Glucose syrup production through enzymatic methods and acid hydrolysis using different starch sources: a systematic review

IF 2.9 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Journal of Food Measurement and Characterization Pub Date : 2024-10-21 DOI:10.1007/s11694-024-02852-9
Musdalifa Musdalifa, Amran Laga, Andi N. F. Rahman
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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.

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利用不同淀粉源通过酶法和酸水解法生产葡萄糖浆:系统综述
葡萄糖浆是一种透明的粘稠液体,通常使用淀粉经酸水解或酶解方法生产。因此,本综述旨在评估使用这两种方法生产葡萄糖浆的潜在淀粉来源。所使用的数据是根据相关关键词从 Scopus 和 Google Scholar 数据库中检索到的文章。搜索仅限于 2013 年至 2023 年间发表的英文期刊。研究结果表明,能够用酶水解或酸水解法水解成葡萄糖浆的淀粉来源包括西米、木薯、小麦、玉米、马铃薯、芋头、高粱、碧根果、甘薯和大米。事实证明,与酸水解法相比,酶水解法能更有效地产生高回报。此外,工艺中需要考虑的关键因素包括催化剂浓度,酶解法的最佳催化剂浓度为 0.02% α 淀粉酶和葡萄糖淀粉酶,酸水解法的最佳催化剂浓度为 150 毫升 0.1 M/50 克淀粉。另一个因素是孵育时间,在酶法中,液化的最佳孵育时间为 2 小时,糖化的最佳孵育时间为 48 小时,而酸水解的最佳孵育时间为 13 小时。此外,据报道,酶法液化的最佳培养温度为 95 °C,糖化的最佳培养温度为 60 °C,而酸水解的最佳培养温度为 95 °C。结果还显示,酶法液化的最佳 pH 值为 6-6.2,糖化的最佳 pH 值为 4-4.2,而酸水解的最佳 pH 值为 1-2。另据报道,与其他材料相比,玉米的产量最高。该综述全面综述了用几种淀粉和两种不同方法生产葡萄糖浆的情况。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
Journal of Food Measurement and Characterization
Journal of Food Measurement and Characterization Agricultural and Biological Sciences-Food Science
CiteScore
6.00
自引率
11.80%
发文量
425
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.
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