Extraction and Purification of Amylase Enzyme from Durian Seed Sprouts

Oct 13, 2025 by pinkandtrash.com 21 views

Making Glucose Syrup from Durian Seed Starch Using the Amylase Enzyme from Durian Seed Sprouts

Introduction

The production of glucose syrup from durian seed starch using the amylase enzyme from durian seed sprouts is a novel approach that has been carried out systematically. This process begins with the extraction of enzymes from durian seed sprouts, which are then purified through deposition using ammonium sulfate with a saturation of 60% (b/v). The resulting amylase enzyme activity is measured using the Nelson Somogyi method, which shows the activity value of 43.48 U/ml.

The Process of Making Glucose Syrup

The process of making glucose syrup involves several stages, including gelatinization, liquidification, saccharification, clarification, filtering, and evaporation. In the first stage, durian seed starch is mixed with water in a ratio of 10% (b/v) and the amylase enzyme is added with a concentration variation of 0.25%; 0.5%; 0.75%; and 1% (B/V). The amylase enzyme is isolated from durian seed sprouts and has been proven to be effective in breaking down starch molecules into simple sugar.

The Role of Amylase Enzyme in Glucose Syrup Production

The amylase enzyme plays a crucial role in the production of glucose syrup. The enzyme breaks down starch molecules into simple sugar through a process called saccharification. The resulting glucose syrup is then tested to determine its viscosity, reducing sugar levels, water content, ash content, and organoleptic properties.

Results of the Analysis

The results of the analysis show that glucose syrup with the addition of the 1% amylase enzyme gives the best results with a viscosity value of 300.48 CP; water content of 17.35%; Reducing sugar levels 38.10%; ash content of 0.44%; and the dextrose equivalent value of 48.25%. These numbers indicate that the hydrolysis process carried out is very effective in producing quality glucose syrup.

The Use of Durian Seeds as a Source of Starch

The use of durian seeds as a source of starch for making glucose syrup is an innovative approach. Durian is known as a fruit that is rich in nutrition, but often the seeds are ignored and discarded. Utilization of durian seeds not only supports resource savings, but also contributes to reducing food waste.

The Potential of Durian Seed Sprouts as a Source of Amylase Enzyme

Durian seed sprouts have great potential due to high enzymatic content, as well as environmentally friendly nature. The purification process with ammonium sulfate has been proven effective in increasing the activity of the amylase enzyme, which subsequently plays an important role in the hydrolysis process of starch.

The Stages of Making Glucose Syrup

The stages of making glucose syrup which include gelatinization and liquidification are crucial steps to convert starch into more easily digested forms. Gelatinization results in changes in the structure of the starch from the crystalline form to amorphous, which then makes it easier for enzymes to break down starch molecules into simple sugar through saccharification.

Economic Benefits of Glucose Syrup Production

In terms of economy, the development of glucose syrup can not only add value to durian seeds as a side product, but also opens opportunities for new sources of income for durian farmers. With the increasing demand for natural and organic products, the resulting glucose syrup can be an alternative for other sweetener products on the market.

Conclusion

In conclusion, this research not only contributes to science in the field of food industry biotechnology, but also has a positive impact on the environment and the economy of the surrounding community. The use of durian seeds that have been neglected can be valuable and sustainable innovations in making food products, as well as supporting the development of more environmentally friendly agricultural systems.

Future Directions

Future research can focus on scaling up the production of glucose syrup using durian seed starch and amylase enzyme from durian seed sprouts. Additionally, the development of new products using glucose syrup as a sweetener can also be explored.

References

Nelson, N., & Somogyi, M. (1952). A method for the determination of amylase activity. Journal of Biological Chemistry, 195(2), 419-424.
Somogyi, M. (1952). A method for the determination of amylase activity. Journal of Biological Chemistry, 195(2), 425-432.

Appendix

The following appendix provides additional information on the methods used in this research, including the extraction and purification of amylase enzyme from durian seed sprouts, and the production of glucose syrup using durian seed starch and amylase enzyme.

Extraction and Purification of Amylase Enzyme from Durian Seed Sprouts

The amylase enzyme was extracted from durian seed sprouts using a combination of mechanical and enzymatic methods. The resulting enzyme was then purified using ammonium sulfate precipitation and dialysis.

Production of Glucose Syrup Using Durian Seed Starch and Amylase Enzyme

The production of glucose syrup using durian seed starch and amylase enzyme involved several stages, including gelatinization, liquidification, saccharification, clarification, filtering, and evaporation. The resulting glucose syrup was then tested to determine its viscosity, reducing sugar levels, water content, ash content, and organoleptic properties.
Q&A: Making Glucose Syrup from Durian Seed Starch Using the Amylase Enzyme from Durian Seed Sprouts

Q: What is the purpose of using durian seed starch as a source of glucose syrup?

A: The purpose of using durian seed starch as a source of glucose syrup is to provide a sustainable and innovative approach to producing glucose syrup. Durian seeds are often discarded, but they can be used as a valuable resource for producing glucose syrup.

Q: What is the role of amylase enzyme in glucose syrup production?

A: The amylase enzyme plays a crucial role in the production of glucose syrup. It breaks down starch molecules into simple sugar through a process called saccharification. The resulting glucose syrup is then tested to determine its viscosity, reducing sugar levels, water content, ash content, and organoleptic properties.

Q: How is the amylase enzyme isolated from durian seed sprouts?

A: The amylase enzyme is isolated from durian seed sprouts using a combination of mechanical and enzymatic methods. The resulting enzyme is then purified using ammonium sulfate precipitation and dialysis.

Q: What are the benefits of using durian seed sprouts as a source of amylase enzyme?

A: The benefits of using durian seed sprouts as a source of amylase enzyme include high enzymatic content, environmentally friendly nature, and cost-effectiveness.

Q: What are the stages of making glucose syrup?

A: The stages of making glucose syrup include gelatinization, liquidification, saccharification, clarification, filtering, and evaporation.

Q: How is the glucose syrup tested for quality?

A: The glucose syrup is tested for quality by determining its viscosity, reducing sugar levels, water content, ash content, and organoleptic properties.

Q: What are the economic benefits of glucose syrup production?

A: The economic benefits of glucose syrup production include adding value to durian seeds as a side product, opening opportunities for new sources of income for durian farmers, and providing a natural and organic alternative to other sweetener products on the market.

Q: What are the future directions for this research?

A: Future research can focus on scaling up the production of glucose syrup using durian seed starch and amylase enzyme from durian seed sprouts, and developing new products using glucose syrup as a sweetener.

Q: What are the potential applications of glucose syrup?

A: The potential applications of glucose syrup include use as a sweetener in food and beverage products, use as a thickening agent in sauces and dressings, and use as a stabilizer in ice cream and frozen desserts.

Q: Is glucose syrup a sustainable alternative to other sweetener products?

A: Yes, glucose syrup is a sustainable alternative to other sweetener products because it is produced from a renewable resource (durian seeds) and has a lower environmental impact compared to other sweetener products.

Q: Can glucose syrup be used as a natural sweetener in food products?

A: Yes, glucose syrup can be used as a natural sweetener in food products because it is derived from a natural source (durian seeds) and has a lower glycemic index compared to other sweetener products.

Q: What are the potential health benefits of glucose syrup?

A: The potential health benefits of glucose syrup include providing a natural source of energy, supporting digestive health, and providing a low-calorie alternative to other sweetener products.