糖化过程中阿拉伯木聚糖溶解及内切木聚糖酶随机进攻预测模型的建立

建立了糖化过程中阿拉伯木聚糖溶解及内切木聚糖酶随机进攻的预测模型,希望通过此模型能预测在不同初始条件和参数设置下糖化过程中阿拉伯木聚糖的浓度，以减少其在酿造过程中的负面作用。结果显示，此模型预测麦汁中阿拉伯木聚糖浓度的误差在-9.5%到+13.6%之间。工业验证模型的误差要大于实验室条件下的误差，分别为16.8%和17.9%。仿真结果表明，麦汁中阿拉伯木聚糖的浓度随糖化初始温度的升高而增加，而延长糖化初始时间能降低阿拉伯木聚糖的含量。并且麦芽中内切木聚糖酶活对麦汁中阿拉伯木聚糖的浓度的影响要远远小于麦芽中阿拉伯木聚糖的初始值。

Modeling for Prediction of Arabinoxylans Solubilization and Endo-xylanase Random Attacking During Mashing

A model describing the solubilization of arabinoxylans and degradation by endo-xylanase random attacking during mashing was developed. The model was expected to predict the arabinoxylans concentration in wort at the settings of different initial value and mashing parameters for diminishing the negative effects of arabinoxylans on brewing. Results showed that the modeling errors range for the final concentration of arabinoxylans in wort was -9.5% to +13.6%. The model prediction accuracy for industrial scale mashing process was lower than that in laboratory scale. The errors were given 16.8% and 17.9%, respectively. The simulation results showed that arabinoxylans concentration was increased with the increase of mashing-in temperature, but it was decreased with prolonging the mashing-in time. The effect of initial arabinoxylans in malt on arabinoxylans concentration in wort was more remarkable than that of endo-xylanase activity in grist.