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Rheological Behavior of Sago Starch during Liquefaction and Saccharification

Sago starch is one of the main crops grown in Malaysia. The growing areas covered more than 100,000 hectares in 1986. By 1987, the export of sago was 10,147 tonnes.' In recent years, the use of sago starch has been increasing, especially for the food industry. Sago starch has also been used in the production of glucose syrup. As proof of the great demand for this product, the exports of sago starch are increasing to foreign countries, such as Japan, etc. In previous studies, starch was converted to glucose through two enzymatic steps: liquefaction and saccharification. In the enzymatic liquefaction, the starch was gelatinized and hydrolyzed to soluble dextrins, whereas, in the enzymatic saccharification, the dextrins were converted to glucose.2 In Malaysia, although much work has been done for the conversion of sago starch to glucose, the data on the suitability of sago starch as a substrate for glucose syrup production are still lacking. During the bioconversion, changes in viscosity and in reducing sugar concentration occurred. Sago starches from two different factories were analyzed for their changes in rheological characteristics and reducing sugar concentration; as a comparison, corn starch was used.