代SO2的新工艺是提升该产业的有益尝试。本文采用二步微生物发酵法对玉米浸泡工艺进行了关键技术的改进。首先从淀粉生产车间的玉米浸泡水中筛选出耐50℃高温的嗜热乳酸菌,经发酵培养后,以一定比例添加到浸泡水中,缩短了浸泡初期玉米籽粒细胞破壁时间;然后从土壤中筛选出产酸性蛋白酶的烟曲霉,经发酵培养后在第二阶段以一定浓度添加到浸泡水中,用以替代传统工艺的SO2。经优化研究确定新工艺的浸泡条件为:第一步,浸泡水温度50℃,嗜热乳酸菌接种量10%,发酵浸泡玉米时间12h;第二步,烟曲霉发酵液添加量12%,浸泡时间10h。改进后的新工艺不添加SO2,减少了环境污染,使浸泡时间缩短至22h,降低了能源消耗和生产成本,具有广泛的应用前景。更多还原

【Abstract】 Currently,corn starch wet-steeping process occupies the leading superiority in the corn starch production industry.Sulfurous acid is used to disperse the protein matrix that envelopes and binds starch granules,thereby protein molecules are loosened and the starch particles dissociate out.However,the disadvantage that soaked time is too long,the chemical cause environmental pollution and so on have mostly restricted the development of whole starch production industry.In this study,that we replaced sulfurous acid by microoganisms is particularly advantageous for development of whole starch production.We screened a Lactobacillus thermophilus from workshop of corn starch wet-steeping and an Aspergillus fumigatus from garden soil for the corn soaking conditions(50℃,pH:3.5-5.0)in corn starch wet-steeping process.An orthogonal experiment was carried out to optimize the corn starch production process using Lactobacillus thermophilus and Aspergillus fumigatus.The results suggested that the optimal conditions for this corn steeping processing are:first,steeping water temperature 50±2℃,inoculation of Lactobacillus thermophilus 10%,steeping corn for 12h;second,inoculation of Aspergillus fumigatus 12%,steeping corn for another 10h.This technology can reduce the steeping time from 48h(by traditional technology)to 22h,and it also eliminates the use of sulfurous acid.更多还原