{"_buckets": {"deposit": "04d99b32-bf17-4099-ada7-9cdd582efe63"}, "_deposit": {"id": "116", "owners": [], "pid": {"revision_id": 0, "type": "recid", "value": "116"}, "status": "published"}, "_oai": {"id": "oai:meral.edu.mm:recid/116", "sets": ["user-yau"]}, "communities": ["yau"], "control_number": "116", "item_1583103067471": {"attribute_name": "Title", "attribute_value_mlt": [{"subitem_1551255647225": "Effect of Carbon Dioxide Injection on Physiochemical Properties and Saccharification of Extruded Corn Starch for Fermentation Substrate Preparation", "subitem_1551255648112": "en"}]}, "item_1583103085720": {"attribute_name": "Description", "attribute_value_mlt": [{"interim": "The objective of this research was to investigate the effect of carbon dioxide injection during extrusion process\r at different melt temperatures 95, 115 and 135°C on physiochemical properties and enzymatic saccharification of\r extruded corn starch for fermentation substrate preparation. Carbon dioxide gas was injected during extrusion at\r the flow rate of 500 ml/min and pressure of 3 MPa. For enzymatic saccharification, 0.8% α-amylase enzyme was\r used at different saccharification periods. After extrusion, physiochemical properties and reducing sugar content\r The objective of this research was to investigate the effect of carbon dioxide injection during extrusion processat different melt temperatures 95, 115 and 135°C on physiochemical properties and enzymatic saccharification ofextruded corn starch for fermentation substrate preparation. Carbon dioxide gas was injected during extrusion at the flow rate of 500 ml/min and pressure of 3 MPa. For enzymatic saccharification, 0.8% α-amylase enzyme was used at different saccharification periods. After extrusion, physio chemical properties and reducing sugar content were measured. Carbon dioxide injection had positive effects on breaking strength, elastic modulus, expansionratio, specific length, piece density, water absorption index, water solubility index, free amino nitrogen and reducing sugar content (after saccharification) at melt temperatures 115 and 135°C. However, significant decrease (p\u003c0.05) inspecific mechanical energy input was obtained at only 135°C. The data clearly showed that carbon dioxide injection gave significantly increased (p\u003c0.05) reducing sugar content at melt temperatures 115 and 135°C for fermentation substrate preparation."}]}, "item_1583103108160": {"attribute_name": "Keywords", "attribute_value_mlt": [{"interim": "Extrusion process"}, {"interim": " Carbon dioxide injection"}, {"interim": " Corn starch"}, {"interim": " α-amylase"}, {"interim": " Saccharification"}]}, "item_1583103120197": {"attribute_name": "Files", "attribute_type": "file", "attribute_value_mlt": [{"accessrole": "open_access", "date": [{"dateType": "Available", "dateValue": "2020-05-05"}], "displaytype": "preview", "download_preview_message": "", "file_order": 0, "filename": "effect of carbon dioxide injection ....pdf", "filesize": [{"value": "2311 Kb"}], "format": "application/pdf", "future_date_message": "", "is_thumbnail": false, "licensetype": "license_free", "mimetype": "application/pdf", "size": 2311000.0, "url": {"url": "https://meral.edu.mm/record/116/files/effect of carbon dioxide injection ....pdf"}, "version_id": "c91396c5-08aa-4d6a-95cd-d0bca1c33be9"}]}, "item_1583103131163": {"attribute_name": "Journal articles", "attribute_value_mlt": [{"subitem_journal_title": "Kongju National University", "subitem_volume": "Journal of Microbial \u0026 Biochemical Technology;Volume 5(1): 018-024 (2013)"}]}, "item_1583103147082": {"attribute_name": "Conference papaers", "attribute_value_mlt": [{}]}, "item_1583103211336": {"attribute_name": "Books/reports/chapters", "attribute_value_mlt": [{}]}, "item_1583103233624": {"attribute_name": "Thesis/dissertations", "attribute_value_mlt": [{"subitem_supervisor(s)": []}]}, "item_1583105942107": {"attribute_name": "Authors", "attribute_value_mlt": [{"subitem_authors": [{"subitem_authors_fullname": "Myat Lin"}, {"subitem_authors_fullname": "Gi-Hyung Ryu"}]}]}, "item_1583108359239": {"attribute_name": "Upload type", "attribute_value_mlt": [{"interim": "Publication"}]}, "item_1583108428133": {"attribute_name": "Publication type", "attribute_value_mlt": [{"interim": "Journal article"}]}, "item_1583159729339": {"attribute_name": "Publication date", "attribute_value": "2013"}, "item_1583159847033": {"attribute_name": "Identifier", "attribute_value": "https://yauor-yau.archive.knowledgearc.net/handle/123456789/308"}, "item_title": "Effect of Carbon Dioxide Injection on Physiochemical Properties and Saccharification of Extruded Corn Starch for Fermentation Substrate Preparation", "item_type_id": "21", "owner": "1", "path": ["1582969422502"], "permalink_uri": "http://hdl.handle.net/20.500.12678/0000000116", "pubdate": {"attribute_name": "Deposited date", "attribute_value": "2020-03-05"}, "publish_date": "2020-03-05", "publish_status": "0", "recid": "116", "relation": {}, "relation_version_is_last": true, "title": ["Effect of Carbon Dioxide Injection on Physiochemical Properties and Saccharification of Extruded Corn Starch for Fermentation Substrate Preparation"], "weko_shared_id": -1}