Optimization of the process of saccharification in ethanol production
Автор: Kovaleva T.S., Yakovlev A.N., Yakovleva S.F., Tertychnaya T.N., Muravev A.S.
Рубрика: Пищевая биотехнология
Статья в выпуске: 1 (87), 2021 года.
The saccharification stage in ethanol production is one of the main ones. Completeness of dextrins and starch ejection considered in the fermentation compartment and, consequently, quantity of production losses, quality and yield of the final product depends on the correctness of this process. Optimization of the process of saccharification of digested mass was carried out by the method of complete factor experiment with the use of the central composite rotatable uniform planning experiment. The following factors were selected as controllable: dosage of the enzyme preparation Biozim 800L; temperature; pH and duration of hydrolysis. The dosage of the enzyme preparation Biozim 800L and the duration of the process have the greatest influence on the process of saccharification. The significance of the regression coefficients was determined by Student's test, the adequacy of the regression equation - by Fisher's test at a significance level of 5%, the convergence of parallel determinations - by Kochner's test. It was found that the use of the enzyme preparation Biozim 800L increased the accumulation of glucose by 40.5% compared with the control. To determine the optimal mode of saccharification the Lagrange multiplier method was used. It was found that the maximum accumulation of glucose in the wort of 12 g/100 ml was achieved at the following regimes: the dosage of the enzyme preparation Biozim 800L 4.8 units GlS/g starch; temperature 60.2 C; pH 4.55 units; duration of saccharification 2.05 h.
Saccharification, enzymes, optimization, ethanol, biozim
Короткий адрес: https://readera.org/140257324
IDR: 140257324 | DOI: 10.20914/2310-1202-2021-1-211-218