An Optimization Study for Laboratory Scale Production of Glucose Syrup from Potato, Wheat and Maize Starch

Glucose syrup is a valuable food ingredient produced by the hydrolysis of starch preferrably from maize. In this study, small-scale production process glucose wheat, maize and potato starches was investigated. Two-step ezymatic using ?–amylase amyloglucosidase for liquefaction saccharification, respectively, analyzed based on content final product. The optimization conditions conducted with different initial amount starch, enzymes reaction time. Starch slurries at 30% were hydrolzed into smaller dextrins 0.0002% (mL/g, venzyme /wstarch) 2 hours further hydrolyzed 48 optimally. These yielded syrups dextrose equivalent (DE) values 97.04, 97.27 95.34% dry matter 84.30, 78.30 82.37% starches, respectively. It concluded that biological origins offered promising raw materials enzymatic wih high DE value optimum conditions.