Effect of concentration of calcium and magnesium on the activity of grain and microbial amylases | Влияние концентрации ионов кальция и магния на активность зерновых и микробных амилаз
2010
Moiseenko, M.V. | Vitol, I.S. | Karpilenko, G.P., Moscow State Univ. of Food Production (Russian Federation)
Studied was the influence of mineral structure of the process water (PW) (ion concentration (IC) of Ca and Mg) on the hydrolysis of gain starch of wheat, rye and barley using 4 enzyme preparations: Liquamil 1200 and BAN 480L (mesophilic (MEP)), Amylase NT 4000 and Termamyl SC (heat-resistant (HEP)). When IC of calcium is within 7-35 mg/l, the amylolytic activity (AA) of all enzyme preparations actually did not change, when IC is 70-560 mg/l, AA of HEP reduced on average by 15-50%, AA of MEP reduced less. The influence of magnesium on AA of EP was less than that of calcium. The study of the influence of calcium and magnesium IC in PW on AA of what, rye and barley has found that the maximum AA of grain amylases corresponded to the IC of calcium within 70-560 mg/l, magnesium – within 140-560 mg/l. enzymatic hydrolysis of starch of grain substrates with water duty of feedstock : water 1: 50 and with duty water 1:4 accepted in alcohol industry using HEP Termamyl SC. The content of dextrins increased almost by 3.5 times compared to distilled water used for mash. The maximum IC of magnesium in PW resulted in increasing dextrins by a factor 2.5. Preparing a mash with reduced duty water 1:4 decreased the availability of starch of the feedstock for effect of both grain and microbial amylases. Using high hardness PW for preparing a mash reduced dextrins by a factor of 1.3-2.5. The optimum is CI of calcium and magnesium in PW 7-140 mg/l. The experimental samples produced by using such PW for hydrolysis of gain starch by own amylases is characterized by increasing dextrins by a factor of 1.3-1.5, with combined effect of grain and microbial amylases – be a factor of 1.5-2.0
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