Effect of Pre-hydrolysis on Simultaneous Saccharification and Fermentation of Native Rye Starch
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ORIGINAL PAPER
Effect of Pre-hydrolysis on Simultaneous Saccharification and Fermentation of Native Rye Starch Ewelina Strąk-Graczyk 1
&
Maria Balcerek 1
Received: 25 November 2019 / Accepted: 13 March 2020 # The Author(s) 2020, corrected publication 2020
Abstract The rising population and increasing demand for food place added pressure on the agricultural sector to maintain high process efficiency while implementing environmentally friendly methods. In this study, we investigate the effect of pre-hydrolysis of native rye starch and its influence on the yield of ethanol obtained by simultaneous saccharification and fermentation (SSF) from high gravity rye mashes with 25% and 28% w w−1 dry matter content. Fermentation was carried out in a 3-day system at a temperature of 35 ± 1 °C using the dry distillery yeast Ethanol Red (Saccharomyces cerevisiae). The characteristics of the tested raw material and changes in the native rye starch during enzymatic hydrolysis were analyzed using a scanning electron microscope (SEM). The SEM images revealed characteristic changes on the surface of the starch, which was found to have a layered structure, as well as interesting behavior by the yeast during SSF when the glucose concentration in the environment was lowered. Both in the mashes with 25% and 28% w w−1 dry matter, starch pre-hydrolysis did not significantly increase either the initial amounts of sugars available to the yeast or the fermentation efficiency and ethanol yield in comparison to the mashes without this pre-treatment. Keywords Native starch . Pre-hydrolysis . Fermentation . SSF
Abbreviations A100 absolute alcohol AP amylopectin BD amylopectin of the high-amylopectin cultivar CU Ceralpha unit cv cultivar d.m dry matter DP degree of polymerization DSS degree of starch saccharification GSHE granular starch hydrolyzing enzymes HPLC high-performance liquid chromatography LSD least significant differences PES polyethersulfone PLS pressureless liberation of starch SEM scanning electron microscope SSF simultaneous saccharification and fermentation
* Ewelina Strąk-Graczyk [email protected] 1
Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Wolczanska 171/173, 90-924 Lodz, Poland
SSU VHG GAU
soluble starch unit very high gravity one glucoamylase unit
Introduction Starch is an important, common, and cost-effective renewable biopolymer. It is the main source of carbohydrates in human food and a specific energy store used for plant regeneration. In its natural (native) form, granular starch is present in most cereal seeds and tuber roots (Yazid et al. 2018). Starches of different origin may differ in terms of their granular morphology (size, shape, presence or absence of pores, channels, and cavities), molecular structure (amylose and amylopectin structures), the ratio of amylose to amylopectin, and the content of non-starch components. The differences in morphology and structure of starches from different raw materia
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