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Title: A structured approach to target starch solubilization and hydrolysis for the sugarcane industry

Author
item Cole, Marsha
item ROSE, INGRID - Agro Paris Tech
item Chung, Yoo
item Eggleston, Gillian

Submitted to: Journal of Food Chemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 5/29/2014
Publication Date: 1/1/2015
Citation: Cole, M.R., Rose, I., Chung, Y.J., Eggleston, G. 2015. A structured approach to target starch solubilization and hydrolysis for the sugarcane industry. Journal of Food Chemistry. 166:165–172.

Interpretive Summary: In sugarcane processing, starch is an impurity that negatively affects processing and reduces the quality of the sugar end-product. Industrial a-amylases have been used for many years to break down starch in the sugarcane factory, but only with mixed results.This paper represents further studies of the behavior of different forms of starch and their interactions with a-amylases during processing. Optimum target locations and conditions for the application of a-amylases in sugarcane processing are discussed in detail.

Technical Abstract: In sugarcane processing, starch is considered an impurity that negatively affects processing and reduces the quality of the sugar end-product. In the last decade, there has been a general world-wide increase in starch concentrations in sugarcane. Industrial a-amylases have been used for many years to mitigate issues arising from starch in the sugarcane industry. Mixed results have prompted further studies of the behavior of different physical forms of starch and their interactions with '-amylases during processing. By using corn starch as a reference in model juices and syrups, processing parameters, activities, and hydrolysis of insoluble, swollen, and soluble starch forms were evaluated for two commercial a-amylases with high (HT) and intermediate (IT) temperature stability, respectively. The ability of starch to solubilize across a sugarcane factory is largely limited by increased Brix values. Optimum target locations and conditions for the application of a-amylases in sugarcane processing are discussed in detail.