Short communication: energetics of glucoamylase-catalyzed hydrolysis of commercial sago starch
Glucoamylase (EC 3.2.1.3) from Aspergillus niger was used to hydrolyze commercial sago starch into reducing sugars. The energetics of the hydrolysis was studied at optimal substrate concentration, enzyme amount and pH for the process. The ΔH and ΔS estimated via van't Hof analysis were 7.9 J.mo...
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Malaysian Society for Molecular Biology and Biotechnology
2011
|
| Subjects: | |
| Online Access: | http://eprints.um.edu.my/9445/1/Short_communication_Energetics_of_glucoamylase-catalyzed_hydrolysis_of_commercial_sago_starch.pdf http://eprints.um.edu.my/9445/ http://www.scopus.com/inward/record.url?eid=2-s2.0-84855827473&partnerID=40&md5=0d448000830d4c6671efa60b4dcdfae5 www.msmbb.org.my/apjmbb/html194/194b.pdf |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Summary: | Glucoamylase (EC 3.2.1.3) from Aspergillus niger was used to hydrolyze commercial sago starch into reducing sugars. The energetics of the hydrolysis was studied at optimal substrate concentration, enzyme amount and pH for the process. The ΔH and ΔS estimated via van't Hof analysis were 7.9 J.mole -1 and 6.2 J.mole -1.K -1, respectively. The results indicated that the hydrolysis process is an endothermic reaction and spontaneous within the temperature range tested. It is calculated that 26.3 J.mole -1 of activation energy, E a is required for the enzymatic conversion of sago starch into reducing sugars. The spontaneous reaction with relatively low activation energy supported the viability of glucoamylase-catalyzed hydrolysis of sago starch. |
|---|