Preparation of Glucose Syrup from Waxy Corn by Enzymatic Process

Starch was prepared from waxy corn. Enzymatic hydrolysis of prepared corn starch was carried out via two steps, viz., liquefaction by enzyme -amylose and saccharification by enzyme glucoamylase. The optimal conditions for those hydrolysis reactions were determined. The Dextrose Equivalent (D.E) values of hydrolysates were also determined by Lane and Eynon’s Method. The liquefaction reaction was found to be optimum at D.E value 12.8, pH 6, starch substrate concentration 25% (wt. %), dosage of -amylose 1.5 mL, reaction temperature 95°C and heating time of 15 minutes. Similarly, the saccharification reaction was optimum at D.E value 80.34, pH 4, enzyme dosage 2.5 mL, reaction temperature 60°C and heating time of 3 hours. In addition, the establishment of application of prepared glucose syrup in osmotic dehydration process was studied. For this purpose, osmotic dehydration of apple, sweet potato and banana (Rakhine banana) were conducted. Comparison on osmo-sun dried products and traditional sun-dried products were also made