Study of the Properties of Residues from Liquefaction in Enzymatic Hydrolyzed Corn Starch Syrup
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Abstract:
The paper studied the physicochemical properties of corn starch syrup residues from liquefaction which was produced by enzymatic hyrolysis, including the basic component of residues from liquefaction, density of the mixture of residues and liquid, degree brix of sugar liquid, the ratio of residues and liquid, shape and size of residues, and the characteristics of fat in the residues. The results indicated that: the density of the mixture of residues and liquid from liquefaction process was about 1.11 g/mL. The degree brix of sugar liquid during liquefaction process was stable, just about 31~32 °Bx, and the ratio of residues and liquid was 6-9%. The content of water in residues was about 50-60%. The contents of fat, protein and ash in dry basis residues from liquefaction process were respectively 27~34%, 16-18% and 3~4%, respectively. The shape of residues was flake and irregularity and the average particle size was 69.4 μm. The particle size was mostly in the range of 10~200μm. The component of fat were mainly hexadecanoic acid (36%), 9,12-octadecadienoic acid (62%) and octadecanoic acid (2%), the phase-transition temperature of fat in residues during liquefaction process was up slowly, from 31.48℃ to 35.95 ℃ , finally reached at 37.04 ℃.
