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Volume 26 Issue 5
Dec.  2011
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ZHANG Shu-he, LI Hai-ming, PAN Shi-ming, LIN Yi-xin. Saccharification of Cassava Starch with Enzymtic Catabolism[J]. Fujian Journal of Agricultural Sciences, 2011, 26(5): 818-821.
Citation: ZHANG Shu-he, LI Hai-ming, PAN Shi-ming, LIN Yi-xin. Saccharification of Cassava Starch with Enzymtic Catabolism[J]. Fujian Journal of Agricultural Sciences, 2011, 26(5): 818-821.
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Saccharification of Cassava Starch with Enzymtic Catabolism

  • Sugarcane Research Institute,Fujian Academy of Agricultural Sciences,Zhangzhou,Fujian 363005,China

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  • Received Date: May 22, 2011
  • Revised Date: August 17, 2011
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    • Abstract
  • The saccharification of cassava starch was studied by using dextrose equivalent as index. The effect of single factor was analyzed in the best efficiency of saccharification. Results showed that the proper value of the factor were for temperature 60 to 65℃, reaction time 105 to 115 min, enzyme level 1.5 to 2.5 mL, pH 3.5 to 4.5 and rotation rate in 180 rpm, respectively. However, the optimum parameters for saccharification were determined by orthogonal experiments as pH at 4.0, with enzyme of 2 mLL-1 and in which treated for 105 min at 65℃. Saccharification efficiency (DE) could reach to 105%.
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  • 张龙翔,张庭芳,李令媛.生化实验方法和技术[M].北京:高等教育出版社,1997:1-3.
    王菲菲,曹龙奎.玉米淀粉制取葡萄糖的工艺研究[J].农产品加工, 2009, (12): 71-74.
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