Cellulases as an aid to enhance saccharification of cassava root

✍ Scribed by Yong Ho Ahn; Young Lyeol Yang; Cha Yong Choi

• Publisher: Springer Netherlands
• Year: 1995
• Tongue: English
• Weight: 227 KB
• Volume: 17
• Category: Article
• ISSN: 0141-5492
• DOI: 10.1007/bf00132026

✦ Synopsis

The conventional saceharifieation of cassava root by etmymatic hydrolysis is improved by using a little amount of eellulase and cellobiase in addition to conventional enzyme, glucoamylase. With new saeeharifieation[glucoamylase 0.45SGU/g cassava, cellulase 4.SNCU/g cassava, cellobiase 0.09U/g cassava, pH 4.3, temperature 60"C, total volume 465ml :100g of cassava/400ml of water], the reaction time was reduced by about 5 hours, the concentration of radueing sugar was increased by 40%, glucose production was enhanced by 10%, and the viscosity was reduced by 30%.