DE04718914T1 - Verfahren zur herstellung von alkohol - Google Patents
Verfahren zur herstellung von alkohol Download PDFInfo
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- DE04718914T1 DE04718914T1 DE04718914T DE04718914T DE04718914T1 DE 04718914 T1 DE04718914 T1 DE 04718914T1 DE 04718914 T DE04718914 T DE 04718914T DE 04718914 T DE04718914 T DE 04718914T DE 04718914 T1 DE04718914 T1 DE 04718914T1
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- amylase
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- 238000000034 method Methods 0.000 title claims abstract 39
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 title claims abstract 19
- 238000002360 preparation method Methods 0.000 title claims abstract 3
- 108090000637 alpha-Amylases Proteins 0.000 claims abstract 16
- 102000004139 alpha-Amylases Human genes 0.000 claims abstract 16
- 229940024171 alpha-amylase Drugs 0.000 claims abstract 16
- 229920002472 Starch Polymers 0.000 claims abstract 14
- 239000008107 starch Substances 0.000 claims abstract 14
- 235000019698 starch Nutrition 0.000 claims abstract 14
- 101710146708 Acid alpha-amylase Proteins 0.000 claims abstract 12
- 239000008187 granular material Substances 0.000 claims abstract 12
- 108010073178 Glucan 1,4-alpha-Glucosidase Proteins 0.000 claims abstract 11
- 102100022624 Glucoamylase Human genes 0.000 claims abstract 11
- 230000002378 acidificating effect Effects 0.000 claims abstract 11
- 239000002002 slurry Substances 0.000 claims abstract 7
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract 2
- 230000000694 effects Effects 0.000 claims 12
- 102000004190 Enzymes Human genes 0.000 claims 8
- 108090000790 Enzymes Proteins 0.000 claims 8
- 229940088598 enzyme Drugs 0.000 claims 8
- 239000008186 active pharmaceutical agent Substances 0.000 claims 6
- 230000001580 bacterial effect Effects 0.000 claims 5
- 125000003275 alpha amino acid group Chemical group 0.000 claims 4
- 241000228212 Aspergillus Species 0.000 claims 3
- 241000228245 Aspergillus niger Species 0.000 claims 3
- 241000193744 Bacillus amyloliquefaciens Species 0.000 claims 3
- 108010059892 Cellulase Proteins 0.000 claims 3
- 241000193385 Geobacillus stearothermophilus Species 0.000 claims 3
- 240000003183 Manihot esculenta Species 0.000 claims 3
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims 3
- 229940106157 cellulase Drugs 0.000 claims 3
- 108010011619 6-Phytase Proteins 0.000 claims 2
- 241000194108 Bacillus licheniformis Species 0.000 claims 2
- 101710121765 Endo-1,4-beta-xylanase Proteins 0.000 claims 2
- 240000005979 Hordeum vulgare Species 0.000 claims 2
- 235000007340 Hordeum vulgare Nutrition 0.000 claims 2
- 239000004464 cereal grain Substances 0.000 claims 2
- 230000037430 deletion Effects 0.000 claims 2
- 238000012217 deletion Methods 0.000 claims 2
- 230000002538 fungal effect Effects 0.000 claims 2
- 230000035772 mutation Effects 0.000 claims 2
- 229940085127 phytase Drugs 0.000 claims 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims 1
- FWMNVWWHGCHHJJ-SKKKGAJSSA-N 4-amino-1-[(2r)-6-amino-2-[[(2r)-2-[[(2r)-2-[[(2r)-2-amino-3-phenylpropanoyl]amino]-3-phenylpropanoyl]amino]-4-methylpentanoyl]amino]hexanoyl]piperidine-4-carboxylic acid Chemical compound C([C@H](C(=O)N[C@H](CC(C)C)C(=O)N[C@H](CCCCN)C(=O)N1CCC(N)(CC1)C(O)=O)NC(=O)[C@H](N)CC=1C=CC=CC=1)C1=CC=CC=C1 FWMNVWWHGCHHJJ-SKKKGAJSSA-N 0.000 claims 1
- 240000006439 Aspergillus oryzae Species 0.000 claims 1
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims 1
- 108010029675 Bacillus licheniformis alpha-amylase Proteins 0.000 claims 1
- 125000001433 C-terminal amino-acid group Chemical group 0.000 claims 1
- 241000193403 Clostridium Species 0.000 claims 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims 1
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims 1
- 125000000729 N-terminal amino-acid group Chemical group 0.000 claims 1
