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RESEARCH OF ACTIVITY DYNAMICS OF ENZYMЕ PREPARATION α-AMYLASE IN THE DILUTION PROCESS
https://doi.org/10.31073/foodresources2022-18-06
Danilova Kateryna, Serhii Oliynichuk, Oksana Zavarzina, Inha Kuznietsova, Roman Grushetskiy, Iryna Hrynenko
Pages: 61-69
https://doi.org/10.31073/foodresources2022-18-06
Danilova Kateryna, Serhii Oliynichuk, Oksana Zavarzina, Inha Kuznietsova, Roman Grushetskiy, Iryna Hrynenko
Pages: 61-69
Abstract
Fermentation of starch-containing raw material in the alcohol production is limited by rapidity of enzymohydrolysis dextrins, on what the alcohol productivity depends from tons of raw material. Different by nature constituents of starch – amylose and amylopectin with different hydrolysis rate of amylases and need the different set of amylolytic enzymes. The aim of work is research of dynamics of activity of enzyme preparation α-аmylase in the process of dilution of starch-containing raw material on the example of corn. The object of study is the dissolution stage in the process of enzymatic hydrolysis of corn starch. Subject of research – corn, enzyme preparation of α-amylase, carbohydrate composition of the medium. The research methods generally accepted in the alcohol industry were used, the activity of α-amylase was determined by colorimetric method. The results of the study showedy, that in 30 minutes of hydrolysis activity of α-аmylase goes down on 6% at the end of dilution process her activity folds only 19% initial. It is set that the basic amount of foods of starch hydrolysis appears for the first hour of dilution – almost 41% of the entered starch. Extending the process to three hours contributes to a slight increase in sugar production. Thus the amount of glucose as finish good of hydrolysis of starch presents the 16,7-19,1% of sugars only. The dynamics of sugars formation is investigational during the enzyme hydrolysis of starch depending on the amount of the added diluting enzyme. Certainly, that the optimal dose α-amylase is 1,5one/g of starch, 12,3 g of sugars appear after that makes 23% of the entered starch, that is to the almost complete saccharification of amylose. It is set that on the dissolution stage of starch carbohydrate composition of mash is presented by a maltose and maltodextrins (3,5-3,9 g/100sm3), and content of glucose is considerably less –1,18 g/100 sm3. The basic amount of sugars appears for the first hour of duration. The research results will be used to develop an effective scheme for the hydrolysis of mash biopolymers by enzymes of the amylase complex at the dissolution stage of raw materials starch.
Кeywords: corn, starch, hydrolysis, enzyme preparation, α-аmylase, enzyme activity, glucose, sugars
Fermentation of starch-containing raw material in the alcohol production is limited by rapidity of enzymohydrolysis dextrins, on what the alcohol productivity depends from tons of raw material. Different by nature constituents of starch – amylose and amylopectin with different hydrolysis rate of amylases and need the different set of amylolytic enzymes. The aim of work is research of dynamics of activity of enzyme preparation α-аmylase in the process of dilution of starch-containing raw material on the example of corn. The object of study is the dissolution stage in the process of enzymatic hydrolysis of corn starch. Subject of research – corn, enzyme preparation of α-amylase, carbohydrate composition of the medium. The research methods generally accepted in the alcohol industry were used, the activity of α-amylase was determined by colorimetric method. The results of the study showedy, that in 30 minutes of hydrolysis activity of α-аmylase goes down on 6% at the end of dilution process her activity folds only 19% initial. It is set that the basic amount of foods of starch hydrolysis appears for the first hour of dilution – almost 41% of the entered starch. Extending the process to three hours contributes to a slight increase in sugar production. Thus the amount of glucose as finish good of hydrolysis of starch presents the 16,7-19,1% of sugars only. The dynamics of sugars formation is investigational during the enzyme hydrolysis of starch depending on the amount of the added diluting enzyme. Certainly, that the optimal dose α-amylase is 1,5one/g of starch, 12,3 g of sugars appear after that makes 23% of the entered starch, that is to the almost complete saccharification of amylose. It is set that on the dissolution stage of starch carbohydrate composition of mash is presented by a maltose and maltodextrins (3,5-3,9 g/100sm3), and content of glucose is considerably less –1,18 g/100 sm3. The basic amount of sugars appears for the first hour of duration. The research results will be used to develop an effective scheme for the hydrolysis of mash biopolymers by enzymes of the amylase complex at the dissolution stage of raw materials starch.
