Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Effects of Feed Moisture Content on Enzymatic Hydrolysis of Corn Starch in Twin-Screw Extruder and Saccharification of the Dried Extrudates

  • Solihin, Budiasih W. (Division of Biocatalyst and Secondary Metabolite Technology, Agency for the Assessment and Application of Technology) ;
  • Kim, Mi-Hwan (Department of Food Science and Technology, Kongju National University) ;
  • Im, Byung-Soon (Department of Food Nutrition, Kongju National University) ;
  • Cha, Jae-Yoon (CJ Foods R&D, CJ Corporation) ;
  • Ryu, Gi-Hyung (Department of Food Science and Technology, Kongju National University)
  • Published : 2007.06.30
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Abstract

The objective of this experiment was to study the influence of feed moisture content on the degree of enzymatic hydrolysis of com starch in a twin screw extruder and the saccharification yield of the dried extrudate. The feed moisture content was set at 25, 30, and 35% and ${\alpha}$-amylase solution was directly injected into the feed section at a barrel temperature of $95^{\circ}C$ and screw speed of 250 rpm. Amyloglucosidase was used for the saccharification of the dried extrudate at a concentration of 0.055%(w/w). Expansion ratio and swelling factor of extrudates decreased with increasing the feed moisture content. Addition of ${\alpha}$-amylase during extrusion process raised reducing sugar content of extrudates which also increased with the feed moisture content. The saccharification yield of dried extrudate was higher for the extrudate with lower feed moisture content.

Keywords

References

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