STUDY OF GLUCOSE SYRUP PRODUCTION FROM MALTODEXTRINES USING TWO COMERCIAL ENZYMES
Keywords:enzymes, glucose syrup, glucoamylase, maltodextrynes, hydrolysis
AbstractHydrolyzed starch with a high-dextrose equivalent is extensively used in the food industry and as asource of fermentable sugars. In order to obtain a better yield in this process more efficient enzymeshad been continuously developed. Dextrozyme GA® (DGA) has been released recently in the marketto replace AMG 300L® (AMG) enzyme. In this paper yields and hydrolysis rates were evaluated as afunction of maltodextrin concentration between 60 and 180 g/L and enzymes concentration between0.188 and 0.75 AGU/mL. DGA allows enhancing hydrolysis rates up to 26 times more than those usingAMG. Also DGA generates conversion of maltodextrin up to 95% in less than 60 minutes, in comparisonwith AMG which produces conversions up to 50% in 8 h. Among the values of substrate and enzymeconcentration studied it was found that a substrate concentration of 130.2 g/L and enzyme concentration of0.55 AGU/mL were optimal values. DGA is inhibited by uncompetitively product and is highly affectedat a low enzyme concentration. We developed a mathematical model that successfully reproduces theexperimental data. These results could be used in reactors design for syrup glucose enzymatic production.
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