摘要
Liquefaction, saccharification, and fermentation of FTA-94 industrial sweetpotatoes (ISPs) were examined using α-amylase and glucoamylase for the production of ethanol. Starch degradation and sugars produced over time were examined for (1) α-amylase (Liquozyme SC) at different loading rates (0.045, 0.45, and 4.5% KNU-S/g dry ISP) during liquefaction; and (2) three glucoamylases (Spirizyme Fuel, Spirizyme Plus Tech, and Spirizyme Ultra) at different loading rates (0.5, 1.0, and 5.0 AGU/g dry ISP) during saccharification. The majority of starch, 47.7 and 65.4% of dry matter, was converted during liquefaction of flour and fresh sweetpotato preparations, respectively, with the addition of 0.45 KNU-S/g dry ISP of Liquozyme SC after 2 h (66.4 and 80.1% initial starch in dry matter, respectively). The enzymes used during saccharification increased starch breakdown, but was more effective in conversion of short chain carbohydrates to fermentable sugars. The addition of 5.0 AGU/g of Spirizyme Ultra after 48 h produced 795.4 and 685.3 mg glucose/g starch with flour and fresh preparations, respectively. Yeast fermentation on hydrolyzed starch was examined over time with and without the addition of salt nutrients. Yeast converted all fermentable sugar (e.g. glucose, fructose, maltose) and produced 62.6 and 33.6 g ethanol/L of hydrolysate for flour (25% w/v, substrate loading) and fresh (12.5% w/v, substrate loading) ISP, respectively, after 48 h without salt addition.
摘要译文
液化，糖化，和FTA-94工业sweetpotatoes发酵商（ISP）进行了检查使用淀粉降解和随时间产生的糖进行了检查（1）和（2）3的葡糖淀粉酶（SPIRIZYME燃料，SPIRIZYME加技术，和SPIRIZYME超）在糖化过程中不同的负荷率（0.5，1.0和5.0 AGU / g干ISP）。多数淀粉，47。干物质7和65.4％，面粉和新鲜甘薯制剂，分别的液化过程中被转换，以2小时（66.4和80后加入0.45 KNU-S / g干LIQUOZYME SC的ISP。1％干物质，初始淀粉分别）。糖化过程中所使用的酶的增加的淀粉分解，但更有效地转换的短链碳水化合物可发酵的糖。增加了5.0 AGU / g的SPIRIZYME 48小时后，超生产795.4和685。3毫克葡萄糖/克淀粉与面粉和新鲜制剂中，分别。酵母发酵的水解淀粉进行了检查随时间有和没有加成盐养分。酵母转化所有发酵的糖（如葡萄糖，果糖，麦芽糖）和产生62.6和33.6克乙醇/升水解为面粉（25％w / v的，衬底装载）和新鲜的（12.5％w / v的，衬底装载）的ISP，分别不加入盐48小时之后。
William H. Duvernay[a]; Mari S. Chinn[a]; G. Craig Yencho[b]. Hydrolysis and fermentation of sweetpotatoes for production of fermentable sugars and ethanol[J]. Industrial Crops and Products, 2013,42: 527–537