ASSESSMENT OF THE ENZYMES EFFECTIVENESS USED IN STARCH SYRUP PRODUCTION

Abstract

The purpose of research is to study the influence of amylolytic enzymes on organoleptic, physicoche-mical, microbiological and toxicological indicators of the quality of caramel syrup. Objectives: to produce caramel syrup from corn and wheat starch using enzymes: α-amylase and glucoamylase; to determine organoleptic, physicochemical, microbiological and toxicological indicators of the quality of the resulting syrup; to identify the most effective enzyme to produce high-quality syrup. The objects of the study are the commercial enzymes α-amylase Lphera and glucoamylase Dextrozyme-1.5. It was established that according to organoleptic (taste, smell, color, transparency) and physico-chemical (mass fraction of dry and reducing substances, total ash; pH; acidity; sulfur dioxide content; caramel sample temperature; specific electrical conductivity) indicators, syrup obtained from corn starch using α-amylase, fully complies with the requirements of the state standard. Caramel syrup produced using both types of enzymes from wheat starch turned out to be cloudy. This is due to the peculiarities of the production of wheat suspension from which syrup is made. The mass fraction of dry and reducing substances in syrup obtained from both types of starch using glucoamylase is lower than normal by 5 and 14 %, respectively. The temperature value of the caramel sample of such syrup is 10 °C higher than the standard one. It has been shown that the safety indicators of syrup produced from corn and wheat starch using these enzymes meet the required stan¬dards. It has been established that the α-amylase enzyme is suitable for the production of high-quality ca¬ramel syrup that meets all the requirements of the state standard.