Improving wheat flour hydrolysis by an enzyme mixture from solid state fungal fermentation

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• 作者：Ruohang Wang ; Leticia Casas Godoy ; Shalyda Md Shaarani ; Mehmet Melikoglu ; Apostolis Koutinas ; Colin Webb
• 关键词：Enzyme stability ; Proteolytic enzymes ; Amylolytic enzymes ; Aspergillus awamori ; Aspergillus oryzae ; Biorefinery development
• 刊名：Enzyme and Microbial Technology
• 出版年：2009
• 出版时间：6 April 2009
• 年：2009
• 卷：44
• 期：4
• 页码：223-228
• 全文大小：566 K

文摘

In traditional cereal-based industrial processes, component separation is often incomplete resulting in a residue of mixed macromolecules including largely starch, protein, phytic acid and many others. The development of a viable cereal-based biorefinery would involve effective bioconversion of cereal components for the production of a nutrient-complete fermentation feedstock. Simultaneous starch and protein hydrolysis represents an effective approach to the production of platform chemicals from wheat. Solid state fermentations of wheat pieces and waste bread by Aspergillus oryzae and Aspergillus awamori have been combined in this study to enhance starch and protein hydrolysis. Kinetic studies confirmed that the proteolytic enzymes from A. oryzae introduced no negative effect on the stability of the amylolytic enzymes from A. awamori under the optimal conditions for starch hydrolysis. When applied to hydrolyse wheat flour, the enzyme solution from A. awamori converted nearly all of the starch into glucose and 23 % of the total nitrogen (TN) into free amino nitrogen (FAN). Under the same reaction conditions the enzyme solution from A. oryzae hydrolysed 38 % of the protein but only 18.5 % of the starch. A mixture of the two enzyme solutions hydrolysed 34.1 % of the protein, a 1.5-fold increase from that achieved by the enzyme solution from A. awamori, while maintaining a near completion of starch hydrolysis.