食品与发酵工业2001，Vol.27Issue(3)：44-47,4.
酒精高浓发酵过程中果胶酶应用的研究
Study on the Application of Pectinase in Ethanol High-gravity- fermentation
摘要
Abstract
The viscosity reduction of broth in ethanol high-gravity-fermentation by using pectinase. The experiment results indicated that different material-to-water ratio needed different usage of pectinase were studied, The viscosity of the broth could be reduced more than 50 % when the material-to-water ratio , usage of pectinase, and reaction time were 1: 2.5, 8 u/g and 1h at 45℃ .The additional amount of the α-amylase had no influence on the viscosity of the broth.Pectinase should be added before liquefaction.关键词
果胶酶粘度α-淀粉酶分类
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王晓霞,章克昌,张礼星,徐柔..酒精高浓发酵过程中果胶酶应用的研究[J].食品与发酵工业,2001,27(3):44-47,4.
