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Effects of pH and temperature on glucose production from tapioca starch using enzymatic hydrolysis : a statistical approach / Siti Nor Shadila Binti Alias

By:

Siti Nor Shadila Alias

Material type: Text

TextPublication details: Kuantan : UMP, 2009Description: 41 p. : ill. ; 30 cm. + 1 computer discISBN:

THE0004762(Local)

Other title:

Effects of pH and temperature on glucose production from tapioca starch using enzymatic hydrolysis [electronic resource] : a statistical approach

Subject(s):

Glucose

Dissertation note: Project paper (Bachelor of Chemical Engineering (Biotechnology)) -- Universiti Malaysia Pahang - 2009 Abstract: The aim of this study was to maximize the glucose concentration produced from enzymatic hydrolysis of tapioca starch. The tapioca starch was enzymatically hydrolyzed using α-amylase from Bacillus lichenformis followed by amyloglucosidase action from Aspergillus niger. Effects of liquefaction temperature (X1), saccharification temperature (X2), liquefaction pH (X3) and saccharification pH (X4¬) were evaluated. 24 full factorial design with 1 replicate and 3 centered point was applied to determine the significant parameters affecting the production of glucose concentration. The range of the factors employed were 60 -90˚C (liquefaction temperature), 40-60˚C (saccharification temperature), 5-7 (liquefaction pH) and 4-6 (saccharification pH). The maximum glucose concentration obtained experimentally was 329.10 g/L. The ANOVA shows that the effects of liquefaction temperature and saccharification pH on glucose production were very significant. The saccharification temperature and liquefaction pH, on the other hand did not influence the glucose production. The optimum liquefaction temperature, saccharification temperature, liquefaction pH and saccharification pH suggested by the design of experiment were 90˚C, 60˚C, 7 and 6 respectively. From that optimum condition, the maximum glucose concentration of 331.8 g/L was estimated.

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Holdings ( 2 )
Title notes ( 2 )

Holdings
Item type	Current library	Call number	Copy number	Status	Date due	Barcode
Final Year Report	UMPLIB GAMBANG	CD 3925 \| TP414 .S66 2009 rs Bc. (Browse shelf(Opens below))	1	Not for loan		0000042796
Final Year Report	UMPLIB GAMBANG	TP414 .S66 2009 rs Bc. (Browse shelf(Opens below))	1	Not for loan		0000042795

Project paper (Bachelor of Chemical Engineering (Biotechnology)) -- Universiti Malaysia Pahang - 2009

The aim of this study was to maximize the glucose concentration produced from enzymatic hydrolysis of tapioca starch. The tapioca starch was enzymatically hydrolyzed using α-amylase from Bacillus lichenformis followed by amyloglucosidase action from Aspergillus niger. Effects of liquefaction temperature (X1), saccharification temperature (X2), liquefaction pH (X3) and saccharification pH (X4¬) were evaluated. 24 full factorial design with 1 replicate and 3 centered point was applied to determine the significant parameters affecting the production of glucose concentration. The range of the factors employed were 60 -90˚C (liquefaction temperature), 40-60˚C (saccharification temperature), 5-7 (liquefaction pH) and 4-6 (saccharification pH). The maximum glucose concentration obtained experimentally was 329.10 g/L. The ANOVA shows that the effects of liquefaction temperature and saccharification pH on glucose production were very significant. The saccharification temperature and liquefaction pH, on the other hand did not influence the glucose production. The optimum liquefaction temperature, saccharification temperature, liquefaction pH and saccharification pH suggested by the design of experiment were 90˚C, 60˚C, 7 and 6 respectively. From that optimum condition, the maximum glucose concentration of 331.8 g/L was estimated.