Enzymatic Hydrolysis of Sago Starch for the Production of Maltodextrins
Maltodextrin is a partial starch hydrolysis product used widely in food. It has been produced from corn, tapioca and potato starches. This project was designed to study the production of maltodextrin from refined sago starch and to characterise the maltodextrins produced. The refined sago starch...
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1995
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my-upm-ir.83632012-07-02T01:35:28Z Enzymatic Hydrolysis of Sago Starch for the Production of Maltodextrins 1995 Ch'ng, Yan Eng Maltodextrin is a partial starch hydrolysis product used widely in food. It has been produced from corn, tapioca and potato starches. This project was designed to study the production of maltodextrin from refined sago starch and to characterise the maltodextrins produced. The refined sago starch used was obtained from different sago factories and labelled as Bag A, B, C, D, E, F, G, H and I. Studies carried out showed that there were variations in the quality of the starch of different bags. The moisture content of the starch varied from 10.05 to 15.40% (w/w) while the ash and crude fibre contents were 0. 1 1 0 to 0.930 % (w/w) and 0.040 to 0.560% (w/w) respectively. The sago starch showed greyish colour with Hunter Lab L values of 87.70 to 90.17 and pH values of 4.77 to 7.58. Particle size analysis showed that more than 99.3% (w/w) of the starch passed through the 125 urn pore size sieve. The peak gelatinisation viscosity of the starch varied between 458 to 680 BU. The sago starch showed a common pasting temperature of 74°C and an extremely low level of protein of less than 0.010% w/w. The measurement of the degree of starch damage showed that sago starch of Bags D, E, F and G were undamaged, while starch of the remaining bags had damage of up to 8% w/w. The undamaged sago starch was of two types: the high, and the low viscosity starch with peak gelatinisation viscosities of about 680 BU and 485 BU respectively. Enzymatic susceptibility studies showed that undamaged sago starch was relatively unsusceptible to alpha-amylases Termamyl 120L and BAN 240L. The degrees of hydrolysis achieved after prolonged incubation for 12 hours at 60°C were 8.6 to 12.1% w/w, and 1.8 to 2.3% w/w respectively. The raw damaged and the gelatinised undamaged sago starch had increased susceptibilities to these alpha-amylases. The degrees of hydrolysis were 17.5 to 22.1% w/ w, and about 3.0% w/w respectively, for damaged starch, and 88.3% and 76.5% (w/w) respectively, for the gelatinised starch. Viscozyme 120L when used alone (at a dosage of 0.05% w/w) or in combination with either Termamyl 120L or BAN 240L (at a dosage of 0.10% w/w) had the ability of reducing the viscosity of gelatinised sago starch. It was unable to hydrolyse either the raw or gelatinised starch. Damaged sago starch when used for enzymatic hydrolysis (by Termamyl 120L) produced unstable low DE syrups which retrograded on cooling. Sago starch with high crude fibre content produced low DE syrups that were difficult to filter. Both Termamyl 120L and BAN 240L were found to be suitable for the production of maltodextrin from sago starch. A starch concentration of 20% (w/v) was suitable for hydrolysis at pH 5.5 to pH 6.5. Optimum Termamyl 120L dosages were 0.08 to 0.10% (w/w) for the production of DE 6 to 20 maltodextrins. A dosage of 0.04% (w/w) of BAN 240L was suitable for producing DE 8 to 11 maltodextrins while 0.06% (w/w) and 0.08% (w/w) of the amylase were suitable for producing DE 12 to 15, and DE 16 to 20 maltodextrins respectively. Sago. Hydrolases. Starch. 1995 Thesis http://psasir.upm.edu.my/id/eprint/8363/ http://psasir.upm.edu.my/id/eprint/8363/1/FSMB_1995_1_A.pdf application/pdf en public masters Universiti Pertanian Malaysia Sago. Hydrolases. Starch. Food Science and Technology English |
| institution |
Universiti Putra Malaysia |
| collection |
PSAS Institutional Repository |
| language |
English English |
| topic |
Sago. Hydrolases. Starch. |
| spellingShingle |
Sago. Hydrolases. Starch. Ch'ng, Yan Eng Enzymatic Hydrolysis of Sago Starch for the Production of Maltodextrins |
| description |
Maltodextrin is a partial starch hydrolysis product used widely in food.
