Proteolytic starch degradation

The traditional koji process may be considered the archetype of SSF. Koji is a generic Japanese name for starters used in a variety of fermentations its functional importance lies in its high content of various amylolytic and proteolytic enzymes which can catalyze the degradation of starches and proteins to soluble products capable of subsequent fermentation by yeasts or bacteria. A variety of raw materials are used in the production of kojis but, typically, steamed rice is inoculated with spores of an Aspergillus oryzae strain and incubated under carefully controlled conditions of temperature and humidity [7]. 

Recently, several investigators have proposed the use of fiber-degrading and/or proteolytic enzymes on preground S02-steeped kernels in order to lower steeping times without sacrificing yields of prime starch (Eckhoff and Tso 1991, Johnston... 

This method uses the principle of determining residual starch from the insoluble dietary fiber residue. It consists of the enzymatic hydrolysis of starch with heat-stable a-amylase, followed by a proteolytic degradation with a protease and, finally, the hydrolysis of the starch with amyloglucosidase to yield glucose. Glucose is determined in the supernatant with glucose oxidase and peroxidase. 

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