Open AccessEnzymatic hydrolysis of wheat starch for glucose syrup production
Author(s) -
Juan Camilo Acosta-Pavas,
Laura Alzate-Blandon,
Ángela Adriana Ruiz Colorado
Publication year - 2020
Publication title -
dyna
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.164
H-Index - 18
eISSN - 2346-2183
pISSN - 0012-7353
DOI - 10.15446/dyna.v87n214.82669
Subject(s) - chemistry , hydrolysis , starch , enzymatic hydrolysis , amylase , liquefaction , substrate (aquarium) , chromatography , enzyme , cellulase , glucose syrup , food science , biochemistry , organic chemistry , oceanography , geology
An analysis of the enzymatic hydrolysis of wheat starch was performed. The gelatinization stage was carried out between 90-95°C for 15min. In the liquefaction stage, a commercial α-amylase was used with an enzyme-substrate ratio (E/S ratio) 0.036%w/w at 60°C and pH 5.8 for 4h. In the saccharification stage, a commercial amyloglucosidase was used with an E/S ratio of 0.11% w/w at 60°C and pH 4.3 for 6h. A second hydrolysis was evaluated using a E/S ratio of 0.18%w/w in the saccharification stage. Two methods of enzymatic deactivation, boiling temperatures and pH were evaluated. Inhibitory effects were studied by adding 180g/L of glucose to the process. It is concluded that increases in the E/S ratio decrease reaction times but reaches similar concentrations than lower ratios, the most efficient enzymatic deactivation method is pH. In the inhibition tests, it was determined that there are no glucose inhibitory effects.