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...
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um-9424 |
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eprints |
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um-94242017-07-03T08:49:12Z Enzyme-mediated production of sugars from sago starch: statistical process optimization Wee, L.L. Annuar, M.S.M. Ibrahim, S. 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. 2011 Article PeerReviewed application/pdf http://eprints.um.edu.my/9424/1/Enzyme_Mediated_Production_of_Sugars_from_Sago_Starch_Statistical_Process_Optimization.pdf http://www.scopus.com/inward/record.url?eid=2-s2.0-79960282278&partnerID=40&md5=d1d17359d6e81913b7609184ec7530eb www.tandfonline.com/doi/abs/10.1080/00986445.2011.560513 http://www.tandfonline.com/doi/pdf/10.1080/00986445.2011.560513 Wee, L.L.; Annuar, M.S.M.; Ibrahim, S.; Chisti, Y. (2011) Enzyme-mediated production of sugars from sago starch: statistical process optimization. Chemical Engineering Communications <http://eprints.um.edu.my/view/publication/Chemical_Engineering_Communications.html>, 198 (11). pp. 1339-1353. ISSN 0098-6445 http://eprints.um.edu.my/9424/ |
| repository_type |
Digital Repository |
| institution_category |
Local University |
| institution |
University Malaya |
| building |
UM Research Repository |
| collection |
Online Access |
| 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, S. 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, S. Chisti, Y. |
| author_facet |
Wee, L.L. Annuar, M.S.M. Ibrahim, S. 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 |
| publishDate |
2011 |
| url |
http://www.scopus.com/inward/record.url?eid=2-s2.0-79960282278&partnerID=40&md5=d1d17359d6e81913b7609184ec7530eb www.tandfonline.com/doi/abs/10.1080/00986445.2011.560513 http://www.tandfonline.com/doi/pdf/10.1080/00986445.2011.560513 http://www.scopus.com/inward/record.url?eid=2-s2.0-79960282278&partnerID=40&md5=d1d17359d6e81913b7609184ec7530eb www.tandfonline.com/doi/abs/10.1080/00986445.2011.560513 http://www.tandfonline.com/doi/pdf/10.1080/00986445.2011.560513 http://eprints.um.edu.my/9424/1/Enzyme_Mediated_Production_of_Sugars_from_Sago_Starch_Statistical_Process_Optimization.pdf |
| first_indexed |
2018-09-06T05:42:31Z |
| last_indexed |
2018-09-06T05:42:31Z |
| _version_ |
1610835612444655616 |