Food Resources. 2022. N 19. Article 08 — Інститут продовольчих ресурсів НААН України

Деталі: Опубліковано: Понеділок, 23 січня 2023, 10:03; Перегляди: 159

8. RESEARCH OF SACCHARIFICATION DYNAMICS OF ENZYMЕ PREPARATION GLUCOAMYLASE IN THE ENZYMATIC HYDROLYSIS OF STARCH-CONTAINING RAW MATERIALS
https://doi.org/10.31073/foodresources2022-19-08
Kateryna Danilova, Serhii Oliynichuk, Oksana Zavarzina
Pages: 72-80

Abstract
Subject of research. Regularities of the saccharification process of intermediate products of starch hydrolysis – dextrins. Fermentation of starch-containing raw material in the alcohol production is limited by rapidity of enzymohydrolysis dextrins, on what the ethanol productivity depends from 1 tons of raw material. Glucoamylase is responsible for the process of sugar formation from grain starch and directly affects the intensification of yeast generation and fermentation. Purpose. Research of saccharification dynamics of enzyme preparation glucoаmylase in the enzymatic hydrolysis process of starch-containing raw material on the example of corn. The object of study is the saccharification stage in the process of enzymatic hydrolysis of corn starch. Methods. Generally accepted in the alcohol industry were used, the activity of glucoamylase was determined by polarimetry method. The dynamics of starch hydrolysis according to the amount of sugars formed was determined by the method of high performance liquid chromatography (HPLC). Results. Showedy, that the consumption of starch and the kinetics of obtaining glucose are most effective during the first hour of saccharification, where the amount of hydrolyzed starch is 75% of the introduced starch. Increasing the duration to two hours ensures starch hydrolysis by 97.2%, and during the third and fourth hours, the amount of formed mono- and disugars increases by only 0.35 and 0.7 g/100 cm3, which is only 2.7% of hydrolyzed starch. In the first hour of starch saccharification with glucoamylase, the maltose content increases to 4.84 g/100 cm3, and the glucose content to 15.2 g/100 cm3. In the further course of saccharification, the amount of glucose gradually decreases, and the amount of maltose gradually increases. It was determined that the optimal dose of glucoamylase is 8 units. activity / g of starch, at which the process of saccharification occurs most completely. To determine the effect of the dosage of the enzyme preparation on the ethanol yield, the sugared mash was fermented in a periodic process with Termosacc dry yeast. The ethanol yield per ton of raw materials on mash with the dosage of α-amylase enzymes for 1,5 units/g of starch and glucoamylase in the amount of 8 units/g was higher of 2.8-3 dal than with other concentrations of enzyme preparations. Fermentation of mash by the method of simultaneous saccharification and fermentation (SSF) was characterized by better indicators, the ethanol concentration was 0.05% vol. higher, the content of unfermented, water-soluble and alcohol-soluble carbohydrates and dextrin’s was also lower, which indicates the complete fermentation of the mash. Scope of research results. Develop an effective scheme for the hydrolysis of mash biopolymers by enzymes of the amylase complex at the enzymohydrolysis stage of raw materials starch.
Кey words: corn, starch, hydrolysis, enzyme preparation, glucoаmylase, saccharification, enzyme activity, fermentation, sugars

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