Abstract
Six palm starch samples and one cassava starch sample from Indonesia were converted into glucose syrup with comparison to a commercial corn starch, sample. The conversion was carried out by both liquefaction using α-amylase from B. stearothermophilius and saccharification using glucoamylase from A. niger. The liquefaction time for Metroxylon starch samples was longer than that observed for the other starch samples. Viscosity during liquefaction for palm and cassava starch samples showed the same variation. Based on dextrose equivalent (DE) and high performance liquid chromatography (HPLC) results, starch conversion to glucose for five of the palm and the cassava starch sample was equivalent to that observed for the corn starch sample. Starch conversion to isomaltose and maltose for the palm and cassava starch samples was equivalent to that for the corn starch sample. In general, starch conversion to higher oligosaccharides (DP-3 to DP-7) for the palm and cassava starch samples was higher than that observed for the corn starch sample. Therefore, based on the liquefaction time, percent conversion to glucose and total oligosaccharides, all palm and cassava starch samples, except for one A. pinnata starch sample, could be used for glucose syrup production.
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