Enhancement of sugars recovery from residual strach of sago hampas through retrogradation reaction
Sago hampas which contain mostly starch is potentially for production of reducing sugars which able to be used as fermentable sugar. In this study, the yield of reducing sugars from sago hampas after undergo the retrogradation reaction (24 h, 48 h and 72 h) at 4°C was examined. The substrate loadi...
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| Format: | Final Year Project Report / IMRAD |
| Language: | English English |
| Published: |
Universiti Malaysia Sarawak, (UNIMAS)
2016
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| Subjects: | |
| Online Access: | http://ir.unimas.my/id/eprint/15454/ http://ir.unimas.my/id/eprint/15454/1/Nurul.pdf http://ir.unimas.my/id/eprint/15454/4/Nurul%20Nakhiah.pdf |
| Summary: | Sago hampas which contain mostly starch is potentially for production of reducing sugars which able to be
used as fermentable sugar. In this study, the yield of reducing sugars from sago hampas after undergo the
retrogradation reaction (24 h, 48 h and 72 h) at 4°C was examined. The substrate loading is fixed at 7%
(w/v). The retrograded starch was further hydrolysed into reducing sugars utilising liquozyme and spirizyme
enzymes. From the result obtained, there is not much different of reducing sugars concentration at different
period of retrogradation reaction. However, after 48 h of retrogradation reaction 55.71% of reducing sugar
was obtained higher compared to 24 h and 72 h which was 36.60 %, and 48.80 % respectively. This result
indicates that the retrogradation reaction can enhance the starch recovery from sago hampas, thus able to
increase reducing sugars concentration. |
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