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Kinetics of glucoamylase hydrolysis of corn starch
Author(s) -
Wang JinPeng,
Zeng AiWu,
Liu Zhen,
Yuan XiGang
Publication year - 2006
Publication title -
journal of chemical technology and biotechnology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.64
H-Index - 117
eISSN - 1097-4660
pISSN - 0268-2575
DOI - 10.1002/jctb.1435
Subject(s) - starch , hydrolysis , chemistry , corn starch , reducing sugar , food science , product inhibition , sugar , substrate (aquarium) , biochemistry , enzyme , non competitive inhibition , biology , ecology
Corn starch was hydrolysed by glucoamylase (EC 3.2.1.3, 1,4‐a‐ D ‐glucan glucohydrolase) in a chemostat; 106 g L −1 reducing sugar was produced at 40 °C after 46 h, whereas only 42 g L −1 was produced at 30 °C. When corn starch concentration was increased from 64.6 g L −1 to 161.5 g L −1 , the amount of reducing sugar produced increased with the initial substrate concentration. The studies show that there is a product concentration ( p 0 ) above which product inhibition becomes apparent. A new model for starch hydrolysis considering the product inhibition point is presented. Copyright © 2006 Society of Chemical Industry