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Hydrolysis of Starch

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Starch: Advances in Modifications, Technologies and Applications

Abstract

The hydrolysis of starch is an important process used in various industries, including food, pharmaceuticals, and biofuels. It involves breaking starch molecules into simpler sugars, such as glucose and maltose, using enzymes or acid hydrolysis. Enzymatic hydrolysis is typically preferred due to its specificity and mild reaction conditions, while acid hydrolysis is faster but can result in a lower-quality product due to the formation of unwanted by-products. Various parameters, including pH, temperature, enzyme concentration, and substrate concentration, can affect the conversion of starch into reducing sugars. Also, these parameters can greatly affect the efficiency and yield of the hydrolysis process and must be carefully controlled to achieve optimal results. Hydrolyzed starch is highly soluble, stable, and easily fermentable. These unique properties make it a valuable ingredient in various applications, especially in food and beverages.

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Authors and Affiliations

  1. Department of Food Science and Technology, First Technical University Ibadan, Ibadan, Nigeria

    Babatunde Olawoye & Oyekemi Popoola-Akinola

  2. Department of Food Science and Technology, Federal University of Technology Akure, Akure, Nigeria

    Olusola Samuel Jolayemi, Babawande Adeboye Origbemisoye & Timilehin David Oluwajuyitan

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  4. Timilehin David Oluwajuyitan
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  5. Oyekemi Popoola-Akinola
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Editors and Affiliations

  1. Department of Food Engineering, National Institute of Food Technology, Entrepreneurship and Management Sonipat, Haryana, India

    Vijay Singh Sharanagat

  2. Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Punjab, India

    Dharmesh Chandra Saxena

  3. Department of Food Processing Technology, AD Patel Institute of Technology, Gujarat, India

    Kshitiz Kumar

  4. Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab, India

    Yogesh Kumar

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Olawoye, B., Jolayemi, O.S., Origbemisoye, B.A., Oluwajuyitan, T.D., Popoola-Akinola, O. (2023). Hydrolysis of Starch. In: Sharanagat, V.S., Saxena, D.C., Kumar, K., Kumar, Y. (eds) Starch: Advances in Modifications, Technologies and Applications. Springer, Cham. https://doi.org/10.1007/978-3-031-35843-2_4

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