scholarly journals Enzymatic hydrolysis of potato starch and ethanol production

2004 ◽  
Vol 58 (7-8) ◽  
pp. 322-326 ◽  
Author(s):  
Miodrag Lazic ◽  
Suzana Raskovic ◽  
Mihajlo Stankovic ◽  
Vlada Veljkovic
Keyword(s):  
Particle Size ◽  
Enzymatic Hydrolysis ◽  
Ethanol Production ◽  
Potato Starch ◽  
Enzyme Hydrolysis ◽  
Potato Flour ◽  
Yeast Saccharomyces Cerevisiae ◽  
Enzyme Preparations ◽  
Dextrose Equivalent ◽  
Hydrolysis Of

The hydrolysis of potato starch using one (Termamyl or Fungamyl) and two combined (Termamyl and Supersan) commercial enzyme preparations and ethanol production from the hydrolysates obtained using the yeast Saccharomyces cerevisiae were studied. Potato tubers were previously prepared as mash or flour. The study dealt with the effects of the hydromodulus (1:1 and 1:0.5), particle size (0.1, 0.2 and 0.4 mm) as well as the type and concentration of enzyme on the enzymatic hydrolysis of potato starch. The highest dextrose equivalent (79.3%, DE) was achieved during two-enzyme hydrolysis (combination of two enzyme preparations: Termamyl 14.4 KNU/dm3 and Supersan 28.8 AGU/dm3) of starch from potato flour (particle size: 0.1-0.2 mm) at an inital starch concentration of 75 g/dm3. During the two-enzyme hydrolysis, a lower DE (61%) was achieved when potato mash was used as a starch source. Using Termamyl (14,4 KNU/dm3) and potato mash a higher DE was achieved at the hydromodulus 1:1 (51.2%) than at the hydromodulus 1:0.5 (40.9%). The highest ethanol concentration (5.0 vol%) was obtained when the hydrolyzate of potato flour from the two-enzyme process was used as a substrate for alcoholic fermentation.

scholarly journals Research and Development of Maltodextrin Production Technology for the Dairy Industry

2020 ◽  
Vol 50 (4) ◽  
pp. 616-629
Author(s):  
Anastasiya Fedorova ◽  
Oksana Kozlova ◽  
Anatoliy Slavyanskiy ◽  
Natalya Velichkovich ◽  
Violetta Le
Keyword(s):  
Spray Drying ◽  
Corn Starch ◽  
Potato Starch ◽  
Food Additives ◽  
Dairy Industry ◽  
Hydrocarbon Composition ◽  
Enzyme Hydrolysis ◽  
Natural Food ◽  
Dextrose Equivalent ◽  
Hydrolysis Of

Introduction. Maltodextrins are a common dietary supplement with a number of positive properties. They consist of D-glucose units connected by a (1–4) glucoside bond. The research objective was to improve the existing technology of maltodextrin production based on potato and corn starch. Study objects and methods. Maltodextrins were obtained by enzymatic and acidic incomplete hydrolysis of potato and corn starch. Amilolux ATS and Glucolux A were used for enzyme hydrolysis, and sulfuric acid was used for acid hydrolysis. The finished product was obtained by spray drying. The sensory properties of the finished product were determined by standard methods. The method of high-performance liquid chromatography defined the hydrocarbon composition, while the method of dextrose equivalent helped to determine the reducing capacity of sugars. Results and discussions. The study improved the technique of the enzymatic breakdown of starch. Amylolysis ATS proved to be the optimal enzyme preparation in concentration of 0.5 mL/50 cm3). Other optimal parameters included the starch-splitting activity of 2,330.50 u/mL, temperature of hydrolysis of 65 ± 2°C, and pH reactions of pH 6.5. The method of spray drying proved most efficient for drying starch hydrolysates: the drying temperature and air flow was 100°C, while the flow rate of the solution was 12 mL/min). The experiment also established the dextrose equivalent of the finished product (12–13%) and the quantitative content of sugars in the obtained samples. For maltodextrins obtained from potato starch, the content of maltose and glucose was 16.73 ± 0.25% and 12.48 ± 0.050%, respectively; for corn maltodextrins – 40.22 ± 0.30% and 52.93 ± 0.040%. Conclusion. The market for food additives is developing rapidly. Maltodextrin is a natural food additive that can be used in various branches of food industry. The research made it possible to improve the technology of maltodextrin production in t dairy industry.

Sweet Sorghum as Feedstock for Ethanol Production: Enzymatic Hydrolysis of Steam-Pretreated Bagasse

2008 ◽  
Vol 153 (1-3) ◽  
pp. 151-162 ◽  
Author(s):  
Bálint Sipos ◽  
Jutka Réczey ◽  
Zsolt Somorai ◽  
Zsófia Kádár ◽  
Dóra Dienes ◽  
...  
Keyword(s):  
Enzymatic Hydrolysis ◽  
Ethanol Production ◽  
Sweet Sorghum ◽  
Pretreated Bagasse ◽  
Hydrolysis Of

Ethanol production from enzymatic hydrolysis of sugarcane bagasse pretreated with lime and alkaline hydrogen peroxide

2011 ◽  
Vol 35 (7) ◽  
pp. 2600-2607 ◽  
Author(s):  
S.C. Rabelo ◽  
N.A. Amezquita Fonseca ◽  
R.R. Andrade ◽  
R. Maciel Filho ◽  
A.C. Costa
Keyword(s):  
Hydrogen Peroxide ◽  
Enzymatic Hydrolysis ◽  
Ethanol Production ◽  
Sugarcane Bagasse ◽  
Alkaline Hydrogen Peroxide ◽  
Hydrolysis Of

scholarly journals Variations in Dextrose Equivalent and Dynamic Rheology of Dextrin Obtained by Enzymatic Hydrolysis of Edible Canna Starch

2015 ◽  
Vol 18 (12) ◽  
pp. 2726-2734 ◽  
Author(s):  
Yunianta ◽  
Nur Hidayat ◽  
Fithri Choirun Nisa ◽  
Ahmad Zaki Mubarok ◽  
Siti Narsito Wulan
Keyword(s):  
Enzymatic Hydrolysis ◽  
Dynamic Rheology ◽  
Dextrose Equivalent ◽  
Hydrolysis Of
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