Abstract
SummaryThis study was conducted to model the kinetics of cassava flour hydrolysis by Miles Taka‐Therm L–170 alpha amylase and Diazyme L–200 glucoamylase to produce glucose syrup. Maximum starch concentration was 33% due to a controlled process of flour gelatinization by gradual temperature increase, and parallel starch hydrolysis by thermostable alpha amylase activity, preventing excess viscosity. The time of hydrolysis was two and half hours of alpha amylase activity and 36 h of glucoamylase activity with the final yield of 90–93% of glucose. Exponential hyperbolic models were obtained to predict the kinetic of hydrolysis both amylase and glucoamylase, with a generalized correlation coefficient >0.94.
Published Version
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