High moisture twin screw extrusion of sago starch. II. Saccharification as influenced by thermomechanical history

摘要: Abstract Processing of sago starch in a co-rotating twin screw under high-moisture conditions (34–47% moisture, barrel temperatures 81–147 °C and speed 315–486 rpm) was investigated as pre-treatment for subsequent saccharification. Product thermomechanical history assessed the various processing conditions. Specific mechanical energy (SME) consumption range 57–131kWh/kg. Saccharification extradates independent variables at higher enzyme concentration AMG (0.5AGU/g). However, when 0.05 AGU/g used, saccharification related to extrusion variables. Despite poor negative correlation between SME (r = −0.44), global trend observed. Die pressure influenced −0.45) suggesting that high melt viscosity (as indicated by die pressure) resulted lower percent Additionally water solubility index (WSI) lesser extent.