Abstract
The use of acid hydrolysis to convert starch into dextrose can be difficult and time-consuming. The process requires high acidic medium and temperature which tends to contaminate the end-product hydrolysate. Therefore, this research was carried out to obtain optimum conditions necessary to produce a high and quality Dextrose Equivalent by varying the initial starch concentration and acid volume. The mass of corn and cassava starch and the total hydrochloric acid volume used for the hydrolysis ranged from 100 to 400 g and 1-3 liters respectively. The results showed that the optimum conditions for hydrolyzing the two starch types to Dextrose were within a temperature range of 100°C-120°C, 12 w/w% starch concentration, 4 atmospheric pressure and 30 minutes operating time. The optimum conditions produced a Dextrose Equivalent of 79.80% and 78.66% for cassava and corn starch respectively. The amount of dextrose produced in the process is a function of temperature, pressure, acid volume, operating time and initial starch concentration. Experimental results also confirmed an increase in pH of the hydrolysate with a temperature rise, and this influenced the Dextrose quality. The outcomes provided new findings to complement existing outcomes on how initial starch concentration and acid volume affect Dextrose Equivalent by acid-type hydrolysis.
Highlights
Hydrolysis of starch to low-molecular products such as glucose, starch nanoparticles and adhesives is widely applied in many industries including the sugar, spirits and textile industries, as well as in the brewing industry [1, 2]
HS 200M and HS 200C as indicated in Figure 3 and Figure 4. These results demonstrated that the local optimum condition for high yield of dextrose through acid hydrolysis was at 12 w/w% initial cassava and corn starch concentrations, initial pH value of 2, 30 minutes operating time, 4 atmospheric pressure and within a temperature range of 100°C-120°C
The focus of this study reveals, under the stated conditions, that the initial starch concentration is a significant factor to consider for a high quantity and quality dextrose yield during acid hydrolyses
Summary
Hydrolysis of starch to low-molecular products such as glucose, starch nanoparticles and adhesives is widely applied in many industries including the sugar, spirits and textile industries, as well as in the brewing industry [1, 2]. Industrial processing of starch for commercial production of glucose syrup mainly involves the employment of mineral acids for starch hydrolysis before the advent of enzymes [4, 5]. The use of enzyme and acid-enzyme hydrolysis of starch is being applied in some industries [1, 6,7,8]. The use of enzyme for starch hydrolysis is an indispensable method. The source of the enzyme affects the mode of action, properties and the product of hydrolysis [7] making it difficult to regulate most times. Enzyme and acid-enzyme hydrolysis can be expensive and time consuming, and sometimes difficult to undertake especially when the enzymes are not well cultured [7]
Sign-in/Register to view highlights & summary 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.
