DEXTRINIZED SYRUPS OBTAINING THROUGH THE ENZYMATIC HYDROLYSIS OF SORGHUM STARCH
| Autor: | Leyanis Rodríguez Rodríguez, Irenia Gallardo Aguilar, Claudia Nieblas Morfa, Javier Medina Macola, Willian Ortiz Fernández |
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| Jazyk: | Spanish; Castilian |
| Rok vydání: | 2015 |
| Předmět: | |
| Zdroj: | Centro Azúcar, Vol 42, Iss 4, Pp 49-58 (2015) |
| ISSN: | 2223-4861 0253-5777 |
| Popis: | The main objective of this work was the production of syrups dextrinized by enzymatic hydrolysis of starch red sorghum CIAPR-132 using α-amylase on solutions at different concentrations, with different concentrations of enzyme and enzyme hydrolysis time. The response variable was the dextrose equivalent in each obtained syrup (ED) using the modified Lane-Eynon method. In some of the experiments, we used a full factorial design 23 and in others we worked with intermediate concentration and higher hydrolysis time with different levels of enzyme. The obtained products were syrups dextrinized ED between 10,25 and 33,97% (values we can find within the established ones for these types of syrups), which can be used for their functional properties as intermediates syrups or as raw material for different processes of the food industry. This allows you to set a pattern for the use of sorghum feedstock in unconventional obtaining products from its starch. |
| Databáze: | OpenAIRE |
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