Influence of Operating Conditions on the Extent of Enzymatic Conversion of Rice Starch in Wet Extrusion

Design and optimization of an efficient enzymatic extrusion pretreatment for Chinese rice wine fermentation

“…Nevertheless, the alcoholic degree progressively increased until BT of 98 C, with the response decreasing at BT above this. This might be attributed to the heat denaturation of amylase, which was also reported by Tomas et al (1997) and Chouvel et al (1983). The maximum alcoholic degree could be found with moisture of 43% and BT of 98 C. Fig.…”

“…(2) Similar equations were found for extrusion of cereal starch (Govindasamy, Campanella, & Oates, 1997;Tomas et al, 1997). Those equations predicted the responses well with high R 2 and low probability values.…”

“…In the late 1980s, extruder was found as bioreactors to liquefy starch with thermostable enzymes, using thermal and mechanical energy under controlled operating conditions. Pure starch or flour could be hydrolyzed to produce a variety of dextrins (Tomas, Oliveira, & McCarthy, 1997). Moreover, extrusion was also used to disrupt cereal protein bodies (Batterman-Azcona & Hamaker, 1998).…”

Effects of adlay species and rice flour ratio on the physicochemical properties and texture characteristic of adlay-based extrudates

“…Water is absorbed and bound to the starch molecule with a resulting change in the starch granule structure. The higher amylopectin content of rice flour would explain why the WSI value was lower in the experiment done by Tomas, Oliveria, and McCarthy (1997), which compared with other results (Anderson et al, 1969, Ding, Ainsworth, Fuller, Tucker, & Marson, 2005.…”

Influence of Enzymatic Extrusion Liquefaction Pretreatment for Chinese Rice Wine on the Volatiles Generated from Extruded Rice

“…Enzymatic extrusion liquefaction, or enzymatic hydrolysis in extrusion cooking, of cereals is used widely in the fields of oil and protein extraction, starch saccharification, and fermentation (Govindasamy and others ; Lee and others , ; De Mesa‐Stonestreet and others ). The extruder runs as a bioreactor to liquefy starch or protein in feedstock with heat‐stable enzymes addition at mild extrusion conditions of low temperature (70 to 110 °C) and high moisture (30% to 65%) generally (Govindasamy and others ; Tomas and others ; Li and others ). The advantages of such a composite processing unit over conventional extrusion cooking or other multistep heat‐treated methods are economic and efficient in terms of reduction in energy and the usage of raw materials.…”