文章基本信息

标题：Improvement of the RT-CaCCO Process for Efficient Glucose Recovery from Starch-rich Whole-crop Rice
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作者：Junko Matsuki ; Riki Shiroma ; Masakazu Ike 等
期刊名称：Journal of Applied Glycoscience
印刷版ISSN：1344-7882
电子版ISSN：1880-7291
出版年度：2012
卷号：59
期号：4
出版社：The Japanese Society of Applied Glycoscience
摘要：A lime pretreatment process, calcium capturing by carbonation at room temperature (RT-CaCCO) that is used for enzymatic saccharification, was applied in order to recover glucose from whole-crop rice powders whose starch content was 26.4% of the total dry weight. Only 39.6% of the total starch was saccharified by enzymatic saccharification with the standard RT-CaCCO process, indicating the need for further optimization of the process. The effects of Ca(OH)₂ concentration, mild heat treatment (MHT) and enzyme supplementation were evaluated for improved glucose release. Gelatinization enthalpy showed that MHT after RT-CaCCO (RT-MHT-CaCCO) with increased addition of Ca(OH)₂ from 10 to 30% of the whole dry sample weight was reasonable in promoting sufficient disruption of starch structure, because of the increased absorption of Ca(OH)₂ by the straw. The addition of α-amylase from Bacillus sp. improved the total glucose release up to 79.8% of the theoretically recoverable glucose, in which 87.0% of the total starch was saccharified. Bacillus α-amylase was probably more favorable for hydrolyzing alkali-treated starch and for producing substrates for amyloglucosidase compared to α-amylase found in the enzyme preparation of the standard RT-CaCCO process. The thorough alkali- gelatinization of starch and an appropriate combination of enzymes is crucial to apply the RT-CaCCO process to starch-rich whole-crop samples for efficient glucose recovery.