CELLULASES AS AN AID TO ENHANCE SACCHARIFICATION OF CASSAVA ROOT

被引：10

作者：

AHN, YH ^{[1
]}

YANG, YL ^{[1
]}

CHOI, CY ^{[1
]}

机构：

[1] SEOUL NATL UNIV, COLL ENGN, DEPT CHEM TECHNOL, SEOUL 151742, SOUTH KOREA

来源：

BIOTECHNOLOGY LETTERS | 1995年 / 17卷 / 05期

关键词：

D O I：

10.1007/BF00132026

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：

The conventional saccharification of cassava root by enzymatic hydrolysis is improved by using a little amount of cellulase and cellobiase in addition to conventional enzyme, glucoamylase. With new saccharification[glucoamylase 0.45SGU/g cassava, cellulase 4.5NCU/g cassava, cellobiase 0.09U/g cassava, pH 4.3, temperature 60 degrees C, total volume 465ml:100g of cassava/400ml of water], the reaction time was reduced by about 5 hours, the concentration of reducing sugar was increased by 40%, glucose production was enhanced by 10%,and the viscosity was reduced by 30%.

引用

页码：547 / 550

页数：4

共 11 条

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