Effects of pH and temperature on glucose production from tapioca starch using enzymatic hydrolysis : a statistical approach

The aim of this study was to maximize the glucose concentration produced from enzymatic hydrolysis of tapioca starch. The tapioca starch was enzymatically hydrolyzed using α-amylase from Bacillus lichenformis followed by amyloglucosidase action from Aspergillus niger. Effects of liquefaction tempera...

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Bibliographic Details
Main Author: Siti Nor Shadila, Alias
Format: Undergraduates Project Papers
Language:English
Published: 2009
Subjects:
Online Access:http://umpir.ump.edu.my/id/eprint/863/
http://umpir.ump.edu.my/id/eprint/863/
http://umpir.ump.edu.my/id/eprint/863/1/Siti_Nor_Shadila_Alias.pdf