SU127632A1 - Method for saccharification of starchy raw material by fungi enzymes - Google Patents

Description

The described method was saccharified starchy raw materials by mold fungi enzymes. in the production of alcohol, glucose syrup, or in the process of biochemical improvement of the quality of rye and wheat bread, it reduces the consumption of a culture of mold fungi for saccharification. This is achieved by using caglichno pl completely strain of the fungus Aspergillus awamori.

The strain of mold fungi Aspergillus awamori possesses a higher activity of the enzymes dextrinase and maltase, from which the speed and completeness of fermentation of starch congestion is dependent. For example, if the activity of these enzymes in the culture of the fungus Aspergillus oryzae on wheat bran x is equal to 300 units of dextrinase and 25-30 units of maltase, then in the culture of the mold strain Aspergillus awarnori these activities reach 800 and 100-200 units per 1 g dry culture. The optimal conditions of the environment, the period of growth, the ivani and the mode of growth are the same as for the Aspergillus ogugas fungus.

The strain of mold fungi Aspergillus awanTori is effective as a substitute for prospective malt in combination with barley, rye and wheat malt: when small doses of this strain are added (5-7 kg per 1 ton of processed raw material) mixed with these malts, the consumption of malt is reduced by more than times.

When saccharification of starchy raw materials according to the described method, it is possible to raise the saccharification temperature to 57-60. Since the enzymes of the applied strain are resistant to temperature, unlike the well-known fungus Aspergillus oryzae- This makes it possible to unify the temperature regime of saccharification for malt and the culture of fungi and prevent sugar losses during acidification during fermentation.

No. 127632-2 -

Purified enzyme preparations isolated from the culture of the fungus when added to the dough of rye, wheat and mixed flour in small doses (0.005-0.05%) improves the structure of quiche mousse, the color of the crust and increases the sugar content. The high activity of the isolated enzyme preparation creates the possibility of using it and E, other industrial sectors.

Subject invention

The method of saccharification of starchy raw materials by mold fungi enzymes in the production of alcohol, glucose syrup or in the process of biochemical improvement of the quality of rye and wheat bread, about t and a and w; and so that, in order to shorten the flow of the fungus culture, the Aspergillus awamori mold strain is used partially or fully for saccharification.