Influence of the use of alpha amylase for the splitting of starches on color, ash and reducing sugars

This article shows a study on the use of the enzyme α-amylase to hydrolyze starches in the sugar industry. The objective of the research is to determine the effectiveness of the enzyme and its influence on three process quality parameters: ash content, color and reducing sugars. For this, it is experimented with liquors with an initial starch content between 300 and 500 ppm, five doses of α-amylase, 0.05, are used; 0.10; 0.15; 0.20 and 0.25 g / 100 mL of liquor to be treated. The percentage of splitting and the variability of each of the three parameters under study are determined. To determine if there are significant differences in the results obtained for the different doses, an analysis of variance is applied. A starch removal between 85 and 90% is obtained for the doses under study. No significant changes in ash content or color are detected. Reducing sugars increased between 33.24% and 39.22%.