ABSTRACT
A comparison was made of two commercial enzymes (OPTIMAX® 4060 VHP and Extenda® Standard) used in the production of commercial glucose syrup or dextrose that is converted to fructose.
The comparison included the reaction mechanism for each of the enzymes and the time required to obtain the required product with fixed concentrations of the reaction material with the stability of the rest of the operating factors such as PH and temperature, and the changes were followed through the results of the HPLC device to determine the degree of polymerization obtained from each enzyme. The results showed that Extenda enzyme, which is considered a new generation of cracking enzymes, has surpassed OPTIMAX enzyme in terms of effectiveness and activity by almost two times, reducing the added quantities by half of the Extenda enzyme.
One enzyme was used in the fluidization phase, SPEZYME®POWERLIQ, for both enzymes to ensure standardization of all parameters that might affect the results.