Hydrolysis of non-gelatinized potato starch by using amylolytic enzymes
Lucyna Słomińska
zk@ibprs.plInstytut Biotechnologii Przemysłu Rolno-Spożywczego, Oddział Koncentratów Spożywczych i Produktów Skrobiowych, Poznań (Poland)
Roman Zielonka
Instytut Biotechnologii Przemysłu Rolno-Spożywczego, Oddział Koncentratów Spożywczych i Produktów Skrobiowych, Poznań (Poland)
Leszek Jarosławski
Instytut Biotechnologii Przemysłu Rolno-Spożywczego, Oddział Koncentratów Spożywczych i Produktów Skrobiowych, Poznań (Poland)
Marek Buszka
Instytut Biotechnologii Przemysłu Rolno-Spożywczego, Oddział Koncentratów Spożywczych i Produktów Skrobiowych, Poznań (Poland)
Abstract
Study on the determination of the effect of liquefying and saccharifying enzyme preparations on the efficiency of the hydrolysis of potato starch at a temperature below the gelatinization temperature. Hydrolysis of starch was carried out using different concentrations of an aqueous suspension of starch, i.e. 5, 10, 20 and 30%, subjected to the enzyme preparations (Liquozyme Supra — liquefying enzyme or Maltogenase 4000 L and AMG 300 L — saccharifying enzymes) that were used individually or in combination during the 24 h of reaction at temperatures of 30, 35, 40 and 45°C. Mass and concentration of the extract, reducing sugars content and yield indicator of hydrolysate were determined in the samples. Studies have shown that raising the reaction temperature from 30 to 45°C during hydrolysis carried out with use of Liquozyme Supra caused almost six-fold increase in the yield indicator of soluble component, i.e. from 2.9 to 17.1%. The highest yields were obtained using a suspension of starch at a concentration of 20%. Taking into account all used combinations of enzymes the highest yield indicator was obtained during the hydrolysis carried out in combination of preparations Liquozyme Supra + AMG 300 L — 20.6%. The presented method of low-temperature hydrolysis of starch, using commercial preparations of amylolytic enzymes in typical industrial dosages can be successfully applied to obtain of various types of starch hydrolysates with sugar compositions typical for the applied enzymes.
Keywords:
amylolytic enzymes, hydrolysis, non-gelatinized potato starchReferences
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Authors
Lucyna Słomińskazk@ibprs.pl
Instytut Biotechnologii Przemysłu Rolno-Spożywczego, Oddział Koncentratów Spożywczych i Produktów Skrobiowych, Poznań Poland
Authors
Roman ZielonkaInstytut Biotechnologii Przemysłu Rolno-Spożywczego, Oddział Koncentratów Spożywczych i Produktów Skrobiowych, Poznań Poland
Authors
Leszek JarosławskiInstytut Biotechnologii Przemysłu Rolno-Spożywczego, Oddział Koncentratów Spożywczych i Produktów Skrobiowych, Poznań Poland
Authors
Marek BuszkaInstytut Biotechnologii Przemysłu Rolno-Spożywczego, Oddział Koncentratów Spożywczych i Produktów Skrobiowych, Poznań Poland
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Copyright (c) 2012 Lucyna Słomińska, Roman Zielonka, Leszek Jarosławski, Marek Buszka
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