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Optimization of liquefaction and saccharification times for laboratory scale production of glucose syrup from Cassava starch and scaling up process of optimized conditions at pilot scale

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Author Affiliations

  • 1Food Technology Section, Industrial Technology Institute (ITI), P.O. Box 787, 363, Bauddhaloka Mawatha, Colombo 07, Sri Lanka
  • 2Food Technology Section, Industrial Technology Institute (ITI), P.O. Box 787, 363, Bauddhaloka Mawatha, Colombo 07, Sri Lanka
  • 3Food Technology Section, Industrial Technology Institute (ITI), P.O. Box 787, 363, Bauddhaloka Mawatha, Colombo 07, Sri Lanka
  • 4Food Technology Section, Industrial Technology Institute (ITI), P.O. Box 787, 363, Bauddhaloka Mawatha, Colombo 07, Sri Lanka
  • 5Food Technology Section, Industrial Technology Institute (ITI), P.O. Box 787, 363, Bauddhaloka Mawatha, Colombo 07, Sri Lanka

Res.J.chem.sci., Volume 7, Issue (7), Pages 16-25, July,18 (2017)

Abstract

Cassava tubers (Manihot esculenta Crantz) are locally available natural source for starch and commercially unexploited in the production of glucose syrup in Sri Lanka. Presently, there is an increasing demand for glucose syrup at local market due to its wide application in food industry such as bakery, confectionery, beverage and dairy. Since there is a high importation cost for glucose syrup to the country, this study was focused to optimize liquefaction and saccharification times at constant selected enzyme concentrations in laboratory scale production of glucose syrup from Cassava starch with an intention to scaling up process. Recommended commercial Cassava variety (MU-51) was analyzed for its composition and extractable starch content. Extracted starch was subject to liquefaction under known, constant alpha-amylase concentration (0.03% w/w, dry basis) and DE was measured at constant time intervals until the DE reached to the expected DE value of 8-15. Liquefied slurry obtained at expected optimized liquefaction time was subject to saccharification under known, constant glucoamylase concentration (0.07% w/w, dry basis) and DE value was obtained at different time periods in order to optimize saccarification step to obtain glucose syrups with required intermediate or high DE values. Study was shown that the estimated optimum liquefaction time was 15 min under the given conditions. Minimum saccharification times spent to obtain glucose syrups with intermediate and high DE values were 15 min and 75 min respectively. In each case the total enzymatic reaction time spent for laboratory scale production of glucose syrup was less than 2 h.

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