옥수수 침지액의 효모발효를 통한 고효율 피틴 생산공정 개발

초록

A simple method for improving the phytin production process by yeast fermentation of light steep water (LSW) of corn was developed in this study. The initial acidity of LSW was pH 4 because it contained 3%(w/v) lactic acid, and the pH increased to 7.5 after 33 h of yeast fermentation to produce phytin at a final concentration of 1.0%(w/v) without addition of Ca(OH)2. The phytin produced by yeast fermentation showed 12.3%(w/w) protein content, which corresponds to 28.9% of that obtained by neutralization of LSW. The settling rate of phytin produced by the yeast fermentation was 1.6 times faster than that with the neutralization method.

키워드