Conquering The Control Of Insoluble And Soluble Starch With Novel Applications Of Amylase

The new knowledge that there is markedly more insoluble starch than previously considered in products across both the sugarcane factory and refinery has processing implications. This includes the application of alpha-amylases in the factory to control not only soluble but insoluble starch. Studies were conducted at the laboratory, pilot plant, and factory scales to optimize the application of amylase for control of both starch forms. High-temperature (HT) stable amylases, and even intermediate-temperature (IT) stable amylases but to a lesser extent, are capable of hydrolyzing starch in 96 degrees C clarified juice mostly in the first 10 min before their substantial denaturation. Amylases preferentially hydrolyze soluble starch>>>>>swollen starch>insoluble starch. HT amylases compared to IT amylase, however, cause unwanted carry-over amylase activity even at a 1 ppm dose. At a Louisiana factory, novel combinations and doses (0 to 10 ppm) of an IT stable amylase were added to a clarification tank, next -to -the -last evaporator, and/or last evaporator. Using the new USDA starch research method to measure total, insoluble, and soluble starch, showed that the dynamics of starch transformation and removal during clarification and evaporation were much more complex than previously considered. When IT amylase is first directly applied into a clarification tank, total starch is reduced by 25.3 to 31.2% which includes insoluble starch, and the control of the syrup viscosity inside the subsequent evaporators is also improved. Although most starch hydrolysis occurred in the next-to-the-last evaporator syrups, the greatest overall reductions (up to 99% depending on enzyme dose) for all starch forms occur when IT amylase is simultaneously added into the clarification tank, next -to -the last evaporator, and last evaporator. Until a solution can be found to remove carry-over amylase, the latter treatment is recommended.