Abstract

Red sorghum starch contains 19% amylose and 34% amylopectin but low gluten, therefore, it is not suitable for bakery production. On the other hand, red sorghum is potential for glucose syrup production. Glucose syrup can be produced by enzymatic hydrolysis from starch by liquefaction process with α-amylase and saccharification process with glucoamylase. Enzyme concentration plays an important role in the yield of hydrolysis process. This experiment aimed to produced glucose syrup from red sorghum starch by hydrolysis enzymatic method. Liquid α-amylase and glucoamylase were applied for red sorghum starch with particle size 125 μm. Concentrations of α-amylase and glucoamylase were 0.2 and 0.27% (v/v), respectively. Substrate concentration was varied at 10, 20, 30, and 40% (w/v) for each 300 ml substrate solution. Liquefaction process was carried out at 90°C for 60 min whereas saccharification process was carried out at 60°C for 120 min with constant pH 6 for each process. The substrate was then strained as the hydrolysate. The hydrolysate was analyzed for its reducing sugar content by dinitrosalicylic acid (DNS) reagent. The glucose concentration was analyzed by HPLC. The highest reducing sugar concentration was 191.60 g/l, 17.44% glucose observed for 40% substrate and 0.27% enzyme concentration, respectively.

Original languageEnglish
Article number012002
JournalIOP Conference Series: Earth and Environmental Science
Volume160
Issue number1
DOIs
Publication statusPublished - 18 Jun 2018
Event2nd International Symposium on Green Technology for Value Chains 2017, GreenVC 2017 - Jakarta, Indonesia
Duration: 23 Oct 201724 Oct 2017

Fingerprint

Dive into the research topics of 'The effect of substrate and enzyme concentration on the glucose syrup production from red sorghum starch by enzymatic hydrolysis'. Together they form a unique fingerprint.

Cite this