STUDY OF GLUCOSE SYRUP PRODUCTION FROM MALTODEXTRINES USING TWO COMERCIAL ENZYMES

Hydrolyzed starch with a high-dextrose equivalent is extensively used in the food industry and as asource of fermentable sugars. In order to obtain a better yield in this process more efficient enzymeshad been continuously developed. Dextrozyme GA® (DGA) has been released recently in the marketto re...

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Autores principales:	Luz A. BETTÍN S., Juan C. QUINTERO D.
Formato:	article
Lenguaje:	EN
Publicado:	Universidad de Antioquia 2010
Materias:	enzymes glucose syrup glucoamylase maltodextrynes hydrolysis Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
Acceso en línea:	https://doaj.org/article/af40604ba068425485b84862856be56f
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spelling	oai:doaj.org-article:af40604ba068425485b84862856be56f2021-11-19T04:14:24ZSTUDY OF GLUCOSE SYRUP PRODUCTION FROM MALTODEXTRINES USING TWO COMERCIAL ENZYMES0121-40042145-2660https://doaj.org/article/af40604ba068425485b84862856be56f2010-07-01T00:00:00Zhttps://revistas.udea.edu.co/index.php/vitae/article/view/6341https://doaj.org/toc/0121-4004https://doaj.org/toc/2145-2660Hydrolyzed starch with a high-dextrose equivalent is extensively used in the food industry and as asource of fermentable sugars. In order to obtain a better yield in this process more efficient enzymeshad been continuously developed. Dextrozyme GA® (DGA) has been released recently in the marketto replace AMG 300L® (AMG) enzyme. In this paper yields and hydrolysis rates were evaluated as afunction of maltodextrin concentration between 60 and 180 g/L and enzymes concentration between0.188 and 0.75 AGU/mL. DGA allows enhancing hydrolysis rates up to 26 times more than those usingAMG. Also DGA generates conversion of maltodextrin up to 95% in less than 60 minutes, in comparisonwith AMG which produces conversions up to 50% in 8 h. Among the values of substrate and enzymeconcentration studied it was found that a substrate concentration of 130.2 g/L and enzyme concentration of0.55 AGU/mL were optimal values. DGA is inhibited by uncompetitively product and is highly affectedat a low enzyme concentration. We developed a mathematical model that successfully reproduces theexperimental data. These results could be used in reactors design for syrup glucose enzymatic production.Luz A. BETTÍN S.Juan C. QUINTERO D.Universidad de Antioquiaarticleenzymesglucose syrupglucoamylasemaltodextryneshydrolysisFood processing and manufactureTP368-456Pharmaceutical industryHD9665-9675ENVitae, Vol 17, Iss 2 (2010)
institution	DOAJ
collection	DOAJ
language	EN
topic	enzymes glucose syrup glucoamylase maltodextrynes hydrolysis Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
spellingShingle	enzymes glucose syrup glucoamylase maltodextrynes hydrolysis Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675 Luz A. BETTÍN S. Juan C. QUINTERO D. STUDY OF GLUCOSE SYRUP PRODUCTION FROM MALTODEXTRINES USING TWO COMERCIAL ENZYMES
description	Hydrolyzed starch with a high-dextrose equivalent is extensively used in the food industry and as asource of fermentable sugars. In order to obtain a better yield in this process more efficient enzymeshad been continuously developed. Dextrozyme GA® (DGA) has been released recently in the marketto replace AMG 300L® (AMG) enzyme. In this paper yields and hydrolysis rates were evaluated as afunction of maltodextrin concentration between 60 and 180 g/L and enzymes concentration between0.188 and 0.75 AGU/mL. DGA allows enhancing hydrolysis rates up to 26 times more than those usingAMG. Also DGA generates conversion of maltodextrin up to 95% in less than 60 minutes, in comparisonwith AMG which produces conversions up to 50% in 8 h. Among the values of substrate and enzymeconcentration studied it was found that a substrate concentration of 130.2 g/L and enzyme concentration of0.55 AGU/mL were optimal values. DGA is inhibited by uncompetitively product and is highly affectedat a low enzyme concentration. We developed a mathematical model that successfully reproduces theexperimental data. These results could be used in reactors design for syrup glucose enzymatic production.
format	article
author	Luz A. BETTÍN S. Juan C. QUINTERO D.
author_facet	Luz A. BETTÍN S. Juan C. QUINTERO D.
author_sort	Luz A. BETTÍN S.
title	STUDY OF GLUCOSE SYRUP PRODUCTION FROM MALTODEXTRINES USING TWO COMERCIAL ENZYMES
title_short	STUDY OF GLUCOSE SYRUP PRODUCTION FROM MALTODEXTRINES USING TWO COMERCIAL ENZYMES
title_full	STUDY OF GLUCOSE SYRUP PRODUCTION FROM MALTODEXTRINES USING TWO COMERCIAL ENZYMES
title_fullStr	STUDY OF GLUCOSE SYRUP PRODUCTION FROM MALTODEXTRINES USING TWO COMERCIAL ENZYMES
title_full_unstemmed	STUDY OF GLUCOSE SYRUP PRODUCTION FROM MALTODEXTRINES USING TWO COMERCIAL ENZYMES
title_sort	study of glucose syrup production from maltodextrines using two comercial enzymes
publisher	Universidad de Antioquia
publishDate	2010
url	https://doaj.org/article/af40604ba068425485b84862856be56f
work_keys_str_mv	AT luzabettins studyofglucosesyrupproductionfrommaltodextrinesusingtwocomercialenzymes AT juancquinterod studyofglucosesyrupproductionfrommaltodextrinesusingtwocomercialenzymes
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STUDY OF GLUCOSE SYRUP PRODUCTION FROM MALTODEXTRINES USING TWO COMERCIAL ENZYMES

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