Enzymatic hydrolysis of wheat starch for glucose syrup production
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 saccharificatio...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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Universidad Nacional de Colombia
2020-07-01
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| Series: | Dyna |
| Subjects: | |
| Online Access: | https://revistas.unal.edu.co/index.php/dyna/article/view/82669 |
| _version_ | 1797838859752439808 |
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| author | Juan Camilo Acosta Pavas Laura Alzate Blandón Ángela Adriana Ruiz Colorado |
| author_facet | Juan Camilo Acosta Pavas Laura Alzate Blandón Ángela Adriana Ruiz Colorado |
| author_sort | Juan Camilo Acosta Pavas |
| collection | DOAJ |
| description | 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.
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| first_indexed | 2024-04-09T15:48:47Z |
| format | Article |
| id | doaj.art-b2ccf46005f4454ebc46f38e7366e92d |
| institution | Directory Open Access Journal |
| issn | 0012-7353 2346-2183 |
| language | English |
| last_indexed | 2024-04-09T15:48:47Z |
| publishDate | 2020-07-01 |
| publisher | Universidad Nacional de Colombia |
| record_format | Article |
| series | Dyna |
| spelling | doaj.art-b2ccf46005f4454ebc46f38e7366e92d2023-04-26T18:24:03ZengUniversidad Nacional de ColombiaDyna0012-73532346-21832020-07-018721410.15446/dyna.v87n214.82669Enzymatic hydrolysis of wheat starch for glucose syrup productionJuan Camilo Acosta Pavas0Laura Alzate Blandón1Ángela Adriana Ruiz Colorado2Universidad Nacional de Colombia - Sede MedellínUniversidad Nacional de Colombia - Sede MedellínUniversidad Nacional de Colombia - Sede MedellínAn 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. https://revistas.unal.edu.co/index.php/dyna/article/view/82669Enzymatic hydrolysisWheat starchenzymatic deactivationproduct inhibitionsubstrate enzyme ratio |
| spellingShingle | Juan Camilo Acosta Pavas Laura Alzate Blandón Ángela Adriana Ruiz Colorado Enzymatic hydrolysis of wheat starch for glucose syrup production Dyna Enzymatic hydrolysis Wheat starch enzymatic deactivation product inhibition substrate enzyme ratio |
| title | Enzymatic hydrolysis of wheat starch for glucose syrup production |
| title_full | Enzymatic hydrolysis of wheat starch for glucose syrup production |
| title_fullStr | Enzymatic hydrolysis of wheat starch for glucose syrup production |
| title_full_unstemmed | Enzymatic hydrolysis of wheat starch for glucose syrup production |
| title_short | Enzymatic hydrolysis of wheat starch for glucose syrup production |
| title_sort | enzymatic hydrolysis of wheat starch for glucose syrup production |
| topic | Enzymatic hydrolysis Wheat starch enzymatic deactivation product inhibition substrate enzyme ratio |
| url | https://revistas.unal.edu.co/index.php/dyna/article/view/82669 |
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