Immobilization of á-amylase (ban) for sago starch hydrolysis
α-Amylase produced from Baccilus Amyliquifaciens (termamyl) was immobilized by entrapment in calcium alginate gel capsules and it was used repeatedly in batch processes of starch hydrolysis. The degree of starch degradation and operational stability of the immobilized system were increased by tailor...
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| Format: | Undergraduates Project Papers |
| Language: | English English English English |
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2006
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| Online Access: | http://umpir.ump.edu.my/id/eprint/17576/ http://umpir.ump.edu.my/id/eprint/17576/ http://umpir.ump.edu.my/id/eprint/17576/1/Immobilization%20of%20alpha-amylase%20for%20sago%20starch%20hydrolysis%20-%20Table%20of%20contents.pdf http://umpir.ump.edu.my/id/eprint/17576/5/Immobilization%20of%20alpha-amylase%20for%20sago%20starch%20hydrolysis%20-%20Abstract.pdf http://umpir.ump.edu.my/id/eprint/17576/13/Immobilization%20of%20alpha-amylase%20for%20sago%20starch%20hydrolysis%20-%20Chapter%201.pdf http://umpir.ump.edu.my/id/eprint/17576/19/Immobilization%20of%20alpha-amylase%20for%20sago%20starch%20hydrolysis%20-%20References.pdf |
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eprints |
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ump-175762017-04-25T06:10:16Z http://umpir.ump.edu.my/id/eprint/17576/ Immobilization of á-amylase (ban) for sago starch hydrolysis Khairil Nazuan, Mohd TP Chemical technology α-Amylase produced from Baccilus Amyliquifaciens (termamyl) was immobilized by entrapment in calcium alginate gel capsules and it was used repeatedly in batch processes of starch hydrolysis. The degree of starch degradation and operational stability of the immobilized system were increased by tailoring the characteristics of the capsules. Capsules prepared from 2% (w/v) sodium alginate and 5% (w/v) CaCl2 were suitable for up to 20 repeated uses, losing only 30% of their initial efficiency. These alginate/silica capsules carrying α-Amylase retained 90% of their initial efficiency after 20 starch hydrolysis batches and released more than 10,700 mg of reducing sugars during a processing period of 160 h. 2006-11 Undergraduates Project Papers NonPeerReviewed application/pdf en http://umpir.ump.edu.my/id/eprint/17576/1/Immobilization%20of%20alpha-amylase%20for%20sago%20starch%20hydrolysis%20-%20Table%20of%20contents.pdf application/pdf en http://umpir.ump.edu.my/id/eprint/17576/5/Immobilization%20of%20alpha-amylase%20for%20sago%20starch%20hydrolysis%20-%20Abstract.pdf application/pdf en http://umpir.ump.edu.my/id/eprint/17576/13/Immobilization%20of%20alpha-amylase%20for%20sago%20starch%20hydrolysis%20-%20Chapter%201.pdf application/pdf en http://umpir.ump.edu.my/id/eprint/17576/19/Immobilization%20of%20alpha-amylase%20for%20sago%20starch%20hydrolysis%20-%20References.pdf Khairil Nazuan, Mohd (2006) Immobilization of á-amylase (ban) for sago starch hydrolysis. Faculty of Chemical & Natural Resources Engineering, University College of Engineering & Technology Malaysia. http://iportal.ump.edu.my/lib/item?id=chamo:18911&theme=UMP2 |
| repository_type |
Digital Repository |
| institution_category |
Local University |
| institution |
Universiti Malaysia Pahang |
| building |
UMP Institutional Repository |
| collection |
Online Access |
| language |
English English English English |
| topic |
TP Chemical technology |
| spellingShingle |
TP Chemical technology Khairil Nazuan, Mohd Immobilization of á-amylase (ban) for sago starch hydrolysis |
| description |
α-Amylase produced from Baccilus Amyliquifaciens (termamyl) was immobilized by entrapment in calcium alginate gel capsules and it was used repeatedly in batch processes of starch hydrolysis. The degree of starch degradation and operational stability of the immobilized system were increased by tailoring the characteristics of the capsules. Capsules prepared from 2% (w/v) sodium alginate and 5% (w/v) CaCl2 were suitable for up to 20 repeated uses, losing only 30% of their initial efficiency. These alginate/silica capsules carrying α-Amylase retained 90% of their initial efficiency after 20 starch hydrolysis batches and released more than 10,700 mg of reducing sugars during a processing period of 160 h. |
| format |
Undergraduates Project Papers |
| author |
Khairil Nazuan, Mohd |
| author_facet |
Khairil Nazuan, Mohd |
| author_sort |
Khairil Nazuan, Mohd |
| title |
Immobilization of á-amylase (ban) for sago starch hydrolysis |
| title_short |
Immobilization of á-amylase (ban) for sago starch hydrolysis |
| title_full |
Immobilization of á-amylase (ban) for sago starch hydrolysis |
| title_fullStr |
Immobilization of á-amylase (ban) for sago starch hydrolysis |
| title_full_unstemmed |
Immobilization of á-amylase (ban) for sago starch hydrolysis |
| title_sort |
immobilization of á-amylase (ban) for sago starch hydrolysis |
| publishDate |
2006 |
| url |
http://umpir.ump.edu.my/id/eprint/17576/ http://umpir.ump.edu.my/id/eprint/17576/ http://umpir.ump.edu.my/id/eprint/17576/1/Immobilization%20of%20alpha-amylase%20for%20sago%20starch%20hydrolysis%20-%20Table%20of%20contents.pdf http://umpir.ump.edu.my/id/eprint/17576/5/Immobilization%20of%20alpha-amylase%20for%20sago%20starch%20hydrolysis%20-%20Abstract.pdf http://umpir.ump.edu.my/id/eprint/17576/13/Immobilization%20of%20alpha-amylase%20for%20sago%20starch%20hydrolysis%20-%20Chapter%201.pdf http://umpir.ump.edu.my/id/eprint/17576/19/Immobilization%20of%20alpha-amylase%20for%20sago%20starch%20hydrolysis%20-%20References.pdf |
| first_indexed |
2023-09-18T22:24:22Z |
| last_indexed |
2023-09-18T22:24:22Z |
| _version_ |
1777415867149058048 |