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Please use this identifier to cite or link to this item: http://http://dspace.futminna.edu.ng/jspui/handle/1/1111

Title: A KINETIC STUDY OF THE ENZYMATIC HYDROLYSIS OF CASSAVA STARCH
Authors: EFFIONG, DANIEL ETIM
Issue Date: 12-Jul-2013
Abstract: LOQluc:os"idase. Dried cassava flour was hydrolyzed using amyloglucosidase at varying <=-"....~ pH and substrate concentration and their effects carefully studied over time to ~...,.~.~.~ suitable kinetic parameters for the production of glucose syrup. The result obtained obtained 6%wt/v. The constant Km was found to be O.167M and the maximum velocity of .- the optimum temperature for the activity of amyloglucosidase in the production of syrup to be 60°C, the optimum pH to be 5.5 and the optimum substrate concentration , Vmax was found to be O.08M/min. This work explains in detail how the kinetic ---- rallneters were obtained and the path through which the optimum conditions were arrived at various limitations encountered and how they were mitigated.
Description: A FINAL YEAR PROJECT SUBMITTED IN PARTIAL FULFILMENT OF THE AWARD OF THE BACHELOR OF ENGINEERING' (B. ENG) IN CHEMICAL ENGINE'ERING DEPARTMENT FEDERAL UNIVERSITY OF TECHNOLOGY, MINNA OCTOBER, 2009
URI: http://http://dspace.futminna.edu.ng/jspui/handle/1/1111
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