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|Title: ||KINETICS OF THE HYDROLYSIS OF CASSAVA STARCH BY ALPHA AMYLASE|
|Authors: ||'ABUBAKAR, MOHAMMED AGAIE|
|Issue Date: ||Feb-1997|
|Abstract: ||The h~ysis of cassava starch by alpha ~lace has been
investigated in a batch laboratory reactor. at temperature between 50C
Important Kinetics data were obtained. Results showed that
Michael-is contant, [KmJ of 5.245mg/ml and maximum rate of hydrolysis,
(vrnx) of 149.922um/ml min were obtained for cassava starch hydrolysis.
The results revealed that at high starch concentration, the starch
hydrolysised or. the maltose . produced was proportioI1al. to the· time
taken for the hydrolysis.
The .effect of temperature on the enzymen activity was also
.investigated. The optimum temperature of the process is 75°C and
while the energy of activation,
each for enzyme reaction was
The effect of .PH on alpha ~lace activity was also investigated
for cassava ~arch hydrolysis. The optimum PH was 7.0 the optimum PH
value conformed to the values reported in the literature.|
|Appears in Collections:||Thesis|
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