Study of cassava starch enzymatic modification for maltodextrins obtention
It was pretended to investigate the effect of the most relevant variables in cassava starch enzymatic hydrolysis process, on laboratory scale, to determine appropriate industrial conditions for the obtention of different kinds of maltodextrins. An a-Amylase enzyme, from genetically modified strain of Bacillus lichenijormis, was used to hydrolize the starch. Once the variables were chosen, an experimental fractioned factorial design was established with two levels. The Dextrose Equivalent (DE) was taken as the response variable. The variables studied were: temperature (80-90°C), pH (5.5-6.5), dry-weight starch concentration (30-40% w/w), enzyme dosage (0.583-0.833 ul/g starch) and calcium concentration (50-70 mgIL of CaClJ Some assays were settle in order to define the rheologic behavior and to determine the most relevant variables that affect the functional properties of the maltodextrin suspensions. Both, temperature and enzyme concentration were the variables that affect the most the initial convertion rate and the characteristics of the product convertion. For the interval of time considered, the highest DE obtained was 30 and the highest initial rate was 21.7 DE/hour. The functional properties of the maltodextrin solutions were affected by temperature and dry-weight starch concentration.
| Main Authors: | , , |
|---|---|
| Format: | Digital revista |
| Language: | spa |
| Published: |
Universidad Nacional de Colombia - Sede Bogotá - Instituto de Biotecnología
2002
|
| Online Access: | https://revistas.unal.edu.co/index.php/biotecnologia/article/view/30094 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|