Enzymatic hydrolysis of wheat starch into glucose

摘要

Glucose syrups were obtained from wheat starch using the following enzyme preparations: (1) bacterial alpha-amylase; (2) Spezyme GA 300W Y553, an enzymatic preparation composed of glucoamylase [glucan 1,4-alpha-glucosidase] and lysophospholipase; (3) Amyloglucosidase AMG 300L, a glucan 1,4-alpha-glucosidase preparation; and (4) xylanase-cellulase. The following physical and chemical properties of the obtained syrups were tested: glucose equivalent (DE), filtration rate, colour factor and transparency factor. The optimum concentration of the Spezyme preparation for starch saccharification was that equal to 0.3% of the dry matter of the hydrolysate. At this concentration, reducibility was 95.9 and 97.8 DE for glucan 1,4-alpha-glucosidase and Spezyme, respectively, after 48 h. After 72 h of process duration, DE values for glucan 1,4-alpha-glucosidase and Spezyme were 97.1 and 98.0, respectively. The filtration power of syrups was therefore improved in the presence of lysophospholipase.