- 240000007594 Oryza sativa Species 0.000 claims 1
- 235000007164 Oryza sativa Nutrition 0.000 claims 1
- 108091005804 Peptidases Proteins 0.000 claims 1
- 239000004365 Protease Substances 0.000 claims 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims 1
- 235000007238 Secale cereale Nutrition 0.000 claims 1
- 244000082988 Secale cereale Species 0.000 claims 1
- 244000061456 Solanum tuberosum Species 0.000 claims 1
- 235000002595 Solanum tuberosum Nutrition 0.000 claims 1
- 240000006394 Sorghum bicolor Species 0.000 claims 1
- 235000011684 Sorghum saccharatum Nutrition 0.000 claims 1
- 244000062793 Sorghum vulgare Species 0.000 claims 1
- 241000228341 Talaromyces Species 0.000 claims 1
- 235000009430 Thespesia populnea Nutrition 0.000 claims 1
- 235000021307 Triticum Nutrition 0.000 claims 1
- 244000098338 Triticum aestivum Species 0.000 claims 1
- 240000008042 Zea mays Species 0.000 claims 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims 1
- 239000002253 acid Substances 0.000 claims 1
- 238000005267 amalgamation Methods 0.000 claims 1
- 235000013405 beer Nutrition 0.000 claims 1
- 102220359125 c.48G>A Human genes 0.000 claims 1
- 235000013339 cereals Nutrition 0.000 claims 1
- 235000005822 corn Nutrition 0.000 claims 1
- 238000009837 dry grinding Methods 0.000 claims 1
- 235000013399 edible fruits Nutrition 0.000 claims 1
- 108010091371 endoglucanase 1 Proteins 0.000 claims 1
- 108010091384 endoglucanase 2 Proteins 0.000 claims 1
- 108010092450 endoglucanase Z Proteins 0.000 claims 1
- 230000007071 enzymatic hydrolysis Effects 0.000 claims 1
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims 1
- 239000000446 fuel Substances 0.000 claims 1
- 235000011868 grain product Nutrition 0.000 claims 1
- 230000007062 hydrolysis Effects 0.000 claims 1
- 238000006460 hydrolysis reaction Methods 0.000 claims 1
- 238000011534 incubation Methods 0.000 claims 1
- 230000002045 lasting effect Effects 0.000 claims 1
- 238000005360 mashing Methods 0.000 claims 1
- 239000000463 material Substances 0.000 claims 1
- 235000019713 millet Nutrition 0.000 claims 1
- 235000012015 potatoes Nutrition 0.000 claims 1
- 235000009566 rice Nutrition 0.000 claims 1
- 102220123717 rs759057581 Human genes 0.000 claims 1
- 238000006467 substitution reaction Methods 0.000 claims 1
- 238000001238 wet grinding Methods 0.000 claims 1
Classifications
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P7/00—Preparation of oxygen-containing organic compounds
- C12P7/02—Preparation of oxygen-containing organic compounds containing a hydroxy group
- C12P7/04—Preparation of oxygen-containing organic compounds containing a hydroxy group acyclic
- C12P7/06—Ethanol, i.e. non-beverage
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C5/00—Other raw materials for the preparation of beer
- C12C5/004—Enzymes
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C7/00—Preparation of wort
- C12C7/04—Preparation or treatment of the mash
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
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- C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
- C12N9/14—Hydrolases (3)
- C12N9/24—Hydrolases (3) acting on glycosyl compounds (3.2)
- C12N9/2402—Hydrolases (3) acting on glycosyl compounds (3.2) hydrolysing O- and S- glycosyl compounds (3.2.1)
- C12N9/2405—Glucanases
- C12N9/2408—Glucanases acting on alpha -1,4-glucosidic bonds
- C12N9/2411—Amylases
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
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- C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
- C12N9/14—Hydrolases (3)
- C12N9/24—Hydrolases (3) acting on glycosyl compounds (3.2)
- C12N9/2402—Hydrolases (3) acting on glycosyl compounds (3.2) hydrolysing O- and S- glycosyl compounds (3.2.1)
- C12N9/2405—Glucanases
- C12N9/2408—Glucanases acting on alpha -1,4-glucosidic bonds
- C12N9/2411—Amylases
- C12N9/2414—Alpha-amylase (3.2.1.1.)
