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[1]黄玉红,靳艳玲,赵云,等.鲜甘薯发酵生产燃料乙醇中的降粘工艺[J].应用与环境生物学报,2012,18(04):661-666.[doi:10.3724/SP.J.1145.2012.00661]
 HUANG Yuhong,JIN Yanling,ZHAO Yun,et al.Viscosity Reduction During Fuel Ethanol Production by Fresh Sweet Potato Fermentation[J].Chinese Journal of Applied & Environmental Biology,2012,18(04):661-666.[doi:10.3724/SP.J.1145.2012.00661]
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鲜甘薯发酵生产燃料乙醇中的降粘工艺()
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《应用与环境生物学报》[ISSN:1006-687X/CN:51-1482/Q]

卷:
18卷
期数:
2012年04期
页码:
661-666
栏目:
研究论文
出版日期:
2012-08-25

文章信息/Info

Title:
Viscosity Reduction During Fuel Ethanol Production by Fresh Sweet Potato Fermentation
作者:
黄玉红靳艳玲赵云李宇浩方扬张国华赵海
(1中国科学院成都生物研究所 成都 610041)
(2中国科学院研究生院 北京 100049)
(3四川大学生命科学学院 成都 610041)
Author(s):
HUANG YuhongJIN YanlingZHAO YunLI YuhaoFANG YangZHANG GuohuaZHAO Hai
(1Chengdu Institute of Biology, Chinese Academy of Sciences, Chengdu 610041, China)
(2Graduate University of Chinese Academy of Sciences, Beijing 100049, China)
(3College of Life Sciences, Sichuan Unviersity, Chengdu 610041, China)
关键词:
鲜甘薯品种降粘纤维素酶燃料乙醇工业化生产
Keywords:
fresh sweet potato variety viscosity reduction cellulase fuel ethanol industry scale
分类号:
TK6 : S531.099 : TQ920.6
DOI:
10.3724/SP.J.1145.2012.00661
文献标志码:
A
摘要:
鲜甘薯高浓度发酵生产燃料乙醇的瓶颈之一是醪液粘度高,容易堵塞管路,严重影响工业化生产和增加能源消耗,同时也会降低乙醇发酵效率. 为解决此问题,进行了添加降粘酶系及其作用条件优化研究,结果如下:1)确定最适降粘酶系为四川禾本生物工程有限公司的纤维素酶,粘度由1.7×104 mPa.s降到8.8×102 mPa.s,并且降低了生产成本;2)确定降粘酶作用前高温处理条件:110 ℃,20 min;3)最适降粘酶对不同品种鲜甘薯高浓度发酵的降粘效果表明降粘酶对大部分品种鲜甘薯降粘效果较好,粘度均约为1.0×103 mPa.s以下,最低粘度只有2.7×102 mPa.s,粘度下降率均在95%以上;4)在确定最适降粘酶系和其作用前高温条件后,将其应用于工业化生产,加入降粘酶2 h后发酵醪液的粘度由1.8×105 mPa.s下降到2.7×103 mPa.s,发酵后终粘度仅为7.9×102 mPa.s,发酵时间仅为23 h,乙醇浓度达到10.56%(V/V ),进一步验证了该降粘酶系应用于工业化鲜甘薯燃料乙醇生产的实际意义. 表8 参19
Abstract:
Fresh sweet potato is one of the major feedstocks for fuel ethanol production in China. However, high-viscosity syrup is the key factor affecting high gravity fermentation of fresh sweet potato. It easily leads to pipe block, which seriously reduces the ethanol fermentation efficiency, influences the industrial production of ethanol with fresh sweet potato and increases the energy consumption. In this paper, the experiments on the viscosity-reducing enzyme and its optimized conditions were carried out, and the results showed that: (1) The cellulase from Sichuan Habio Bioengineering Co., Ltd was the best enzyme, reducing the viscosity from 1.7×104 mPa.s to 8.8×102 mPa.s, and greatly reduced the cost of ethanol production. (2) The optimal pretreated condition was 110 ℃ for 20 min. (3) The viscosity-reducing enzyme could be applied to different varieties of fresh sweet potatoes, and the viscosity all reduced to less than 1.0×103 mPa.s, with the lowest value of 2.7×102 mPa.s. The viscosity reduction rates were all more than 95%. (4) Under optimal conditions, the viscosity of fermented sweet potatoes decreased from 1.9×105 mPa.s to 2.7×103 mPa.s after treated for 2 h by enzyme, and reduced to 790 mPa.s after fermentation of 23 h. The ethanol concentration reached 10.56% (V/V). The results were validated further that the viscosity-reducing enzyme had potential in industrial scale ethanol fermentation with fresh sweet potato. Tab 8, Ref 19

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备注/Memo

备注/Memo:
国家“863”计划课题(No. 2010AA101603)、现代农业产业技术体系建设专项资金(No. CARS-11-A-04)和“十二五”国家科技支撑计划(No. 2011BAD22B03)
更新日期/Last Update: 2012-08-21