Enzymatic Saccharification of Purple Sweet Potato Flour by α-Amylase, Xylanase, Mannanase and Amyloglucosidase for Liquid Sugar Production

Abstract

The purple sweet potato starch was the only carbohydrate component that was converted to its monomeric sugar during the conventional saccharification process, while the fiber remained because α-amylase and amyloglucosidase only act on the α-1,4 and α-1,6 glycosidic bonds in starch. To overcome this, xylanase and mannanase are used to convert hemicellulose to monomeric sugars. The optimal conditions in the process must be known to achieve optimal liquid sugar yield. The purpose of this research was to determine how different enzyme types, times, and their interactions affected the total sugar and dextrose equivalent of liquid sugar produced. This study was carried out by first producing purple sweet potato flour and then generating liquid sugar enzymatically. According to the study’s findings, the treatment combining α-amylase and xylanase was the best combination of enzymes in the liquification, with total sugar reaching 90.83 grams/L. In the saccharification process, the best interaction treatment was α-amylase, xylanase, and AMG with 48 hours of saccharification time (171.37 g/L). After 48 hours of saccharification, the sugar concentration reached its highest point and then fluctuated. The polymerization of monosaccharides under acidic conditions, heat, and the presence of water resulted in a decrease in total dissolved sugar concentration.