The unconventional single stage hydrolysis of potato starch

Słomińska, Lucyna; Zielonka, R.; Jarosławski, Leszek

doi:10.2478/pjct-2013-0037

Cited by 12 publications

(6 citation statements)

References 16 publications

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“…A shorter reaction time for hydrolysis (30-48 h) can be achieved using glucoamylase and debranching enzymes (Hii et al, 2012). The conventional two-stage hydrolysis has certain technological disadvantages, such as different temperature and pH requirements, increasing energy consumption, and auxiliary materials used in hydrolysate purification (Słomińska et al, 2013).…”

Section: Single-stage Hydrolysismentioning

confidence: 99%

“…The aforementioned inconveniences can be overcome using a novel single-stage hydrolysis, facilitating shortened hydrolysis time, simplified hydrolysis process, improved enzymatic efficiency and starch conversion. Słomińska et al (2013) established a simultaneous reaction system of liquefying and saccharifying enzymes on pretreated potato starch. During the single-stage starch hydrolysis, the most desired results were obtained at 80 • C (DE 51.6) and 60 • C (DE 96) for the maltose hydrolysate and glucose hydrolysate, respectively.…”

Section: Single-stage Hydrolysismentioning

confidence: 99%

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Designing liquefaction and saccharification processes of highly concentrated starch slurry: Challenges and recent advances

Kong

et al. 2023

Comp Rev Food Sci Food Safe

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Starch‐based sugars are an important group of starch derivatives used in food, medicine, chemistry, and other fields. The production of starch sugars involves starch liquefaction and saccharification processes. The production cost of starch sugars can be reduced by increasing the initial concentration of starch slurry. However, the usage of the highly concentrated starch slurry is characterized by challenges such as low reaction efficiency and poor product performance during the liquefaction and saccharification processes. In this study, we endeavored to provide a reference guide for improving high‐concentration starch sugar production. Thus, we reviewed the effects of substrate concentration on the starch sugar production process and summarized several potential strategies. These regulation strategies, such as physical field pretreatment, complex enzyme‐assisted, and temperature control, can significantly increase the starch concentration and mitigate the challenges of using highly concentrated starch slurry. We believe that highly concentrated starch sugar production will achieve a qualitative leap in the future. This review provides theoretical guidance and highlights the importance of high concentration in starch‐based sugar production. Further studies are needed to explore the fine structure and enzyme attack mode during the liquefaction and saccharification processes to regulate the production of more targeted products.

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Section: Single-stage Hydrolysismentioning

confidence: 99%

Section: Single-stage Hydrolysismentioning

confidence: 99%

Designing liquefaction and saccharification processes of highly concentrated starch slurry: Challenges and recent advances

Kong

et al. 2023

Comp Rev Food Sci Food Safe

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“…Untuk mengatur pH hidrolisis dilakukan penambahan HCl 0,1 mol L -1 (Collares et al, 2012). Enzim pertama yang digunakan untuk proses likuifikasi ialah α-amilase Liquozyme ® Supra (Novozyme) yang aktivitasnya 135 KNU/g (Kilo Novo Unit/g) dan diaplikasikan pada pH rendah (5,2-5,6), suhu 90-95 o C selama 90 menit (Słomińska et al, 2013). Dosis enzim yang digunakan untuk likuifikasi adalah 0,127 KNU/g pati dalam keadaan kering padat.…”

Section: Penyiapan Media Fermentasi Nataunclassified

Konsistensi Produksi Nata Dalam Media Fermentasi Yang Mengandung Hidrolisat Ubi Kayu

Muchtar¹,

Mubarik²,

Suwanto³

2017

j.tek.ind.pert

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ABSTRAKNata de coco dikenal sebagai substansi menyerupai agar-agar, berwarna putih hingga krem kekuningan, kokoh, mengkilap, dan tidak lengket, diproduksi oleh beberapa bakteria, yang terbentuk di atas media air kelapa selama fermentasi. Acetobacter xylinum (nama sekarang: Gluconacetobacter xylinus) adalah bakteri yang umum digunakan untuk mensintesis nata de coco. Selain air kelapa terdapat beberapa alternatif untuk membuat nata, seperti ubi kayu. Gluconacetobacter sp. digunakan pada penelitian ini untuk produksi nata dari media hidrolisat ubi kayu (U) dan dibandingkan secara kualitatif dan kuantitatif dengan media air kelapa (K). Pada media U, glukosa adalah produk utama yang berasal dari hidrolisis ubi kayu. Fermentasi dilakukan tiga kali dengan menggunakan inokulum dari fermentasi sebelumnya. Semua data dianalisis dengan IBM SPSS Statistics 23. Produk fermentasi nata media U relatif lebih stabil dilihat dari ketebalan, bobot basah, bobot kering, yield, kadar air dan log dari total bakteri (kualitatif) dan stabil pada warna, tekstur, transparansi, dan permukaan nata. Glukosa lebih cepat dikonsumsi oleh bakteri daripada gula lainnya (fruktosa and sukrosa). Konsumsi glukosa dan yield nata dipengaruhi oleh jumlah bakteri. Akan tetapi yield nata tidak dipengaruhi signifikan oleh konsumsi glukosa. Yield nata dapat dipengaruhi oleh faktor lain seperti nutrisi yang terdapat pada media U. Dinamika pertumbuhan Gluconacetobacter sp. diperlihatkan dalam log cfu mL -1 pada media Hassid-Barker Agar (HBA) dan jumlah relatif gen 16S rRNA. Pertumbuhan bakteri selama fermentasi pada media U relatif lebih stabil dari fermentasi media K meskipun yield pada media K meningkat secara bertahap dan menjadi lebih besar dari yield fermentasi pada media U.

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“…Only few studies did combine both stages to hydrolyze different substrates such as cassava [ 17 ], potato starch [ 18 ] and wheat starch [ 19 ]. All these studies showed the convenience of the single-step method for starch hydrolysis since it could facilitate a more efficient use of energy and time, as well as a higher efficiency of starch conversion.…”

Section: Introductionmentioning

confidence: 99%

Optimization of a Simultaneous Enzymatic Hydrolysis to Obtain a High-Glucose Slurry from Bread Waste

Sigüenza-Andrés

Pando

Rodríguez‐Nogales

2022

Foods

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Bread and bakery products are among the most discarded food products in the world. This work aims to investigate the potential use of wasted bread to obtain a high-glucose slurry. Simultaneous hydrolysis of wasted bread using α-amylase and glucoamylase was carried out performing liquefaction and saccharification at the same time. This process was compared with a traditional sequential hydrolysis. Temperature and pH conditions were optimized using a response surface design determining viscosity, reducing sugars and glucose concentration during the enzymatic processes. The optimal conditions of pH and temperature in the saccharification stage and the simultaneous hydrolysis were pretty similar. Results show that the slurry produced with simultaneous process had a similar glucose yield at 2 h, and at 4 h a yield higher than that obtained by the sequential method of 4 h and could reduce time and energy.

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The unconventional single stage hydrolysis of potato starch

Cited by 12 publications

References 16 publications

Designing liquefaction and saccharification processes of highly concentrated starch slurry: Challenges and recent advances

Designing liquefaction and saccharification processes of highly concentrated starch slurry: Challenges and recent advances

Konsistensi Produksi Nata Dalam Media Fermentasi Yang Mengandung Hidrolisat Ubi Kayu

Optimization of a Simultaneous Enzymatic Hydrolysis to Obtain a High-Glucose Slurry from Bread Waste

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