Alpha Amylase vs. Glucoamylase: Industrial Use for Glucose Syrup Production
Asked by: Anonymous
On: November 25, 2025
Product Type:
Food
Question
Comparison and Industrial Application of Amylase Enzymes
- What are the key differences between
Alpha Amylase EnzymeandGlucoamylase Enzyme(Amyloglucosidase), particularly regarding their function in starch hydrolysis (Liquefaction vs. Saccharification) and cleavage sites ($\alpha-1,4$ and $\alpha-1,6$ glycosidic bonds)? - For the industrial production of glucose syrup from tapioca starch, which enzyme or combination of enzymes is the most suitable and cost-effective for commercial manufacturing?
Answer
The production of glucose syrup from starch (such as tapioca starch) requires a two-step enzymatic process, meaning both Alpha Amylase and Glucoamylase are necessary for an efficient and high-yield industrial process.
1. Differences Between Alpha Amylase and Glucoamylase
| Feature | Alpha Amylase Enzyme | Glucoamylase Enzyme (Amyloglucosidase) |
|---|---|---|
| Function in Starch Hydrolysis | Liquefaction (Hydrolyzes starch into shorter chains) | Saccharification (Hydrolyzes dextrins into glucose) |
| Cleavage Site | Randomly cleaves $\alpha-1,4$ glycosidic bonds in the middle of the starch chain (endo-enzyme). | Cleaves $\alpha-1,4$ and $\alpha-1,6$ glycosidic bonds sequentially from the non-reducing end (exo-enzyme). |
| Main Product | Dextrins (Oligosaccharides) | Glucose (Dextrose) |
| Typical Conditions | High temperature (often 90-105°C) to gelatinize and rapidly break down starch. | Lower temperature (often 55-65°C) after liquefaction. |
2. Suitability for Industrial Glucose Syrup Production
For industrial production of high-Dextrose Equivalent (DE) glucose syrup from tapioca starch, the most suitable and cost-effective method is the two-step enzymatic process:
Step 1: Liquefaction (Using Alpha Amylase)
- Tapioca starch is mixed with water to form a slurry.
- Alpha Amylase (like the high-temperature product ID 8706) is added, and the mixture is heated to high temperatures (e.g., 90-105°C).
- Purpose: This step rapidly breaks down the long, viscous starch molecules into shorter, soluble dextrins. This is crucial for reducing the viscosity of the slurry, making it manageable for the next step, and preparing the substrate for Glucoamylase.
Step 2: Saccharification (Using Glucoamylase)
- The liquefied solution is cooled to the optimal temperature for Glucoamylase (e.g., 55-65°C).
- Glucoamylase (ID 10851) is added.
- Purpose: This enzyme systematically breaks down the dextrins into individual glucose molecules. This step is what determines the final glucose concentration and purity of the syrup.
Conclusion on Cost and Suitability:
- Both are essential. You cannot achieve a high-quality, high-yield glucose syrup using only one enzyme in an industrial setting.
- Alpha Amylase ensures the process is fast and manageable (low viscosity).
- Glucoamylase ensures the final product is glucose syrup (high DE).
- Attempting to use only Glucoamylase on raw starch would be extremely slow, inefficient, and impractical due to the high viscosity and the enzyme's inability to penetrate the raw starch granules effectively at its optimal temperature. Therefore, the two-step process is the standard and most cost-effective method for commercial production.
