摘要：在啤酒生产过程中，麦芽糖化不彻底致使麦芽糖化率不高，产生大量残渣，造成资源浪费，本论文旨在通过纤维素酶处理麦芽以期提高麦芽的糖化率。首先进行纤维素酶处理麦芽的糖化工艺研究，获得最佳糖化工艺参数：纤维素酶处理麦芽的酶量为10。12U/g；预处理温度为45℃，保温时间为60min；53℃时保温时间为45min。在该最优参数下，糖度、糖化率、葡萄糖得率分别达到8Brix%、59。2%、6。660mg/g，比未用纤维素酶处理工艺分别提高了23。08%、42%、52。5%；进一步对酶解残渣进行了红外光谱和电镜分析，结果发现：纤维素酶不能破坏麦芽结构，与未用纤维素酶处理麦芽的红外光谱图相似，而电镜图进一步说明纤维素酶提高麦芽糖化率与内部结构没关系。本论文研究结果可为啤酒生产中麦芽糖化工艺的改良提供新思路，并最终实现麦芽利用率的提高。75999

毕业论文关键词：纤维素酶；麦芽；糖化率；残渣；结构分析 

Abstract: In the process of beer production, uncomplete maltose brought the low saccharification of malt and a large number of residues, which resulted in the waste of resources, this paper aimed to improve the saccharification rate by cellulase effecting on malt。 Firstly the processing technique of saccharification for cellulase effecting on malt was studied, and the best saccharifying parameters were summed up as follows: the amount of enzyme was 10。12U/g; the pretreatment temperature was 45℃, the holding time was 60min; and heat preservation time was 45 min at 53℃。 Under the optimal parameters, sugar, saccharification rate, glucose rate reached 8Brix%, 59。2%, 6。660mg/g, than those untreated with cellulase improved the 23。08%, 42%, 52。5%; enzymatic hydrolysis residue was analyzed by infrared spectroscopy and scanning electron microscope furtherly, the results found that cellulase could not damage the structure of malt because infrared spectrums of the malt effected by the cellulase or not were similar, and electron micrographs furtherly explained that the improve of the saccharification rate was not related to the internal structure of malt。 The results of this paper can provide new ideas for the improvement of the processing technique of saccharification in beer production, and finally realizing the improvement of the utilization rate of malt。

Key words: Cellulase; Malt; Saccharification rate; Residue; Structural analysis 

目   录

1。  前 言 5

1。1  啤酒产业的现状 5

1。2  啤酒残渣资源利用的现状 5

1。2。1  利用啤酒糟生产饲料 6

1。2。2  利用啤酒糟生产食品 6

1。2。3  利用啤酒糟生产生物燃料 7

1。3  纤维素酶 7

1。3。1  纤维素的来源及发酵生产 7

1。3。2  纤维素酶水解机理 7

1。3。3  纤维素酶水解研究进展 8

1。3。4  纤维素酶在食品工业中的应用 8

1。4  实验思路设计 8

2。  材料与方法 9

2。1  材料 9

2。1。1  大麦 9

2。1。2  试剂 9

2。1。3  仪器