Volume 12, Issue 43 (spring 2008)
jwss 2008, 12(43): 373-381 |
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Sadeghi A, Shahidi F, Mortazavi S, Mahalati M N, Beheshti S. Optimization of Maltodextrin Production Using Alpha Amylase Termamyl 2-x. jwss 2008; 12 (43) :373-381
URL: http://jstnar.iut.ac.ir/article-1-846-en.html
URL: http://jstnar.iut.ac.ir/article-1-846-en.html
Abstract: (31852 Views)
The aim of this study was to use Alpha-amylase termamyl 2-x for maltodextrin production from corn starch and evaluate its industrial uses. Based on the results obtained in laboratory, this process was accomplished in pilot plant scale. The process included preparation of starch suspension, pH adjustment, addition of enzyme, heating under stirring, continuous control of DE and Brix, enzyme inactivation in adequate DE, separation of soluble sections by centrifuge and finally spray-drying of the maltodextrin liquid. In this investigation, the amount of DE at dry matter was calculated under three enzyme concentrations (0.2, 0.25 and 0.3 ml of Alpha-amylase termamyl 2-x per Kg of starch) and in three different hydrolysis temperatures (60, 65 and 70 ºC) at constant pH (6). A completely randomized design with factorial arrangement and 5 replications was conducted. To study the relationship between DE and different parameters, multiple linear regression was used. Finally, for approximation of DE (based on enzyme concentrations, temperatures and hydrolysis times) a regression model was used. The results from different enzyme dosages at the same temperature and time of hydrolysis differed significantly (p≤ 0.05). Meanwhile, the best enzyme concentration and hydrolysis temperature for maltodextrin (high DE) production after 300 minutes were 0.25 ml of enzyme per kg of starch and 70 ºC, respectively. In these conditions, the least residual starch concentration and residual Alpha-amylase activity were observed.
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