Study on enzymatic saccharification conditions of distiller's grains

doi:10.13386/j.issn1002-0306.2012.15.055

Study on enzymatic saccharification conditions of distiller's grains[J]. Science and Technology of Food Industry, 2012, (15): 138-140. DOI: 10.13386/j.issn1002-0306.2012.15.055

Citation:

Study on enzymatic saccharification conditions of distiller's grains[J]. Science and Technology of Food Industry, 2012, (15): 138-140. DOI: 10.13386/j.issn1002-0306.2012.15.055

Citation:

Study on enzymatic saccharification conditions of distiller's grains[J]. Science and Technology of Food Industry, 2012, (15): 138-140. DOI: 10.13386/j.issn1002-0306.2012.15.055

Study on enzymatic saccharification conditions of distiller's grains

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In order to utilize the cellulose and starch in distiller's grains effectively, the effect of various pretreatment on enzymatic saccharification and different enzyme combinations of saccharification process were studied to find out the necessary condition and variation law of reducing sugar content.The results showed that the pretreatment method of steam heating (121℃, 15min) was better than the ultrasonic pretreatment (400W, 15min) .The order of enzyme adding was cellulase, then glucoamylase.The content of reducing sugar reached 49.75mg/mL under the optimum conditions of cellulase addition 2000U/g and glucoamylase addition 1000U/g.

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Science and Technology of Food Industry

Study on enzymatic saccharification conditions of distiller's grains

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