Abstract:

Liquefaction and saccharification technology for maltose syrup preparation using broken rice as the material through enzymatic hydrolysis was investigated. Through single factor experiments, the optimal liquefaction conditions were 4:1 of liquidmaterial ratio, 12 U/g of thermostable α-amylase, 90 ℃ of liquefaction temperature, 10 min of liquefaction, and pH 6.5. DE value of liquefaction was 9.83% under this optimal condition. Similarly, the saccharification parameters were optimized to be 55 ℃ for saccharification, 100 U/g of glucoamylase, 30 U/g of pullulanase, pH 5.5 and 44 h of saccharification time through orthogonal experiments. The final DE value of saccharification reached up to 96.85% under this optimal condition. The maltose content in syrup was 76.8% through enzymatic hydrolysis.

Key words: broken rice, maltose syrups, liquefaction, saccharification, technology