Enzymatic and acid conversion of new starches from improved orphan crops: prospects for renewable materials uses in food and non-food industries

The enzymatic and acid hydrolysis have converted eight new starches into a range of chain lengths mainly including glucose, maltose, and maltodextrins as observed on TLC plates, irrespective to the starch variety and treatment. Results of the enzymatic hydrolysis have highlighted the possibility of the use of V(4) and V(64), which can be labelled as “dietary fibres”, to enhance the organoleptic qualities of foods and for fibre fortification of low-calorie products. Concerning V(66) and V(69), they have much relevant in food, textile and pharmaceutical applications. The acid hydrolysis showed that V(73) is the best starch in the chemical industry for making environment-friendly products such as plastics. Because starch is a natural component that degrade quickly in normal composting condition, the whole studied starches could be advised for various utilizations in the food, textile, paper, biofuel, pharmaceutical and plastic industries for sustainable development.