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Enzymatic hydrolysis of wheat starch for glucose syrup production
Hidrólisis enzimática de almidón de trigo para la producción de jarabes glucosidados
Palabras clave:
Enzymatic hydrolysis, Wheat starch, enzymatic deactivation, product inhibition, substrate enzyme ratio (en)Hidrólisis enzimática, almidón de trigo, desactivación enzimática, inhibición por producto, relación enzima sustrato (es)
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An analysis of the enzymatic hydrolysis of wheat starch was performed. The gelatinization stage was carried out between 90-95°C for 15min. In the liquefaction stage, a commercial α-amylase was used with an enzyme-substrate ratio (E/S ratio) 0.036%w/w at 60°C and pH 5.8 for 4h. In the saccharification stage, a commercial amyloglucosidase was used with an E/S ratio of 0.11% w/w at 60°C and pH 4.3 for 6h. A second hydrolysis was evaluated using a E/S ratio of 0.18%w/w in the saccharification stage. Two methods of enzymatic deactivation, boiling temperatures and pH were evaluated. Inhibitory effects were studied by adding 180g/L of glucose to the process. It is concluded that increases in the E/S ratio decrease reaction times but reaches similar concentrations than lower ratios, the most efficient enzymatic deactivation method is pH. In the inhibition tests, it was determined that there are no glucose inhibitory effects.
Se realizó un análisis de la hidrólisis enzimática de almidón de trigo. La etapa de gelatinización se dio entre 90-95°C durante 15min. En la etapa de licuefacción se usó una α-amilasa comercial con una relación enzima-sustrato (relación E/S) 0.036%p/p a 60°C y pH 5.8 durante 4h. En la etapa de sacarificación se usó una amiloglucosidasa comercial con una relación E/S 0.11%p/p a 60°C y pH 4.3 durante 6h. Se evaluó una segunda hidrólisis usando en la etapa de sacarificación una relación E/S 0.18%p/p. Se evaluaron dos métodos de desactivación enzimática, temperaturas de ebullición y pH. Se estudiaron efectos inhibitorios adicionando 180g/L de glucosa al proceso. Se concluye que aumentos de la relación E/S disminuye tiempos de reacción, pero alcanza concentraciones similares que relaciones menores, el método de desactivación enzimática más eficiente es por pH. En los ensayos de inhibición se determinó que no existen efectos inhibitorios por glucosa.
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