Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Extrusion of Ginseng Root in Twin Screw Extruder: Pretreatment for Hydrolysis and Saccharification of Ginseng Extrudate

  • Han, Jae-Yoon (Department of Food Science and Technology, Kongju National University) ;
  • Kim, Mi-Hwan (Department of Food Science and Technology, Kongju National University) ;
  • Tie Jine (Department of Food Science and Technology, Kongju National University) ;
  • Solihin Budiasih W. (Division of Biocatalyst and Secondary Metabolite Technology, Agency for the Assessment and Application of Technology) ;
  • Ryu, Gi-Hyung (Department of Food Science and Technology, Kongju National University)
  • Published : 2006.12.01
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Abstract

The objective of this experiment was to investigate the effect of extrusion of ginseng roots in twin screw extruder on susceptibility of ginseng starch toward hydrolysis by ${\alpha}-amylase$ BAN 480L (Novozyme, Denmark) and cellulase Celluclast 150L and saccharification by amyloglucosidase AMG-E (Novozyme, Denmark). The extrusion was conducted at 22% and 30% moisture contents of feed at screw speed 300 rpm. Barrel temperature at zone 1 was adjusted at $100^{\circ}C$ and $120^{\circ}C$. The results showed that extrusion process improved the ginseng ${\alpha}-amylase$ susceptibility as compared to traditionally dried ginseng (white and red ginseng). Reducing sugar of hydrolyzed extruded samples was 2,500% of its initial concentration, whereas the reducing sugar of hydrolyzed non-extruded sample was only 200% of its initial concentration. However, addition of cellulase during liquefaction lowered the saccharification yield of both non-extruded and extruded samples as well.

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References

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