RESEARCH OF ACTIVITY DYNAMICS OF ENZYMЕ PREPARATION -AMYLASE IN THE DILUTION PROCESS

Authors

DOI:

https://doi.org/10.31073/foodresources2022-18-06

Keywords:

corn, starch, hydrolysis, enzyme preparation, -аmylase, enzyme activity, glucose, sugars

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 a-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 a-amylase, carbohydrate composition of the medium. The research methods generally accepted in the alcohol industry were used, the activity of a-amylase was determined by colorimetric method. The results of the study showedy, that in 30 minutes of hydrolysis activity of a-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 a-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

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References

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Published

2022-07-29

How to Cite

Danilova, K., Oliynichuk, S., Zavarzina, O., Kuznietsova, I., Grushetskiy, R., & Hrynenko, I. (2022). RESEARCH OF ACTIVITY DYNAMICS OF ENZYMЕ PREPARATION -AMYLASE IN THE DILUTION PROCESS. FOOD RESOURCES, 10(18), 61–69. https://doi.org/10.31073/foodresources2022-18-06

Issue

Vol. 10 No. 18 (2022): Food resources

Section

Технічні науки

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