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Conversion of mango kernel starch to glucose syrups by enzymatic hydrolysis

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Abstract

In the present investigation, the possibility of utilizing the starch present in mango seed (which are thrown away as waste) kernels for the production of glucose syrups by enzyme-enzyme hydrolysis has been studied. Under the conditions of operation, particles less than 90 microns in size showed maximum conversion at i) α-amylase concentration=0.06% (v/v), pH=6.5 and temperature 95°C and ii) glucoamylase concentration=0.8% (v/v), pH=4.5 and temperature=60°C.

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Authors and Affiliations

  1. Department of Chemical Engineering, Alagappa College of Technology, Anna University, 600025, Madras

    M. Velan,  M. R. V. Krishnan & C. M. Lakshmanan

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  1. M. Velan
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  2. M. R. V. Krishnan
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  3. C. M. Lakshmanan
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Velan, M., Krishnan, M.R.V. & Lakshmanan, C.M. Conversion of mango kernel starch to glucose syrups by enzymatic hydrolysis. Bioprocess Engineering 12, 323–326 (1995). https://doi.org/10.1007/BF00369509

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