|
KMID : 0903519890320040374
|
|
Journal of the Korean Society of Agricultural Chemistry and Biotechnology
1989 Volume.32 No. 4 p.374 ~ p.377
|
|
|
Attrition Effect of Beads on Enzymatic Saccharification of Raw Starch
|
|
|
|
|
Abstract
|
|
|
|
To optimize the enzymatic saccharification of raw-starch, reaction conditions by shaking with glass beads were adapted together with α-amylase from Streptorrayces sp. 4M-2 and amyloglucosidase from commercial source. When raw-starch was degraded by the α-amylase in shaking flask with beads (raw-starch : bead in diam. of 3㎜=1 : 5 by weight) at the shaker speed of 300rpm, the saccharification rate of corn and potato starch were increased up to 88% and 69% after 30 hrs of reaction, respectively. Application of the amyloglucosidase in combination with the α-amylase enhanced the rate of saccharifcation: 88% of saccharification was obtained in 6 hrs for raw-corn starch under the same reaction conditions as above.
|
|
|
KEYWORD
|
|
|
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|