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Vitae

Print version ISSN 0121-4004

Abstract

SALCEDO M, Jairo G et al. FRUCTOSE SYRUP OBTENTION FROM ENZYMATIC HYDROLYSED OF YAM STARCH (Dioscorea alata and Dioscorea rotundata). Vitae [online]. 2010, vol.17, n.3, pp.243-251. ISSN 0121-4004.

This investigation evaluated the yield of fructose syrup production from extracted starch of two yam species (Dioscorea alata, var. Diamond and Dioscorea rotundata, var. Espino). The experiment was conducted using an at random experimental design of multiple categorical factor analysis with two factors: a substrate concentration factor at five levels: 10, 20, 30, 40, 50% p/v and the yam species factor at two levels (Dioscorea alata, var Diamond and Dioscorea rotundata, var Espino). To obtain fructose, initially glucose syrups were prepared by enzymatic hydrolysis of yam starch using the enzymes of Novozymes®, alpha-amylase Termamyl 120L (liquefaction stage) and AMG 300L (saccharification stage). At this stage, dextrose maximum equivalents (ED) obtained were 98.28 and 96.84 for a substrate concentration of 30% w/v. In a later stage isomerisation from glucose syrups to fructose syrups using the immobilized enzyme Sweetzyme of Novozymes® was carried out. The best results were achieved with substrate concentrations of 30% p/v for both yam species, which showed fructose concentrations of 220.57 and 210.36 g/L with conversions of 71.46% and 67.28% in Espino and Diamond yams respectively. No statistically significant differences were observed between the yam species (D. alata var. Diamante and D. rotundata var. Espino) at a confidence level of 5%, regarding the production of fructose syrup.

Keywords : alpha-amylase; hydrolysis; substrate; yam; yield.

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