|
KMID : 0380620190510010018
|
|
Korean Journal of Food Science and Technology
2019 Volume.51 No. 1 p.18 ~ p.23
|
|
|
Saccharification and alcohol fermentation characteristics of a mixture of tapioca and hulled barley
|
|
Kim Sun-Hye
Oh Jong-Soo
Kang Sung-Tae
|
|
|
Abstract
|
|
|
|
An enzymatically saccharified tapioca and hulled barley (TB) raw mixed solution was used to examine alcohol fermentation characteristics. The TB mixture was liquefied with 0.04% α-amylase “Spezyme-Fred” and saccharified using an enzyme mixture (GPB), which consisted of glucoamylase (G), protease (P), and β-glucanase (B). After the TB mixture (7:3, w/w) saccharified for 150 min at 50oC, its glucose content was 12.9% and viscosity was 26 cp. The use of GPB for the saccharification of TB was appropriate because the addition of β-glucanase increases the glucose yield and decreases the viscosity of the saccharification liquid. The TB ratio was optimized to 7:3 (w/w) on the basis of the lower viscosity and the higher glucose content after saccharification. After TB mixture with 300% (w/w) water content was better condition than others for alcohol fermentation when it was carried out at 30oC. The alcohol and glucose contents of the TB mixture fermented for 72 h were 9.0 and 0.02%, respectively, and the pH and total acidity were 4.3 and 0.3%, respectively.
|
|
|
KEYWORD
|
|
|
tapioca, hulled barley, alcohol fermentation, saccharification
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|