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Please use this identifier to cite or link to this item: http://http://dspace.futminna.edu.ng/jspui/handle/1/1459

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 and SOC. 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, 4.34Kal/gmole. 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.
URI: http://http://dspace.futminna.edu.ng/jspui/handle/1/1459
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