Influence Of pH And Temperature On The Activities Of AlphaAmylase In Maltodextrin Production From Breadfruit Starch
Journal Title: International Journal of Engineering and Science Invention - Year 2018, Vol 7, Issue 10
Abstract
Maltodextrin is a starch-derived food additive used to add bulk and sweetness to packaged foods. The study was carried out toinvestigatethe influence of pH and temperature on the activities of alpha-amylase in maltodextrin production from breadfruit starch.The optimum condition of breadfruit starch hydrolysis was determined by pure culture of a thermostable alpha-amylase for liquefaction, and the activity of the enzyme determined at varying pH, temperature and time. A 3 x 3 x 3 completely randomized experimental design comprising 3 pH values (pH 6.0, 6.5 and 7.0); 3 temperatures (65, 70 and 75 ⁰C) and 3 time ranges (40, 50 and 60 min) were employed for liquefaction, while the sample dry weight, reducing sugar and dextrose equivalent were used to determine the quality attributes of the maltodextrin produced. Results showed that sample dry weight significantly decreased with respect to increased value of pH, temperature and time, while reducing sugar and dextrose equivalent significantly increased with respect to increased time. The optimal reducing sugar and dextrose equivalent were 14.88% and 12.30 DE, respectively at pH 6.5, 70⁰C and 60 min.Maltodextrin produced in this research may initiate saccharification reaction in the production of glucose syrup.
Authors and Affiliations
G. I. Pele, M. K. Bolade, V. N. Enujiugha, D. M. Sanni, A. O. Ogunsua
Keywords
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