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한국식품과학회지
→ 한국식품과학회지2019 ; 51(1): 18-23
Saccharification and alcohol fermentation characteristics of a mixture of tapioca and hulled barley
타피오카와 겉보리 혼합원료의 당화 및 알코올 발효의 특성 연구
Sun Hye Kim1, Jong Soo Oh1, and Sung Tae Kang1,*
김선혜1·오종수1·강성태1,*
1서울과학기술대학교 식품공학과
ABSTRACT
An enzymatically saccharified tapioca and hulled barley (TB) raw mixed solution was used to examine alcohol fermentation characteristics. The TB mixture was liquefied with 0.04% α-amylase “Spezyme-Fred” and saccharified using an enzyme mixture (GPB), which consisted of glucoamylase (G), protease (P), and β-glucanase (B). After the TB mixture (7:3, w/w) saccharified for 150 min at 50oC, its glucose content was 12.9% and viscosity was 26 cp. The use of GPB for the saccharification of TB was appropriate because the addition of β-glucanase increases the glucose yield and decreases the viscosity of the saccharification liquid. The TB ratio was optimized to 7:3 (w/w) on the basis of the lower viscosity and the higher glucose content after saccharification. After TB mixture with 300% (w/w) water content was better condition than others for alcohol fermentation when it was carried out at 30oC. The alcohol and glucose contents of the TB mixture fermented for 72 h were 9.0 and 0.02%, respectively, and the pH and total acidity were 4.3 and 0.3%, respectively.
KEYWORD
tapioca, hulled barley, alcohol fermentation, saccharification
한국식품과학회지 2019 Feb; 51(1): 18 - 23
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