Characterization of starch degradation during thermo-enzymatic hydrolysis

Abstract

The behaviour of the enzyme (α-amylase and amyloglucosidase) during thermoenzymatic hydrolysis of starch is very important from an industrial point of view. The thermoenzymatic hydrolysis of these enzymes on starch depends on several physical and chemical factors. The parameters under this research have been categorized into physical parameters (temperature and time of reaction) and chemical parameters (concentration of substrate). The present study involves the optimization of these parameters in order to produce maximum amounts of glucose. The general practice of determining these optima is by varying one parameter while keeping another at a specific constant level. Starch-degradation is proven using the DSC analyzer. The heat involved and the melting temperature in starch-degradation using these enzymes is also characterized and determined using the DSC analyzer. The curves and values on the DSC analyzer plot proves that starch indeed degrades when these enzymes is added. The amount of heat and the melting temperature involved in starch-degradation is also determined. The concentration of 80 g/l gelatinized starch yields the highest glucose concentration at 85 ºc in water bath for five minutes. The results in this research can be used at large scales in industries to produce glucose but the only exception is the amount of starch and enzymes involved should be adjusted accordingly.