Abstract
Starch saccharification is a key step in the industrial production of syrups. A two-step saccharification of raw corn starch at high concentration (45%, w/w) using granular starch hydrolyzing enzyme (GSHE) was investigated to improve the efficiency of this process. The results showed that the two-step saccarification (reaction at 65°C for 30min, followed by reaction at 70°C for 90min) was more effective than a single-step saccarification involving reaction at 65°C for 120min. After saccharification, both the glucose content and dextrose equivalent (DE) value were 10% greater using the two-step saccharification than using a single-step saccharification. Assessing the mechanism indicated that the reduction in peak viscosity of the starch slurry was more obvious using the two-step saccharification, the water activity was higher, and the mobility of water was stronger. Thus, the two-step saccharification offers great advantages in the production of syrups using granular starch hydrolyzing enzyme.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
