International Science Community Association Research Journal of Chemical Sciences 2231 - 606X 7 7 2017 07 18 Optimization of liquefaction and saccharification times for laboratory scale production of glucose syrup from Cassava starch and scaling up process of optimized conditions at pilot scale 16 25 EN Seleem H.S. 1 Department of Chemistry, Faculty of Education, Ain Shams University, Roxy, Cairo, Egypt El-Inany G.A. 2 Department of Chemistry, Faculty of Education, Ain Shams University, Roxy, Cairo, Egypt El-Shafiy H. 3 Department of Chemistry, Faculty of Education, Ain Shams University, Roxy, Cairo, Egypt Mousa M. 4 Department of Chemistry, Faculty of Education, Ain Shams University, Roxy, Cairo, Egypt Madyan A. 5 Department of Chemistry, Faculty of Education, Ain Shams University, Roxy, Cairo, Egypt El-Shetary B.A. 6 Department of Chemistry, Faculty of Education, Ain Shams University, Roxy, Cairo, Egypt Axel Lontsi Tiwa 1 Institute of Medical Research and Medicinal Plants Studies (IMPM), P.O. Box 6163, Yaoundé, Cameroon and Department of Organic Chemistry, University of Yaoundé I, P.O Box 812, Yaoundé, Cameroon Alembert Tiabou Tchinda 2 Institute of Medical Research and Medicinal Plants Studies (IMPM), P.O. Box 6163, Yaoundé, Cameroon Ratnasooriya W.D. 1 Faculty of Allied Health Sciences, General Sir John Kotelawala Defence University, Ratmalana, Sri Lanka and Department of Zoology, University of Colombo, Colombo-03, Sri Lanka Abeysekera W.P.K.M. 2 Herbal Technology Section, Industrial Technology Institute (ITI), 363, Bauddhaloka Mawatha, Colombo 07, Sri Lanka Premakumara G.A.S. 3 Herbal Technology Section, Industrial Technology Institute (ITI), 363, Bauddhaloka Mawatha, Colombo 07, Sri Lanka Ratnasooriya C.D.T. 4 Faculty of Medicine, University of Colombo, Colombo-08, Sri Lanka Ratnasooriya S.G. 5 Faculty of Medical Sciences, University of Sri Jayewardenepura, Gangodawila, Nugegoda, Sri Lanka Madara D.W. Samaranayake 1 Food Technology Section, Industrial Technology Institute (ITI), P.O. Box 787, 363, Bauddhaloka Mawatha, Colombo 07, Sri Lanka Aruma B.G.C.J. De Silva 2 Food Technology Section, Industrial Technology Institute (ITI), P.O. Box 787, 363, Bauddhaloka Mawatha, Colombo 07, Sri Lanka Warnakulasuriya R.D. Fernando 3 Food Technology Section, Industrial Technology Institute (ITI), P.O. Box 787, 363, Bauddhaloka Mawatha, Colombo 07, Sri Lanka Katudeni V.T. Gunawardhane 4 Food Technology Section, Industrial Technology Institute (ITI), P.O. Box 787, 363, Bauddhaloka Mawatha, Colombo 07, Sri Lanka Herath Mudiyanselage T. Herath 5 Food Technology Section, Industrial Technology Institute (ITI), P.O. Box 787, 363, Bauddhaloka Mawatha, Colombo 07, Sri Lanka > Research Paper 2017 6 6 2017 07 18 Cassava tubers (Manihot esculenta Crantz) are locally available natural source for starch and commercially unexploited in the production of glucose syrup in Sri Lanka. Presently, there is an increasing demand for glucose syrup at local market due to its wide application in food industry such as bakery, confectionery, beverage and dairy. Since there is a high importation cost for glucose syrup to the country, this study was focused to optimize liquefaction and saccharification times at constant selected enzyme concentrations in laboratory scale production of glucose syrup from Cassava starch with an intention to scaling up process. Recommended commercial Cassava variety (MU-51) was analyzed for its composition and extractable starch content. Extracted starch was subject to liquefaction under known, constant alpha-amylase concentration (0.03% w/w, dry basis) and DE was measured at constant time intervals until the DE reached to the expected DE value of 8-15. Liquefied slurry obtained at expected optimized liquefaction time was subject to saccharification under known, constant glucoamylase concentration (0.07% w/w, dry basis) and DE value was obtained at different time periods in order to optimize saccarification step to obtain glucose syrups with required intermediate or high DE values. Study was shown that the estimated optimum liquefaction time was 15 min under the given conditions. Minimum saccharification times spent to obtain glucose syrups with intermediate and high DE values were 15 min and 75 min respectively. In each case the total enzymatic reaction time spent for laboratory scale production of glucose syrup was less than 2 h. Copyright@ International Science Community Association