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Effect of thermostable α-amylase injection on mechanical and physiochemical properties for saccharification of extruded corn starch

http://hdl.handle.net/20.500.12678/0000000142
9281e289-4d84-4c80-97da-062ed1a1f4e1
8c82870c-0907-4df2-9b20-3f2afdbaa9b0
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Title
Title Effect of thermostable α-amylase injection on mechanical and physiochemical properties for saccharification of extruded corn starch
Language en
Publication date 2013
Authors
Myat Lin
Gi-Hyung Ryu
Description
In industry, a jet cooker is used to gelatinize starch by mixing the starch slurry with steam under pressure at100–175 ◦C. A higher degree of starch hydrolysis in an extruder is possible with glucoamylase. Unfortunately, it is difficultto carry out liquefaction and saccharification in parallel, because the temperature of gelatinization will be too high and willinactivate glucoamylase. Since the temperature for liquefaction and saccharification is different, it is hard to change thetemperature from high (required for liquefaction) to low (required for saccharification). The industrial gelatinization processis usually carried out with 30–35% (w/w) dry solids starch slurry. Conventional jet cookers cannot be used any more athigh substrate concentrations owing to higher viscosity. In this study, therefore, corn starch was extruded at different melttemperatures to overcome these limitations and to produce the highest enzyme-accessible starch extrudates.
RESULTS: Significant effects on physical properties (water solubility index, water absorption index and color) and chemicalproperties (reducing sugar and%increase in reducing sugar after saccharification) were achieved by addition of thermostableα-amylase atmelt temperatures of 115 and 135 ◦C. However, there was no significant effect on%increase in reducing sugar ofextruded corn starch at 95 ◦C.
CONCLUSION: The results show the great potential of extrusion with thermostableα-amylase injection at 115 and 135 ◦C as an effective pretreatment for breaking down starch granules, because of the significant increase (P < 0.05) in % reducing sugarand enzyme-accessible extrudates for saccharification yield.
Keywords
extrusion process, thermostable α-amylase, corn starch, saccharification
Identifier https://yauor-yau.archive.knowledgearc.net/handle/123456789/311
Journal articles
Society of Chemical Industry
J Sci Food Agric (2013);
Conference papaers
Books/reports/chapters
Thesis/dissertations
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