Enzymatic production of maltodextrin from cassava starch
1991
Pamatong, F.V.
Bacillus amyloliquefaciens ATCC 23350 was selected from thirty-five Bacillus spp. for alpha-amylase production. Batch production of alpha-amylase by B. amyloliquefaciens ATCC 23350 using a continuous stirred tank reactor (CSTR) showed that the bulk of the enzyme was produced after the stationary phase. The cell-free supernatant was used as the crude alpha-amylase for further studies. B. licheniformis crude alpha-amylase was used as a reference enzyme. Reducing sugar formation on 5% cassava starch by B. amyloliquefaciens ATCC 23350 crude alpha-amylase was optimum at 34.5. Dextrinizing unit (DUN)/g starch and at a pH of 7. Reducing sugar formation by the same enzyme (3.6 DUN/g starch, pre-thinning; 10.2 DUN/g starch, liquefaction; pH 7) on 30% cassava starch and 30% corn starch was optimum at 70 deg C. Reducing sugar formation by B. licheniformis crude alpha-amylase was high at 70-95 deg C. In the course of a 60 min B. amyloliquefaciens ATCC 23350 crude alpha-amylase treatment at 70 deg C, mainly maltotriose, maltopentaose, maltohexaose and traces of maltose, maltotetraose, maltoheptaose and high molecular weight dextrin were found from 30% cassava starch hydrolysate. Those from 30% corn starch hydrolysate were mainly maltohexaose, maltoheptaose and traces of maltotetraose, maltopentaose and high molecular weight dextrin. At 95 deg C, B. licheniformis crude alpha-amylase 60 min treatment produced predominantly maltose, maltotriose, maltopentaose amd traces of maltotetraose and maltohexaose from both 30% cassava starch and 30% corn starch.
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