Influence of Conditions of Maize Starch Enzymatic Hydrolysis on Physicochemical Properties of Glucose Syrups
| Hlavní autori: | , , |
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| Médium: | Článok |
| Jazyk: | angličtina slovenčina |
| On-line prístup: | http://www.viks.sk/chk/star_3_4_04_132_137.doc |
| Abstrakt: | Conclusions. Results of DSC, employed to examine the susceptibility of AML to degradation during hydrolysis of maize starch with tx-amylase, indicate that this treatment results in a significant decomposition of the complex. Saccharification of the liquefied starch with glucoamylase coupled with lysophospholipase, gives rise to more pronounced AML cleavage, as compared to processing with only glucoamylase. An application of both amylolytic and lipolytic enzymes for maize starch saccharification results in an increase in the yield of reducing sugars. Filtration rates of glucose syrups derived by using Spezyme GA 300W, containing both glucoamylase and lysophospholipase activities, are higher than those of syrups obtained with a mixture of glucoamylase and other lipolytic enzymes. Spezyme GA 300W provides lower color intensity and better transparency of glucose syrups, as compared to the mixture of glucoamylase and other lipolytic enzymes. Summary. Amylose complexed with lipid is more resistant to the attack of amylolytic enzymes than the free polysaccharide. The susceptibility of amylose-lipid complexes (AML) present in maize starch to enzymatic digestion still remains obscure, although the enzymatic hydrolysis of AML with defined composition, prepared from amylose and selected lipids, was an objective of several research projects. Therefore our studies were aimed at elucidation of AML properties and their relationship with features of maize starch hydrolysates, particularly with respect to the character of a lipolytic enzyme, additionally used for saccharification, apart from the giucoamyiase. Differential scanning calorimetry (DSC) measurements revealed that treatment of maize starch with suitable -amylase preparation resulted in significant degradation of AML. More pronounced cleavage of AML can be also achieved by using both amylolytic and lipolytic enzymes for starch saccharification. The lysophospholipase appeared to be particularly active towards AML when used with giucoamyiase. The common application of these enzymes brought about an enhanced glucose yield and filtration rate, and better color and transparency of the final product. |
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| ISSN: | ISSN 0038-9056 |
