The effect of process conditions on the alpha-amylolytic hydrolysis of amylopectin potato starch : an experimental design approach

L.M. Marchal, J. Jonkers, G.T. Franke, C.D. de Goooijer, J. Tramper

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Abstract

The hydrolysis of amylopectin potato starch with Bacillus licheniformis α-amylase (Maxamyl) was studied under industrially relevant conditions (i.e. high dry-weight concentrations). The following ranges of process conditions were chosen and investigated by means of an experimental design: pH [5.6- 7.6]; calcium addition [0-120 μg/g]; temperature [63-97°C]; dry-weight concentration [3-37% [w/w]]; enzyme dosage [27.6-372.4 μL/kg] and stirring [0-200 rpm]. The rate of hydrolysis was followed as a function of the theoretical dextrose equivalent. The highest rate (at a dextrose equivalent of 10) was observed at high temperature (90°C) and low pH (6). At a higher pH (7.2), the maximum temperature of hydrolysis shifted to a lower value. Also, high levels of calcium resulted in a decrease of the maximum temperature of hydrolysis. The pH, temperature, and the amount of enzyme added showed interactive effects on the observed rate of hydrolysis. No product or substrate inhibition was observed stirring did not effect the rate of hydrolysis. The oligosaccharide composition after hydrolysis (at a certain dextrose equivalent) did depend on the reaction temperature. The level of maltopentaose [15-24% [w/w]], a major product of starch hydrolysis by B. licheniformis α-amylase, was influenced mostly by temperature. | The hydrolysis of amylopectin potato starch with Bacillus licheniformis α-amylase (Maxamyl) was studied under industrially relevant conditions (i.e. high dry-weight concentrations). The following ranges of process conditions were chosen and investigated by means of an experimental design: pH [5.6-7.6]; calcium addition [0-120 μg/g]; temperature [63-97 °C]; dry-weight concentration [3-37% [w/w]]; enzyme dosage [27.6-372.4 μL/kg] and stirring [0-200 rpm]. The rate of hydrolysis was followed as a function of the theoretical dextrose equivalent. The highest rate (at a dextrose equivalent of 10) was observed at high temperature (90 °C) and low pH (6). At a higher pH (7.2), the maximum temperature of hydrolysis shifted to a lower value. Also, high levels of calcium resulted in a decrease of the maximum temperature of hydrolysis. The pH, temperature, and the amount of enzyme added showed interactive effects on the observed rate of hydrolysis. No product or substrate inhibition was observed. Stirring did not effect the rate of hydrolysis. The oligosaccharide composition after hydrolysis (at a certain dextrose equivalent) did depend on the reaction temperature. The level of maltopentaose [15-24% [w/w]], a major product of starch hydrolysis by B. licheniformis α-amylase, was influenced mostly by temperature.
Original languageEnglish
Pages (from-to)348-357
JournalBiotechnology and Bioengineering
Volume62
Issue number3
DOIs
Publication statusPublished - 1999

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