International Sugar Journal

Conversion of cane starch to fermentable sugars in cane molasses fermentation [Full subscriber]

Abstract The corn-ethanol industry’s two-step enzymatic process converting corn starch to fermentable sugars, can as well be applied to the starch entering with cane the standard sugar-ethanol process.  Starch is converted to low molecular weight dextrins in the juice clarifiers with high–temperature α-amylase, providing the well-known benefits in sugar recovery, while the dextrins are hydrolyzed with glucoamylase to fermentable sugars and converted to ethanol downstream in molasse fermentation. In a series of laboratory tests, commercial enzymes were found effective on purified cane starch as well as on the residual starch in industrial vinasse samples, two nearly sugar-free substrates where HPLC…

Login or sign up

Create an account

Lost your password?