Determination of Optimum Conditions of pH and Temperature on the Saccharification of Cassava Starch by Amyloglucosidase
-
Published:2024-04-10
Issue:
Volume:
Page:
-
ISSN:2834-7854
-
Container-title:Journal of Nutrition Food Science and Technology
-
language:
-
Short-container-title:JNFST
Abstract
Saccharification is the process of breaking complex carbohydrate into its monosaccharide components. The present study however was carried out to determine the optimum conditions of pH and temperature on the saccharification of cassava starch by amyloglucosidase. The optimum conditions of cassava starch hydrolysis was determined by using a pure culture of a thermostable amyloglucosidase for saccharification, and the activities of the enzyme determined at varying pH, temperature and time. Results showed that sample dry weight significantly decreased with respect to increased value of pH, temperature and time, while reducing sugar and dextrose equivalent significantly increased with respect to increased time. The optimal reducing sugar and dextrose equivalent were 74.23% and 96.41 DE, respectively at pH 4.5, 55 °C and 72 h. The glucose obtained from this process may serve as a substrate in fructose syrup production.
Publisher
Uniscience Publishers LLC
Reference17 articles.
1. Riaz, M., Rashid, M. H., Sawyer, L., Akhtar, S., Javed, M. R., Nadeem, H., & Wear, M. (2012). Physio-chemical properties and kinetics of glucoamylase produced from deoxy-glucose resistant mutant of Aspergillus niger for soluble starch hydrolysis. Food Chemistry, 130(1), 24-30. DOI: https://doi.org/10.1016%2Fj.foodchem.2011.06.037 2. Becks, S., Bielawaski, C., Henton, D., Padala, R., Burrows, K., & Slaby, R. (1995). Application of a liquid stable amylase reagent on the ciba coming express clinical chemistry system. Clinical Chemistry, 41, 186-190. Retrieved from https://www.mutagens.co.in/jgb/vol.04/1S/12.pdf 3. Raveendran, S., Parameswaran, B., Ummalyma, S. B., Abraham, A., Mathew, A. K., Madhavan, A., Rebello, S., & Ashok-Pandey, A. (2018). Applications of microbial enzymes in food industry. Food Tech Biotechnol, 56(1), 16–30. DOI: https://doi.org/10.17113%2Fftb.56.01.18.5491 4. Sauer, J., Sigurskjold, B. W., Christensen, U., Frandsen, T. P., Mirgorodskaya, E., Harrison, M., Roepstorff, P., & Svensson, B. (2000). Glucoamylase: structure/function relationships, and protein engineering. Biochimica et Biophys Acta, 1543(2), 275–293. DOI: https://doi.org/10.1016/s0167-4838(00)00232-6 5. Bello-Perez, L. A., Sanchez-Hernandez, L., Moreno-Damian, E., & Toro-vazquez, J. (2002). Laboratory scale production of maltodextrins and glucose syrup from banana starch. Acta. Cient. Venez, 53(1), 1-9. Retrieved from https://www.researchgate.net/publication/11171762_Laboratory_scale_production_of_maltodextrins_and_glucose_syrup_from_banana_starch
|
|