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
- C12N9/14—Hydrolases (3)
- C12N9/24—Hydrolases (3) acting on glycosyl compounds (3.2)
- C12N9/2402—Hydrolases (3) acting on glycosyl compounds (3.2) hydrolysing O- and S- glycosyl compounds (3.2.1)
- C12N9/2405—Glucanases
- C12N9/2408—Glucanases acting on alpha -1,4-glucosidic bonds
- C12N9/2411—Amylases
- C12N9/2414—Alpha-amylase (3.2.1.1.)
- C12N9/2417—Alpha-amylase (3.2.1.1.) from microbiological source
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
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- C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
- C12N9/14—Hydrolases (3)
- C12N9/24—Hydrolases (3) acting on glycosyl compounds (3.2)
- C12N9/2402—Hydrolases (3) acting on glycosyl compounds (3.2) hydrolysing O- and S- glycosyl compounds (3.2.1)
- C12N9/2405—Glucanases
- C12N9/2408—Glucanases acting on alpha -1,4-glucosidic bonds
- C12N9/2411—Amylases
- C12N9/2414—Alpha-amylase (3.2.1.1.)
- C12N9/2417—Alpha-amylase (3.2.1.1.) from microbiological source
- C12N9/242—Fungal source
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
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- C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
- C12N9/14—Hydrolases (3)
- C12N9/24—Hydrolases (3) acting on glycosyl compounds (3.2)
- C12N9/2402—Hydrolases (3) acting on glycosyl compounds (3.2) hydrolysing O- and S- glycosyl compounds (3.2.1)
- C12N9/2405—Glucanases
- C12N9/2408—Glucanases acting on alpha -1,4-glucosidic bonds
- C12N9/2411—Amylases
- C12N9/2425—Beta-amylase (3.2.1.2)
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- C—CHEMISTRY; METALLURGY
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- C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
- C12N9/14—Hydrolases (3)
- C12N9/24—Hydrolases (3) acting on glycosyl compounds (3.2)
- C12N9/2402—Hydrolases (3) acting on glycosyl compounds (3.2) hydrolysing O- and S- glycosyl compounds (3.2.1)
- C12N9/2405—Glucanases
- C12N9/2408—Glucanases acting on alpha -1,4-glucosidic bonds
- C12N9/2411—Amylases
- C12N9/2428—Glucan 1,4-alpha-glucosidase (3.2.1.3), i.e. glucoamylase
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P19/00—Preparation of compounds containing saccharide radicals
- C12P19/02—Monosaccharides
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P19/00—Preparation of compounds containing saccharide radicals
- C12P19/14—Preparation of compounds containing saccharide radicals produced by the action of a carbohydrase (EC 3.2.x), e.g. by alpha-amylase, e.g. by cellulase, hemicellulase
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P7/00—Preparation of oxygen-containing organic compounds
- C12P7/02—Preparation of oxygen-containing organic compounds containing a hydroxy group
- C12P7/04—Preparation of oxygen-containing organic compounds containing a hydroxy group acyclic
- C12P7/06—Ethanol, i.e. non-beverage
- C12P7/08—Ethanol, i.e. non-beverage produced as by-product or from waste or cellulosic material substrate
- C12P7/10—Ethanol, i.e. non-beverage produced as by-product or from waste or cellulosic material substrate substrate containing cellulosic material
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
- C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
- C12Y302/01001—Alpha-amylase (3.2.1.1)
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
- C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
- C12Y302/01003—Glucan 1,4-alpha-glucosidase (3.2.1.3), i.e. glucoamylase
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02E—REDUCTION OF GREENHOUSE GAS [GHG] EMISSIONS, RELATED TO ENERGY GENERATION, TRANSMISSION OR DISTRIBUTION
- Y02E50/00—Technologies for the production of fuel of non-fossil origin
- Y02E50/10—Biofuels, e.g. bio-diesel
Abstract
Verfahren
zur Herstellung eines Alkoholerzeugnisses, umfassend die aufeinander
folgenden Schritte:
(a) Bereitstellen einer Aufschlämmung umfassend Wasser und Stärkegranulat,
(b) Halten besagter Aufschlämmung in Gegenwart einer sauren alpha-Amylase und einer Glucoamylase auf einer Temperatur von 0°C bis 20°C unterhalb der anfänglichen Gelatinierungstemperatur des besagten Stärkegranulats für eine Zeitspanne von 5 Minuten bis 12 Stunden,
(c) Halten besagter Aufschlämmung in Gegenwart einer sauren alpha-Amylase und einer Glucoamylase und einer Hefe auf einer Temperatur zwischen 10°C und 35°C für eine Zeitspanne von 20 bis 250 Stunden, um Ethanol zu erzeugen, und
(d) wahlweises Gewinnen des Ethanols.
