Philippine Journal of Science
152 (2): 571-580, April 2023
ISSN 0031 – 7683
Date Received: 06 Sep 2022

Production of High-maltose Syrup from Selected Rice
(Oryza sativa L.) Bran by Enzymatic Method

Garry A. Diopol1,4*, Francisco B. Elegado2, Katherine Ann T. Castillo-Israel3,
Mary Ann O. Torio4, and Lawrence Yves C. Uy5,6,7

1Environment and Biotechnology Division, Industrial Technology Development Institute,
Department of Science and Technology, Taguig City 1631 Philippines
2National Institute of Molecular Biology and Biotechnology (BIOTECH),
University of the Philippines Los Baños, College, Laguna 4031 Philippines
3Institute of Food Science and Technology, College of Agriculture and Food Science,
University of the Philippines Los Baños, College, Laguna 4031 Philippines
4Institute of Chemistry, University of the Philippines Los Baños,
College, Laguna 4031 Philippines
5Southeast Asian Regional Center for Graduate Study and Research in Agriculture,
College, Los Baños 4031 Laguna, Philippines
6University of the Philippines Los Baños Graduate School, College, Laguna 4031 Philippines
7German Academic Exchange Service (DAAD),
Postfach 200404 D-53134 Bonn, Germany

*Corresponding author:
gadiopol@itdi.dost.gov.ph; gadiopol@gmail.com

[Download]
Diopol G et al. 2023. Production of High-maltose Syrup from Selected Rice
(Oryza sativa L.) Bran by Enzymatic Method. Philipp J Sci 152(2): 571–580.
https://doi.org/10.56899/152.02.04

 

ABSTRACT

Rice bran is an underutilized rice by-product. This study develops a methodology to enzymatically produce high-maltose syrup from rice bran of PSB Rc18. Rice bran liquefaction was conducted sequentially by screening, and optimization using response surface methodology (RSM) to determine the optimum condition for dextrose equivalents (DE). The DE upon liquefaction was affected by α-amylase concentration, rice bran concentration, temperature, and pH. The highest DE of 15.6% was attained by a combination of 30% of rice bran concentration, 0.12% of α-amylase concentration, 80 °C, and pH 5 for 60 min. These optimum conditions of DE acquired in liquefaction were carried over in the saccharification process for maltose conversion of rice bran using RSM. The maltose conversion was affected by DE, temperature, and pH. The saccharification process yielded the highest maltose conversion of 47.78% acquired in combination with 15.6% DE, 335 units of β-amylase, 50 °C, and pH 5 for 24 hr.