Effect of acid and enzymatic hydrolyses on composition of starch syrups from 4 types of flour
1993
Udomkiat Punthanaprated
Rice and waxy rice flour were hydrolysed by hydrochloric acid at 0.7-1.0 percent (v/v) while corn and cassava flour at 0.2-0.5 percent (v/v), for 15-30 mins. Liquefied starch and reducing sugar contents increased with increasing acid concentrations and times. The DE values of syrups ranged from 18.87-67.65, 23.43-69.13, 29.53-81.64 and 27.14-69.02, respectively. Corn flour syrup contained the highest yields of reducing sugar, liquefied starch and low molecular weight saccharide components (DP1-DP7), followed by syrup from cassava, waxy rice and rice flour, respectively. All above 4 types of flour were hydrolysed by 0.1 percent (v/w) alpha amylase (Termamyl 120 L) at 75-90 deg C, for 30-120 mins. Liquefied starch and reducing sugar contents increased with increasing times at each temperature but the increasing contents were not significantly different (P0.05) at 80-90 deg C, for 90-120 mins. Major component of the syrups after following hydrolysis by 0.05 percent (v/w) alpha amylase (Fungamyl 800 L) at 55 deg C for 48 hrs. was maltose. The maltose contents of syrups from rice, waxy rice, corn and cassava flour were 41.02, 45.35, 56.79 and 56.62 percent (w/w), respectively.
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Эту запись предоставил Kasetsart University