White sorghum landrace and corn starches in glucose syrups production using enzymatic and acid amylolysis. Issue 2 (6th December 2020)

• Record Type: Journal Article
• Authors: Taibi, Houria; Boudries, Nadia; Abdelhai, Moufida; Lounici, Hakim
• Is Part Of: Journal of food processing and preservation. Volume 45:Issue 2(2021)
• Page Start: n/a
• Page End: n/a
• Publication Date: 2020-12-06
• Subjects: Food -- Preservation -- Periodicals; Food industry and trade -- Periodicals; 664.005
• DOI: 10.1111/jfpp.15131
• Languages: English
• ISSNs: 0145-8892

Abstract

Abstract: The aim of this study was to optimize and compare the production of glucose syrups from starches isolated from Algerian white sorghum and imported corn in order to study the possibility to use sorghum starch as alternative for glucose syrups production. Two combinations (acid–enzyme and enzyme–enzyme) amylolysis of starch isolated and purified from white sorghum using alkaline method and commercial corn starch were tested. The optimal conditions of the two hydrolysis steps (liquefaction and saccharification) were determined. Concentrations of 30% and 35% (w/v) for white sorghum and corn starches, respectively, were used as substrate. Optimal saccharification process occurs at 60°C, pH of 4.5 during 72 hr, and 1% (w/v) of Rhizopus mold amyloglucosidase. Final values of DE 88.32% and 97.03% using enzymatic liquefaction and 83.81%, 94.68% using acid liquefaction were obtained for sorghum and corn starches, respectively. The results indicate that the enzyme–enzyme amylolysis is more advantageous due to a high glucose conversion yield. Practical applications: The study has shown that starch of white sorghum cultivated in disadvantaged regions of Algerian Sahara can be used for glucose syrups production. Starch represents 74.82% of kernel (db) and has very interesting physicochemical properties which make it a potential source of glucose syrups industry. The enzymatic amylolysis led to get glucose syrups with DE of 88.32% and good sensory properties. This product is widely used in pharmaceutical industries and commercial food production as a sweetener, thickener, and moisture‐retaining agent. Further research will be planned to carry out for its applicability.