CAJ | 학술논문

为增加冬菜副产物的附加值,采用纤维素酶对冬菜副产物进行水解,通过单因素试验和正交试验相结合,详细探讨料液比、温度、pH、酶用量和酶解时间对原料水解率的影响.结果表明,最佳酶解工艺为:料液比1∶40(g/mL)、温度55℃、pH 4.8、酶用量7000 U/g、酶解时间6 h.在最优水解条件下,原料水解率为(76.23±5.08)%.
위증가동채부산물적부가치,채용섬유소매대동채부산물진행수해,통과단인소시험화정교시험상결합,상세탐토료액비、온도、pH、매용량화매해시간대원료수해솔적영향.결과표명,최가매해공예위:료액비1∶40(g/mL)、온도55℃、pH 4.8、매용량7000 U/g、매해시간6 h.재최우수해조건하,원료수해솔위(76.23±5.08)%.
@@@@The enzymatic hydrolysis method of preserved vegetables by-products was studied in order to increase the added value of preserved vegetables by-products. The single-factor experiments and orthogonal test were combined to discuss the ratio of solvent to solid, temperature, pH value, the amount of cellulase and hydrolysis time on the influence of the rate of hydrolysis. The results indicated that the optimum hydrolysis technology as follows:the ratio of solvent to solid 1∶40(g/mL), temperature 55℃, pH value 4.8, cellulase amount 7 000 U/g and hydrolysis time6h.Undertheseoptimizedconditions,thetotalrateofhydrolysiswas(76.23±5.08)%.