Preparation of malt syrup using Manihot esculenta starch and β-amylase isolated from Ipomea batatas
Keywords:Manihot esculenta; starch; β-amylase; enzymatic hydrolysis; malt syrup.
Starch extracted from cassava (Manihot esculenta) and extracts of amylase isolated from sweet potato (Ipomea batatas) were used. Two treatments were performed for hydrolysis: T1 in which the crude extract was used and T2 with the previously semi purified extract. After stirring the reaction mixture for 8 h at 60 °C, no starch was detected in the obtained syrup. The quality of the final product was evaluated by determining glucose equivalent (DE), using the dinitrosalicylic acid (DNS) method and organoleptic analysis. The DE values for syrup prepared by T1 and T2 were 41,30 and 57,66, respectively. The organoleptic properties and DE values are within the ranges established for malt syrup.
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