Submitted to: American Society of Sugar Cane Technologists
Publication Type: Abstract only
Publication Acceptance Date: 4/30/2007
Publication Date: 5/31/2007
Citation: Eggleston, G., Montes, B., Monge, A., Guidry, D. 2007. Optimization of Alpha-Amylase Application in U.S. Factories (abstract). Sugar Journal. 70: 31. Interpretive Summary:
Technical Abstract: In recent years there have been warnings by some U.S. refineries that there may be a penalty for high starch concentrations in raw sugar if starch control is not improved. Most commercial alpha-amylases used by the U.S. sugar industry to control starch have intermediate temperature stability (up to 85 degrees C with an optimum ~70 degrees C) and are produced from Bacillus subtilis. Commercial alpha-amylases from Bacillus licheniformis and stearothermophilus are also available with high temperature stability (up to 115 degrees C), but can cause unwanted carry-over activity into raw and refined sugars, molasses, and food products. Full characterization of commercial alpha-amylases are reported. alpha-Amylase is typically applied to the last evaporator of U.S. factories. However, encouraging results were obtained when a working solution (diluted 3-fold in water at the factory) of a “concentrated” alpha-amylase (B. subtilis) was applied to the second-to-last evaporator at a Louisiana factory in the 2006 season. Greater starch hydrolysis was obtained than adding it to the last evaporator alone, particularly at a 5 ppm dosage. A second factory trial across the 2007 processing season is planned to confirm the results, and standardize alpha-amylase dosage at different times in the season.