The Combination of Rice Malt and Amyloglucosidase for the Production of Sugar Syrup from Cassava Flour
AbstractHydrolysis of cassava flour by the combination of rice-malt extract (RME) and amyloglucosidase (AMG) on yield and type of sugars were investigated. RME was prepared by malting paddy rice for 10 days at 28°C and diastatic power determined. Effect of rice-malt enzyme concentration on rate of liquefaction and AMG concentration on rate of saccharification were studied. The combined effect of RME and AMG on yield of sugars was investigated. Simultaneous consideration of temperature, pH and time was studied using response surface methodology. Types of sugars present in syrups were identified and quantified by HPLC. Results indicated that the RME had a diastatic power of 91.46-degree Lintner. The highest RME concentration that could liquefy 10% w/v of cassava flour was 8% w/v within an hour. The combination of 8% w/v of RME with 300- units/ml AMG or 10% w/v of RME with 200-units/ml AMG resulted in the highest yield of sugars. Simultaneous consideration of temperature, pH and time indicated that the highest yield of sugars occurred at 60°C, pH 4.5 in 4.5 hours of liquefaction and saccharification. HPLC analysis on sugar syrup produced by RME alone, identified glucose, maltose and other sugars; but the combination of RME and AMG produced glucose and maltose only. In conclusion the combination of rice-malt extract with Amyloglucosidase under the specified conditions of temperature, pH and time could increase yields of sugars to DE 80 from cassava flour.
(Af. J. of Science and Technology: 2002 3(1): 11-18)