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Polish Journal of Chemical Technology

The Journal of West Pomeranian University of Technology, Szczecin

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1899-4741
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Volume 15, Issue 3 (Sep 2013)

Issues

The unconventional single stage hydrolysis of potato starch

Lucyna Słomińska
  • Corresponding author
  • Institute of Agricultural and Food Biotechnology, Department of Food Concentrates and Starch Products, ul. Starołęcka 40, 61-361 Poznań, Poland
  • University of Zielona Góra, Faculty of Biological Sciences, ul. Prof. Z. Szafrana 1, 65-516 Zielona Góra, Poland
  • Email
  • Other articles by this author:
  • De Gruyter OnlineGoogle Scholar
/ Roman Zielonka
  • Institute of Agricultural and Food Biotechnology, Department of Food Concentrates and Starch Products, ul. Starołęcka 40, 61-361 Poznań, Poland
  • Other articles by this author:
  • De Gruyter OnlineGoogle Scholar
/ Leszek Jarosławski
  • Institute of Agricultural and Food Biotechnology, Department of Food Concentrates and Starch Products, ul. Starołęcka 40, 61-361 Poznań, Poland
  • Other articles by this author:
  • De Gruyter OnlineGoogle Scholar
Published Online: 2013-09-20 | DOI: https://doi.org/10.2478/pjct-2013-0037

Abstract

Enzymatic depolymerisation of starch to glucose or maltose is carried out by starch- degrading amylases during a two-stage hydrolysis: liquefaction using bacterial α-amylase followed by saccharification with glucogenic (fungal amylase) or maltogenic (fungal or bacterial) amylases. As a rule, these enzymes are applied separately, following the recommendations concerning their action provided by the enzyme manufacturers. The study presents our attempts to determine the reaction conditions for a simultaneous action of liquefying and saccharifying enzymes on pre-treated potato starch. Hydrolysis was run by Liquozyme Supra, Maltogenase 4000L and San Super 360L enzymes (Novozymes) at different temperatures. During the single-stage method of starch hydrolysate production the most desirable results was obtained for the maltose hydrolysate at 80°C (51.6 DE) and for the glucose hydrolysate at 60°C (96 DE). The analyses indicate that the application of a single-stage hydrolysis of starch to maltose or glucose makes it possible to obtain a degree of starch saccharification comparable with that obtained in the traditional two-stage hydrolysis.

Keywords : carbohydrate; dextrose equivalent; enzymes; hydrolysis

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About the article

Published Online: 2013-09-20

Published in Print: 2013-09-01


Citation Information: Polish Journal of Chemical Technology, ISSN (Online) 1899-4741, ISSN (Print) 1509-8117, DOI: https://doi.org/10.2478/pjct-2013-0037.

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Lucyna Słomińska, Roman Zielonka, Leszek Jarosławski, Aldona Krupska, Andrzej Szlaferek, Wojciech Kowalski, Jolanta Tomaszewska-Gras, and Marek Nowicki
Polish Journal of Chemical Technology, 2015, Volume 17, Number 4

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