Sago starch as a biomass source: raw sago starch hydrolysis by commercial enzymes
1996
Wang, W.J. | Powell, A.D. | Oates, C.G.
Raw sago starch and sago starch pretreated by heating at 60 degrees C for 2 hours in sodium acetate buffer (pH 3.5) were hydrolysed using commercial glucoamylase-AMG (EC 3.2.1.3), alpha-amylases-BAN, Fungamyl and Termamyl (EC 3.2.1.1), debranching amylase-Promoyme (EC 3.2.1.41), and their mixtures in sodium acetate buffer, pH 5.0 at 35 degrees C Raw sago starch was a poor substrate for enzyme action compared to corn and tapioca starches tested under the same conditions, although pretreating the starch increased the extent and rate of hydrolysis. A strong synergism between glucoamylase and alpha-amylase on the hydrolysis of both untreated and pretreated sago starch was observed. The hydrolysis products were characterized by high-performance size-exclusion chromatography (HPSEC). The total carbohydrate concentration of hydrolysed sago starch decreased but the amylose and amylopectin ratios in the residues remained the same.
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