STUDY OF GLUCOSE SYRUP PRODUCTION FROM MALTODEXTRINES USING TWO COMERCIAL ENZYMES
Hydrolyzed starch with a high-dextrose equivalent is extensively used in the food industry and as asource of fermentable sugars. In order to obtain a better yield in this process more efficient enzymeshad been continuously developed. Dextrozyme GA® (DGA) has been released recently in the marketto re...
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| Format: | Article |
| Language: | English |
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Universidad de Antioquia
2010-07-01
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| Series: | Vitae |
| Subjects: | |
| Online Access: | https://revistas.udea.edu.co/index.php/vitae/article/view/6341 |
| _version_ | 1818837170680496128 |
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| author | Luz A. BETTÍN S. Juan C. QUINTERO D. |
| author_facet | Luz A. BETTÍN S. Juan C. QUINTERO D. |
| author_sort | Luz A. BETTÍN S. |
| collection | DOAJ |
| description | Hydrolyzed starch with a high-dextrose equivalent is extensively used in the food industry and as asource of fermentable sugars. In order to obtain a better yield in this process more efficient enzymeshad been continuously developed. Dextrozyme GA® (DGA) has been released recently in the marketto replace AMG 300L® (AMG) enzyme. In this paper yields and hydrolysis rates were evaluated as afunction of maltodextrin concentration between 60 and 180 g/L and enzymes concentration between0.188 and 0.75 AGU/mL. DGA allows enhancing hydrolysis rates up to 26 times more than those usingAMG. Also DGA generates conversion of maltodextrin up to 95% in less than 60 minutes, in comparisonwith AMG which produces conversions up to 50% in 8 h. Among the values of substrate and enzymeconcentration studied it was found that a substrate concentration of 130.2 g/L and enzyme concentration of0.55 AGU/mL were optimal values. DGA is inhibited by uncompetitively product and is highly affectedat a low enzyme concentration. We developed a mathematical model that successfully reproduces theexperimental data. These results could be used in reactors design for syrup glucose enzymatic production. |
| first_indexed | 2024-12-19T03:18:15Z |
| format | Article |
| id | doaj.art-af40604ba068425485b84862856be56f |
| institution | Directory Open Access Journal |
| issn | 0121-4004 2145-2660 |
| language | English |
| last_indexed | 2024-12-19T03:18:15Z |
| publishDate | 2010-07-01 |
| publisher | Universidad de Antioquia |
| record_format | Article |
| series | Vitae |
| spelling | doaj.art-af40604ba068425485b84862856be56f2022-12-21T20:37:50ZengUniversidad de AntioquiaVitae0121-40042145-26602010-07-01172STUDY OF GLUCOSE SYRUP PRODUCTION FROM MALTODEXTRINES USING TWO COMERCIAL ENZYMESLuz A. BETTÍN S.0Juan C. QUINTERO D.1Grupo de Bioprocesos, Departamento de Ingeniería Química. Universidad de Antioquia.Grupo de Bioprocesos, Departamento de Ingeniería Química. Universidad de Antioquia.Hydrolyzed starch with a high-dextrose equivalent is extensively used in the food industry and as asource of fermentable sugars. In order to obtain a better yield in this process more efficient enzymeshad been continuously developed. Dextrozyme GA® (DGA) has been released recently in the marketto replace AMG 300L® (AMG) enzyme. In this paper yields and hydrolysis rates were evaluated as afunction of maltodextrin concentration between 60 and 180 g/L and enzymes concentration between0.188 and 0.75 AGU/mL. DGA allows enhancing hydrolysis rates up to 26 times more than those usingAMG. Also DGA generates conversion of maltodextrin up to 95% in less than 60 minutes, in comparisonwith AMG which produces conversions up to 50% in 8 h. Among the values of substrate and enzymeconcentration studied it was found that a substrate concentration of 130.2 g/L and enzyme concentration of0.55 AGU/mL were optimal values. DGA is inhibited by uncompetitively product and is highly affectedat a low enzyme concentration. We developed a mathematical model that successfully reproduces theexperimental data. These results could be used in reactors design for syrup glucose enzymatic production.https://revistas.udea.edu.co/index.php/vitae/article/view/6341enzymesglucose syrupglucoamylasemaltodextryneshydrolysis |
| spellingShingle | Luz A. BETTÍN S. Juan C. QUINTERO D. STUDY OF GLUCOSE SYRUP PRODUCTION FROM MALTODEXTRINES USING TWO COMERCIAL ENZYMES Vitae enzymes glucose syrup glucoamylase maltodextrynes hydrolysis |
| title | STUDY OF GLUCOSE SYRUP PRODUCTION FROM MALTODEXTRINES USING TWO COMERCIAL ENZYMES |
| title_full | STUDY OF GLUCOSE SYRUP PRODUCTION FROM MALTODEXTRINES USING TWO COMERCIAL ENZYMES |
| title_fullStr | STUDY OF GLUCOSE SYRUP PRODUCTION FROM MALTODEXTRINES USING TWO COMERCIAL ENZYMES |
| title_full_unstemmed | STUDY OF GLUCOSE SYRUP PRODUCTION FROM MALTODEXTRINES USING TWO COMERCIAL ENZYMES |
| title_short | STUDY OF GLUCOSE SYRUP PRODUCTION FROM MALTODEXTRINES USING TWO COMERCIAL ENZYMES |
| title_sort | study of glucose syrup production from maltodextrines using two comercial enzymes |
| topic | enzymes glucose syrup glucoamylase maltodextrynes hydrolysis |
| url | https://revistas.udea.edu.co/index.php/vitae/article/view/6341 |
| work_keys_str_mv | AT luzabettins studyofglucosesyrupproductionfrommaltodextrinesusingtwocomercialenzymes AT juancquinterod studyofglucosesyrupproductionfrommaltodextrinesusingtwocomercialenzymes |