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σ-Amylase inactivation during corn starch hydrolysis process

Paper ID Volume ID Publish Year Pages File Format Full-Text
36717 45146 2004 16 PDF Available
Title
σ-Amylase inactivation during corn starch hydrolysis process
Abstract

The effects of operating conditions on the enzymatic hydrolysis of corn starch were investigated. A commercial α-amylase produced by Bacillus sp. was used for the hydrolysis experiments. The degree of starch hydrolysis (%) and residual α-amylase activity (%) was investigated versus process variables, including pH, temperature, viscosity, impeller speed, processing time and some materials added such as hydrolysate, maltose, glucose, ethanol and CaCl2 using a stirred batch reactor. The mathematical models depending on the operating conditions were also derived using the experimental data of residual starch concentration. Some inactivation models were tested to determine the relationship between process variables and enzyme stability during the hydrolysis process.

Keywords
Corn starch hydrolysis; α-Amylase inactivation; Process variables; Mathematical modelling; Stirred batch bioreactor
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Publisher
Database: Elsevier - ScienceDirect
Journal: Process Biochemistry - Volume 39, Issue 12, 29 October 2004, Pages 1877–1892
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
100% Money Back Guarantee
Full-text PDF Download
Online Support
Any Questions? feel free to contact us