Xylan,ib hom hemicellulose, yog ib hom poly tsib carbon qab zib, uas dav muaj nyob rau hauv cov nroj tsuag cell phab ntsa. Nws yog carbohydrate nrog cov ntsiab lus thib ob tsuas yog cellulose hauv xwm. Cov qauv ntawm xylan yog xylose. Cov saw ntev ntawm xylose txuas los ntawm xyloside daim ntawv cog lus dhau los ua cov saw tseem ceeb, thiab qee pawg ntawm cov saw tseem ceeb tau hloov los ntawm cov saw hlau sab. Cov pab pawg sab nrauv no suav nrog pawg acetyl, pawg arabinosyl, pawg galactosyl, pawg glucuronic acid, pawg coumaric acid, pawg ferulic acid, thiab lwm yam xylan yog ces txuas nrog lwm cov khoom ntawm cov nroj tsuag xws li cellulose, lignin thiab pectin los ntawm sab saw pawg los tsim. ib tug ntom qauv, Ua ke, lawv tsim cov pob txha txhawb nqa ntawm cov nroj tsuag.
Xylans yog siv hauv kev lag luam hauv qab no:
1. Kev lag luam khoom noj khoom haus: nws yog siv rau kev ua hmoov nplej thiab kev txhim kho los tsim cov hmoov nplej tshwj xeeb. Nws tseem tuaj yeem siv rau lub davhlau ya nyob twg los txhim kho cov khoom ci thiab ua noj kom zoo. Rau cov nyhuv, cov lus qhia thiab cov kab mob а- Amylase, lipase lossis glucose oxidase yog siv ua ke. Cov koob tshuaj pom zoo yog 1.0-3 0g / 100 kg hmoov (10-30ppm).
2. Npias brewing kev lag luam: decompose xylan los yog pentosan kom txo cov viscosity ntawm wort. daws cov turbidity los ntawm carbohydrates xws li xylan los yog pentosan. Nws yog qhov tshwj xeeb tshaj yog tsim rau cov txheej txheem saccharification ntawm hom qoob mog npias chemicalbook lossis npias nrog cov nplej ua cov khoom siv pabcuam thiab kev ntxuav cov lim membrane. Pom zoo noj: 100-300g / ton malt.
3. Pub kev lag luam: zoo degrade cov tshuaj tiv thaiv kev noj zaub mov zoo xylan hauv cov nroj tsuag pub, txhawb kev zom thiab nqus cov as-ham, thiab txhim kho kev siv khoom noj. Txhawb txoj kev loj hlob ntawm cov kab mob uas muaj txiaj ntsig hauv txoj hnyuv, inhibit qhov kev loj hlob ntawm cov kab mob phem, thiab txhim kho tsiaj tiv thaiv kab mob, ciaj sia taus thiab kev ua tau zoo. Pom zoo noj ntau npaum li cas: Raws li 10000u / g enzyme kev ua, nws raug nquahu kom ntxiv 100-300g rau txhua tuj ntawm cov mis pub, thiab ntxiv cov khoom siv concentrated thiab premix hauv kev faib ua feem.
Nws lub npe yog xylanase. Nws yog qhov ntau heev rau xylanase siv rau hauv kev ua mov ci. Feem ntau, peb ua ntej sib tov ib qho tsim nyog ntawm xylanase nrog cov khoom siv raw thiab cov khoom siv rau kev ua mov ci, thiab tom qab ntawd npaj lub khob noom cookie, sawv, txiav thiab puag ncig nws, sawv hauv nruab nrab, duab thiab tais nws, ci, thiab tom qab ntawd. ncav cuag cov khoom tiav. Nrog kev pab los ntawm xylanase, cov txheej txheem ua khob cij tsis yog tag nrho ntawm cov xim, tsw, tab sis kuj ntau tenacious.
Xylan synthesis, with the help of high-speed crushing treatment method to separate starch from bran, and then use colloidal mill and cellulase treatment and alkali soaking treatment to recover protein. Finally, through optimization, determine the best process of oligosaccharide. The test results show that the crushing time is 2 min, and the particle size range of the test raw materials is >125m ib. Cov qoob loo ntawm cov hmoov txhuv nplej siab yog 72.43 feem pua; Cov txheej txheem thev naus laus zis zoo tshaj plaws ntawm kev kho cellulase thiab alkali yog raws li hauv qab no: tus nqi ntawm enzyme ntxiv yog 1. Nyob rau hauv cov xwm txheej no, qhov loj feem ntawm xylan yog 35.5 feem pua, qhov rho tawm ntawm cov protein yog 74.9 feem pua, thiab lub sijhawm zoo tshaj plaws ntawm kev ntxuav dej yog 4 zaug. Lub sijhawm no, qhov loj ntawm xylan yog 36.5 feem pua.
Hauv cov txheej txheem ntawm kev ua khob cij, xylanase yuav ua ntej hloov dej-insoluble pentosan rau hauv dej-soluble pentosan, thiab tom qab ntawd hydrolyze dej-soluble pentosan rau hauv xylose, xylobiose thiab lwm yam tshuaj, uas yog qhov zoo rau kev tsim cov gluten network qauv. Nyob rau tib lub sijhawm, cov suab thaj me me tuaj yeem muab lub zog rau cov poov xab fermentation, txhim kho cov roj muaj peev xwm ntawm cov khob noom cookie, thiab ua kom lub sijhawm sawv ntawm lub khob noom cookie.
Thaum lub sij hawm no, cov ntsiab lus ntawm cov dej-soluble pentosan nce vim degradation ntawm dej-insoluble pentosan, uas yuav ua rau cov dej-soluble pentosan nrog ntau dua viscosity qhwv nyob ib ncig ntawm cov kua zaj duab xis ntawm CO npuas, uas zoo heev txhim kho lub zog thiab extensibility. gluten starch zaj duab xis thiab optimizes gluten network qauv. Ua lub khob cij softer.
Nyob rau tib lub sij hawm, lub toughness ntawm lub me me cua chamber yog txhim khu kev qha, yog li ntawd nws ceev ceev expansion mus rau hauv lub cub tawg kuj yog txhim khu kev qha, yog li ua kom lub ntim ntawm mov ci. Tsis tas li ntawd, kev ua kom zoo dua ntawm gluten network qauv tuaj yeem txhim kho cov dej tuav lub peev xwm ntawm cov khob cij cores, ua kom cov evaporation ntawm cov dej los ntawm cov qhob cij epidermis, thiab ua tiav cov txiaj ntsig ntawm ncua kev laus ntawm cov qhob cij thiab txuas ntxiv lub txee lub neej ntawm cov khoom.
Txawm li cas los xij, tsis txhob ntxiv xylanase ntau dhau, txwv tsis pub nws yuav rov qab los, uas yuav ua rau lub khob cij poob qis, uas tsis tsim nyog rau kev ua haujlwm ntau lawm. Peb yuav tsum paub tias xylanase tuaj yeem degrade pentosan thiab tso dej nws nqus. Yog li, kev sib ntxiv ntau dhau yuav ua rau cov khob noom nplaum nplaum, cuam tshuam rau kev ua haujlwm thiab kev ua haujlwm ntawm cov khoom, cuam tshuam lub khob noom cookie fermentation, thiab txo qhov ntim ntawm khob cij.