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Effect of Hydrolysis Conditions of Cassava on the Oligosaccharide Profile and Alcohol Fermentation
Author(s) -
Abraham T. Emilia,
Krishnaswamy C.,
Ramakrishna S. V.
Publication year - 1987
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.19870390706
Subject(s) - hydrolysate , hydrolysis , chemistry , fermentation , oligosaccharide , enzyme , food science , enzymatic hydrolysis , starch , biochemistry , chromatography
Various hydrolysis procedures for saccharification of cassava starch were tried to maximise glucose content in the hydrolysate. The malto‐oligosaccharide profiles from HPLC analysis of hydrolysates prepared by acid, acid‐enzyme and enzyme‐enzyme showed that the hydrolysate prepared by acid contains malto‐oligosaccharides up to DP10, whereas with acid‐enzyme and enzyme‐enzyme process their presence is negligible. A commercial hydrolysate showed less amount of glucose and various sugars up to DP10. The fermentability of hydrolysates were compared and enzyme‐enzyme hydrolysate is found to be best.