Cellulase enhances the comprehensive value of plant raw materials

Cellulase is a general term for a group of enzymes that degrade cellulose to generate glucose. It is not a single-component enzyme, but a multi-enzyme system with multiple enzymes acting synergistically. Cellulase is of great significance in expanding the comprehensive utilization of food industry raw materials and plant raw materials, improving the utilization rate of raw materials, purifying the environment and developing new energy sources.

Application in the wine industry:

The addition of cellulase during alcoholic fermentation can significantly improve the yield of alcohol and liquor and the utilization rate of raw materials, reduce the viscosity of the solution, shorten the fermentation time, and the wine has a mellow taste and low fusel oil content. There may be two reasons for cellulase to improve the wine yield: one is that part of the cellulose in the raw material is decomposed into glucose for use by yeast; in addition, due to the decomposition of plant cell wall by cellulase, it is conducive to the release and utilization of starch.

The application of cellulase in malt production in the beer industry can increase the solubility of wheat grains, accelerate germination, reduce the content of single glucose in the saccharification solution, improve filtration performance, and be beneficial to alcohol distillation.

Application in soy sauce brewing industry:

Adding cellulase in the brewing process of soy sauce can make the cell membrane of soybean raw materials swell, soften and destroy, and release the proteins and carbohydrates contained in the cells, which can not only increase the concentration of soy sauce, improve the quality of soy sauce, but also shorten the production cycle , improve productivity, and increase its main indicators by 3%.

Applications in the beverage processing industry:

The bean curd residue is treated with cellulase and then fermented with lactic acid bacteria, so that a fermented beverage with excellent nutrition and taste can be obtained. The application of cellulase in fruit and vegetable juice extraction and pollen beverages can improve the extraction rate of juice (about 10%) and promote the clarification of juice, making the juice transparent without precipitation, increasing the content of soluble solids, and comprehensively utilizing the peel. . At present, it has been reported that the whole fruit beverage has been successfully prepared by enzymatic hydrolysis of citrus peel, and 50% of the crude fiber is degraded into short-chain oligosaccharides, that is, the dietary fiber in the whole fruit beverage, which has certain health care and medical value.

Recycling in fiber waste:

The application of cellulase or microorganisms to convert the fiber in agricultural and sideline products and urban waste into glucose, alcohol and single-cell protein is of great significance for opening up sources of raw materials for the food industry, providing new energy and turning waste into treasure.

In addition, in the process of fruit and vegetable processing, if appropriate treatment with cellulase is used, plant tissue can be softened and bulked, and digestibility and taste can be improved.

The use of cellulase to treat soybean can promote its peeling. At the same time, because it can destroy the cell wall, the protein and oil contained in it can be completely separated, and the rate of extracting high-quality water-soluble protein and oil from soybean and soybean cake can be increased. , which not only reduces the cost, shortens the time, but also improves the product quality.

Plant fiber raw material is the most abundant, cheapest and renewable resource on earth. Its main components are cellulose and hemicellulose. The utilization of cellulose and hemicellulose has always been a hot research topic at home and abroad. The approach and overall idea of utilization is to use cellulase and hemicellulase to degrade cellulose and hemicellulose into fermentable sugars, and then to produce alcohol, single-cell protein, organic acid, glycerol, acetone and other important substances through fermentation. chemical raw materials. In addition, cellulose and hemicellulose can also be prepared into functional food additives through the limited degradation of cellulase, such as microcrystalline cellulose, dietary fiber and functional oligosaccharides.