<b>Syrup production via enzymatic conversion of a byproduct (broken rice) from rice industry

Authors

  • Wilma Aparecida Spinosa Universidade Estadual de Londrina
  • Vitório dos Santos Júnior Universidade Estadual de Londrina
  • Diego Galvan Universidade Estadual de Londrina
  • Jhonatan Luiz Fiorio Universidade Estadual de Londrina
  • Raul Jorge Herman Castro Gomez Universidade Estadual de Londrina

DOI:

https://doi.org/10.4025/actascitechnol.v38i1.26700

Keywords:

gelatinization, liquefaction, enzymatic hydrolysis, response surface methodology (RSM)

Abstract

In a hydrothermal process for the gelatinization of the rice starch, it was studied the rate of hydration, temperature and time. An incomplete 33 factorial design was used to evaluate the effects of temperature, enzyme/substrate relation and liquefaction time, with dextrose equivalent (DE) as the response variable. The maximum value obtained was 14.69% DE at 89ºC, with 0.21% (w/w) of enzyme to substrate in 22 minutes. For saccharification, it was studied enzyme/substrate ratios (0.6, 2.4, 4.2 and 6.0% (w/w)) at 60ºC at a pH of 4.30, yielding 49.23, 69.65, 65.12 and 74.67% DE, respectively, after 72 hours. The syrup had a content of 12.78, 16.87, 15.96 and 17.87% of glucose (w/v), pH 2.60 - 2.71. The starch content converted into glucose after liquefaction was 61.80% and after saccharification ranged from 75.16 to 77.05% for the relation enzymes substrate tested.

 

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Published

2016-01-01

How to Cite

Spinosa, W. A., Santos Júnior, V. dos, Galvan, D., Fiorio, J. L., & Gomez, R. J. H. C. (2016). <b>Syrup production via enzymatic conversion of a byproduct (broken rice) from rice industry. Acta Scientiarum. Technology, 38(1), 13–22. https://doi.org/10.4025/actascitechnol.v38i1.26700

Issue

Vol. 38 No. 1 (2016)

Section

Food Science and Technology

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