Microbiology and Biotechnology Letters (한국미생물·생명공학회지)
- Volume 14 Issue 5
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- Pages.407-413
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- 1986
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- 1598-642X(pISSN)
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- 2234-7305(eISSN)
Enhancing mechanism of the saccharification of uncooked starch in an agitated bead reaction system
무증자전분의 분쇄마찰매체에 의한 효소당화촉진 Mechanism의 규명
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.
분쇄마찰매체에 의한 무증자 생전분의 효소당화촉진 mechanism을 전분의 구조적 측면을 중심으로 규명하였다. 당화촉진 효과를 줄 수 있는 수준의 분쇄마찰매체의 기계적 교반운동은 생전분의 미세결정구조(microcrystalline structure) 파괴는 물론 전분입자를 붕괴 (fragmentation) 시키는 효과도 없었다. 생전분 입자구조 변화의 중요한 특징은 입자구조의 팽윤(swelling) 현상으로써 팽윤된 전분은 보수능력이 2.5배 정도까지 증가되었다. 이와 같은 기계적 충격에 의한 전분입자의 팽윤현상은 가열호화에 의한
Keywords
- Enzymatic Saccharification of Uncooked Starch;
- Attrition-Milling Media;
- Agitated Bead Reaction System;
- Uncooked Starch;
- Enhancing Mechanism;
- Starch Structure;
- Swelling