It has been produced from corn, tapioca and potato starches. This project was
designed to study the production of maltodextrin from refined sago starch and
to characterise the maltodextrins produced. The refined sago starch used was
obtained from different sago factories and labelled as Bag A, B, C, D, E, F, G, H and I. Studies carried out showed that there were variations in the quality
of the starch of different bags. The moisture content of the starch varied from
10.05 to 15.40% (w/w) while the ash and crude fibre contents were 0. 1 1 0 to
0.930 % (w/w) and 0.040 to 0.560% (w/w) respectively. The sago starch showed greyish colour with Hunter Lab L values of 87.70 to 90.17 and pH values of 4.77 to 7.58. Particle size analysis showed that more than 99.3%
(w/w) of the starch passed through the 125 urn pore size sieve. The peak
gelatinisation viscosity of the starch varied between 458 to 680 BU. The sago starch showed a common pasting temperature of 74°C and an extremely low level of protein of less than 0.010% w/w. The measurement of
the degree of starch damage showed that sago starch of Bags D, E, F and G
were undamaged, while starch of the remaining bags had damage of up to 8%
w/w. The undamaged sago starch was of two types: the high, and the low
viscosity starch with peak gelatinisation viscosities of about 680 BU and 485
BU respectively. Enzymatic susceptibility studies showed that undamaged sago
starch was relatively unsusceptible to alpha-amylases Termamyl 120L and BAN
240L. The degrees of hydrolysis achieved after prolonged incubation for 12
hours at 60°C were 8.6 to 12.1% w/w, and 1.8 to 2.3% w/w respectively. The
raw damaged and the gelatinised undamaged sago starch had increased
susceptibilities to these alpha-amylases. The degrees of hydrolysis were 17.5
to 22.1% w/ w, and about 3.0% w/w respectively, for damaged starch, and
88.3% and 76.5% (w/w) respectively, for the gelatinised starch. Viscozyme
120L when used alone (at a dosage of 0.05% w/w) or in combination with
either Termamyl 120L or BAN 240L (at a dosage of 0.10% w/w) had the
ability of reducing the viscosity of gelatinised sago starch. It was unable to
hydrolyse either the raw or gelatinised starch. Damaged sago starch when used
for enzymatic hydrolysis (by Termamyl 120L) produced unstable low DE
syrups which retrograded on cooling. Sago starch with high crude fibre content
produced low DE syrups that were difficult to filter. Both Termamyl 120L and
BAN 240L were found to be suitable for the production of
maltodextrin from sago starch. A starch concentration of 20% (w/v) was
suitable for hydrolysis at pH 5.5 to pH 6.5. Optimum Termamyl 120L
dosages were 0.08 to 0.10% (w/w) for the production of DE 6 to 20
maltodextrins. A dosage of 0.04% (w/w) of BAN 240L was suitable for producing DE 8 to 11 maltodextrins while 0.06% (w/w) and 0.08% (w/w) of
the amylase were suitable for producing DE 12 to 15, and DE 16 to 20
maltodextrins respectively. |
| format |
Thesis |
| qualification_level |
Master's degree |
| author |
Ch'ng, Yan Eng |
| author_facet |
Ch'ng, Yan Eng |
| author_sort |
Ch'ng, Yan Eng |
| title |
Enzymatic Hydrolysis of Sago Starch for the Production of Maltodextrins |
| title_short |
Enzymatic Hydrolysis of Sago Starch for the Production of Maltodextrins |
| title_full |
Enzymatic Hydrolysis of Sago Starch for the Production of Maltodextrins |
| title_fullStr |
Enzymatic Hydrolysis of Sago Starch for the Production of Maltodextrins |
| title_full_unstemmed |
Enzymatic Hydrolysis of Sago Starch for the Production of Maltodextrins |
| title_sort |
enzymatic hydrolysis of sago starch for the production of maltodextrins |
| granting_institution |
Universiti Pertanian Malaysia |
| granting_department |
Food Science and Technology |
| publishDate |
1995 |
| url |
http://psasir.upm.edu.my/id/eprint/8363/1/FSMB_1995_1_A.pdf |
| _version_ |
1747810788804919296 |