Preparation of malt syrup using Manihot esculenta starch and β-amylase isolated from Ipomea batatas


  • Eugenio Torres-Rodríguez Center for Applied Chemistry Studies. University of Granma, Cuba
  • Robinson Hermosilla-Espinosa Saint Nicholas University. School of Veterinary Medicine, Dominica
  • Golnaz Naderkhani Center for Applied Chemistry Studies. University of Granma, Cuba


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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How to Cite

Torres-Rodríguez, E., Hermosilla-Espinosa, R., & Naderkhani, G. (2023). Preparation of malt syrup using Manihot esculenta starch and β-amylase isolated from Ipomea batatas. Revista Cubana De Química, 35(2), 238–252. Retrieved from




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