酒糟营养成分检测及其酶水解研究

文章测定了采自甘肃世纪金徽酒业集团公的酒糟营养成分,并对其进行了酶水解研究.结果表明：酒糟中蛋白质、淀粉和粗脂肪含量分别为14.03％、13.7％和3.4％,并富含维生素B族,其中维生素B6含量高达0.3 g/kg.矿物质元素钙、镁、锌、铁含量均远远高于其他常见粮食.含有的18种氨基酸中,必需氨基酸占总氨基酸的30.27％,必需氨基酸与非必需氨基酸的比值43.40％.氨基酸比值系数法评价表明,该酒糟中必需氨基酸种类齐全,比值系数分（SRC）63.37,比例均衡.酶解结果表明,蒸汽加热处理（121℃,10 min）后酒糟的酶解效果优于超声波（400 W,15 min）处理,酶添加顺序为先加纤维素酶,后加糖化酶,酶添加量分别为纤维素酶（2 000 U/g纤维素）和糖化酶（1 000 U/g淀粉）,该条件下还原糖含量达49.75 mg/mL.

Study on the Composition and Enzymatic Saccharification of the Distiller＇s Grains

The composition and enzymatic saccharification of the distiller＇s grains from Shijijinhui were studied. The contents of protein, starch and crude fat were 14.03%, 13.7%, 3.4% respectively. B-complex vitamins were rich in the distiller＇s grains, and the content of VB6 was the highest, reaching to 30.04 mg/100g. Inorganic elements were rich too. 18 common amino acids were detected, the ratios of total essential amino acids to total amino acids and to non-essential amino acids were 30.27% and 43.40% respectively. According to the nutritional evaluation on amino acid, all kinds of human essential amino acids were contained and the SRC was 63.37. The results of enzymatic saccharification showed that the pretreatment of steam heat（ 121 ℃,10 min）was better than the ultrasonic pretreatment （400 W, 15min）. The order of enzyme adding was cellulase and glucoamylase. The content of re- ducing sugar reached 49.75 mg/mL under the optimum conditions of cellulase addition with 2 000 U/g and glucoamylase addition with 1 000 U/g.