Subscribe Now Subscribe Today
Research Article

The Simultineous Enzymatic Hydrolysis of Tapioca Starch for Instant Formation of Glucose

Rosalam Sarbatly
Facebook Twitter Digg Reddit Linkedin StumbleUpon E-mail

This study investigated the possibility of simultaneous reactions of the gelatinization, liquefaction and saccharification (SGLS) carried out at two reaction temperatures of saccharification 55 and 60°C for instant glucose production as well as controlling low viscosity of solute over the hydrolysis period. At 55°C, 10% (w/w) of the tapioca starch and 0.9 mL L–1 of a blending mixture of α-amylase and amyloglocosidase, the viscosity was kept low below 2.2x10–3 pa-s throughout the hydrolysis process. The conversion of the tapioca starch to glucose was as high as 65% (w/w) over 28 h of the hydrolysis time. Increasing the temperature to 60°C did not increase the conversion but, (1) increased the maximum rate of reaction from 8.89g L–1 h–1 to 13.3 g L–1h–1 (2) reduced the time to reach a half of the final glucose concentration from 6.1 to 5 h and also (3) slightly increased the earlier stage of solute viscosity without affecting the entire process.

Related Articles in ASCI
Similar Articles in this Journal
Search in Google Scholar
View Citation
Report Citation

  How to cite this article:

Rosalam Sarbatly , 2007. The Simultineous Enzymatic Hydrolysis of Tapioca Starch for Instant Formation of Glucose. Journal of Applied Sciences, 7: 2057-2062.

DOI: 10.3923/jas.2007.2057.2062


Lim, L.H., D.G. Macdonald and G.A. Hill, 2003. Hydrolysis of starch particles using immobilized barley α-amylase. Biochem. Eng. J., 13: 53-62.
CrossRef  |  

Linko, Y.Y. and P. Javanainen, 1996. Simultaneous liquefaction, saccharification and lactic acid fermentation on barley starch. Enzyme Microb. Technol., 19: 118-123.
CrossRef  |  Direct Link  |  

Marchal, L.M., A.M.J. van de Laar, E. Goetheer, E.B. Schimmelpennink, J. Bergsma, H.H. Beeftink and J. Tramper, 1999. Effect of temperature on the saccharide composition obtained after α-amylolysis of starch. Biotechnol. Bioeng., 63: 344-355.
Direct Link  |  

Ozbek, B. and S. Yuceer, 2001. α-Amylase inactivation during wheat starch hydrolysis process. Pros. Biochem., 37: 87-95.

Paolucci-Jeanjean, D., M.P. Belleville and G.M. Rios, 2001. A comprehensive study of the loss of enzyme activity in a continuous membrane reactor application to starch hydrolysis. J. Chem. Technol. Biotechnol., 76: 273-278.
Direct Link  |  

Paolucci-Jeanjean, D., M.P. Melleville, G.M. Rios and N. Zakhia, 2000. The effect of enzyme concentration and space time on the performance of a continuous recycle membrane reactor for one-step starch hydrolysis. Biochem. Eng. J., 5: 17-22.
Direct Link  |  

Tester, R.F. and M.D. Sommerville, 2000. Swelling and enzymatic hydrolysis of starch in low water systems. J. Cereal Sci., 33: 193-203.

©  2020 Science Alert. All Rights Reserved