The unconventional single stage hydrolysis of potato starch

• Autorzy: Słomińska L. , Zielonka R. , Jarosławski L.
• Języki publikacji: EN

Abstrakty

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.

Słowa kluczowe

EN

carbohydrate; dextrose equivalent; enzymes; hydrolysis

• Wydawca: West Pomeranian University of Technology. Publishing House
• Czasopismo: Polish Journal of Chemical Technology
• Rocznik: 2013
• Tom: Vol. 15, nr 3
• Strony: 7--14
• Opis fizyczny: Bibliogr. 21 poz., tab, wykr.

Twórcy

autor

Słomińska L.

• 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

autor

Zielonka R.

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

autor

Jarosławski L.

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

Bibliografia

• 1. Radley, J.A. (1982). Starch production technology. Applied Science Publishers, London. England.
• 2. Reilly, P.J. (1985). Enzymatic degradation of starch.. In G.M.A. Beynum & J.A. Roels (Eds.), Starch conversion technology, pp. 101-142. New York: Marcel Dekker.
• 3. Alexander, R.J. & Zobel, H.F. (1994). Developments incarbohydrate chemistry. The American Association of Cereal Chemistry, St. Paul, Minnesota.
• 4. Guzman-Maldonado, H. & Parades-Lopez, O. (1995).Amylolytic enzymes and products derived from starch: a review. Crit. Rev. Food Sci. Nutr. 35 (5). 373-403. DOI: 10.1080/10408399509527706.
• 5. Bryjak, J. (1999). Enzymatic starch hydrolysis to maltodextrin and starch syrups. Biotechnologia. 1, 80-199 (in Polish).
• 6. Schenck, F.W. (2002). Starch hydrolysates: an overview. Int. Sugar J. 1238 (104) 82-89.
• 7. Legin, E, Copinet, A. & Duchiron, F. (1998). A single step high temperature hydrolysis of wheat starch. Starch/Stärke 50 (2-3), 84-89. DOI: 10.1002/(SICI)1521-379X(199803)50:2/3<84::AID-STAR84>3.0.CO;2-4.
• 8. Sarbatly, R. (2007). The simultaneous enzymatic hydrolysis of tapioca starch for instant formation of glucose. J. AppliedSci.. 7 (15), 2057-2062. DOI: 10.3923/jas.2007.2057.2062.
• 9. Wang, P., Singh, V., Xue, H. & Johnston, D.B. (2007). Comparison of raw starch hydrolyzing enzyme with conventional liquefaction and saccharification enzymes in dry-grind corn processing. Cereal Chem. 84 (1), 10-14. DOI: 10.1094/ CCHEM-84-1-0010.
• 10. Whistler, R.L., BeMiller, J.N. & Paschall, E.F. (1984). Starch: Chemistry and Technology. Academic Press, Inc. New York.
• 11. Rauscher, K. (1956). Untersuchung von Lebensmitteln. Fachbuchverlag, Leipzig, Germany.
• 12. Zielonka, R., Jarosławski, L. & Słomińska, L. (2010). Elaboration and comparison of methods for efficient determination of starch hydrolysis. Zesz. Probl. Post. Nauk Rol.. 557, 423-433 (in Polish).
• 13. Liakopoulou-Kyriakides, M., Karakatsanis, A., Stamatoudis, M. & Psomas, S. (2001). Synergistic hydrolysis of crude corn starch by α-amylases and glucoamylases of various origins. Cereal Chem. 78 (5), 603-607. DOI: 10.1094/CCHEM 2001 78 5.603.
• 14. Fujii, M. & Kawamura, Y. (1985). Synergistic action of α-amylase and glucoamylase on hydrolysis of starch. Biotechnol. Bioeng. 27 (3), 260-265. DOI: 10.1002/bit.260270308
• 15. Fujii, M., Homma, T. & Taniguchi, M. (1988). Synergism of α-amylase and glucoamylase on hydrolysis of starch granules. Biotechnol. Bioeng. 32, 910-915. DOI: 10.1002/bit.260320710.
• 16. Arasaratnam, V. & Balasubramanian, K. (1993). Synergistic action of α-amylase and glucoamylase on raw corn. Starch/Stärke. 45 (6), 231-233. DOI: 10.1002/star.19970490505.
• 17. Janse, B.J.H. & Pretorius, I.S. (1995). One-step enzymatic hydrolysis of starch using a recombinant strain of Saccharomycescerevisiae producing α-amylase, glucoamylase and pullulanase. App. Microbiol. Biotechnol. 42 (6), 878-883. DOI: 10.1007/BF00191185.
• 18. Karakatsanis, A., Liakopoulou-Kyrakides, M. & Stamatoudis, M. (1997). Hydrolysis of various starches by synergistic action of α-amylase and glucoamylase in aqueous two phase impeller agitated systems. Starch/Stărke. 49, 194-199. DOI: 10.1002/star.19970490505.
• 19. Norman, B.E.L., Vikso-Nielsen, A., Olsen, H.S. & Petersen, S. (2009). U.S. Patent No. 2,009,0142817 Washington, D.C.: US Patent and Trademark Office.
• 20. Franco, J.M., Murado, M.A., Siso, M.I.G., Miron, J. & Gonzalez, M.P. (1989). A HPLC method for specific determination of α-amylase and glucoamylase in complex enzymatic preparations. Chromatographia. 27, 328-332. DOI: 10.1007/ BF02321279.
• 21. Tomasik, P. & Horton, D. (2012). Enzymatic conversion of starch. In D. Horton, Advances in Carbohydrate Chemistryand Biochemistry, pp. 59-436. Oxford: Academic Press. DOI: 10.1016/B978-0-12-396523-3.00001-4.