팽윤 Extrusion 전분을 기질로 한 불균일상 효소반응계에서의 Maltose 생성 반응 특성

Characteristics of Maltose Formation in Heterogeneous Enzyme Reaction System Utilizing Swollen Extrusion Starch as a Substrate

  • 김동선 (경북대학교 자연과학대학 유전공학과) ;
  • 박동찬 (경북대학교 자연과학대학 유전공학과) ;
  • 조명진 (경북대학교 자연과학대학 유전공학과) ;
  • 이용현 (경북대학교 자연과학대학 유전공학과)
  • 발행 : 1994.06.01

초록

The production of maltose utilizing swollen extrusion starch seems to have many technical advantages, such as, high reaction rate and high yield, production of high purity concentrated maltose, and low energy consumption, over the conventional method utilizing liquefied starch. The characteristics of maltose formation in heterogeneous enzyme reaction system comtaining swollen extrusion starch was investigated using fungal $\alpha $-amylase. The influence of extrusion conditions on structure of extruded starch, such as, degree of gelatinization, water absorption index, and water solubility index was analyzed. The relationship between the structural features and maltose forming reaction was investigated, and the result was analyzed in terms of surface reaction of insoluble extruded swollen starch. The characteristics of maltose formation from swollen sxtrusion starch was compared using endo-type fungal $\alpha $-amylase and exo-type $\beta $anylase, and the structural trasformation of extruded starch was also observed to clarify the reaction mechanism.

키워드

참고문헌

  1. 산업미생물학회지 v.22 Extrusion시킨 팽윤 전분을 기질로 한 새로운 maltose 생산법 이용현;김동선;신현동;박진서
  2. Agric. Biol. Chem. v.53 Novel maltose-producing amylase from Bacillus megaterium G-2 Yoshiyuki,T.
  3. Agric. Biol. Chem. v.47 Purificaiton and characterization of β-amylase from Bacillus cereus BQ10-S1 SpoⅡ Nanmori,T.;R.Shinke;K.Aoki;H.Nishira
  4. J. Jap. Soc. Starch Sci. v.25 Studies on maltotriose and maltose-forming amylases from Streptomyces Wako,K.;C.Takahashi;S.Hashimoto;J.Kanaeda
  5. Food Technol. v.23 A rapid method for the estimation of starch gelatinization in processed food Wooton,K.W.;C.Weeden;N.Munk
  6. Cereal Sci. Today v.14 Gelatinization of corn grits by roll and extrusion cooking Anderson,R.A.;H.F.Conway;V.F.Pfelfer;L.E.J.Griffin
  7. J. Food Sci. v.49 A physicochemical model for extrusion of corn starch Gomez,M.H.;J.M.Aguilera
  8. Cereal Sci. Today v.14 Roll and extrusion cooking of grain sorghum grits Anderson,R.A.;H.F.Conway;V.F.Pfelfer;L.E.J.Griffin
  9. Cereal Chem. v.52 Modification of carbohydrate components by extrusion -cooking of cereal products Mercier,C.;P.Feillet
  10. 산업미생물학회지 v.19 Extrusion 전분을 기질로 한 불균일상 효소반응계에서의 cyclodextrin 효소합성 이용현;박동찬
  11. Biochemical Engineering for 2001 Direct synthesis of cyclodextrin in a heterogeneous enzyme reaction system containing insoluble extrusion starch Lee,Y.H.;D.C.Park;S.Furusaki(ed.);I.Endo(ed.);R,Matsuno(ed.)
  12. J. Jap. Soc. Starch Sci. v.24 Digestion of various starch granules by amylase Fuwa,H.
  13. J. Jap. Soc. Starch Sci. v.27 Scanning electron microscopic observation of starch granules attacked by enzyme Sugimoto,Y.