Production of glucose and fructose syrups from cassava (Manihot esculenta Crantz) starch using enzymes produced by microorganisms isolated from Brazilian Cerrado soil
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Sociedade Brasileira de Ciência e Tecnologia de Alimentos
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The high demands for sugars and the development of enzymatic technology have increased the production of sweeteners, especially for glucose and fructose syrups. This work describe a technology for glucose and fructose syrups from Brazilian cassava starch using enzymes produced by soil microrganisms isolated from the Brazilian Cerrado soil. Firstly, Aspergillus niger and Streptomyces sp. were isolated from the soil and used as glucoamylase (GA) and glucose isomerase (GI) producer sources. After characterization, GA and GI exhibited optimum pH 4.5 and 8.0, respectively. GA showed maximum activity at 60 °C and GI at 85 °C. GA and GI retained 65 and 80%, respectively, of initial activity after 180 minutes of incubation at 60 °C. The kinetic parameters K m and V máx were 0.476 (mg.mL –1 ) and 8.58 (μmol/minute) for GA and 0.082 (M) and 48.20 (μmol/minute) for GI. The maximum glucose syrups production occurred after 24 hours of reaction with a 98% yield. The production of fructose syrups with 42% (w/v) was reached after 96 hours of reaction.
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