Musdalifa Musdalifa, Amran Laga, Andi N. F. Rahman
{"title":"Glucose syrup production through enzymatic methods and acid hydrolysis using different starch sources: a systematic review","authors":"Musdalifa Musdalifa, Amran Laga, Andi N. F. Rahman","doi":"10.1007/s11694-024-02852-9","DOIUrl":null,"url":null,"abstract":"<div><p>Glucose syrup is a clear and viscous liquid often produced using starch that is subjected to acid hydrolysis or enzymatic methods. Therefore, this review aimed to evaluate the potential starch sources to produce glucose syrup using these two methods. The data used were articles retrieved from Scopus and Google Scholar databases based on relevant keywords. The search was conducted by limiting the articles to only English-language journals published between 2013 and 2023. The results show that the starch sources capable of being hydrolyzed into glucose syrup using either enzymatic or acid hydrolysis include sago, cassava, wheat, corn, potato, taro, sorghum, jicama, sweet potato, and rice. The enzymatic method was proven to be more effective in producing high returns compared to acid hydrolysis. Moreover, the key factors to be considered in the process included catalyst concentration which was found to be optimal at 0.02% α-amylase and glucoamylase for enzymatic methods and 150 ml 0.1 M/50 g starch for acid hydrolysis. Another factor was incubation time was observed to be optimal at 2 h for liquefaction and 48 h for saccharification in enzymatic methods but 13 h for acid hydrolysis. Furthermore, the best incubation temperature was reported to be 95 °C for liquefaction and 60 °C for saccharification in enzymatic methods but 95 °C for acid hydrolysis. The results also showed that the optimal pH was 6–6.2 for liquefaction and 4–4.2 for saccharification in enzymatic methods but 1–2 for acid hydrolysis. It was also reported that corn produced the highest yield compared to other materials. The review provided a comprehensive and holistic overview of glucose syrup production from several types of starch and two different methods.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":null,"pages":null},"PeriodicalIF":2.9000,"publicationDate":"2024-10-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Measurement and Characterization","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s11694-024-02852-9","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
Glucose syrup is a clear and viscous liquid often produced using starch that is subjected to acid hydrolysis or enzymatic methods. Therefore, this review aimed to evaluate the potential starch sources to produce glucose syrup using these two methods. The data used were articles retrieved from Scopus and Google Scholar databases based on relevant keywords. The search was conducted by limiting the articles to only English-language journals published between 2013 and 2023. The results show that the starch sources capable of being hydrolyzed into glucose syrup using either enzymatic or acid hydrolysis include sago, cassava, wheat, corn, potato, taro, sorghum, jicama, sweet potato, and rice. The enzymatic method was proven to be more effective in producing high returns compared to acid hydrolysis. Moreover, the key factors to be considered in the process included catalyst concentration which was found to be optimal at 0.02% α-amylase and glucoamylase for enzymatic methods and 150 ml 0.1 M/50 g starch for acid hydrolysis. Another factor was incubation time was observed to be optimal at 2 h for liquefaction and 48 h for saccharification in enzymatic methods but 13 h for acid hydrolysis. Furthermore, the best incubation temperature was reported to be 95 °C for liquefaction and 60 °C for saccharification in enzymatic methods but 95 °C for acid hydrolysis. The results also showed that the optimal pH was 6–6.2 for liquefaction and 4–4.2 for saccharification in enzymatic methods but 1–2 for acid hydrolysis. It was also reported that corn produced the highest yield compared to other materials. The review provided a comprehensive and holistic overview of glucose syrup production from several types of starch and two different methods.
期刊介绍:
This interdisciplinary journal publishes new measurement results, characteristic properties, differentiating patterns, measurement methods and procedures for such purposes as food process innovation, product development, quality control, and safety assurance.
The journal encompasses all topics related to food property measurement and characterization, including all types of measured properties of food and food materials, features and patterns, measurement principles and techniques, development and evaluation of technologies, novel uses and applications, and industrial implementation of systems and procedures.