Effect of different hydrolysis methods on starch degradation

Abstract

Hydrolysis of cassava starch was carried out using different processing routes namely: malt extract; acid; combinations of α-amylase and amyloglucosidase; combinations of acid, α-amylase and amyloglucosidase and combinations of malt extract, α-amylase and amyloglucosidase. The results of hydrolysis of all the five routes shows a wide degree of variance in their susceptibility to acid/enzyme hydrolysis in starch conversion of malt extract; acid; combinations of α-amylase and amyloglucosidase; combinations of acid, α-amylase and amyloglucosidase; combinations of malt extract, α-amylase and amyloglucosidase with dextrose equivalent (DE) of 24.29; 33.33; 73.43; 61.29; 76,74 DE, respectively, except the combinations of α-amylase and amyloglucosidase and combinations of malt extract, α-amylase and amyloglucosidase that shows very closed range. The best result was obtained with hydrolysis of the combinations of malt extract, α-amylase and amyloglucosidase which was observed to be more efficient than using any of the other routes in the present work.

Key words: Degradation, routes, α-amylase, glucoamylase, hydrolysis, dextrose equivalent (DE).