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Please use this identifier to cite or link to this item: http://http://dspace.futminna.edu.ng/jspui/handle/1/1501

Title: KINETIC EFFECT OF CORN STARCH USING FUNGAL ALAPHA-AMYLASE
Authors: OGBOLU, E.JERRY
Issue Date: Nov-2008
Abstract: The kinetic effect of com starch by fungal Alpha amylase for the production of maltose has been studied. Maltose is used in the baking industry where it is preferred to glucose syrup because its color stable. Result of kinetic study showed that the Michaelis constant. Km value was 0.0075mg/ml while maximum effect Vmax was 0.0273mglml/min.The optimum temperature and pH were determined to be 50°C and 8.0 respectively. These kinetics studies data should be useful for the design of a bioreactor for the industrial production of maltose syrup from corn-starch. VI
Description: A PROJECT SUBMITTED IN PARTIAL FULFILLMENT OF THE REQUIREMENT FOR THE AWARD OF BACHELOR OF ENGINEERING DEGREE (B.ENG) IN THE DEPARTMENT OF CHEMICAL,SCHOOL OF ENGINEERING AND ENGINEERING, FEDERAL UNIVERSITY OF TECHNOLOGY, MINNA, NIGER STATE
URI: http://http://dspace.futminna.edu.ng/jspui/handle/1/1501
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