A structured approach to target starch solubilisation and hydrolysis for the sugarcane industry

作者：Cole Marsha R^*; Rose Ingrid; Chung Yoo Jin; Eggleston Gillian

来源：Food Chemistry, 2015, 166: 165-172.

DOI：10.1016/j.foodchem.2014.05.151

• Soluble starch
• Insoluble starch
• Swollen starch
• Amylases
• Activity
• Hydrolysis
• Sugarcane processing

In sugarcane processing, starch is considered an impurity that negatively affects processing and reduces the quality of the sugar end-product. In the last decade, there has been a general world-wide increase in starch concentrations in sugarcane. Industrial alpha-amylases have been used for many years to mitigate issues arising from starch in the sugarcane industry. Mixed results have prompted further studies of the behaviour of different physical forms of starch and their interactions with alpha-amylases during processing. By using corn starch as a reference in model juices and syrups, processing parameters, activities, and hydrolysis of insoluble, swollen, and soluble starch forms were evaluated for two commercial alpha-amylases with high (HT) and intermediate (IT) temperature stability, respectively. The ability of starch to solubilise across a sugarcane factory is largely limited by increased Brix values. Optimum target locations and conditions for the application of alpha-amylases in sugarcane processing are discussed in detail. Published by Elsevier Ltd.

• 出版日期2015-1-1