Starch hydrolysis under low water conditions: A conceptual process design

Veen, M.E. van der; Veelaert, S.; Goot, Atze Jan van der; Boom, R.M.

doi:10.1016/j.jfoodeng.2005.04.006

Cited by 51 publications

(33 citation statements)

References 23 publications

(27 reference statements)

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“…The low starch contents observed in some progenies, especially in the TME series, may be due to the high dry matter displayed by these progenies and, hence, low digestibility and creation of side products during hydrolysis such as isomaltose and maltose (Van der Veen et al, 2005) which are not detected by glucose specific tests used in this analysis. Starch content affects other starch properties such as the swelling power (Tester et al, 1993) since the extent of starch hydrolysis depends on the ability of starch to take up water, allowing hydrolases to attack starch granules (Moore and Amante, 2005).…”

Section: Resultsmentioning

confidence: 85%

“…Cassava root starch parameters for the parents and the generated clones in a study in Uganda High glucose contents may be obtained after hydrolysis, indicating the presence of other organic compounds in starch such as already existing sugars and break down products of other plant carbohydrates, which on hydrolysis lead to the production of reducing sugars and maltodextrins. Like glucose, the products above are also detectable by the reducing sugar test used (Van der Veen et al, 2005), hence, very high reducing sugar contents may not necessarily imply high glucose contents.…”

Section: Resultsmentioning

confidence: 99%

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Quantification of starch physicochemical characteristics in a cassava segregating population

Nuwamanya¹,

Baguma²,

Kawuki³

et al. 2010

African Crop Science Journal

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Culinary cassava (Manihot esculenta L.) qualities that make a variety popular are a function of starch physicochemical properties. Hence, in response to inferior root qualities in some released cassava varieties in Uganda compared to the local germplasm, a study was undertaken to examine: (i) starch physicochemical characteristics in both introduced and local varieties; and (ii) the variation in the starch properties of their F 1 progenies. The local varieties included Bao, Nyaraboke, Kakwale, and Bamunanika; and the introduced genotypes SE/95/00036, NASE 10, NASE 12, TME 5, and TME 14. Of the generated 7000 F 1 seedlings, 1077 seedlings were selected, cloned (6-8 plants per genotype) and established in a single-row trial. Root samples were collected per clone and examined for starch physicochemical properties. Considerable variations were observed in the F 1 families compared to the parental lines with weak correlations in most starch properties (r < 0.25). Amylose content ranged from 10 to 25%, with the amylose: amylopectin ratio between 1:3 and 1:9. Among the F 1 families, solubility and swelling power ranged from 1-15g100g -1 and 40-140g100 g -1 starch at 60 o C, respectively. In the parents, it ranged between 1.3-8.6 and 50-67g100g -1 starch at 60 o C, respectively. Fresh root starch yield ranged from 18 to 34%, with dry matter content varying from 19-47% in both the F 1 families and the parents. Ash and lipid content varied among the F 1 families and parents with ranges 0.05-0.29% for ash and 0.1-0.32% for lipids. In both the parents and the F 1 families, the reducing sugar and protein content ranged between 0.7-1.7 and 0.23-0.43%, respectively. These findings demonstrate: (i) existence of considerable genetic variations in starch physicochemical properties in both local and introduced cassava genotypes and their progenies, and (ii) potential utilisation of cassava starches for various applications based on the inherent differences in physicochemical characteristics.Key Words: Amylose, cassava starch, Manihot esculenta, protein, reducing sugar RÉSUMÉLes qualités qui rendent le manioc culinaire (Manihot esculenta L.) une variété populaire sont fonction des propriétés physico-chimiques de l'amidon. Ainsi, en réponse aux qualités inférieures des racines dans certaines variétés de manioc diffusées en Ouganda en comparaison avec les matériels génétiques locaux, une étude avait était menée dans le but d'examiner: (i) les caractéristiques physico-chimiques de l'amidon aussi bien dans les variétés locales que dans les variétés exotiques introduites; en plus (ii) la variation dans les propriétés de l'amidon des progenies F 1 . Les variétés locales sont Bao, Nyaraboke, Kakwale, Bamunanika et les génotypes exotiques SE/95/ 00036, NASE 10, NASE 12, TME 5 et TME 14. De 7000 F 1 plantules générées, 1077 plantules ont été sélectionnées, clonées (6-8 plants par génotype) et établies dans un essai en ligne unique. Les échantillons des racines avaient été collectées par clone et examinées pour les propriétés physico...

