Glucose Syrup Production from Cassava Flour Using Commercial a-Amylase and Glucoamylase

Author : Moraleja, Liza Jacob
Major Adviser : Chay, Pham Binh
Committee Members : Acda, Reynaldo I.; Movillon, Jovita L.
Year : 1992
Month : October
Type : Thesis
Degree: BS
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Direct hydrolysis of starch in cassava flour by gelatinization, liquefaction and saccharification was studied using a-amylase and glucoamylase. The effects of three process parameters, namely: pH, temperature, and glucoamylase concentration on saccharification of partially hydrolyzed starch in cassava flour were evaluated.

Three levels of pH (4.5, 5.0, and 5.5) were studied to determine the effect of pH on the saccharifying ability of glucoamylase. It was observed that enzymatic activity decreases with respect to pH at all enzyme concentration levels at 65°C and at lower temperatures, the activity was found to be increasing. Maximum activity was evaluated at pH 4.5.

Different process temperatures (55, 60, and 65°C) were tested to determine its effect on the extent of saccharification of starch in cassava flour. It was generally observed that as the temperature increases, the enzymatic activity passes to a peak and then decreases. Maximum dextrose equivalent was observed at 65°C.

Increasing levels of glucoamylase concentration (0.025, 0.050, and 0.075 ml/g cassava flour) was observed to increase the yield of sugar from the saccharified mash. Maximum activity was evaluated at 0.075 ml/g glucoamylase concentration.

A method for the purification of glucose from the hydrolyzed solution was tested. Further study is required for the finalization of the procedure which will require standardization tests against marketed glucose.

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