Color formation in wheat starch based glucose syrups and use of commercially available and laboratory-prepared agricultural waste-based activated carbons for decolorization

Date

2007-01-01

Author

Celebi, Ipek
Kincal, N. Suzan

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Glucose syrups were produced from wheat starch using alpha-amylase at 97 degrees C for 45-90 min liquefaction times, followed by saccharification with amyloglucosidase at 60 degrees C for 18 h to study the color formation. This was followed by decolorization studies using 0.25 to 1.00 g activated carbon per g of syrup of the commercially available NORIT and several activated carbons prepared from apricot stones and hazelnut shells and husks on laboratory scale. Increase in liquefaction time resulted in higher extents of hydrolysis in both maltodextrins and glucose syrups. In maltodextrins, 9-21% and in glucose syrups 72-98% of the linkages were hydrolyzed at 45-90 min liquefaction times. Color levels of glucose syrups increased with increased liquefaction time. The color levels were between 657-1424 ICUMSA units for glucose syrups obtained at 45-90 min liquefaction times. The dosage of activated carbon necessary to decolorize the syrups to the color level lower than 100 ICUMSA units, however, became lower and lower as the liquefaction time (and the level of starting color), was increased; and this behavior was the same for all types of activated carbon studied. Decolorization performances of NORIT, apricot stone (AS), hazelnut husk (HH) and hazelnut shell (HS) based activated carbons were compared by adjusting the activated carbon dosage to be the same as that of NORIT required for 100 ICUMSA residual color. HH was the best giving practically same residual color as NORIT for the decolorization of 90 min liquefied glucose syrups. The HS and AS had similar performances, reducing the color to less than 180 ICUMSA units for syrups liquefied for 45 and 90 min.

Subject Keywords

Filtration and Separation, Process Chemistry and Technology, General Chemistry, General Chemical Engineering

URI

https://hdl.handle.net/11511/64686

Journal

SEPARATION SCIENCE AND TECHNOLOGY

DOI

https://doi.org/10.1080/01496390601174232

Collections

Department of Chemical Engineering, Article

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Color formation in wheat starch based glucose syrups and use of activated carbons for sugar decolorizaiton Çelebi, İpek; Kıncal, Suzan; Department of Chemical Engineering (2006) Glucose syrups were produced from wheat starch at 45-90 min liquefaction times followed by 18 h saccharification to study the effect of liquefaction time on color formation and the use of several amounts (0.25%-1%) and types (NORIT, commercial; and hazelnut husk, apricot stone, hazelnut shell based; prepared in Chemical Engineering Department) of activated carbons for color removal. The fractional conversion values and color levels of glucose syrups increased with increasing liquefaction time. However, to r...
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Citation Formats

I. Celebi and N. S. Kincal, “Color formation in wheat starch based glucose syrups and use of commercially available and laboratory-prepared agricultural waste-based activated carbons for decolorization,” SEPARATION SCIENCE AND TECHNOLOGY, pp. 1761–1773, 2007, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/64686.