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040 _aUMP
090 _aTP414 .S66 2009 rs Bc.
100 0 _aSiti Nor Shadila Alias
245 1 0 _aEffects of pH and temperature on glucose production from tapioca starch using enzymatic hydrolysis :
_ba statistical approach /
_cSiti Nor Shadila Binti Alias
246 3 _aEffects of pH and temperature on glucose production from tapioca starch using enzymatic hydrolysis
_h[electronic resource] : a statistical approach
260 _aKuantan :
_bUMP,
_c2009
300 _a41 p. :
_bill. ;
_c30 cm. +
_e1 computer disc
502 _aProject paper (Bachelor of Chemical Engineering (Biotechnology)) -- Universiti Malaysia Pahang - 2009
520 3 _aThe 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.
650 0 _aGlucose
999 _aVIRTUA40
_c1711
_d1717
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