Enzymatic liquification pattern of superior sweet potato starch of CIP-type

Abstract

The liquification pattern of each type of starch at the best temperature and enzyme concentration varies, and the physical and chemical properties influence it. The whiter the starch, the smaller and more uniform the size of the granule and the higher amylose level and more amorphous regions, thus it results in a better liquification pattern and feasibility of starch for industrial raw materials. This research aimed to study the best changes in saccharide pattern during the liquification process of superior Centro International de La Papa (CIP)-type sweet potato starch at a temperature of 85oC and the concentration of alpha-amylase enzyme (0.07%) obtained from preliminary research. Hence, the advantages of the resulting hydrolyzate products were compared. The sweet potato starches tested were CIP-1, CIP-2, and CIP-5, tested using the Completely Randomized Design method with two repetitions. The variables observed were DE, dextrin, changes in amylase and amylopectin levels, high saccharide levels, maltotriose, maltose, glucose, and viscosity. The results showed that liquification of CIP-1 sweet potato starch for 225 mins produced better hydrolysate (30.52% DE, 16.28% maltose, 18.70% maltotriose, 1.06% glucose). Meanwhile, 20 mins of liquification resulted in higher dextrin (84.86%). However, the viscosity of CIP-1 was slightly thicker (22 cPs) than CIP-2 (15 cPs) and CIP -5 (15 cPs). The results showed that three types of starch were qualified for raw materials in the advanced hydrolysis industry (DE value was in the range of 20 - 45%), such as saccharification, with the order that CIP-1 was better than CIP-2 and CP-2 was better than CIP-5.