(a) Bereitstellen einer Aufschlämmung umfassend Wasser und Stärkegranulat,
(b) Halten besagter Aufschlämmung in Gegenwart einer sauren alpha-Amylase und einer Glucoamylase auf einer Temperatur von 0°C bis 20°C unterhalb der anfänglichen Gelatinierungstemperatur des besagten Stärkegranulats für eine Zeitspanne von 5 Minuten bis 12 Stunden,
(c) Halten besagter Aufschlämmung in Gegenwart einer sauren alpha-Amylase und einer Glucoamylase und einer Hefe auf einer Temperatur zwischen 10°C und 35°C für eine Zeitspanne von 20 bis 250 Stunden, um Ethanol zu erzeugen, und
(d) wahlweises Gewinnen des Ethanols.
Claims (37)
- Verfahren zur Herstellung eines Alkoholerzeugnisses, umfassend die aufeinander folgenden Schritte: (a) Bereitstellen einer Aufschlämmung umfassend Wasser und Stärkegranulat, (b) Halten besagter Aufschlämmung in Gegenwart einer sauren alpha-Amylase und einer Glucoamylase auf einer Temperatur von 0°C bis 20°C unterhalb der anfänglichen Gelatinierungstemperatur des besagten Stärkegranulats für eine Zeitspanne von 5 Minuten bis 12 Stunden, (c) Halten besagter Aufschlämmung in Gegenwart einer sauren alpha-Amylase und einer Glucoamylase und einer Hefe auf einer Temperatur zwischen 10°C und 35°C für eine Zeitspanne von 20 bis 250 Stunden, um Ethanol zu erzeugen, und (d) wahlweises Gewinnen des Ethanols.
- Verfahren nach Anspruch 1, wobei das Erzeugnis Treibstoffethanol, trinkbares Ethanol und/oder Industrieethanol ist.
- Verfahren nach einem beliebigen der vorherigen Ansprüche, wobei die Temperatur bei Schritt (c) zwischen 28°C und 36°C liegt, wie z.B. zwischen 29°C und 35°C, wie z.B. zwischen 30°C und 34°C, wie z.B. etwa 32°C.
- Verfahren nach Anspruch 1, wobei das Erzeugnis ein Bier ist.
- Verfahren nach einem beliebigen der Ansprüche 1 oder 4, wobei die Temperatur bei Schritt (c) zwischen 11°C und 17°C liegt, wie z.B. zwischen 12°C und 16°C, wie z.B. zwischen 13°C und 15°C, wie z.B. etwa 14°C.
- Verfahren nach einem beliebigen der vorherigen Ansprüche, wobei die Aktivitäten von saurer alpha-Amylase und Glucoamylase in Schritt (b) und/oder (c) zugefügt werden in einem Verhältnis von zwischen 0,30 und 5,00 AFAU/AGU.
