微波预处理对木薯性质的影响

目的]考查微波预处理对木薯（Manihotesculenta）性质的影响。方法]对微波预处理木薯粉进行XRD和SEM扫描，并进行酶解和发酵试验。结果]当加水量为原料质量的60％时，木薯粉经微波处理后，XRD衍射峰消失；木薯粉中的淀粉由晶态变为非晶态时，SEM观测到木薯粉由颗粒态变成糊化态；经糖化酶酶解后，还原糖含量可达6．84％；经发酵后，酶液中乙醇体积分数达到11．7％。结论]经过微波预处理后木薯性质发生明显变化，有利于酶解和发酵的进行：

Effects of Microwave Pretreatment on Properties of Cassava

Object] To investigate the effects of microwave pretreatment on properties of cassava(Manihot escutenta).Method] Cassava was pretreated by microwave and scanned by SEM(Scanning electron microscope)and XRD(X-ray diffractometer).Then the cassava was hydrolyzed by enzymes and fermented for analysis,respectively.Result] When water was added to cassava at a volume-to-weight ratio of 3DK1]∶5,the cassava pretreated by microwave did not show XRD diffraction peak.The cassava starch became amorphous,and it became gelatinizated as shown by SEM analysis.The contents of dextrose reached 6.84% after the glucoamylase hydrolysis.The volume of alcohol accounted for 11.7% of mash after fermentation.Conclusion] After microwave pretreatment,the properties of cassava changed obviously,which leads to better enzymatic hydrolysis and fermentation.