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Saccharification and alcohol fermentation characteristics of a mixture of tapioca and hulled barley

타피오카와 겉보리 혼합원료의 당화 및 알코올 발효의 특성 연구

  • Kim, Sun Hye (Department of Food Science and Technology, Seoul National University of Science and Technology) ;
  • Oh, Jong Soo (Department of Food Science and Technology, Seoul National University of Science and Technology) ;
  • Kang, Sung Tae (Department of Food Science and Technology, Seoul National University of Science and Technology)
  • 김선혜 (서울과학기술대학교 식품공학과) ;
  • 오종수 (서울과학기술대학교 식품공학과) ;
  • 강성태 (서울과학기술대학교 식품공학과)
  • Received : 2018.07.24
  • Accepted : 2018.09.27
  • Published : 2019.02.28

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% ${\alpha}-amylase$ "Spezyme-Fred" and saccharified using an enzyme mixture (GPB), which consisted of glucoamylase (G), protease (P), and ${\beta}-glucanase$ (B). After the TB mixture (7:3, w/w) saccharified for 150 min at $50^{\circ}C$, 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 ${\beta}-glucanase$ 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 $30^{\circ}C$. 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.

Keywords

tapioca;hulled barley;alcohol fermentation;saccharification

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Fig. 1. Effect of temperature on viscosity and glucose content after saccharification of tapioca and hulled barley mixture (7:3, w/w) for 180 min by adding 0.3% saccharogenic enzyme (GPB). □: Viscosity, ■: Glucose content

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Fig. 2. Effect of time on viscosity and glucose content after saccharification of tapioca and hulled barley mixture (7:3, w/w) at 50oC by adding 0.3% saccharogenic enzyme (GPB). ■:Viscosity, ●: Glucose content

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Fig. 3. Effect of enzyme (glucoamylse: G, protease: P, β-glucanase: B, hemicellulase: H) combination on viscosity and glucose content after saccharification of tapioca and hulled barley mixture (7:3, w/w) at 50oC for 150 min. □: Viscosity, ■:Glucose content

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Fig. 4. Effect of raw material composition of tapioca and hulled barley mixture on viscosity and glucose content after saccharification at 50oC for 150 min by adding 0.3% saccharogenic enzyme (GPB). □: Viscosity, ■: Glucose content

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Fig. 5. Effect of added water content on alcohol content and glucose content after alcohol fermentation of saccharified liquid at 30oC for 60 h. Saccharification of tapioca and hulled barley mixture (7:3, w/w) was carried out for 150 min at 50oC by adding 0.3% saccharogenic enzyme (GPB). ■: Glucose content,●: Alcohol

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Fig. 6. Effect of added water content on total acidity and pH content after alcohol fermentation of saccharified liquid at 30oC for 60 h. Saccharification of tapioca and hulled barley mixture (7:3, w/w) was carried out for 150 min at 50oC by adding 0.3% saccharogenic enzyme (GPB). □: pH, ■: total acidity

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Fig. 7. Effect of saccharogenic enzyme concentration on alcohol content and glucose content after alcohol fermentation of saccharified liquid at 30oC for 60 h. Saccharification of tapioca and hulled barley mixture (7:3, w/w) was carried out for 150 min at 50oC by adding saccharogenic enzyme (GPB) of different concentration. ■: Glucose content, ●: Alcohol

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Fig. 8. Effect of saccharogenic enzyme concentration on pH and total acidity after alcohol fermentation of saccharified liquid at 30oC for 60 h. Saccharification of tapioca and hulled barleymixture (7:3, w/w) was carried out for 150 min at 50oC byadding saccharogenic enzyme (GPB) of different concentration. □: pH, ■: total acidity

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Fig. 9. Time course of alcohol fermentation of saccharified liquid at 30oC for 60 h. Saccharification of tapioca and hulled barley mixture (7:3, w/w) was carried out for 150 min at 50oC by adding saccharogenic enzyme (GPB) of different concentration. ■: Glucose content, ●: Alcohol

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Fig. 10. Changes in pH and total acidity during alcohol fermentation at 30oC for 60 h. Saccharification of tapioca and hulled barley mixture (7:3, w/w) was carried out for 150 min at 50oC by adding saccharogenic enzyme (GPB) of different concentration. □: pH, ■: Total acidity

Table 1. β-Glucan content of raw material

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