Preparation of glucoamylase microcapsule beads and application in solid-state fermentation

Area of Science:

• Food Science and Technology
• Biotechnology
• Fermentation Science

Background:

• Baijiu brewing utilizes solid-state fermentation with starchy materials and Jiuqu.
• Declining glucoamylase activity in late-stage fermentation increases residual starch, reducing liquor yield.
• Direct addition of exogenous glucoamylase causes rapid temperature increases, hindering microbial growth.

Purpose of the Study:

• To develop a method for sustained glucoamylase release in Baijiu fermentation.
• To investigate the impact of microcapsule beads (M-B) on solid-state fermentation efficiency.
• To improve starch utilization and liquor yield in Baijiu production.

Main Methods:

• Preparation of microcapsule beads (M-B) using microcapsule emulsion.
• Investigation of M-B release characteristics in liquid and solid states.
• Addition of M-B to the solid-state fermentation process of Baijiu.

Main Results:

• M-B demonstrated sustained-release properties in both liquid (53.27% release in 120h) and solid (29.84% release in 15 days) states.
• Addition of M-B increased alcohol content by 0.33%vol and reducing sugar by 0.51%.
• Residual starch in Jiupei was reduced by 1.21% with M-B addition, with minimal impact on moisture and acidity.

Conclusions:

• M-B exhibit excellent sustained-release capabilities for glucoamylase.
• Incorporating M-B into solid-state fermentation significantly enhances alcohol content and reduces residual starch.
• M-B technology improves starch utilization and liquor yield in Baijiu brewing, offering a novel approach for applying active substances.