PRODUCTION OF FRUCTOSE SYRUPS THROUGH ENZYMATIC HYDROLYSIS OF CASSAVA STARCH FROM VARIETIES CORPOICA M TAI-8 AND CORPOICA ORENSE

In the present work the production and yield of fructose syrups were studied at laboratory level based on glucose syrups obtained by enzymatic hydrolysis of starches extracted from two cassava varieties C. Orense and C. M Tai-8. For the development of the work, an experimental design of multiple categorical factor totally at random was implemented considering two factors, the factor substrate concentration in five levels (10, 20, 30, 40 and 50% p/v of starch concentration) and the factor cassava varieties in two levels with three replicates, in a total of 30 experimental units. Glucose syrups were initially obtained by means of the enzymatic hydrolysis of the starch using the enzymes Termamyl 120 L in the liquefaction stage and AMG 300L for sacharification the stage, supplied by Novo Nordisk. Dextrose equivalent (DE) degrees of 95.32% and 94.12% were reached for C. Orense and C. M Tai -8 respectively to the starch concentration of 30 %. The obtained glucose syrups underwent an isomerization process for a period of 15 hours in a fixed bed reactor with 10 g of the enzyme glucose immobilized isomeraze Sweetzyme IT of Novozymes to transform the glucose into fructose. Percentages of conversion of 71.4% were obtained for C. Orense of 74.93% for C. M Tai-8 respectively for the starch concentration of 30% p/v. The obtained syrups presented concentrations of fructose as high as 21.2% p/p for the variety C. Orense and 22.1% for variety M Tai-8 being classified as syrups of the second generation. According to the statistical analysis of the experimental data, statistical differences at a significance level of 5% were found between fructose yields for different cassava varieties and for different starch concentrations for the same variety. Maximum yields of 635.86 Kg of fructose/ton of starch and 674.71 Kg of fructose/ton of starch were obtained for C. Orense C. M Tai-8, respectively, considering an initial starch concentration of 30% p/v..