Production of maltodextrin and glucose from sweet starch potato (sic) by enzyme hydrolysis using ISO-1 bacterial alpha-amylase and AN fungal glucoamylase

Two BIOTECH [National Inst. of Molecular Biology and Biotechnology]-produced enzymes, namely ISO-1 bacterial alpha-amylase and AN fungal glucoamylase, were used to produce maltodextrin and glucose from sweet potato starch. The optimum concentration of ISO-1 alpha-amylase for liquefying 25% starch slurry at 100 deg C was 2 g per kg of starch. The optimum conditions for saccharifying starch into maltodextrins were: pH of the starch slurry = 7.0; alpha-amylase concentration (1479 DUN/g) = 6 g per kg starch; temperature = 65-75 deg C; and incubation time = 2 h. High performance liquid chromatographic analysis of the hydrolyzed product revealed that the starch syrup contained glucose, maltose, maltotriose, maltotetraose, maltopentaose and maltoheptaose. The optimum conditions for saccharifying starch into glucose were: pH of the DE 20 starch syrup = 4.5; glucoamylase concentration (2134 U/g = 1 g enzyme per kg sweet potato starch; temperature = 60 deg C; and incubation time = 20 h. High performance liquid chromatographic analysis of the products showed that the glucose syrup contained 96.51% glucose and 3.59% maltose