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KMID : 1160620060110040318
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Preventive Nutrition and Food Science
2006 Volume.11 No. 4 p.318 ~ p.322
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Extrusion of Ginseng Root in Twin Screw Extruder: Pretreatment for Hydrolysis and Saccharification of Ginseng Extrudate
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Han Jae-Yoon
Kim Mi-Hwan
Tie Jine
Solihin Budiasih W.
Ryu Gi-Hyung
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Abstract
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The objective of this experiment was to investigate the effect of extrusion of ginseng roots in twin screw extruder on susceptibility of ginseng starch toward hydrolysis by α-amylase BAN 480L (Novozyme, Denmark) and cellulase Celluclast 150L and saccharification by amyloglucosidase AMG-E (Novozyme, Denmark). The extrusion was conducted at 22% and 30% moisture contents of feed at screw speed 300 rpm. Barrel temperature at zone 1 was adjusted at 100oC and 120oC. The results showed that extrusion process improved the ginseng α-amylase susceptibility as compared to traditionally dried ginseng (white and red ginseng). Reducing sugar of hydrolyzed extruded samples was 2,500% of its initial concentration, whereas the reducing sugar of hydrolyzed non-extruded sample was only 200% of its initial concentration. However, addition of cellulase during liquefaction lowered the saccharification yield of both non-extruded and extruded samples as well.
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KEYWORD
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extrusion process, ginseng root, saccharification, susceptibility
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