STUDY OF GLUCOSE SYRUP PRODUCTION FROM MALTODEXTRINES USING TWO COMERCIAL ENZYMES

Authors

  • Luz A. BETTÍN S. Grupo de Bioprocesos, Departamento de Ingeniería Química. Universidad de Antioquia.
  • Juan C. QUINTERO D. Grupo de Bioprocesos, Departamento de Ingeniería Química. Universidad de Antioquia.

DOI:

https://doi.org/10.17533/udea.vitae.6341

Keywords:

enzymes, glucose syrup, glucoamylase, maltodextrynes, hydrolysis

Abstract

Hydrolyzed starch with a high-dextrose equivalent is extensively used in the food industry and as a
source of fermentable sugars. In order to obtain a better yield in this process more efficient enzymes
had been continuously developed. Dextrozyme GA® (DGA) has been released recently in the market
to replace AMG 300L® (AMG) enzyme. In this paper yields and hydrolysis rates were evaluated as a
function of maltodextrin concentration between 60 and 180 g/L and enzymes concentration between
0.188 and 0.75 AGU/mL. DGA allows enhancing hydrolysis rates up to 26 times more than those using
AMG. Also DGA generates conversion of maltodextrin up to 95% in less than 60 minutes, in comparison
with AMG which produces conversions up to 50% in 8 h. Among the values of substrate and enzyme
concentration studied it was found that a substrate concentration of 130.2 g/L and enzyme concentration of
0.55 AGU/mL were optimal values. DGA is inhibited by uncompetitively product and is highly affected
at a low enzyme concentration. We developed a mathematical model that successfully reproduces the
experimental data. These results could be used in reactors design for syrup glucose enzymatic production.
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Published

28-07-2010

How to Cite

BETTÍN S., L. A., & QUINTERO D., J. C. (2010). STUDY OF GLUCOSE SYRUP PRODUCTION FROM MALTODEXTRINES USING TWO COMERCIAL ENZYMES. Vitae, 17(2), 165–172. https://doi.org/10.17533/udea.vitae.6341

Issue

Vol. 17 No. 2 (2010)

Section

Biotechnology

License

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