NGHIÊN CỨU QUÁ TRÌNH DỊCH HÓA VÀ TẠO MALTODEXTRIN TỪ TINH BỘT KHOAI LANG BẰNG CHẾ PHẨM ENZYME CÔNG NGHIỆP

Abstract

Sweet potatoes are a staple food with high starch content and large yield in Vietnam.
However, the production of products such as starch, maltodextrin from sweet potatoes FOR food industry is still limited. This study shows the effects of concentration
with SEBstar HTL (0.01% - 0.05%), temperatures (750C – 950C), duration (20 - 60
minutes) and pH (5.5 - 7.0) on the process of starch hydrolysis of sweet potato. The
optimized conditions of hydrolysis were determined as SEBstar HTL enzyme concentration at 0.04%, temperature at 900C, hydrolysis duration of 60 min and pH of 6.0.
This hydrolyzed starch solution can be used for subsequent saccharification and has a
DE value of 6.48 and can be used for saccharification at the next stage and has devised
a process to produce maltodextrin from sweet potatoes material of Vietnam.