Enzyme-mediated production of sugars from sago starch: statistical process optimization
Glucoamylase (γ-amylase, EC 3.2.1.3) from Aspergillus niger was used to hydrolyze the soluble sago starch to reducing sugars without any major pretreatment of the substrate. A 2 L stirred tank reactor was used for the hydrolysis. The effects of pH, temperature, agitation speed, substrate concentrat...
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis
2011
|
| Subjects: | |
| Online Access: | http://eprints.um.edu.my/9424/1/Enzyme_Mediated_Production_of_Sugars_from_Sago_Starch_Statistical_Process_Optimization.pdf http://eprints.um.edu.my/9424/ https://doi.org/10.1080/00986445.2011.560513 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| id |
my.um.eprints.9424 |
|---|---|
| record_format |
eprints |
| spelling |
my.um.eprints.94242019-05-09T04:36:49Z http://eprints.um.edu.my/9424/ Enzyme-mediated production of sugars from sago starch: statistical process optimization Wee, L.L. Annuar, M.S.M. Ibrahim, Shaliza Chisti, Y. T Technology (General) TA Engineering (General). Civil engineering (General) Glucoamylase (γ-amylase, EC 3.2.1.3) from Aspergillus niger was used to hydrolyze the soluble sago starch to reducing sugars without any major pretreatment of the substrate. A 2 L stirred tank reactor was used for the hydrolysis. The effects of pH, temperature, agitation speed, substrate concentration, and enzyme concentration on the reaction were investigated in order to maximize both the initial reaction velocity v and the final product yield Y p/s. A response surface methodology central composite design was used for the optimization. A maximum Y p/s of 0.58 g · g -1 and a high v of 0.50 mmoles ·L -1 · min -1 were predicted by the response surface at the identified optimal conditions (61°C, a substrate concentration of 0.1 (w/v, g/=100 mL), an enzyme concentration of 0.2U·mL -1). The pH and agitation speed did not significantly affect the production of sugars. The subsequent validation experiments under the above-specified optimal conditions confirmed a maximum conversion rate and yield combination of 0.51±0.07 mmoles ·L -1 · min -1 and 0.60±0.08 g · g -1. © Taylor & Francis Group, LLC. Taylor & Francis 2011 Article PeerReviewed application/pdf en http://eprints.um.edu.my/9424/1/Enzyme_Mediated_Production_of_Sugars_from_Sago_Starch_Statistical_Process_Optimization.pdf Wee, L.L. and Annuar, M.S.M. and Ibrahim, Shaliza and Chisti, Y. (2011) Enzyme-mediated production of sugars from sago starch: statistical process optimization. Chemical Engineering Communications, 198 (11). pp. 1339-1353. ISSN 0098-6445 https://doi.org/10.1080/00986445.2011.560513 doi:10.1080/00986445.2011.560513 |
| institution |
Universiti Malaya |
| building |
UM Library |
| collection |
Institutional Repository |
| continent |
Asia |
| country |
Malaysia |
| content_provider |
Universiti Malaya |
| content_source |
UM Research Repository |
| url_provider |
http://eprints.um.edu.my/ |
| language |
English |
| topic |
T Technology (General) TA Engineering (General). Civil engineering (General) |
| spellingShingle |
T Technology (General) TA Engineering (General). Civil engineering (General) Wee, L.L. Annuar, M.S.M. Ibrahim, Shaliza Chisti, Y. Enzyme-mediated production of sugars from sago starch: statistical process optimization |
| description |
Glucoamylase (γ-amylase, EC 3.2.1.3) from Aspergillus niger was used to hydrolyze the soluble sago starch to reducing sugars without any major pretreatment of the substrate. A 2 L stirred tank reactor was used for the hydrolysis. The effects of pH, temperature, agitation speed, substrate concentration, and enzyme concentration on the reaction were investigated in order to maximize both the initial reaction velocity v and the final product yield Y p/s. A response surface methodology central composite design was used for the optimization. A maximum Y p/s of 0.58 g · g -1 and a high v of 0.50 mmoles ·L -1 · min -1 were predicted by the response surface at the identified optimal conditions (61°C, a substrate concentration of 0.1 (w/v, g/=100 mL), an enzyme concentration of 0.2U·mL -1). The pH and agitation speed did not significantly affect the production of sugars. The subsequent validation experiments under the above-specified optimal conditions confirmed a maximum conversion rate and yield combination of 0.51±0.07 mmoles ·L -1 · min -1 and 0.60±0.08 g · g -1. © Taylor & Francis Group, LLC. |
| format |
Article |
| author |
Wee, L.L. Annuar, M.S.M. Ibrahim, Shaliza Chisti, Y. |
| author_facet |
Wee, L.L. Annuar, M.S.M. Ibrahim, Shaliza Chisti, Y. |
| author_sort |
Wee, L.L. |
| title |
Enzyme-mediated production of sugars from sago starch: statistical process optimization |
| title_short |
Enzyme-mediated production of sugars from sago starch: statistical process optimization |
| title_full |
Enzyme-mediated production of sugars from sago starch: statistical process optimization |
| title_fullStr |
Enzyme-mediated production of sugars from sago starch: statistical process optimization |
| title_full_unstemmed |
Enzyme-mediated production of sugars from sago starch: statistical process optimization |
| title_sort |
enzyme-mediated production of sugars from sago starch: statistical process optimization |
| publisher |
Taylor & Francis |
| publishDate |
2011 |
| url |
http://eprints.um.edu.my/9424/1/Enzyme_Mediated_Production_of_Sugars_from_Sago_Starch_Statistical_Process_Optimization.pdf http://eprints.um.edu.my/9424/ https://doi.org/10.1080/00986445.2011.560513 |
| _version_ |
1643688559330197504 |
| score |
13.211869 |