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| ファイル | 記述 | サイズ | フォーマット | |
|---|---|---|---|---|
| j.biortech.2010.12.013.pdf | 178.86 kB | Adobe PDF | 見る/開く |
完全メタデータレコード
| DCフィールド | 値 | 言語 |
|---|---|---|
| dc.contributor.author | Matsumoto, Akikazu | en |
| dc.contributor.author | Tsubaki, Shuntaro | en |
| dc.contributor.author | Sakamoto, Masahiro | en |
| dc.contributor.author | Azuma, Jun-ichi | en |
| dc.contributor.alternative | 東, 順一 | ja |
| dc.date.accessioned | 2011-04-21T00:45:03Z | - |
| dc.date.available | 2011-04-21T00:45:03Z | - |
| dc.date.issued | 2011-02 | - |
| dc.identifier.issn | 0960-8524 | - |
| dc.identifier.uri | http://hdl.handle.net/2433/139469 | - |
| dc.description.abstract | Activated carbons were investigated for their heat catalytic effects to improve saccharification of starch by autohydrolysis in water under microwave electromagnetic field, and the results were compared with graphite and carbon nanotubes. The activated carbons with low adsorptive capacity of maltose showed high saccharification rate, while those with high adsorptive capacity exhibited low saccharification. In addition, the former activated carbons decreased the saccharification temperature by 10-30°C. Maltooligosaccharides produced in the presence of the latter activated carbons were recovered by desorption with 50% aqueous ethanol. The results indicated that both adsorptive capacities of maltooligosaccharides and catalytic effects of hot spots arisen from the uneven surface structure of activated carbons might contribute to the improvement in starch saccharification. | en |
| dc.format.mimetype | application/pdf | - |
| dc.language.iso | eng | - |
| dc.publisher | Elsevier Ltd | en |
| dc.rights | © 2010 Elsevier Ltd | en |
| dc.rights | This is not the published version. Please cite only the published version. | en |
| dc.rights | この論文は出版社版でありません。引用の際には出版社版をご確認ご利用ください。 | ja |
| dc.subject | Microwave sensitizer | en |
| dc.subject | Activated carbon | en |
| dc.subject | Saccharification | en |
| dc.subject | Starch | en |
| dc.subject | Maltooligosaccharides | en |
| dc.title | A novel saccharification method of starch using microwave irradiation with addition of activated carbon. | en |
| dc.type | journal article | - |
| dc.type.niitype | Journal Article | - |
| dc.identifier.ncid | AA11522750 | - |
| dc.identifier.jtitle | Bioresource technology | en |
| dc.identifier.volume | 102 | - |
| dc.identifier.issue | 4 | - |
| dc.identifier.spage | 3985 | - |
| dc.identifier.epage | 3988 | - |
| dc.relation.doi | 10.1016/j.biortech.2010.12.013 | - |
| dc.textversion | author | - |
| dc.identifier.pmid | 21194935 | - |
| dcterms.accessRights | open access | - |
| 出現コレクション: | 学術雑誌掲載論文等 | |
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