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首页> 外文期刊>African Journal of Biotechnology >Evaluation of crude preparations of Saccharomyces cerevisiae (ATCC 52712) pectolytic enzymes in cassava starch extraction: Effects of variety on yield and starch recovery rates
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Evaluation of crude preparations of Saccharomyces cerevisiae (ATCC 52712) pectolytic enzymes in cassava starch extraction: Effects of variety on yield and starch recovery rates

机译：评估木薯淀粉提取过程中啤酒酵母（ATCC 52712）果胶酶粗制品的制备：品种对产量和淀粉回收率的影响

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Application of enzyme preparations has shown great potential in aiding extraction procedures. However, the focus has mostly been on single crop varieties, thereby limiting knowledge on the effects of enzyme technology to those (single) varieties studied. The present work compared the effects of various dosages of crude pectolytic enzymes from Saccharomyces cerevisiae (ATCC 52712) on yield and extraction rates of starch from the roots of five indigenous cassava varieties (Nkabom, Afisiafi, Doku duade, Bankye hemaa and Esam bankye). The study aimed to establish whether varietal differences (with respect to response of variety to the technology) existed and to establish which variety is best suited for the technology. Generally, application of the crude pectolytic enzymes with activity of about 4.91 U significantly (P<0.05) increased starch yield and recovery rates in all selected cassava varieties. However, optimization of both yield and recovery rate was dependent on an interplay of variety, enzyme dosage and holding time for enzyme action. An enzyme dosage of 0.02% was found as significant (P<0.05) for peak of starch yield in the Esam bankye and Nkabom varieties at 0.5 and 1 h holding time in the Afisiafi variety; 0.025% enzyme dosage at 0.5 h holding time was the optimum treatment combination for starch yield in both Bankye hemaa and Doku duade varieties. The study therefore showed that although application of pectolytic enzymes for starch extraction enhances yield, the technology is affected by varietal differences. Given the heavy dependence of most Ghanaian industries on starch, the technology if made available would greatly boost the productivity of these sectors at relatively lower cost.
机译：酶制剂的应用已显示出有助于提取程序的巨大潜力。但是，焦点主要集中在单一作物品种上，从而将对酶技术的影响的知识仅限于所研究的那些（单个）品种。本工作比较了来自酿酒酵母（ATCC 52712）的各种粗果胶分解酶对五个本地木薯品种（Nkabom，Afisiafi，Doku duade，Bankye hemaa和Esam bankye）根部淀粉的产量和提取率的影响。该研究旨在确定是否存在品种差异（就品种对技术的反应而言），并确定哪种品种最适合该技术。通常，在所有选定的木薯品种中，应用活性约为4.91 U的粗果胶酶显着提高（P <0.05）的淀粉产量和回收率。但是，产量和回收率的优化取决于品种，酶剂量和酶作用保持时间的相互作用。发现在Afisiafi品种中，在0.5和1 h的保持时间下，Esam bankye和Nkabom品种的淀粉产量峰值时，酶剂量为0.02％显着（P <0.05）;在Bankye hemaa和Doku duade品种中，保持时间为0.5 h时0.025％的酶用量是淀粉产量的最佳处理组合。因此，研究表明，尽管将果胶分解酶用于淀粉提取可提高产量，但该技术受到品种差异的影响。鉴于大多数加纳工业严重依赖淀粉，因此该技术如能获得，将以相对较低的成本大大提高这些部门的生产率。

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