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Production of glucose from cassava starch: Statistical approach

Organized Universiti Malaysia Perlis (UniMAP), 12th - 13th December 2009 at Dewan Tun Dr. Ismail A, Putra World Trade Centre (PWTC), