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Optimization of Enzymatic Hydrolysis of Pearlmillet for Glucose Production
Author(s) -
Aggarwal Neeraj Kumar,
Yadav S. K.,
Dhamija S. S.,
Yadav B. S.
Publication year - 2001
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/1521-379x(200107)53:7<330::aid-star330>3.0.co;2-6
Subject(s) - liquefaction , hydrolysis , slurry , chemistry , starch , amylase , chromatography , food science , biochemistry , enzyme , organic chemistry , materials science , composite material
Commercial α‐amylase preparation (Biotempase) and crude glucoamylase from Aspergillus sp. NA21 were used to hydrolyse pearlmillet, a non‐conventional starchy substrate. Various concentrations of starch (15—35% w/v) were used for liquefaction; 25% slurry was found to be judicious and optimal. Liquefaction in steam under pressure 2.06—2.75 N/cm 2 , 104—105 °C) was found to be more economical than in a water bath at 95 °C. In the first case a 25% (w/v) slurry was liquefied in 60 min. A pH of 5.0 was found to be optimum for liquefaction. Biotempase dose was cut down by 33% to the prescribed one by addition of 150 ppm CaCl 2 to the slurry. Ninety percent saccharification of liquefied pearlmillet occurred under optimum conditions (24 h and pH 5.0). The optimum temperature for saccharification of pearlmillet was found to be 45 °C. Additions of Ca 2+ , Mg 2+ and Zn 2+ were found to have no effect on saccharification. Glucose was found to be the main hydrolysis product as indicated by paper chromatography.