생전분의 효소당화에서 유리구 마찰효과

Attrition Effect of Beads on Enzymatic Saccharification of Raw Starch

생전분 분해효소에 의한 전분의 당화에서 유리구를 첨가시켜 회전진탕시키므로 당화시간의 단축과 당화율의 증대에 효과가 있었다. 옥수수전분과 유리구의 중량비를 1 : 5로 하여 Streptomyces sp. 4M-2의 ${\alpha}-amylase$를 첨가하고 300rpm으로 교반시켰을 때 30시간 후에 88%, 감자전분에서 69%의 당화율을 나타냈다. 옥수수전분에서 amyloglucosidase를 병용하였을 때는 6시간 후에 88%의 당화율을 보였다.

To optimize the enzymatic saccharification of raw-starch, reaction conditions by shaking with glass beads were adapted together with ${\alpha}-amylase$ from Streptomyces sp. 4M-2 and amyloglucosidase from commercial source. When raw-starch was degraded by the ${\alpha}-amylase$ in shaking flask with beads (raw-starch : bead in diam. of 3mm=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 ${\alpha}-amylase$ enhanced the rate of saccharifcation: 88% of saccharification was obtained in 6 hrs for raw-corn starch under the same reaction conditions as above.