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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Main Author:	Siti Nor Shadila, Alias
Format:	Undergraduates Project Papers
Language:	English
Published:	2009
Subjects:	TP Chemical technology
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

id	ump-863
recordtype	eprints
spelling	ump-8632015-03-03T07:47:19Z http://umpir.ump.edu.my/id/eprint/863/ Effects of pH and temperature on glucose production from tapioca starch using enzymatic hydrolysis : a statistical approach Siti Nor Shadila, Alias TP Chemical technology 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 temperature (X1), saccharification temperature (X2), liquefaction pH (X3) and saccharification pH (X4¬) were evaluated. 24 full factorial design with 1 replicate and 3 centered point was applied to determine the significant parameters affecting the production of glucose concentration. The range of the factors employed were 60 -90˚C (liquefaction temperature), 40-60˚C (saccharification temperature), 5-7 (liquefaction pH) and 4-6 (saccharification pH). The maximum glucose concentration obtained experimentally was 329.10 g/L. The ANOVA shows that the effects of liquefaction temperature and saccharification pH on glucose production were very significant. The saccharification temperature and liquefaction pH, on the other hand did not influence the glucose production. The optimum liquefaction temperature, saccharification temperature, liquefaction pH and saccharification pH suggested by the design of experiment were 90˚C, 60˚C, 7 and 6 respectively. From that optimum condition, the maximum glucose concentration of 331.8 g/L was estimated. 2009-05 Undergraduates Project Papers NonPeerReviewed application/pdf en http://umpir.ump.edu.my/id/eprint/863/1/Siti_Nor_Shadila_Alias.pdf Siti Nor Shadila, Alias (2009) Effects of pH and temperature on glucose production from tapioca starch using enzymatic hydrolysis : a statistical approach. Faculty of Chemical & Natural Resources Engineering, Universiti Malaysia Pahang. http://iportal.ump.edu.my/lib/item?id=chamo:45103&theme=UMP2
repository_type	Digital Repository
institution_category	Local University
institution	Universiti Malaysia Pahang
building	UMP Institutional Repository
collection	Online Access
language	English
topic	TP Chemical technology
spellingShingle	TP Chemical technology Siti Nor Shadila, Alias Effects of pH and temperature on glucose production from tapioca starch using enzymatic hydrolysis : a statistical approach
description	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 temperature (X1), saccharification temperature (X2), liquefaction pH (X3) and saccharification pH (X4¬) were evaluated. 24 full factorial design with 1 replicate and 3 centered point was applied to determine the significant parameters affecting the production of glucose concentration. The range of the factors employed were 60 -90˚C (liquefaction temperature), 40-60˚C (saccharification temperature), 5-7 (liquefaction pH) and 4-6 (saccharification pH). The maximum glucose concentration obtained experimentally was 329.10 g/L. The ANOVA shows that the effects of liquefaction temperature and saccharification pH on glucose production were very significant. The saccharification temperature and liquefaction pH, on the other hand did not influence the glucose production. The optimum liquefaction temperature, saccharification temperature, liquefaction pH and saccharification pH suggested by the design of experiment were 90˚C, 60˚C, 7 and 6 respectively. From that optimum condition, the maximum glucose concentration of 331.8 g/L was estimated.
format	Undergraduates Project Papers
author	Siti Nor Shadila, Alias
author_facet	Siti Nor Shadila, Alias
author_sort	Siti Nor Shadila, Alias
title	Effects of pH and temperature on glucose production from tapioca starch using enzymatic hydrolysis : a statistical approach
title_short	Effects of pH and temperature on glucose production from tapioca starch using enzymatic hydrolysis : a statistical approach
title_full	Effects of pH and temperature on glucose production from tapioca starch using enzymatic hydrolysis : a statistical approach
title_fullStr	Effects of pH and temperature on glucose production from tapioca starch using enzymatic hydrolysis : a statistical approach
title_full_unstemmed	Effects of pH and temperature on glucose production from tapioca starch using enzymatic hydrolysis : a statistical approach
title_sort	effects of ph and temperature on glucose production from tapioca starch using enzymatic hydrolysis : a statistical approach
publishDate	2009
url	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
first_indexed	2023-09-18T21:53:30Z
last_indexed	2023-09-18T21:53:30Z
_version_	1777413925318426624

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

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