Applied Biological Chemistry

The Korean Society for Applied Biological Chemistry (한국응용생명화학회)
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Production of Alcohol from Starch without cooking: A chemical gelatinization method

무증자(無蒸煮)전분법에 의한 알코올생산(生産): 화학적(化學的) 호화법(糊化法)

  • Park, Kwan-Hwa (Dept. of Food Science and Technology, College of Agriculture, Seoul National Univ.) ;
  • Oh, Byung-Ha (Dept. of Food Science and Technology, College of Agriculture, Seoul National Univ.) ;
  • Lee, Ke-Ho (Dept. of Food Science and Technology, College of Agriculture, Seoul National Univ.)
  • 박관화 (서울대학교 농과대학 식품공학과) ;
  • 오병하 (서울대학교 농과대학 식품공학과) ;
  • 이계호 (서울대학교 농과대학 식품공학과)
  • Published : 1984.03.31
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Abstract

Ethanol fermentation from the chemically gelatinized starchy material was examined. The critical concentration of sodium hydroxide solution for gelatinization was dependent on the species of starch; 0.4M for potato and 0.6M for tapioca at room temperature. For alcohol fermention the starchy material was gelatinized by addition of sodium hydroxide solution, neutralized by sulfuric acid, and then yeast was added. The amount of $CO_2$ evolved during ethanol fermentation indicates that non-fermentable material was not produced from the starch by chemical gelatinization. In ethanol fermentation of potato and tapioca starch no significant difference was observed between the thermal and the chemical gelatinization.

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