Enzymatic Hydrolysis and Ethanol Fermentation of By-Products from Potato Processing Plants
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概要
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By-products from potato processing plants were liquefied and partially saccharified using three commercially available enzymes, followed by ethanol fermentation by yeast and then hydrolysis by glucoamylase. From 12% (w/w) of fresh potato peel, about 20 mg/mL ethanol was formed in the supernatant via amylase, pectinase, or an enzyme complex; this yield was slightly increased with combinations of these enzymes. Supplementation of substandard mash to potato peel (1:1) as a raw material enhanced the amount of ethanol formation, increasing it to approximately 50 mg/mL by the mixture of all three enzymes. After the addition of yeast and glucoamylase to the partially saccharified material, ethanol formation proceeded gradually and slowed in 12 h with the consumption of fermentable sugars. Galacturonic acid derived from pectin was not fermented and remained in the fermented broth. In the by-products, the conversion rate of sugars to ethanol was estimated to be 42.5%.
- 社団法人 日本食品科学工学会の論文
- 2009-11-01
著者
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OHBA Kiyoshi
Hokkaido Tokachi Area Regional Food Processing Technology Center
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Ohba Kiyoshi
Hokkaido Tokachi Area Regional Food Processing Technol. Center
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Oda Yuji
Department Of Food Science Obihiro University Of Agriculture And Veterinary Medicine
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Oda Yuji
Department Of Agricultural And Life Science Obihiro University Of Agriculture And Veterinary Medicin
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Sekikawa Mitsuo
Graduate School Of Food Hygiene Obihiro University Of Agriculture And Veterinary Medicine
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Yamada Sunao
Graduate School Of Food Hygiene Obihiro University Of Agriculture And Veterinary Medicine
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SHINOMIYA Noriyuki
Hokkaido Tokachi Area Regional Food Processing Technology Center
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Shinomiya Noriyuki
Hokkaido Tokachi Area Regional Food Processing Technol. Center Hokkaido Jpn
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