Enhancing mechanism of the saccharification of uncooked starch in an agitated bead reaction system

무증자전분의 분쇄마찰매체에 의한 효소당화촉진 Mechanism의 규명

  • 조구형 (경북대학교 자연과학대학 유전공학과) ;
  • 이용현 (경북대학교 자연과학대학 유전공학과)
  • Published : 1986.10.01

Abstract

In an agitated bead reaction system, the enzymatic saccharification of uncooked starch was substantially enhanced. The enhancement mechanism was investigated front the view of the structural aspect of starch. The mechanical impact caused by the movement of the attrition-milling media resulted neither the destruction of microcrystalline structure nor the fragmentation of starch granule. instead, the most distinct phenomenon was the swelling of starch granule up to about 2.5 times, and the swelling mechanism was not similar with that caused by cooking. However, in the case of the enzyme addition in the attrition coupled reaction system, the swollen starch was easily fragmented into the large number of small particles by the synergistic action of the enzyme and milling-media. The exposed surface area of the fragmented particles plays the major role in enhancing the saccharification. The saccharification rate was quite different depending on the source of starch, the reason was discussed in terms of the granular structure of uncooked starches.

Keywords

Enzymatic Saccharification of Uncooked Starch;Attrition-Milling Media;Agitated Bead Reaction System;Uncooked Starch;Enhancing Mechanism;Starch Structure;Swelling