A temperature-mediated two-step saccharification process enhances maltose yield from high-concentration maltodextrin...

Area of Science:

• Biotechnology
• Enzymology
• Carbohydrate Chemistry

Background:

• High-concentration (50% w/w) maltodextrin saccharification is a key green process for maltose syrup production.
• Optimizing this process is crucial for increasing industrial efficiency and sustainability.

Purpose of the Study:

• To investigate a temperature-mediated two-step saccharification process using beta-amylase and pullulanase.
• To enhance the efficiency and yield of maltose syrup production from maltodextrin.

Main Methods:

• A two-step enzymatic saccharification strategy was employed, involving beta-amylase and pullulanase.
• Temperature profiles and enzyme addition times were optimized.
• Molecular structure analysis of the residual substrate was performed.

Main Results:

• The two-step process, particularly with initial low-temperature (50°C) beta-amylolysis for 8 hours, increased maltose yield by 8.46% compared to single-step saccharification.
• Lower initial temperatures resulted in a more favorable substrate structure for subsequent enzyme action.
• Overall saccharification over 48 hours showed significantly higher maltose yield and lower byproduct formation.

Conclusions:

• The temperature-mediated two-step saccharification process is an efficient and green strategy for industrial maltose syrup production.
• This method offers improved conversion rates and product quality compared to constant-temperature approaches.
• Optimized enzymatic treatment enhances the sustainability of carbohydrate processing.