Extrusion liquefaction and saccharification of carbohydrate substrates

R. Ofoli, V. Komolprasert, B. C. Saha, K. A. Berglund

Research output: Contribution to journalArticle

Abstract

The objective of this study was to assess the feasibility of accomplishing enzymatic liquefaction and saccharification of carbohydrate formulations during one pass in a twin-screw food extruder. The combined liquefaction and saccharification process was carried out on a cereal grain formulation in a pilot-scale twin screw Baker Perkins extruder, using thermophilic α- and β-amylase. The biggest limitation on the process was the short residence times characteristic of the extruder. This problem was partially overcome by a combination of screw configurations, mass flow rates and RPM which extended the residence times and enhanced the extent of reaction. Results indicate that this type of technology may provide some opportunities for the food and biochemical industry.

LanguageEnglish (US)
Pages365
Number of pages1
JournalFood Biotechnology
Volume4
Issue number1
StatePublished - 1990

Profile

saccharification
extruders
screws
extrusion
Carbohydrates
beta-Amylase
carbohydrates
alpha-Amylases
Food Industry
beta-amylase
mass flow
Technology
alpha-amylase
Food
small cereal grains
industry
liquefaction
Edible Grain

ASJC Scopus subject areas

  • Food Science
  • Biotechnology

Cite this

Extrusion liquefaction and saccharification of carbohydrate substrates. / Ofoli, R.; Komolprasert, V.; Saha, B. C.; Berglund, K. A.

In: Food Biotechnology, Vol. 4, No. 1, 1990, p. 365.

Research output: Contribution to journalArticle

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