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무증자 (無蒸煮) 전분법에 의한 알코올생산 화학적 호화법 (糊化法)
박관화(Kwan Hwa Park),오병하(Byung Ha Oh),이계호(Ke Ho Lee) 한국응용생명화학회 1984 Applied Biological Chemistry (Appl Biol Chem) Vol.27 No.1
Ethanol fermentation from the chemically gelatinized starchy material was examined. The critical concentration of sodium hydroxide solution for gelatinization was dependent on the species of starch; 0.4M for potato and 0.6M for tapioca at room temperature. For alcohol fermention the starchy material was gelatinized by addition of sodium hydroxide solution, neutralized by sulfuric acid, and then yeast was added. The amount of CO₂ evolved during ethanol fermentation indicates that non-fermentable material was not produced from the starch by chemical gelatinization. In ethanol fermentation of potato and tapioca starch no significant difference was observed between the thermal and the chemical gelatinization.
이계호,박관화,오병하,홍승서 한국농화학회 1984 Applied Biological Chemistry (Appl Biol Chem) Vol.27 No.3
Ethanol fermentation of chemically gelatinized starch and uncooked raw starch was nested with various starchy materials. Starches were gelatinized by 5.4% NaOH and neutralized by sulfuric acid. The patterns of CO₂ evolving and the ethanol yield for the chemically gelatinized starch resemble those obtained with thermally gelatinized starch. The alcoholic fermentation of raw starch was carried out by the simultanous saccharification-fermentation using a commercial glucoamylase and yeast. Ethanol yield from uncooked rice starch fermentation was highly comparable to that from cooked one. CO₂ evolving rates of the uncooked starches of corn, barley, tapioca and sweet potato were lower than those of the cooked starches. However, the final ethanol yields were similar or slightly lower, depending on the types of starch.