타피오카와 겉보리 혼합원료의 당화 및 알코올 발효의 특성 연구

• Published in: Han'guk Sikp'um Kwahakhoe Chi = Korean Journal of Food Science and Technology Vol. 51; no. 1; pp. 18 - 23
• Main Authors: 김선혜(Sun Hye Kim), 오종수(Jong Soo Oh), 강성태(Sung Tae Kang)
• Format: Journal Article
• Language: Korean
• Published: Seoul 한국식품과학회 01.02.2019; Korean Society of Food Science & Technology
• Subjects: Acidity; Alcohol; Alcohols; Barley; Fermentation; Glucoamylase; Glucose; Moisture content; pH; Saccharification; Tapioca; Viscosity; Water content; α-Amylase; 식품과학; tapioca; saccharification; hulled barley; alcohol fermentation
• ISSN: 0367-6293; 2383-9635
• DOI: 10.9721/KJFST.2019.51.1.18

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% α − amylase "Spezyme-Fred" and saccharified using an enzyme mixture (GPB), which consisted of glucoamylase (G), protease (P), and β − glucanase (B). After the TB mixture (7:3, w/w) saccharified for 150 min at 50 ºC, 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 β − 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 ºC. 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.