Enzymatic hydrolysis of wheat starch for glucose syrup production.

An analysis of the enzymatic hydrolysis of wheat starch was performed. The gelatinization stage was carried out between 90°C and 95°C for 15 min. In the liquefaction stage, a commercial &ñ945;-amylase was used with an enzyme–substrate (E/S) ratio of 0.036% w/w at 60°C and a pH of 5.8 for four hours. In the saccharification stage, a commercial amyloglucosidase was used with an E/S ratio of 0.11% w/w at 60°C and a pH of 4.3 for 6 hours. A second hydrolysis was evaluated using an E/S ratio of 0.18% w/w in the saccharification stage. Two methods of enzymatic deactivation, boiling temperatures, and pH were evaluated. The inhibitory effects were studied by adding 180 g/L of glucose to the process. It was concluded that increases in the E/S ratio decreased reaction times but reached similar concentrations to those at lower ratios and that the most efficient enzymatic deactivation method was pH. In the inhibition tests, it was determined that there were no glucose inhibitory effects.