STUDY ON IMMOBILIZATION OF ENZYME ALPHA-AMYLASE IN TRADITIONAL ALCOHOL WINE FERMENTATION

By Nguyen Bang Phi, Vo Thi Ngoc Han
DOI: 10.37550/tdmu.EJS/2025.02.649

Enzyme immobilization offers an innovative approach for reuse, preservation, and optimization of production efficiency and costs in the food and biofuel industries. In this study, amylase enzymes immobilized in Ca-alginate membranes were utilized in the fermentation of traditional sticky rice wine. The morphology and activity of immobilized amylase beads were maintained effectively at a 2% concentration of both carrier material and enzyme solution. After seven days of fermentation, fermentation efficiency reached an ethanol concentration of 55% v/v. The activity of immobilized amylase retained 60% of its activity after four consecutive fermentation cycles. These results suggest that immobilized amylase beads have promising applications in sticky rice wine production, replacing free amylase, which is difficult to recover and reuse.