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当前位置: 首页 > 文章 > 浅析原糖糖浆中葡聚糖与淀粉含量对过滤速度的影响 广西糖业 2016 (6) 14-19
Position: Home > Articles > The Effects of Glucan and Starch Content in Raw Sugar Syrup on Filtration Rate Guangxi Sugar Industry 2016 (6) 14-19

浅析原糖糖浆中葡聚糖与淀粉含量对过滤速度的影响

作  者：
钟映萍;谭文兴;吴兆鹏;蚁细苗;黄玉南;梁达奉
单  位：
广东省生物工程研究所(广州甘蔗糖业研究所)广东省甘蔗改良与生物炼制重点实验室
关键词：
原糖;葡聚糖;淀粉;试剂盒
摘  要：
【目的】一是通过试验探究葡聚糖和淀粉含量与原糖糖浆过滤速度之间的关系,指导制糖过程葡聚糖酶/淀粉酶的添加量;二是通过降低原糖糖浆粘度提高过滤速度来评价葡聚糖酶/淀粉酶在制糖过程应用中的效果。【方法】利用葡聚糖单克隆抗体免疫比浊法测定原糖中葡聚糖的含量;利用淀粉和碘结合生成深蓝色至紫红色络合物的原理测算出原糖中淀粉含量。【结果】一是原糖中葡聚糖含量的高低会影响原糖糖浆过滤的速度;原糖中淀粉含量对过滤速度影响不明显;二是当原糖中葡聚糖含量一样,淀粉含量高,过滤速度慢,反之亦然。【结论】葡聚糖含量高会降低原糖糖浆过滤速度,葡聚糖含量和淀粉含量同时较高也会降低原糖液过滤速度。从原糖葡聚糖含量、淀粉含量与其糖液过滤速度的相关性说明在影响原糖液过滤速度的因素中,葡聚糖含量的高低比淀粉含量的高低重要,当然还存在其他一些因素有待探究。
译  名：
The Effects of Glucan and Starch Content in Raw Sugar Syrup on Filtration Rate
作  者：
Zhong Ying-ping;Tan Wen-xing;Wu Zhao-peng;Yi Xi-miao;Huang Yu-nan;Llang Da-feng;Guangdong Key Lab of Sugarcane Improvement &Biorefinery,Guangdong Bioengineering Institute(Guangzhou Sugarcane Industry Research Institute);
关键词：
Raw sugar;;Glucan;;Starch;;Kit
摘  要：
【Objective】1.In order to guide the addition of dextranase/amylase in the process of sugar production,we explore the correlation between glucan and starch content and the filtration rate of raw sugar syrup;2.To evaluate the effect of dextranase/amylase in the process of sugar production by reducing the viscosity of raw sugar syrup and increasing the filtration rate.【Methods】Using the method of glucan monoclonal antibody kit to calculate the glucan content in the raw sugar;Using starch and iodine combine to form dark blue to magenta complex to calculate the starch content in the raw sugar.【Result】1.The content of glucan in raw sugar can affect the filtration rate of raw sugar syrup and the starch has no obvious effect;2.When the content of glucan is same in raw sugar,the starch content is higher,the filtration is slower.【Conclusion】The high content of glucan will reduce the filtration rate of raw sugar syrup,and the higher glucan and starch content have the same effect. The relationship between the content of starch on the rate of filtration of sugar liquid and the content of glucan on the rate of filtration of sugar liquid showed that the content of glucan was more important than the starch content in the factors influencing the filtration rate of raw sugar liquor. Moreover,there were other factors we should explore.

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