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A Kinetic Model of Bacillus stearothermophilus α‐Amylase under Process Conditions
Author(s) -
Henderson W. E.,
Teague W. M.
Publication year - 1988
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/star.19880401103
Subject(s) - hydrolysis , starch , amylase , chemistry , substrate (aquarium) , kinetics , chromatography , reaction rate constant , process (computing) , chemical engineering , enzyme , biochemistry , computer science , oceanography , physics , quantum mechanics , engineering , geology , operating system
A model is presented describing starch hydrolysis by Bacillus stearothermophilus α‐amylase at temperatures of 90 to 115°C and substrate concentrations of 24 to 36% solids. First order kinetics adequately describe both the enzyme decay and starch hydrolysis reactions. Quantitation of temperature, pH, added calcium and substrate concentration interactive effects on the first order rate constants is aided by applying standard statistical techniques of experimental design and data analysis. A method for determining residual α‐amylase activity in liquefact based on the Phadebas® dye release assay, and an osmometry method for determining degree of liquefact hydrolysis are described. Computer implementation of the model allows rapid graphical visualization as well as screening of ideas for improved starch hydrolysis processes.