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Section: Resultsmentioning

confidence: 85%

Section: Resultsmentioning

confidence: 99%

Quantification of starch physicochemical characteristics in a cassava segregating population

Nuwamanya¹,

Baguma²,

Kawuki³

et al. 2010

African Crop Science Journal

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“…An α-amylase is typically added before the heat treatment, which is frequently reaching temperatures of 105-110 °C for a few minutes followed by cooling to 95 °C and incubation at that temperature for one or two hours to complete enzymatic liquefaction [54,55]. Consequently, a highly thermostable enzyme is required which will be active during the whole procedure.…”

Section: Major Bottlenecksmentioning

confidence: 99%

Thermostable Glycoside Hydrolases in Biorefinery Technologies

Linares-Pastén¹,

Andersson²,

Karlsson

2014

CBIOT

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Glycoside hydrolases, which are responsible for the degradation of the major fraction of biomass, the polymeric carbohydrates in starch and lignocellulose, are predicted to gain increasing roles as catalysts in biorefining applications in the future bioeconomy. In this context, thermostable variants will be important, as the recalcitrance of these biomass-components to degradation often motivates thermal treatments. The traditional focus on degradation is also predicted to be changed into more versatile roles of the enzymes, also involving specific conversions to defined products. In addition, integration of genes encoding interesting target activities opens the possibilities for whole cell applications, in organisms allowing processing at elevated temperatures for production of defined metabolic products.In this review, we overview the application of glycoside hydrolases related to the biorefining context (for production of food, chemicals, and fuels). Use of thermostable enzymes in processing of biomass is highlighted, moving from the activities required to act on different types of polymers, to specific examples in today's processing. Examples given involve (i) monosaccharide production for food applications as well as use as carbon source for microbial conversions (to metabolites such as fuels and chemical intermediates), (ii) oligosaccharide production for prebiotics applications (iii) treatment for plant metabolite product release, and (iv) production of surfactants of the alkyl glycoside class. Finally future possibilities in whole cell biorefining are shown.

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“…El equivalente dextrosa obtenido para las concentraciones de 36 y 46% de almidón utilizado puede ser debido al alto contenido de amilosa encontrado en el almidón de ñame hidrolizado (40,75%); teniendo en cuenta que para la hidrólisis enzimática del almidón de papa es 26,9% de contenido de amilosa (Delgado et al 2009) y el 27,0% para el maíz (Badui 1993) se producen en la etapa de la licuefacción valores ED entre 9 a 15% al utilizar concentraciones de almidón entre 20 a 35% (Buchholz & Seibel 2008, Van der Veen et al 2006.…”

Section: Discusión Y Conclusionesunclassified

El ñame espino (Dioscorea rotundata Poir.): una opción en la producción de jarabes edulcorantes intermedios para la industria alimentaria

Tovar

2010

rev.investig.agrar.ambient.

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El ñame espino (Dioscorea rotundata Poir.): una opción en la producción de jarabes edulcorantes intermedios para la industria alimentaria Revista de Investigación Agraria y Ambiental RIAA 1 (2) 2010: 19-28 Resumen.-El objetivo principal de este trabajo fue la producción de jarabes intermedios por la hidrólisis enzimática aplicando la enzima α-amilasa sobre soluciones al 36 y 46% de almidón de ñame (D. rotundata). La variable de respuesta fue el equivalente dextrosa en cada jarabe obtenido. Se utilizó un diseño completamente al azar. Los datos fueron analizados con el paquete estadístico Statgraphics®. Los productos obtenidos fueron jarabes edulcorantes intermedios con un equivalente dextrosa de 18,81 y 22,15%, respectivamente; luego de la licuefacción, -lo que permite clasificar como un jarabe de baja conversión por su bajo contenido de glucosa-los jarabes obtenidos pueden ser utilizados por sus propiedades funcionales como jarabes intermedios o como materia prima para diferentes procesos de la industria agroalimentaria como por ejemplo la fermentación con levaduras o la obtención de jarabes ricos en glucosas aplicando la sacarificación. Lo anterior permite establecer una pauta para el aprovechamiento del ñame como materia prima no convencional en la obtención de productos a partir del almidón. Palabras clave: Almidón, Equivalente Dextrosa, Enzimas, HidrólisisAbstract.-The principal objective of this study was the production of intermediate syrups by enzymatic hydrolysis using the enzyme α-amylase on solutions of 36 and 46% (D. rotundata) The response variable was the dextrose equivalent in each syrup obtained. A completely randomized design was used. The data was analyzed using Statgraphics ® statistical package. The products obtained were intermediate sweeteners syrupswith a dextrose equivalent of 18.81 and 22.15%, respectively; after liquefaction, -which allows classification as a low conversion syrup because of its low content of glucose syrups-the syrups obtained can be used for their functional properties as intermediate syrups or as raw material for various food industry processes such as fermentation by yeast or obtaining syrups rich in glucose by saccharification. This allows establishing a guideline for the use of yam as a non-conventional raw material in the production of products from starch.

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Starch hydrolysis under low water conditions: A conceptual process design

Cited by 51 publications

References 23 publications

Quantification of starch physicochemical characteristics in a cassava segregating population

Quantification of starch physicochemical characteristics in a cassava segregating population

Thermostable Glycoside Hydrolases in Biorefinery Technologies

El ñame espino (Dioscorea rotundata Poir.): una opción en la producción de jarabes edulcorantes intermedios para la industria alimentaria

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