Journal
JOURNAL OF FOOD ENGINEERING
Volume 75, Issue 2, Pages 178-186Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.jfoodeng.2005.04.006
Keywords
corn starch hydrolysis; liquefaction; saccharification; enzymes; low water conditions
Categories
Ask authors/readers for more resources
A process concept is presented for the hydrolysis of starch to glucose in highly concentrated systems. Depending on the moisture content, the process consists of two or three stages. The two-stage process comprises combined thermal and enzymatic liquefaction, followed by enzymatic saccharification. The three-stage process starts with shear induced melting of starch, followed by enzymatic liquefaction and saccharification. At a low moisture content, the shear stress needed to completely melt corn starch is so high that significant enzyme inactivation cannot be avoided, which leads to a need for separating starch melting and liquefaction in two separate processing steps. Assuming the use of currently available enzymes, the final product composition was estimated to contain 69-93% glucose, starting with respectively 65% and 35% dry starch. These results showed that the formation of side-products, mainly isomaltose and isomaltotriose, increased with increasing dry matter content. Increasing the dry matter content from 35% to 65% resulted in increasing reactor productivity of 17%, while the amount of water that should be removed from the system was reduced by 87%. (c) 2005 Elsevier Ltd. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available