DEXTRINIZATION OF STARCH WITH ALPHA-AMILASE IN THE CONDITIONS OF ETHYL ALCOHOL PRODUCTION
DOI:
https://doi.org/10.15421/jchemtech.v31i3.280974Keywords:
corn, starch, hydrolysis, enzyme preparation, alpha-аmylase, enzyme activity, sugarsAbstract
Fermentation of starch-containing raw materials in alcohol production is limited by the rate of enzymatic hydrolysis of dextrins, which depends on the productivity of alcohol per ton of raw materials. We conducted a study of the kinetics of hydrolysis of corn starch by enzymes of the amylase complex depending on their dosage in the conditions of a one-stage and two-stage dilution process. Research methods generally accepted in the alcohol industry were used in the work. Conventional starchiness was determined polarimetrically according to the Evers method. Enzymatic activity was determined by the photocolorimetric method. If the enzymatic hydrolysis of starch was carried out at a temperature of 90 °C, the loss of activity of the enzyme preparation "Amilex 4T was 73 % already after the first hour of exposure, and after three hours of exposure, the activity was only 15.4 % of the initial level. The dilution regime at temperatures of 50–70 °C for one hour and raising it to 90 °C and holding for two hours ensured the preservation of the enzyme activity, which was 62.9 % of the initial one. As a result of dilution of the wort with different dosages of the alpha-amylase enzyme, it was determined that a dose of the enzyme of 1.5 units of activity per 1 g of starch provided the necessary and sufficient level of formation of fermentable sugars. It was established that the dissolution of starch under the conditions of stepwise two-stage heating of the wort was better in comparison with the one-stage regime. The content of undissolved starch in the matured brew was 0.03 against 0.13 g/100 cm3 in the control, the indicators of unfermented sugars in the brew corresponded to the regulated ones, and the alcohol content increased by 0.2 %.
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