Effects of rye pretreatment and enrichment with hemicellulolytic enzymes on ethanol fermentation efficiency

• Autorzy: Czarnecki Z. , Nowak J.
• Języki publikacji: EN

Abstrakty

EN

High temperature extrusion cooking of rye was compared to conventional pressure cooking and “cold liquefaction” with commercial hemicellulase addition to improve the efficiency of ethanol fermentation. The influence of saccharification with added hemicellulases on non-starchy carbohydrates of rye as well as on some quality factors of mashes and stillages were examined. Laboratory experiments showed the significant influence of the type of pretreatment and hemicellulases enrichment on the dynamic of saccharification and efficiency of ethanol fermentation. Using of hemicellulolytic enzymes along with saccharyfing enzymes during mashing increased the speed of breakdown of long chain carbohydrates and the yield of ethanol. In conclusion we can state that the increase of ethanol yield is not connected with pentosans fermentation but with the increased availability of hexose (starch) bound with pentose chain for amylolytic enzymes.

Słowa kluczowe

EN

ethanol; hemicellulolytic enzyme; rye; mash; pentosan; pretreatment; extrusion-cooking; ethanol fermentation

• Wydawca: -
• Czasopismo: Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
• Rocznik: 2001
• Tom: 04
• Numer: 2
• Opis fizyczny: http://www.ejpau.media.pl

Twórcy

autor

Czarnecki Z.

• August Cieszkowski Agricultural University of Poznan, Wojska Polskiego 31, 60-624 Poznan, Poland

autor

Nowak J.

Bibliografia

• Antoniou T.C., Marquardt R.R., Misir R., 1983, The utilisation of rye by growing chicks as influenced by autoclave treatment, water extraction, and water soaking. Poultry Sci. 62: 91-102.
• Czarnecki Z., Czarnecka M., Żuromska M., 1993, Total and soluble pentosans determination in animal feed components. Biul. Inf. Przem. Pasz. 1: 22-35. [in Polish]
• Czarnecki Z., Nowak J., 1997, Ethanol fermentation of HTST extruded rye grain by bacteria and yeasts. Acta Biotechnol. 17: 63-71.
• Grossmann M.V.E., El-Dash A.A., Carvalho J.F., 1988, Extrusion cooking of cassava starch for ethanol production. Starch/Stärke 40: 303-307.
• Korn S.R., Harper J.M., 1982, Extrusion of corn for ethanol fermentation. Biotechnol. Let. 4: 417-422.
• Lee Ch., Kin J.Y., Shin D-H., 1988, The effect of extrusion cooking on the alcohol yield and the quality of Takju. Research Reports of the College of Agriculture and Forest of Korea University (Seoul) 28: 183-192.
• Miller G.L., 1959, Use of dinitrosalicylic acid reagent for determination of reducing sugars. Anal. Chem. 31: 426-428.
• Nowak J., Czarnecki Z., 2000, Efficiency of bioethanol production in advanced techniques according to new raw material, technology and microbes. Proc. 31th Conf. KT i Ch Ż PAN, Poznań, 147-156. [in Polish]
• Piasecki M., Kujawiński J., Kumider J., Gruchała L., 1995, Current situation and progress perpectives of bioethanol industry. Science and practic paralels symphosium. POLAGRA 95, v.2, edited by PTTŻ - Oddział Wielkopolski, Poznań, 111-148. [in Polish]
• Stecka K., Milewski J., 1988, Ecological, energy saving and wasteless technology of ethanol production from starchy sources. Przem. Spoż. 10: 39-42. [in Polish]