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A temperature‐mediated two‐step saccharification process enhances maltose yield from high‐concentration maltodextrin solutions
Author(s) -
Li Caiming,
Kong Haocun,
Yang Qianwen,
Gu Zhengbiao,
Ban Xiaofeng,
Cheng Li,
Hong Yan,
Li Zhaofeng
Publication year - 2021
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.11005
Subject(s) - maltose , maltodextrin , hydrolysis , pullulanase , chemistry , amylase , yield (engineering) , food science , substrate (aquarium) , chromatography , biochemistry , enzyme , materials science , sucrose , biology , ecology , metallurgy , spray drying
BACKGROUND Designing a high‐concentration (50%, w/w) maltodextrin saccharification process is a green method to increase the productivity of maltose syrup. RESULTS In this study, a temperature‐mediated two‐step process using β ‐amylase and pullulanase was investigated as a strategy to improve the efficiency of saccharification. During the saccharification process, both pullulanase addition time and temperature adjustment greatly impacted the final maltose yield. These results indicated that an appropriate β ‐amylolysis in the first stage (the first 8 h) was required to facilitate saccharification process, with the maltose yield of 8.46% greater than that of the single step saccharification. Molecular structure analysis further demonstrated that a relatively low temperature (50 °C), as compared with a normal temperature (60 °C), in the first stage resulted in a greater number of chains polymerized by at least seven glucose units and a less heterogeneity system within the residual substrate. The molecular structure of the residual substrate might be beneficial for the subsequent cooperation between β ‐amylase and pullulanase in the following 40 h (second stage). CONCLUSION Over a 48 h saccharification, the temperature‐mediated two‐step process dramatically increased the conversion rate of maltodextrin and yielded significantly more maltose and less byproduct, as compared with a constant‐temperature process. The two‐step saccharification process therefore offered an efficient and green strategy for maltose syrup production in industry. © 2020 Society of Chemical Industry