酶联合挤压对脱胚玉米活化的影响及反应机制研究

项目名称： 酶联合挤压对脱胚玉米活化的影响及反应机制研究

项目编号： No.31471676

项目类型： 面上项目

立项/批准年度： 2015

项目学科： 农业科学

项目作者： 马成业

作者单位： 山东理工大学

项目金额： 76万元

中文摘要： 脱胚玉米经酶联合挤压活化用于淀粉糖浆的生产，省去传统喷射液化工序、简化生产工艺、降低成本、减少污水排放，具有明显优势，但目前缺乏对挤压过程淀粉结构改变的微观机理和挤压糊化动力学研究，没有建立稳定的固态高水分酶反应动力学方程，从而限制了本技术的应用。本项目拟采用糖化学、酶学、晶体学、机械化学等相关学科的方法和手段，揭示酶联合挤压活化对玉米淀粉的相变、结晶结构、热特性、颗粒形貌、粒度变化及糖浆DE 值、淀粉转化率和过滤速度等相关技术指标的影响规律，建立挤压机内固态高水分环境下的淀粉糊化动力学和酶反应动力学模型。通过酶联合挤压提高脱胚玉米淀粉的反应活性，减少淀粉脂复合物产生，强化挤出物的液化水解，提高水解效率，进而改良淀粉糖浆生产的液化、糖化工艺。本项目对淀粉糖浆生产的关键技术进行基础研究，为酶联合挤压活化技术在淀粉糖浆生产中的应用提供理论依据和技术支持，具有重大理论价值和实际应用价值。

中文关键词： 淀粉；结构；挤压；活化

英文摘要： The method of producing glucose syrup with extruded degermed corn by combination of extrusion activation and amylase has obvious advantages, such as omit the traditional jet liquefaction process, save cost, reduce sewage. But the microscopic mechanism of changing starch structure and gelatinization dynamic during extrusion was lack, the mechanism of amylase binding the substrate and degraded the starch in concentration solid substrate are less study, which limited the application of this technology. This project aims to reveal the law of extrusion activation combined amylase degradation to change the corn starch crystal structure, the thermal characteristics, particle morphology and particle size used the scientific approach of carbohydrate chemistry, enzymology, crystallography and mechanical chemistry.The influence of extrusion activation combined amylase degradation on the syrup DE value, starch conversion and filtering speed was studied in the project. The starch gelatinization dynamics and enzyme reaction kinetics model were established during extrusion at solid high water environment. The aim of the project is to improved the reaction activity of degermed corn starch by extrusion joint amylase, reduce the starch-lipid complex, strengthen liquefaction hydrolysis of the extrudates, improve the efficiency of hydrolysis, which to provide theoretical guidance and technical support to improve liquefaction and saccharification of traditional process,reduce the energy consumption. The basic research for the key technology of glucose syrup process taken in the project. And has important theoretic value and practical application value.

英文关键词： starch;structure;extrusion;reaction