Attrition Effect of Beads on Enzymatic Saccharification of Raw Starch

생전분의 효소당화에서 유리구 마찰효과

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.

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.