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|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.
|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|
|Appears in Collections:||Thesis|
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