The unconventional single stage hydrolysis of potato starch

• Authors: Lucyna Słomińska , Roman Zielonka , Leszek Jarosławski
• Languages of publication: EN

Abstracts

EN

Enzymatic depolymerisation of starch to glucose or maltose is carried out by starch- degrading amylases during a two-stage hydrolysis: liquefaction using bacterial α-amylase followed by saccharification with glucogenic (fungal amylase) or maltogenic (fungal or bacterial) amylases. As a rule, these enzymes are applied separately, following the recommendations concerning their action provided by the enzyme manufacturers. The study presents our attempts to determine the reaction conditions for a simultaneous action of liquefying and saccharifying enzymes on pre-treated potato starch. Hydrolysis was run by Liquozyme Supra, Maltogenase 4000L and San Super 360L enzymes (Novozymes) at different temperatures. During the single-stage method of starch hydrolysate production the most desirable results was obtained for the maltose hydrolysate at 80°C (51.6 DE) and for the glucose hydrolysate at 60°C (96 DE). The analyses indicate that the application of a single-stage hydrolysis of starch to maltose or glucose makes it possible to obtain a degree of starch saccharification comparable with that obtained in the traditional two-stage hydrolysis.

Keywords

EN

carbohydrate; dextrose equivalent; enzymes; hydrolysis

• Publisher: De Gruyter Open
• Journal: Polish Journal of Chemical Technology
• Year: 2013
• Volume: 15
• Issue: 3
• Pages: 7-14

Dates

published

1 - 09 - 2013

online

20 - 09 - 2013

Contributors

author

Lucyna Słomińska

• Institute of Agricultural and Food Biotechnology, Department of Food Concentrates and Starch Products, ul. Starołęcka 40, 61-361 Poznań, Poland
• University of Zielona Góra, Faculty of Biological Sciences, ul. Prof. Z. Szafrana 1, 65-516 Zielona Góra, Poland

author

Roman Zielonka

• Institute of Agricultural and Food Biotechnology, Department of Food Concentrates and Starch Products, ul. Starołęcka 40, 61-361 Poznań, Poland

author

Leszek Jarosławski

• Institute of Agricultural and Food Biotechnology, Department of Food Concentrates and Starch Products, ul. Starołęcka 40, 61-361 Poznań, Poland

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Identifiers

DOI

10.2478/pjct-2013-0037