Glucose Syrup of Annealing Modified of Cocoyam (Xanthosoma sagittifolium) Starch

DOI

10.2991/absr.k.220101.037How to use a DOI?

Keywords

glucose syrup; starch; cocoyam; annealing; α-amylase

Abstract

Glucose syrup is made from the hydrolysis of starch which can be hydrolyzed by acid, enzyme, or a combination of both. The liquefaction process in the production of glucose syrup is controlled by the enzymatic hydrolysis by α-amylase. The gelatinized starch is hydrolyzed into simpler molecules to be further hydrolyzed by the glucoamylase into glucose. The more effective liquefaction process can facilitate the saccharification process by the glucoamylase. The starch modified by hydrothermal processes such as annealing is hydrolyzed faster by enzymes. Annealing (ANN) method is a modification of starch suspension that results in a moisture content ranging from 40%-60%. This process is carried out at temperatures above the glass transition temperature, but still below the gelatinization temperature. This study aims to determine the characteristics of glucose syrup made from modified starch of (Xanthosoma sagittifolium) through enzymatic hydrolysis using α-amylase and glucoamylase. Modification is done by annealing method. Annealing is a process in which starch granules are heated in an excess of water at a temperature slightly below the gelatinization temperature for a relatively long time. The annealing process allowed greater accessibility of both enzymes to the amorphous region. This study used a factorial completely randomized design with two factors. The first factor was the concentration of α-amylase (0.01%; 0.02%; and 0.03%). The second factor was liquefaction time (90, 120, and 150 minutes). In conclusion, optimal treatment resulting in glucose syrup was obtained from the combination treatment of 0.03% α-amylase enzyme and liquefaction time of 120 minutes. This characteristics resulted yield of 90.73%, water content 17.43%, ash 0.0815%, reducing sugar 77 0.48%, dextrose equivalent 83.04%, total dissolved solids 79.3, clarity value 0.0112, viscosity 2.94 Pa.s, sweetness level 4.40 and glucose content 60%.

Copyright

© 2022 The Authors. Published by Atlantis Press International B.V.

Open Access

This is an open access article under the CC BY-NC license.

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TY  - CONF
AU  - Dedin Finatsiyatull Rosida
AU  - Ricke Amelia
PY  - 2022
DA  - 2022/01/05
TI  - Glucose Syrup of Annealing Modified of Cocoyam (Xanthosoma sagittifolium) Starch
BT  - Proceedings of the 6th International Conference of Food, Agriculture, and Natural Resource (IC-FANRES 2021)
PB  - Atlantis Press
SP  - 272
EP  - 282
SN  - 2468-5747
UR  - https://doi.org/10.2991/absr.k.220101.037
DO  - 10.2991/absr.k.220101.037
ID  - Rosida2022
ER  -