KINETICS OF SACCHARIFICATION OF RAW STARCH BY GLUCOAMYLASE

被引：0
|
作者：
MATSUMURA, M
HIRATA, J
ISHII, S
KOBAYASHI, J
机构：
[1] Univ of Tsukuba, Sakura-mura, Jpn, Univ of Tsukuba, Sakura-mura, Jpn
来源：
JOURNAL OF CHEMICAL TECHNOLOGY AND BIOTECHNOLOGY | 1988年 / 42卷 / 01期
关键词：
CHEMICAL REACTIONS - Fermentation - ENZYMES - Enzyme Kinetics - ETHANOL - Production - FUNGI - MATHEMATICAL MODELS;
D O I：
暂无
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
A kinetic model for the saccharification of raw starch was derived by taking into account the structural features of glucoamylase. The kinetic parameters were determined by using the results of experiments on saccharification of raw sweet potato starch, which were carried out at various substrate and enzyme concentrations in a temperature range from 23 to 40 degree C. From analysis of the experimental results it was concluded that the adsorption of enzyme was strongly dependent on temperature, and that two subsites took part in glucose inhibition, which was more pronounced at low temperature. The proposed kinetic model successfully predicted the progress of saccharification up to a high conversion, and also the progress of ethanol production in simultaneous saccharification and fermentation.
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页码：51 / 67
页数：17
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