Conversion of mango kernel starch to glucose syrups by enzymatic hydrolysis.
Velan M., Krishnan M. R. V., Lakshmanan C. M.
Author Affiliation: Department of Chemical Engineering, Alagappa College of Technology, Anna University, Madras 600025, India.
Bioprocess Engineering 12 : 323-326
Abstract : Of the 6-10 Mt mangoes produced annually in India, ~1 Mt represents seeds which are thrown away as waste; the kernels (0.6 Mt) contain 60-65% starch. The possibility of using this starch to make glucose syrups via enzyme-enzyme hydrolysis was studied. Optimum conditions for conversion consisted of liquefaction for 90 min at 95°C and pH 6.5 with ?-amylase concentration 0.06% (v/v), followed by saccharification with 0.8% (v/v) glucoamylase at 60° and pH 4.5 for e.g. 30 h. The extent of conversion after 24 h was 82.5% for particles smaller than 90 µm but only 52% for average size 600 µm.