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KMID : 0380619840160040463
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Korean Journal of Food Science and Technology
1984 Volume.16 No. 4 p.463 ~ p.471
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Saccharification of Uncooked Starch
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이상열/Lee, S Y .
신용철/이석희/박성숙/김형수/변시명/Shin, Y C ./Lee, S H ./Park, S S ./Kim, H S ./Byun, S M .
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Abstract
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For the eventual alcohol production from uncooked starch, an efficient saccharification process was examined by using the combined action of steeping, pectin depolymerase, α-amylase and glucoamylase. The total sugar content of rice, sweet potato and tapioka used were 4.53, 4.26, and 3.92 mmole/g sample. 70±10% of the total sugar was hydrolyzed when cooked starch was saccharified under the condition which is currently used in industry. The smaller starch particle was used, the more saccharification was obtained. Efficient saccharification was obtained by treatment with 5% H₂SO₄ (sample: working volume = 1:2) at 60℃ for 12 hr. Optimization was carried out for the saccharification of uncooked starch by the combined action of pectin deploymerase, α-amylase and glucoamylase. The conditions are: pectin depolymerase; pH 4.5, 45℃, 2 hr, α-amylase; pH 6.0, 60℃, 1 hr, and glucoamylase; pH 3.5, 60℃, 1 hr. Simultaneous treatment of the combined action of macerating, liquifying and saccharifying enzymes yielded better result than stepwise treatment of 3 enzymes. Degrees of saccharification of uncooked tapioka, rice and sweet potato were 82, 90.5, and 84.5%, respectively on the basis of total sugar, under the optimized conditions.
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