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Kinetics of cassava starch hydrolysis with Termamyl® enzyme
Author(s) -
PaolucciJeanjean Delphine,
Belleville MariePierre,
Zakhia Nadine,
Rios Gilbert M.
Publication year - 2000
Publication title -
biotechnology and bioengineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.136
H-Index - 189
eISSN - 1097-0290
pISSN - 0006-3592
DOI - 10.1002/(sici)1097-0290(20000405)68:1<71::aid-bit8>3.0.co;2-5
Subject(s) - starch , hydrolysis , chemistry , degree of polymerization , substrate (aquarium) , enzyme , enzymatic hydrolysis , kinetics , polymerization , chromatography , raw material , product inhibition , biochemistry , organic chemistry , biology , non competitive inhibition , polymer , ecology , physics , quantum mechanics
Kinetic properties of Termamyl® 120L were investigated with respect to starch hydrolysis in a batch reactor at substrate concentrations of 50–270 g · dm −3 and enzyme concentrations of 0.17–1 cm 3 · dm −3 (i.e., cm 3 of Novo Nordisk enzymatic solution per dm 3 of raw cassava starch suspension). A general kinetic expression giving product concentration as a function of time was first developed; an equation relating the reaction rate of each product to the sum of the concentrations of oligosaccharides with a higher degree of polymerisation was then derived. The empirical model satisfactorily fits experimental data for oligosaccharides with a degree of polymerization ranging from 1 to 7. © 2000 John Wiley & Sons, Inc. Biotechnol Bioeng 68: 71–77, 2000.