Kinetics of the hydrolysis of sorghum flour with two amilaceouos enzymes
- Irenia Gallardo Aguilar 1
- Yedier Rodríguez Padrón 2
- Yisel Pérez Milian 3
- Fernando Sarría Quesada 4
- Juan P. Hernández Touset 1
- 1 Faculty of Chemistry and Pharmacy. Universidad Central “Marta Abreu” de LasVillas. Santa Clara. Cuba.
- 2 Rio de Janeiro University. Brazil.
- 3 Valladolid University. Spain.
- 4 Empresa Glucosa y derivados del maíz (Gydema) Cienfuegos. Cuba.
ISSN: 0001-9704
Argitalpen urtea: 2023
Alea: 80
Zenbakia: 598
Orrialdeak: 94-98
Mota: Artikulua
Beste argitalpen batzuk: Afinidad: Revista de química teórica y aplicada
Laburpena
In the production process of glucose syrup, the conversion of corn starches to sugars occurs through acid or enzymatic hydrolysis. Corn has been the traditional raw material in its preparation. The use of other cereals, such as sorghum, is reported for its similar properties to corn. The objective of the work is to study the kinetic behavior in the hydrolysis of sorghum flour, using two enzymes: Bialfa-T and Glucozyme 2X in the production of syrup. The sorghum used was UDG 110. Two experimental screening designs 22 to study the effect of enzymes on sorghum flour were performed. The variables studied were: substrate concentration and enzyme concentration and as response variables reducing sugars (RS) (g/L), conversion (%) and enzymatic activity (UI). The regression models for the three response variables were significant for the Bialfa-T enzyme, while for Glucozyme 2X, only the enzymatic activity model was significant, since this enzyme acts on already transformed starches and the variable with the highest influence turned out to be the substrate concentration, followed by the enzyme concentration.