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Raw‐starch Digestion by Chalara paradoxa Immobilized in Calcium Alginate Gels
Author(s) -
Monma Mitsuru,
Kagei Norio,
Kainuma Keiji
Publication year - 1989
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.19890410908
Subject(s) - mycelium , calcium alginate , starch , spore , food science , chemistry , raw material , calcium , bead , amylase , fungus , corn starch , digestion (alchemy) , botany , chromatography , biochemistry , biology , materials science , enzyme , organic chemistry , composite material
The spores of raw starch digesting fungus Chalara paradoxa were entrapped in calcium‐alginate beads and preincubated in growth medium. The fungus devoloped a mycelium layer below and on the gel bead surface so that nutrition and oxygen in this area had direct contact with mycelia. The fungus on the bead could produce amylase and could digest raw corn starch continuously for 40 d with corn steep liquor as a nitrogen source.