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Hydrolysis of starches and flours by sorghum malt amylases for dextrins production

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Abstract

Corn and wheat starches as well as wheat and cassava flours were hydrolyzed using sorghum malt at 65 °C for 6 h. During these reactions, dextrose equivalent (DE) values were followed under three concentrations of sorghum malt and calcium chloride. Wheat flour presented the highest DE values and cassava flour had the highest hydrolysis yield. Thus, different dextrins were produced in a pilot plant and were analyzed by HPSEC and HPAEC-PAD for their molecular weight distribution and oligosaccharides composition, respectively. The results indicated that oligosaccharides with broad molecular weight distributions were present in the dextrins produced and that the proportion of maltose was very high.

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Acknowledgments

This work was supported by Wallonia-Brussels International. The authors would like to express their thanks to Catherine Chemotti for her technical assistance on HPLC.

Conflict of interest

Khady Ba has received a scholarship from Wallonia Brussels International (WBI). Mario Aguedo, Emmanuel Tine, Michel Paquot, Jacqueline Destain and Philippe Thonart declare no conflict of interest.

Compliance with Ethics Requirements

This article does not contain any studies with human or animal subjects.

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Authors and Affiliations

  1. Gembloux Agro-Bio Tech, Department of Bio-Industry, University of Liege, Passage des Déportés, 2, 5030, Gembloux, Belgium

    Khady Ba, Jacqueline Destain & Philippe Thonart

  2. Gembloux Agro-Bio Tech, Department of Industrial Biological Chemistry, University of Liege, Passage des Déportés, 2, 5030, Gembloux, Belgium

    Mario Aguedo & Michel Paquot

  3. Laboratory of Applied Microbiology and Industrial Engineering, High School Polytechnic of Dakar, University Cheikh Anta Diop of Dakar, BP 5085, Dakar Fann, Senegal

    Khady Ba & Emmanuel Tine

Authors
  1. Khady Ba
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  2. Mario Aguedo
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  3. Emmanuel Tine
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  4. Michel Paquot
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  5. Jacqueline Destain
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  6. Philippe Thonart
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Correspondence to Khady Ba.

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Ba, K., Aguedo, M., Tine, E. et al. Hydrolysis of starches and flours by sorghum malt amylases for dextrins production. Eur Food Res Technol 236, 905–918 (2013). https://doi.org/10.1007/s00217-013-1937-6

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  • DOI: https://doi.org/10.1007/s00217-013-1937-6

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