Production on high value products from cassava (Manihot esculenta) and sweet potato (Ipomea batatas) starches by enzymatic hydrolysis

Date

10-2000

Degree

Bachelor of Science in Agricultural Chemistry

College

College of Arts and Sciences (CAS)

Adviser/Committee Chair

Teresita M. Espino

Co-adviser

Eugenia M. Castillo

Committee Member

Josefina L. Solivas

Abstract

Enzymatic hydrolysis was investigated for the production of maltodextrins from cassava (Manihot esculenta) and sweet potato (lpomea batatas) starches. The enzyme used was locally produced a-amylase with an average activity of 1,586.86 dextrinizing units (DUN)/g. Several parameters such as pH of the medium, enzyme concentration, incubation temperature and incubation time were optimized. The optimum operating conditions for the maltodextrin production were as follows: pH of the medium (phosphate buffer) = 6.0, a-amylase concentration = 82.02 DUN/g , incubation temperature = 50°C and incubation time = 4 hours. Using the optimized conditions, the dextrose equivalent (DE) values obtained were 46.71 (cassava starch) and 51.19 (sweet potato starch). The produced hydrolysates were mixed syrup in which maltodextrins and glucose co-existed The products were identified by thin layer chromatography. The maltodextrins present were maltose, maltotriose and maltotetraose with minor amounts of maltopentaose and maltoheptaose.

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

LG 993.5 2000 A13 L33

Document Type

Thesis

This document is currently not available here.

Share

COinS