Buffer determination for immobilized enzymes in a batch system for glucose syrup production

Abstract

Glucose is a monosaccharide carbohydrate that is widely used as a sweetener in the food industry. Research on glucose syrup has been carried out. This study focuses on determining the suspension buffer of immobilized enzymes and syrup purification. The purpose of this study was to determine the best-immobilized enzyme suspension buffer solution in the saccharification process, determine the ratio of the use of immobilized enzymes, and determine the effect of heating on glucose syrup purification with various types of activated charcoal. The treatment applied to determining the suspension of immobilized enzyme buffer was enzyme immobilization with acetate and phosphate buffers which was used for saccharification with stirring speed of 200 rpm for 72 hours at 60 ° C, and the use of immobilized enzymes until the fifth use. The results obtained in this study indicated that the buffer affects the immobilized enzyme and further affect glucose syrup produced and immobilized enzymes are effective until the fifth use.