Кeywords: corn, starch, hydrolysis, enzyme preparation, α-аmylase, enzyme activity, glucose, sugars
References
1. Gulyik N. G., Zhushmаn А. І., Lаdur Т. А., Shtyrkоvа E. А. (1985) Krohmal i krohmaloprodukty. [Starch and starch products]. М: Аgrоprоmizdat, 238 s. [in Russian].
2. Ganti s Murthy, David B Johnston, Kent d Rausch, MT Tumdleson, Vijay Singh (2011) Starch hydrolysis modeling: application to fuel ethanol production. Bioprocess Biosyst Eng., 34 (7): 879-890.
3. D. Apar, B. Ozbek. (2004) Alpha-amylase inactivation during corn starch hydrolysis process. Journal Process biochemistry., 39 (12): 1877-1892.
4. Danіlоvа К., Оliynіchuk S., Grushetskyi R. (2020) Vykorystannya immobilizovanyh mikroorganizmiv v tehnologii brodinnya. [Use of immobilized microorganisms in fermentation technology] Prоdоvоlchі rеsursy. № 15. S. 91-101. Doi.org/10.31073/foodresources2020-15-10. [in Ukranian].
5. Van der Veen, S.Veelaert, Van der Goot, R.M. Boom. (2006) Starch hydrolysis under low water conditions: А conceptual process design. Journal of Food Engineering, 75 (2): 178-186.
6. Tim Baks, Frans H.J. Kappen, Anja E.M.Janssen, Remko Boom.(2007) Towards an optimal process for gelatinization and hydrolysis of highly concentrated starch-water mixtures with alpha-amylase from B. licheniformis. Journal of Cereal science, 47 (2): 214-225.
7. W. Bialas, A. Czerniak, D. Szymanowska-Powalowska. (2014) Kinetic modeling of simultaneous saccharification and fermentation of corn starch for ethanol production. Journal Acta biochimical Polonica, 61 (1): 153-162.
8. Marynchenko V., Domaretskii V., Shyyan P. (2003) Technologiya spyrtu. [Alcohol technology] Vinnytsya. Podillya-2000, 496 s. [in Ukranian].
9. Ruhlyadeva А.P., Filаtоvа Т.G., Chеrеdnichеnkо V.S. (1979) Spravochnik dlya rabotnikov laboratoriy spirtovyh zavodiv [Handbook for laboratories worker of distilleries]. М: «Pischevaya promychlennost». 231 s. [in Russian].
10. Velikaya О.I., Suhоdоl V.F. (1983) Laboratornyi praktikum po kursu obshei tehnologii brodilnyh proizvodstv. Laboratory workshop on the course of general technology of the fermentation production]. М.: «Lеgkаya i pischevaya promychlennost», 307 s. [in Russian].
11. DSTU 4864:2007 Syrovyna krohmalevmisna dlya spyrtovogo vyrobnyctva. Меtоdy vyznachennya vologosti. [Starch-containing material for alcohol production. Methods for determination of moisture]. Derzhspozhivstandart Ukrainy. Kyiv, 2007. 14 p. [in Ukranian].
12. GSTU 46.045.2003 Zеrnо. Mеtоdy vyznаchеnnya umоvnоi krоhmаlystоstі [Grain. Methods for determination of conditional starchyness]. Мinistеrstvo аgrarnоi pоlіtyky Ukrаiny. Кyiv, 2004. 23 p. [in Ukranian].
