| dc.contributor.author |
Wang, R |
en |
| dc.contributor.author |
Godoy, LC |
en |
| dc.contributor.author |
Shaarani, SM |
en |
| dc.contributor.author |
Melikoglu, M |
en |
| dc.contributor.author |
Koutinas, A |
en |
| dc.contributor.author |
Webb, C |
en |
| dc.date.accessioned |
2014-06-06T06:49:26Z |
|
| dc.date.available |
2014-06-06T06:49:26Z |
|
| dc.date.issued |
2009 |
en |
| dc.identifier.issn |
01410229 |
en |
| dc.identifier.uri |
http://dx.doi.org/10.1016/j.enzmictec.2008.10.002 |
en |
| dc.identifier.uri |
http://62.217.125.90/xmlui/handle/123456789/4595 |
|
| dc.subject |
Amylolytic enzymes |
en |
| dc.subject |
Aspergillus awamori |
en |
| dc.subject |
Aspergillus oryzae |
en |
| dc.subject |
Biorefinery development |
en |
| dc.subject |
Enzyme stability |
en |
| dc.subject |
Proteolytic enzymes |
en |
| dc.subject.other |
Amylolytic enzymes |
en |
| dc.subject.other |
Aspergillus awamori |
en |
| dc.subject.other |
Aspergillus oryzae |
en |
| dc.subject.other |
Biorefinery development |
en |
| dc.subject.other |
Enzyme stability |
en |
| dc.subject.other |
Proteolytic enzymes |
en |
| dc.subject.other |
Amines |
en |
| dc.subject.other |
Biochemical engineering |
en |
| dc.subject.other |
Bioconversion |
en |
| dc.subject.other |
Catalysts |
en |
| dc.subject.other |
Fermentation |
en |
| dc.subject.other |
Glucose |
en |
| dc.subject.other |
Grain (agricultural product) |
en |
| dc.subject.other |
Hydrolysis |
en |
| dc.subject.other |
Proteins |
en |
| dc.subject.other |
Starch |
en |
| dc.subject.other |
Supramolecular chemistry |
en |
| dc.subject.other |
Enzymes |
en |
| dc.subject.other |
amino acid |
en |
| dc.subject.other |
amylase |
en |
| dc.subject.other |
fungal enzyme |
en |
| dc.subject.other |
glucose |
en |
| dc.subject.other |
nitrogen |
en |
| dc.subject.other |
protein |
en |
| dc.subject.other |
proteinase |
en |
| dc.subject.other |
starch |
en |
| dc.subject.other |
article |
en |
| dc.subject.other |
Aspergillus awamori |
en |
| dc.subject.other |
Aspergillus oryzae |
en |
| dc.subject.other |
controlled study |
en |
| dc.subject.other |
enzyme kinetics |
en |
| dc.subject.other |
enzyme stability |
en |
| dc.subject.other |
flour |
en |
| dc.subject.other |
hydrolysis |
en |
| dc.subject.other |
nonhuman |
en |
| dc.subject.other |
reaction analysis |
en |
| dc.subject.other |
solid state fermentation |
en |
| dc.subject.other |
wheat |
en |
| dc.subject.other |
Aspergillus awamori |
en |
| dc.subject.other |
Aspergillus oryzae |
en |
| dc.subject.other |
Triticum aestivum |
en |
| dc.title |
Improving wheat flour hydrolysis by an enzyme mixture from solid state fungal fermentation |
en |
| heal.type |
journalArticle |
en |
| heal.identifier.primary |
10.1016/j.enzmictec.2008.10.002 |
en |
| heal.publicationDate |
2009 |
en |
| heal.abstract |
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. © 2008 Elsevier Inc. All rights reserved. |
en |
| heal.journalName |
Enzyme and Microbial Technology |
en |
| dc.identifier.issue |
4 |
en |
| dc.identifier.volume |
44 |
en |
| dc.identifier.doi |
10.1016/j.enzmictec.2008.10.002 |
en |
| dc.identifier.spage |
223 |
en |
| dc.identifier.epage |
228 |
en |