Rosalam Sarbatly (2007) The simultineous enzymatic hydrolysis of tapioca starch for instant formation of glucose. Journal of Applied Sciences, 7 (15). pp. 2057-2062. ISSN 1812-5654
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Abstract
This study investigated the possibility of simultaneous reactions of the gelatinization, liquefaction and sacchrification (SGLS) carried out at two reaction temperatures of saccharification 55 and 60°C for instant glucose production as well as controlling low viscosity of solute over the hydrolysis period. At 55°C, 10% (w/w) of the tapioca starch and 0.9 mL L-1 of a blending mixture of α-amylase and amyloglocosidase, the viscosity was kept low below 2.2×10-3 pa-s throughout the hydrolysis process. The conversion of the tapioca starch to glucose was as high as 65% (w/w) over 28 h of the hydrolysis time. Increasing the temperature to 60°C did not increase the conversion but, (1) increased the maximum rate of reaction from 8.89g L-1 h-1 to 13.3 g L-1h-1(2) reduced the time to reach a half of the final glucose concentration from 6.1 to 5 h and also (3) slightly increased the earlier stage of solute viscosity without affecting the entire process. © 2007 Asian Network for Scientific Information.
| Item Type: | Article |
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| Keyword: | Amylase enzyme, Instant glucose production, Low temperature process affecting the entire process, Starch hydrolysis |
| Subjects: | Q Science > QD Chemistry > QD1-999 Chemistry > QD241-441 Organic chemistry |
| Department: | SCHOOL > School of Engineering and Information Technology |
| Depositing User: | ADMIN ADMIN |
| Date Deposited: | 29 Apr 2011 14:35 |
| Last Modified: | 16 Oct 2017 13:19 |
| URI: | https://eprints.ums.edu.my/id/eprint/2912 |
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