- Verfahren nach einem beliebigen der vorherigen Ansprüche, wobei die saure alpha-Amylase eine saure Pilz-alpha-Amylase ist.
- Verfahren nach einem beliebigen der vorherigen Ansprüche, wobei die saure Pilz-alpha-Amylase von einem Stamm von Aspergillus, bevorzugt einem Stamm von Aspergillus niger oder einem Stamm von Aspergillus oryzae erhalten wird.
- Verfahren nach einem beliebigen der vorherigen Ansprüche, wobei die saure alpha-Amylase eine saure alpha-Amylase ist mit einer Aminosäuresequenz, welche mindestens 70%, bevorzugt mindestens 75%, 80%, 85% oder zumindest 90%, z.B. mindestens 95%, mindestens 97%, mindestens 98% oder mindestens 99% Homologie zu SEQ ID NR:1 besitzt.
- Verfahren nach einem beliebigen der vorherigen Ansprüche, wobei die Glucoamylase von einem Stamm von Aspergillus, Talaromyces oder Clostridium erhalten wird.
- Verfahren nach einem beliebigen der vorherigen Ansprüche, wobei die Glucoamylase von einem Stamm von Aspergillus niger erhalten wird.
- Verfahren nach einem beliebigen der vorherigen Ansprüche, wobei die saure alpha-Amylase eine saure bakterielle alpha-Amylase ist.
- Verfahren nach einem beliebigen der vorherigen Ansprüche, wobei die saure alpha-Amylase von einem Stamm von B. licheniformis, B. amyloliquefaciens und B.stearothermophilus alpha-Amylase hergeleitet wird.
- Verfahren nach einem beliebigen der vorherigen Ansprüche, wobei die saure bakterielle alpha-Amalyse von einem Stamm von B. licheniformis, B. amyloliquefaciens und B. stearothermophilus alpha-Amylase hergeleitet wird.
- Verfahren nach einem beliebigen der vorherigen Ansprüche, wobei die saure bakterielle alpha-Amylase von einem Stamm von Bacillus stearothermophilus mit den Mutationen I181* + G182* + N193F im Vergleich zur Wildtyp-Aminosäuresequenz gezeigt in SEQ ID NR:2 hergeleitet wird.
- Verfahren nach einem beliebigen der vorherigen Ansprüche, wobei die saure bakterielle alpha-Amylase eine Hybrid-alpha-Amylase ist, umfassend die 445 C-terminalen Aminosäurereste der Bacillus licheniformis-alpha-Amylase, gezeigt in SEQ ID NR:3, und die 37 N-terminalen Aminosäurereste der alpha-Amylase, hergeleitet von Bacillus amyloliquefaciens, gezeigt in SEQ ID NO:4, mit den Substitutionen G48A + T49I + G107A + H156Y + A181T + N190F + I201F + A209V + Q264S.
- Verfahren nach einem beliebigen der vorherigen Ansprüche, wobei die saure bakterielle alpha-Amylase eine alpha-Amylase mit der Aminosäuresequenz gezeigt in SEQ ID NO:4 ist, mit den Mutationen H154Y, A181T, N190F, A209V, Q264S, und/oder Deletion von zwei Resten zwischen den Positionen 176 und 179, bevorzugt Deletion von E178 und G179.
- Verfahren nach einem beliebigen der vorherigen Ansprüche, wobei die saure alpha-Amylase-Aktivität in einer Menge von 50-500 AFAU/kg von DS vorhanden ist.
- Verfahren nach einem beliebigen der vorherigen Ansprüche, wobei die Glucoamylase-Aktivität in einer Menge von 20-200 AGU/kg von DS vorhanden ist.
- Verfahren nach einem beliebigen der vorherigen Ansprüche, wobei das Verhältnis zwischen saurer alpha-Amylase-Aktivität und Glucoamylase-Aktivität zwischen 0,35 und 5,00 AFAU/AGU ist.
- Verfahren nach einem beliebigen der vorherigen Ansprüche, wobei Schritt (b) und/oder Schritt (c) in Anwesenheit einer Enzymaktivität, ausgewählt aus der Liste bestehend aus Xylanase, Cellulase und Phytase, durchgeführt wird.
