An Optimization Study for Laboratory Scale Production of Glucose Syrup from Potato, Wheat and Maize Starch

Yıl 2021, Cilt: 19 Sayı: 4, 364 - 372, 30.12.2021

Emine Kapar Yılmaz Ali Akbayrak Ceren Bayraç

https://doi.org/10.24323/akademik-gida.1050746

Cited By: 4

Öz

Glucose syrup is a valuable food ingredient produced by the hydrolysis of starch preferrably from maize. In this study, small-scale production process of glucose syrup from wheat, maize and potato starches was investigated. Two-step ezymatic hydrolysis using α–amylase and amyloglucosidase for liquefaction and saccharification, respectively, was analyzed based on the glucose content of a final product. The optimization of conditions was conducted with different initial amount of starch, different amount of enzymes and reaction time. Starch slurries at 30% were hydrolzed into smaller dextrins by 0.0002% (mL/g, venzyme /wstarch) α–amylase for 2 hours and further hydrolyzed into glucose by 0.0002% (mL/g, venzyme /wstarch) amyloglucosidase for 48 hours optimally. These process conditions yielded glucose syrups with dextrose equivalent (DE) values of 97.04, 97.27 and 95.34% and dry matter content of 84.30, 78.30 and 82.37% from wheat, maize and potato starches, respectively. It was concluded that starch from different biological origins offered promising raw materials for the enzymatic production of glucose syrup wih high DE value at optimum conditions.

Anahtar Kelimeler

Botanical source, Enzymatic hydrolysis, Glucose syrup, Starch, Botanical source, Enzymatic hydrolysis, Glucose syrup, Starch

Destekleyen Kurum

Konya Seker Industry and Co.

Proje Numarası

Proje No: 18-AP-002

Teşekkür

This study was supported by Konya Seker Industry and Co (Proje No: 18-AP-002). The authors would like to acknowledge the Konya Seker Factory for the support in this study.

Patates, Buğday ve Mısır Nişastasından Laboratuvar Ölçekli Glikoz Şrubu Üretimi İçin Optimizasyon Çalışması

Öz

Glikoz Şurubu tercihen mısır nişastasının hidrolizi ile üretilen değerli bir gıda bileşenidir. Bu çalışmada buğday, mısır ve patates nişastalarından küçük ölçekli glikoz şurubu üretim süreci incelenmiştir. Sırasıyla sıvılaştırma ve şekerleştirme için α–amilaz ve amiloglukosidaz kullanılarak iki aşamalı ezimatik hidroliz, nihai ürünün glikoz içeriğine bağlı olarak analiz edildi. Koşulların optimizasyonu, nişasta için farklı başlangıç miktarları, farklı enzim miktarları ve reaksiyon süreleri ile gerçekleştirildi. Başlangıç miktarı %30 olan nişasta bulamaçları, 2 saat boyunca %0.0002 (mL/g, h enzim/a nişasta) α–amilaz ile küçük dekstrinlere hidrolize edildi ve daha sonra 48 saat boyunca %0.0002 (mL/g, h enzim/a nişasta) amiloglukozidaz ile glikoza hidrolize edildi. Bu işlem koşulları ile buğday, mısır ve patates nişastalarından sırasıyla %97.04, 97.27 ve 95.34 dekstroz eşdeğerlerine (DE) ve %84.30, 78.30 ve 82.37 kuru madde değerlerine sahip glikoz şurupları elde edildi. Farklı biyolojik menşeli nişastaların, optimum koşullarda yüksek DE değerine sahip glikoz şurubunun enzimatik üretimi için umut verici hammaddeler olduğu sonucuna varıldı.

Anahtar Kelimeler

Botanik kaynak, Enzimatik hidroliz, Glikoz şurubu, Nişasta, Botanik kaynak, Enzimatik hidroliz, Glikoz şurubu, Nişasta

Proje Numarası

Proje No: 18-AP-002

Kaynakça

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