Tacca Tuber Starch—A Potential Substrate for Enzymatic Production of Glucose Syrup

Glucose syrup obtainable from enzymatic hydrolysis of cassava and corn is widely used as sweetener in food and pharmaceutical industries. This study evaluates the potential of starch from Tacca tuber in comparison with starch from cassava tuber to produce glucose syrup using amylase from fungal isol...

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Bibliographic Details
Published in:Starch - Stärke 2023-01, Vol.75 (1-2), p.n/a
Main Authors: Kareem, Sarafadeen Olateju, Makinde, Modupe Taofikat, Adeleye, Tolulope Modupeoluwa, Adebowale, Abdulrazaq Adesola, Ibrahim, Hussaini Doko, Alabi, Fortune M.
Format: Article
Language:English
Subjects:
Amylases
bioconversion
Cassava
Dextrose
enzymes
Fermentation
Food industry
Fungi
Glucose
glucose syrup
Hydrolysis
Optimization
Pharmaceutical industry
Physicochemical analysis
Response surface methodology
Rice bran
Solid state fermentation
Specific gravity
Spores
Starch
Starches
Substrates
Syrup
Syrups
Tacca
Tacca tuber
Tubers
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Summary:Glucose syrup obtainable from enzymatic hydrolysis of cassava and corn is widely used as sweetener in food and pharmaceutical industries. This study evaluates the potential of starch from Tacca tuber in comparison with starch from cassava tuber to produce glucose syrup using amylase from fungal isolates. Spores of amylase‐producing cultures of Aspergillius niger and Rhizopus oligospora are grown on rice bran medium in solid state fermentation. Starch is obtained from Tacca (Tacca leontopetaloides) and cassava tubers using simple methods of extraction methods. Response Surface Method of the Central Composite Design version 6.0.8 is employed for optimization studies on the effect of pH, temperature, and time of hydrolysis on amylase activities of crude enzyme on the extracted starches. In comparison with cassava starch, physicochemical analysis of the glucose syrup obtained from cassava and Tacca tubers gives brix of 44 ° (cloudy appearance) and 40 ° (colourless in appearance) with a dextrose equivalent of 68.58 and 40.4 and specific gravity 1.200 and 1.169, respectively. An assessment of the microbiological quality of the glucose syrup produced shows no coliform or fungal growth. This study presents the potential of Tacca tuber as an economic and safe alternative to cassava starch for glucose syrup production. Starch from Tacca tuber presents as an economic and microbiologically safe alternative to cassava starch for glucose production.
ISSN:0038-9056
1521-379X
DOI:10.1002/star.202200135