Citation
Rusilah Sahdan, . and Das K., . and Aishah Bujang, . and Mohd Azemi Mohamad Noor, . (1990) Role of enzymes in the production of food syrup from tapioca starch hydrolyzate. [Proceedings Paper]
Abstract
Glucose isomerase and glucose oxidase/catalase were used for simultaneous isomerisation and production of gluconic acid from tapioca starch hydrolyzate to produce a syrup mixture consisting of glucose fructose and gluconic acid. Tapioca starch was hydrolysed by alpha-amylase and glucoamylase to get hydrolyzate which was adjusted to desired concentration of glucose for isomerisation. To obtain a commercially useful composition of syrup experiments were conducted to determine effective temperature pH and concentrations of both substrate and enzymes. Traces of magnesium ions in the solution as an activator and slow mixing were found to enhance the reaction. Optimised parameters of the system determined as temperature 60 degrees C pH 7.0 glucose isomerase concentration of 2.6 IU/ml glucose oxidase/catalase concentration of 1.2 IU/ml Mg2 - ions traces and shaking at 100 rpm gave the desired composition of glucose converted to 54 percent fructose 12 percent gluconic acid and 34 percent glucose.
Download File
Full text available from:
|
Abstract
Glucose isomerase and glucose oxidase/catalase were used for simultaneous isomerisation and production of gluconic acid from tapioca starch hydrolyzate to produce a syrup mixture consisting of glucose fructose and gluconic acid. Tapioca starch was hydrolysed by alpha-amylase and glucoamylase to get hydrolyzate which was adjusted to desired concentration of glucose for isomerisation. To obtain a commercially useful composition of syrup experiments were conducted to determine effective temperature pH and concentrations of both substrate and enzymes. Traces of magnesium ions in the solution as an activator and slow mixing were found to enhance the reaction. Optimised parameters of the system determined as temperature 60 degrees C pH 7.0 glucose isomerase concentration of 2.6 IU/ml glucose oxidase/catalase concentration of 1.2 IU/ml Mg2 - ions traces and shaking at 100 rpm gave the desired composition of glucose converted to 54 percent fructose 12 percent gluconic acid and 34 percent glucose.
Additional Metadata
| Item Type: | Proceedings Paper |
|---|---|
| Additional Information: | 10 graphs; 11 ref. Summary En |
| AGROVOC Term: | TAPIOCA |
| AGROVOC Term: | ALMIDON |
| AGROVOC Term: | JARABE DE GLUCOSA |
| AGROVOC Term: | GLUCOSA OXIDASA/ TEMPERATURA |
| AGROVOC Term: | PH |
| AGROVOC Term: | FRUCTOSA |
| AGROVOC Term: | ISOMERIZACION |
| AGROVOC Term: | MAGNESIO |
| AGROVOC Term: | IONES |
| Geographical Term: | MALAYSIA |
| Depositing User: | Ms. Norfaezah Khomsan |
| Last Modified: | 24 Apr 2025 05:26 |
| URI: | http://webagris.upm.edu.my/id/eprint/14730 |
Actions (login required)
 |
View Item |