- Verfahren des vorherigen Anspruchs, wobei die Stärkeaufschlämmung 5-60% DS Stärkegranulat enthält, bevorzugt 10-50% DS Stärkegranulat, bevorzugter 20-40% DS, besonders etwa 30% DS Stärkegranulat.
- Verfahren nach einem beliebigen der vorherigen Ansprüche, wobei der pH während Schritt (b) und/oder (c) in einem Bereich von 3,0 bis 7,0, bevorzugt von 3,5 bis 6,0, oder bevorzugter von 4,0-5,0, wie z.B. von 4,3 bis 4,6, liegt.
- Verfahren nach einem beliebigen der vorherigen Ansprüche, wobei das Stärkegranulat aus Knollen, Wurzeln, Halmen, Früchten, Samen oder Getreidekörnern erhalten wird.
- Verfahren nach einem beliebigen der vorherigen Ansprüche, wobei das Stärkegranulat aus Mais, Maiskolben, Weizen, Gerste, Roggen, Milo, Sago, Cassava, Maniok, Tapioka, Hirse, Reis oder Kartoffeln erhalten wird.
- Verfahren nach einem beliebigen der vorherigen Ansprüche, wobei das Stärkegranulat aus Getreideprodukten erhalten wird.
- Verfahren nach einem beliebigen der vorherigen Ansprüche, wobei das Stärkegranulat durch trockenes Mahlen oder nasses Mahlen von ganzen Getreidekörnern erhalten wird.
- Verfahren nach einem beliebigen der vorherigen Ansprüche, wobei die Haltezeit von Schritt (b) von 5 Minuten bis 12 Stunden dauert, bevorzugt von 10 Minuten bis 6 Stunden, bevorzugter von 15 Minuten bis 3 Stunden, noch bevorzugter von 20 Minuten bis 1½ Stunden, wie z.B. von 30 Minuten bis 1¼ Stunden, von 40 bis 70 Minuten und sogar von 50 bis 60 Minuten.
- Verfahren nach einem beliebigen der vorherigen Ansprüche, wobei die Haltezeit von Schritt (c) von 25 bis 190 Stunden, bevorzugt von 30 bis 180 Stunden, bevorzugter von 40 bis 170 Stunden, noch bevorzugter von 50 bis 160 Stunden, und noch bevorzugter von 60 bis 150 Stunden und sogar noch bevorzugter von 70 bis 140 Stunden, und am meisten bevorzugt von 80 bis 130 Stunden andauert.
- Verfahren nach einem beliebigen der vorherigen Ansprüche, wobei die Temperatur von Schritt (b) von 45°C bis 75°C beträgt.
- Enzymzusammensetzung, umfassend saure alpha-Amylase-Aktivität und Glucoamylase-Aktivität in einem Verhältnis von zwischen 0,30 und 5,00 AFAU/AGU, wobei eine zusätzliche Enzymaktivität vorhanden ist; besagte Enzymaktivität ist ausgewählt aus einer Liste bestehend aus Cellulase, Xylanase und Phytase.
- Verwendung einer Enzymzusammensetzung nach dem vorherigen Anspruch in einem Alkoholerzeugnis-Verfahren oder einem Stärkehydrolyse-Verfahren.
- Verwendung einer Enzymzusammensetzung, umfassend saure alpha-Amylase-Aktivität und Glucoamylase-Aktivität in einem Verhältnis von zwischen 0,30 und 5,00 AFAU/AGU, in einem Alkoholerzeugnis-Verfahren, umfassend die enzymatische Hydrolyse von Stärkegranulat.
- Maischeverfahren, umfassend die Verwendung einer sauren alpha-Amylase.
- Verfahren nach dem vorherigen Anspruch, wobei die saure alpha-Amylase von einem Aspergillus-Pilz, bevorzugt von A. niger, hergeleitet wird.
- Verfahren nach einem beliebigen der vorherigen Ansprüche, wobei die saure alpha-Amylase mindestens 50%, mindestens 60%, mindestens 70%, mindestens 80%, mindestens 90% Homologie zur Aminosäuresequenz gezeigt in SEQ ID NR:1 besitzt.
