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Enzymatic Hydrolysis of Starch from Jacatupé ( Pachyrhizus erosus L. Urban) by Thermostable Amylolytic Enzymes
Author(s) -
Mélo E. de A.,
Vieira R.,
Krieger N.,
Guerra N. B.,
Silva M. P. C.,
Kennedy J. F.
Publication year - 1996
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.19960480306
Subject(s) - starch , amylase , hydrolysis , enzyme , chemistry , potato starch , substrate (aquarium) , food science , alpha amylase , biochemistry , biology , ecology
An alternative source of starch obtained from jacatupé ( Pachyrhizus erosus L. Urban) a tropical tuber has been characterized enzymatically using amylolytic enzymes. The best hydrolysis conditions were obtained using α‐amylase of 13.56U/ml at pH 7.0 and 80°C; amyloglucosidase of 177.5U/ml at a pH range from 3.5 to 4.0 and 70°C, respectively. Michaelis constants were determined in terms of substrate concentration; Km and Vmax for α‐amylase and amyloglucosidase were found to be 16.8g/1, 1.49g/1, 11.2μmol/h and 3.10μmol/h, respectively. Scanning electron microscopy studies suggest that the enzymes tunnelled into the granular interior of the starch granules and then hydrolysed from within, along concentric holes ‐ a well established phenomenon in the starch granules from classical crops.