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Saccharification of tapioca starch residue with a multienzyme preparation of Aspergillus ustus

Shamala, T. R. and Sreekantiah, K. R. (1986) Saccharification of tapioca starch residue with a multienzyme preparation of Aspergillus ustus. Starch/Staerke, 38 (12). pp. 428-432.

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Abstract

An enzyme preparation obtained by cultivating Aspergillus ustus on a rice straw/wheat bran mixture (7:3) possessed cellulase, D-xylanase, beta-D-glucosidase, alpha-amylase, amyloglucosidase and pectinase. Added at 2% to tapioca starch residue (TSR) slurry gelatinized at 80 degree C or pressure cooked it yielded 45-60% reducing sugars and degraded 52-65% total fibre. Enhanced saccharification (72%) and fibre degradation (75%) could be achieved by pretreating the substrate with mineral acid. Fermentation of hydrolysates with Saccharomyces cerevisiae produced 29-36 ml alcohol/100 g of sun dried TSR. Data on TSR hydrolysis by alpha-amylase and amyloglucosidase and A. ustus enzyme preparation individually and in combination with amyloglucosidase, in acid pretreated or untreated TSR are presented.

Item Type: Article
Uncontrolled Keywords: SACCHARIFICATION-; tapioca starch, saccharification enzymic of; ENZYMES-; STARCHES-SPECIFIC; TAPIOCA-; saccharification enzymic of tapioca starch
Subjects: 600 Technology > 08 Food technology > 23 Vegetables > 01 Cassava-Tapioca
600 Technology > 08 Food technology > 25 Sugar/Starch/Confectionery
Divisions: Food Microbiology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 23 Jul 2008 04:25
Last Modified: 10 Jan 2019 09:25
URI: http://ir.cftri.com/id/eprint/2254

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