Microbiology and Biotechnology Letters (한국미생물·생명공학회지)

The Korean Society for Microbiology and Biotechnology (한국미생물·생명공학회)
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Characteristics of Maltose Formation in Heterogeneous Enzyme Reaction System Utilizing Swollen Extrusion Starch as a Substrate

팽윤 Extrusion 전분을 기질로 한 불균일상 효소반응계에서의 Maltose 생성 반응 특성

  • 김동선 (경북대학교 자연과학대학 유전공학과) ;
  • 박동찬 (경북대학교 자연과학대학 유전공학과) ;
  • 조명진 (경북대학교 자연과학대학 유전공학과) ;
  • 이용현 (경북대학교 자연과학대학 유전공학과)
  • Published : 1994.06.01
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Abstract

The production of maltose utilizing swollen extrusion starch seems to have many technical advantages, such as, high reaction rate and high yield, production of high purity concentrated maltose, and low energy consumption, over the conventional method utilizing liquefied starch. The characteristics of maltose formation in heterogeneous enzyme reaction system comtaining swollen extrusion starch was investigated using fungal $\alpha $-amylase. The influence of extrusion conditions on structure of extruded starch, such as, degree of gelatinization, water absorption index, and water solubility index was analyzed. The relationship between the structural features and maltose forming reaction was investigated, and the result was analyzed in terms of surface reaction of insoluble extruded swollen starch. The characteristics of maltose formation from swollen sxtrusion starch was compared using endo-type fungal $\alpha $-amylase and exo-type $\beta $anylase, and the structural trasformation of extruded starch was also observed to clarify the reaction mechanism.

Keywords

References

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