Fig. 1. Effect of temperature on viscosity and glucose content after saccharification of tapioca and hulled barley mixture (7:3, w/w) for 180 min by adding 0.3% saccharogenic enzyme (GPB). □: Viscosity, ■: Glucose content
Fig. 2. Effect of time on viscosity and glucose content after saccharification of tapioca and hulled barley mixture (7:3, w/w) at 50oC by adding 0.3% saccharogenic enzyme (GPB). ■:Viscosity, ●: Glucose content
Fig. 3. Effect of enzyme (glucoamylse: G, protease: P, β-glucanase: B, hemicellulase: H) combination on viscosity and glucose content after saccharification of tapioca and hulled barley mixture (7:3, w/w) at 50oC for 150 min. □: Viscosity, ■:Glucose content
Fig. 4. Effect of raw material composition of tapioca and hulled barley mixture on viscosity and glucose content after saccharification at 50oC for 150 min by adding 0.3% saccharogenic enzyme (GPB). □: Viscosity, ■: Glucose content
Fig. 5. Effect of added water content on alcohol content and glucose content after alcohol fermentation of saccharified liquid at 30oC for 60 h. Saccharification of tapioca and hulled barley mixture (7:3, w/w) was carried out for 150 min at 50oC by adding 0.3% saccharogenic enzyme (GPB). ■: Glucose content,●: Alcohol
Fig. 6. Effect of added water content on total acidity and pH content after alcohol fermentation of saccharified liquid at 30oC for 60 h. Saccharification of tapioca and hulled barley mixture (7:3, w/w) was carried out for 150 min at 50oC by adding 0.3% saccharogenic enzyme (GPB). □: pH, ■: total acidity
Fig. 7. Effect of saccharogenic enzyme concentration on alcohol content and glucose content after alcohol fermentation of saccharified liquid at 30oC for 60 h. Saccharification of tapioca and hulled barley mixture (7:3, w/w) was carried out for 150 min at 50oC by adding saccharogenic enzyme (GPB) of different concentration. ■: Glucose content, ●: Alcohol
Fig. 8. Effect of saccharogenic enzyme concentration on pH and total acidity after alcohol fermentation of saccharified liquid at 30oC for 60 h. Saccharification of tapioca and hulled barleymixture (7:3, w/w) was carried out for 150 min at 50oC byadding saccharogenic enzyme (GPB) of different concentration. □: pH, ■: total acidity
Fig. 9. Time course of alcohol fermentation of saccharified liquid at 30oC for 60 h. Saccharification of tapioca and hulled barley mixture (7:3, w/w) was carried out for 150 min at 50oC by adding saccharogenic enzyme (GPB) of different concentration. ■: Glucose content, ●: Alcohol
Fig. 10. Changes in pH and total acidity during alcohol fermentation at 30oC for 60 h. Saccharification of tapioca and hulled barley mixture (7:3, w/w) was carried out for 150 min at 50oC by adding saccharogenic enzyme (GPB) of different concentration. □: pH, ■: Total acidity
Table 1. β-Glucan content of raw material
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