saccharification

Saccharification is the enzymatic or chemical hydrolysis of complex carbohydrates into simple sugars. It is a key step in converting starches or lignocellulosic materials into fermentable sugars for biofuels, food sweeteners, and other bioproducts.

Starch saccharification is typically carried out in two stages: liquefaction with alpha-amylase to break down starch into shorter chains, followed by saccharification with glucoamylase and other enzymes to produce glucose. Conditions favor enzyme activity: mildly acidic to neutral pH around 4.5–5.5 and temperatures near 50–60°C; enzyme doses and residence times influence yield.

Saccharification of cellulose and other polysaccharides from plant biomass (lignocellulose) usually requires pretreatment to disrupt lignin and crystallinity, followed by a cocktail of cellulases (endoglucanases, exoglucanases, and beta-glucosidase) to release glucose. This process is more challenging due to substrate recalcitrance and product inhibition.

Applications and outcomes include sugar syrups from starch, fermentation feedstocks for ethanol or other bioproducts, and raw materials for sweeteners. Yields are expressed as glucose equivalents; efficiency depends on enzyme performance, substrate accessibility, and inhibitors such as cellobiose, glucose, or lignin-derived compounds.

In history, enzymatic saccharification advanced with the discovery of microbial amylases and cellulases, enabling modern industrial processes. Ongoing research focuses on improved enzyme cocktails, pretreatment methods, and consolidated bioprocessing to reduce costs in biofuel production.