- Verfahren nach einem beliebigen der vorherigen Ansprüche, umfassend; a. Erzeugen einer Maische, umfassend zwischen 5% und 100% Gerstenmalz (w/w des Mahlguts); b. vor, während oder nach a) Zufügen mindestens eines Enzyms, ausgewählt aus der Liste umfassend: eine Protease (E.C. 3.4.), Cellulase (E.C. 3.2.1.4) und ein Maltose-erzeugendes Enzym. c. Erreichen innerhalb 15 Minuten von a) einer anfänglichen Inkubationstemperatur von mindestens 70°C; d. folgend auf c) Inkubieren der Maische bei einer Temperatur von mindestens 70°C für eine Zeitspanne, die ausreichend ist, um eine Extraktausbeute von mindestens 80% zu erreichen; und e. Trennen der Stammwürze von den verbrauchten Körnern.
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PCT/DK2004/000154 WO2004080923A2 (en) | 2003-03-10 | 2004-03-10 | Alcohol product processes |
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DE04718914T Pending DE04718914T1 (de) | 2003-03-10 | 2004-03-10 | Verfahren zur herstellung von alkohol |
DE602004024964T Expired - Lifetime DE602004024964D1 (de) | 2003-03-10 | 2004-03-10 | Verfahren zur herstellung von alkohol |
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EP (2) | EP1604019B1 (de) |
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DE (2) | DE04718914T1 (de) |
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-
2004
- 2004-03-10 CN CN2004800126822A patent/CN1788083B/zh not_active Expired - Fee Related
- 2004-03-10 EP EP04718914A patent/EP1604019B1/de not_active Expired - Lifetime
- 2004-03-10 DE DE04718914T patent/DE04718914T1/de active Pending
- 2004-03-10 AT AT04718914T patent/ATE454446T1/de not_active IP Right Cessation
- 2004-03-10 DE DE602004024964T patent/DE602004024964D1/de not_active Expired - Lifetime
- 2004-03-10 EP EP09178591.5A patent/EP2166091A3/de not_active Withdrawn
- 2004-03-10 ES ES04718914T patent/ES2245621T3/es not_active Expired - Lifetime
- 2004-03-10 CN CN2011102283139A patent/CN102321705A/zh active Pending
- 2004-03-10 WO PCT/DK2004/000154 patent/WO2004080923A2/en active Search and Examination
- 2004-03-10 CN CN201110228314.3A patent/CN102277341B/zh not_active Expired - Fee Related
- 2004-03-10 US US10/797,393 patent/US20040219649A1/en not_active Abandoned
-
2008
- 2008-06-13 US US12/138,681 patent/US8772001B2/en not_active Expired - Fee Related
-
2014
- 2014-02-10 US US14/176,759 patent/US9670509B2/en not_active Expired - Fee Related
-
2017
- 2017-04-24 US US15/495,027 patent/US20170226537A1/en not_active Abandoned
Also Published As
Publication number | Publication date |
---|---|
CN102277341B (zh) | 2015-07-22 |
ES2245621T3 (es) | 2010-05-19 |
CN1788083A (zh) | 2006-06-14 |
US20170226537A1 (en) | 2017-08-10 |
US8772001B2 (en) | 2014-07-08 |
WO2004080923A3 (en) | 2004-12-16 |
CN102321705A (zh) | 2012-01-18 |
CN102277341A (zh) | 2011-12-14 |
US20140154764A1 (en) | 2014-06-05 |
US20090017511A1 (en) | 2009-01-15 |
EP2166091A3 (de) | 2015-06-10 |
EP1604019B1 (de) | 2010-01-06 |
US20040219649A1 (en) | 2004-11-04 |
EP1604019A2 (de) | 2005-12-14 |
WO2004080923A2 (en) | 2004-09-23 |
US9670509B2 (en) | 2017-06-06 |
DE602004024964D1 (de) | 2010-02-25 |
EP2166091A2 (de) | 2010-03-24 |
CN1788083B (zh) | 2011-10-05 |
ES2245621T1 (es) | 2006-01-16 |
ATE454446T1 (de) | 2010-01-15 |
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