Degradation Process of the Purple Sweet Potato Amylase

DOI

10.2991/emcs-17.2017.298How to use a DOI?

Keywords

Purple sweet potato; Liquefaction; Saccharification; Process

Abstract

Using fresh purple sweet potato as research material, the different factors affecting the enzymatic liquefied and saccharified of the purple sweet potato starch were studied. After single factor tests, the orthogonal design were performed to determine the optimum conditions through enzymolysis process. The results indicate that the optimum conditions of the liquefaction of the purple sweet potato starch are PH of 6.0, alpha-amylase dosage of 12 U/g, temperature of 60 , action time of 55min and the optimum conditions of the saccharification of the purple sweet potato starch are PH of 4.0, saccharifying-enzyme dosage of 200U/g, temperature of 60 , action time of 160min. Under the conditions, the soluble solids content in liquefied hydrolysate from fresh purple sweet potato can reach 8.7%, and the dextrose equivalent value of saccharified hydrolysate from fresh purple sweet potato can be up to 96%.

Copyright

© 2017, the Authors. Published by Atlantis Press.

Open Access

This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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TY  - CONF
AU  - Dongfeng Zhao
AU  - Shulan Yu
AU  - Xuezhen Li
AU  - Yunguo Qi
PY  - 2017/03
DA  - 2017/03
TI  - Degradation Process of the Purple Sweet Potato Amylase
BT  - Proceedings of the 2017 7th International Conference on Education, Management, Computer and Society (EMCS 2017)
PB  - Atlantis Press
SP  - 1541
EP  - 1548
SN  - 2352-538X
UR  - https://doi.org/10.2991/emcs-17.2017.298
DO  - 10.2991/emcs-17.2017.298
ID  - Zhao2017/03
ER  -