Complete starch hydrolysis by the synergistic action of amylase and glucoamylase: impact of calcium ions
메타 데이터
바이오화학분류
바이오플라스틱
기타
바이오정밀화학
기타
화장품용 기능성소재
기타
의료용 화학소재
식품첨가제
논문
Complete starch hydrolysis by the synergistic action of amylase and glucoamylase: impact of calcium ions
학술지
Bioprocess and biosystems engineering
저자명
Preseč ki, Ana Vrsalović Blaž ević , Zvjezdana Findrik; Vasić -Rač ki, Đ urđa
초록
<P>Starch hydrolysis was performed by the synergistic action of amylase and glucoamylase. For that purpose glucoamylase (Dextrozyme) and two amylases (Liquozyme and Termamyl) in different combinations were investigated. Experiments were carried out in the repetitive- and fed-batch modes at 65 C and pH 5.5 with and without the addition of Ca(2+) ions. 100 % conversion of starch to glucose was achieved in batch experiments. Calcium ions significantly enhanced stability of the amylase Termamyl. The intensity of synergism between amylase Termamyl and glucoamylase Dextrozyme was higher than in the experiments carried out with amylase Liquozyme and Dextrozyme. Mathematical model of the complete reaction system was developed. Using the model, a possible explanation of the synergism between the amylase and glucoamylase was provided.</P>