Extrusion liquefaction and saccharification of carbohydrate substrates

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

    Research output: Research - peer-reviewArticle

    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
    liquefaction
    Carbohydrates
    beta-Amylase
    alpha-Amylases
    Food Industry
    Technology
    Food
    Edible Grain
    beta-amylase
    mass flow
    alpha-amylase
    small cereal grains
    industry

    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: Research - peer-reviewArticle

    @article{116206f1e89a4fd9b0e57d466383439a,
    title = "Extrusion liquefaction and saccharification of carbohydrate substrates",
    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.",
    author = "R. Ofoli and V. Komolprasert and Saha, {B. C.} and Berglund, {K. A.}",
    year = "1990",
    volume = "4",
    pages = "365",
    journal = "Food Biotechnology",
    issn = "0890-5436",
    publisher = "Taylor and Francis Ltd.",
    number = "1",

    }

    TY - JOUR

    T1 - Extrusion liquefaction and saccharification of carbohydrate substrates

    AU - Ofoli,R.

    AU - Komolprasert,V.

    AU - Saha,B. C.

    AU - Berglund,K. A.

    PY - 1990

    Y1 - 1990

    N2 - 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.

    AB - 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.

    UR - http://www.scopus.com/inward/record.url?scp=0025208722&partnerID=8YFLogxK

    UR - http://www.scopus.com/inward/citedby.url?scp=0025208722&partnerID=8YFLogxK

    M3 - Article

    VL - 4

    SP - 365

    JO - Food Biotechnology

    T2 - Food Biotechnology

    JF - Food Biotechnology

    SN - 0890-5436

    IS - 1

    ER -