Enzymatic hydrolysis in sugarcane syrup production

Abstract

The aim of the study was to evaluate the process of sucrose hydrolysis by the action of enzymes present in baker’s yeast (Saccharomyces cerevisiae) in a solution of VHP sugar and sugarcane juice. The production and characterization of sugarcane molasses with partial sucrose inversion by the addition of baker’s yeasts on the selected conditions was also evaluated. It was verified that the sucrose from sugarcane juice was partially hydrolyzed by the action of enzymes present in the baker’s yeast, and that the molasses produced in this way meets the specifications, being even preferred among consumers. The results obtained indicated a viable and low-cost solution to produce molasses with reducing sugar content around 30% (with the addition of 0.010% of instant dry yeast), thus guaranteeing a better stability in relation to sucrose crystallization.