Continuous Production of Glucose Syrup in an Ultrafiltration Reactor

Authors

  • KEVIN A. SIMS,

    1. Author Cheryan is with the Dept. of Food Science, Agricultural Bioprocess Laboratory, Univ. of Illinois, Urbana, IL 61801. Author Sims, formerly with the Univ. of Illinois, is now with the Dept. of Food Science & Technology, Food Science Building, Univ. of Georgia, Athens, GA 30602. Address inquiries to Dr. K.A. Sims.
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  • MUNIR CHERYAN

    1. Author Cheryan is with the Dept. of Food Science, Agricultural Bioprocess Laboratory, Univ. of Illinois, Urbana, IL 61801. Author Sims, formerly with the Univ. of Illinois, is now with the Dept. of Food Science & Technology, Food Science Building, Univ. of Georgia, Athens, GA 30602. Address inquiries to Dr. K.A. Sims.
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  • This research was supported in part by the Illinois Agricultural Experiment Station, the State of Illinois Value-Added Program and by a contribution from A/G Technology Inc., Needham, MA.

ABSTRACT

An ultrafiltration reactor was developed for the continuous saccharification of liquefied corn starch using glucoamylase. At an enzyme concentration of 1 g/L and a substrate concentration of 300 g/L, maltose and maltotriose were still detected in the reactor permeate after 4 hr of operation. At higher enzyme concentrations (6 and 12 g/L), the reactor achieved steady-state operation within 1–3 hr at all substrate concentrations studied. At an enzyme concentration of 12 g/L, residence time did not affect the final conversion of liquefied starch to glucose. The ultrafiltration reactor produced glucose syrups at residence times of 2–3 hr and substrate concentrations up to 30% w/v.

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