The simultineous enzymatic hydrolysis of tapioca starch for instant formation of glucose

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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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
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

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