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A structured approach to target starch solubilisation and hydrolysis for the sugarcane industry

Author:
Cole, Marsha R., Rose, Ingrid, Chung, Yoo Jin, Eggleston, Gillian
Source:
Food chemistry 2015 v.166 pp. 165-172
ISSN:
0308-8146
Subject:
alpha-amylase, brix, corn starch, hydrolysis, juices, solubilization, starch, sugar industry, sugarcane, sugars, syrups, temperature
Abstract:
In sugarcane processing, starch is considered an impurity that negatively affects processing and reduces the quality of the sugar end-product. In the last decade, there has been a general world-wide increase in starch concentrations in sugarcane. Industrial α-amylases have been used for many years to mitigate issues arising from starch in the sugarcane industry. Mixed results have prompted further studies of the behaviour of different physical forms of starch and their interactions with α-amylases during processing. By using corn starch as a reference in model juices and syrups, processing parameters, activities, and hydrolysis of insoluble, swollen, and soluble starch forms were evaluated for two commercial α-amylases with high (HT) and intermediate (IT) temperature stability, respectively. The ability of starch to solubilise across a sugarcane factory is largely limited by increased Brix values. Optimum target locations and conditions for the application of α-amylases in sugarcane processing are discussed in detail.
Agid:
5422814