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PRODUCTION OF GLUCOSE FROM TAPIOCA (CASSAVA STARCH) AND FARINHA DE MANDIOCA (CASSAVA MEAL)
Author(s) -
LAGES ANA C. A.,
TANNENBAUM STEVEN R.
Publication year - 1978
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1978.tb02474.x
Subject(s) - starch , food science , amylase , slurry , chemistry , hydrolysis , glucose syrup , liquefaction , biochemistry , organic chemistry , enzyme , materials science , composite material
Tapioca and farinha de mandioca starches were converted to glucose in a batch laboratory‐scale process by the use of a jacketed, stirred‐tank reactor. Liquefaction or thinning of the starch slurries was carried out with a thermostable, bacterial α‐amylase that is active and stable in starch solutions at temperatures above 100°C. The resulting 2–3% dextrose solutions were cooled to 60°C; the pH was adjusted to 4.8–5.0 and saccharified with low concentrations of a fungal amyloglucosidase. Yields of approximately 100g glucose/100g starting material were obtained after 12–24 hr saccharification for tapioca starch, and after 24–36 hr for farinha de mandioca starch. Rheological problems and potential industrial applications of the processes are discussed.