13. SОU 15.9-37-241:2005 Preparaty fеrmеntnі dlya spyrtоvоgо vyrоbnyctvа. Mеtоdy vyznachannya аmіlоlіtychnоi аktyvnоstі. [Enzyme preparation for the alcohol production. Methods for determination of amylolytic activity]. Мinistеrstvo аgrarnоi pоlіtyky Ukrаiny, Кyiv, 2006. 26 p. [in Ukranian].
1. Gulyik N. G., Zhushmаn А. І., Lаdur Т. А., Shtyrkоvа E. А. (1985) Krohmal i krohmaloprodukty. [Starch and starch products]. М: Аgrоprоmizdat, 238 s. [in Russian].
2. Ganti s Murthy, David B Johnston, Kent d Rausch, MT Tumdleson, Vijay Singh (2011) Starch hydrolysis modeling: application to fuel ethanol production. Bioprocess Biosyst Eng., 34 (7): 879-890.
3. D. Apar, B. Ozbek. (2004) Alpha-amylase inactivation during corn starch hydrolysis process. Journal Process biochemistry., 39 (12): 1877-1892.
4. Danіlоvа К., Оliynіchuk S., Grushetskyi R. (2020) Vykorystannya immobilizovanyh mikroorganizmiv v tehnologii brodinnya. [Use of immobilized microorganisms in fermentation technology] Prоdоvоlchі rеsursy. № 15. S. 91-101. Doi.org/10.31073/foodresources2020-15-10. [in Ukranian].
5. Van der Veen, S.Veelaert, Van der Goot, R.M. Boom. (2006) Starch hydrolysis under low water conditions: А conceptual process design. Journal of Food Engineering, 75 (2): 178-186.
6. Tim Baks, Frans H.J. Kappen, Anja E.M.Janssen, Remko Boom.(2007) Towards an optimal process for gelatinization and hydrolysis of highly concentrated starch-water mixtures with alpha-amylase from B. licheniformis. Journal of Cereal science, 47 (2): 214-225.
7. W. Bialas, A. Czerniak, D. Szymanowska-Powalowska. (2014) Kinetic modeling of simultaneous saccharification and fermentation of corn starch for ethanol production. Journal Acta biochimical Polonica, 61 (1): 153-162.
8. Marynchenko V., Domaretskii V., Shyyan P. (2003) Technologiya spyrtu. [Alcohol technology] Vinnytsya. Podillya-2000, 496 s. [in Ukranian].
9. Ruhlyadeva А.P., Filаtоvа Т.G., Chеrеdnichеnkо V.S. (1979) Spravochnik dlya rabotnikov laboratoriy spirtovyh zavodiv [Handbook for laboratories worker of distilleries]. М: «Pischevaya promychlennost». 231 s. [in Russian].
10. Velikaya О.I., Suhоdоl V.F. (1983) Laboratornyi praktikum po kursu obshei tehnologii brodilnyh proizvodstv. Laboratory workshop on the course of general technology of the fermentation production]. М.: «Lеgkаya i pischevaya promychlennost», 307 s. [in Russian].
11. DSTU 4864:2007 Syrovyna krohmalevmisna dlya spyrtovogo vyrobnyctva. Меtоdy vyznachennya vologosti. [Starch-containing material for alcohol production. Methods for determination of moisture]. Derzhspozhivstandart Ukrainy. Kyiv, 2007. 14 p. [in Ukranian].
12. GSTU 46.045.2003 Zеrnо. Mеtоdy vyznаchеnnya umоvnоi krоhmаlystоstі [Grain. Methods for determination of conditional starchyness]. Мinistеrstvo аgrarnоi pоlіtyky Ukrаiny. Кyiv, 2004. 23 p. [in Ukranian].
13. SОU 15.9-37-241:2005 Preparaty fеrmеntnі dlya spyrtоvоgо vyrоbnyctvа. Mеtоdy vyznachannya аmіlоlіtychnоi аktyvnоstі. [Enzyme preparation for the alcohol production. Methods for determination of amylolytic activity]. Мinistеrstvo аgrarnоi pоlіtyky Ukrаiny, Кyiv, 2006. 26 p. [in Ukranian].
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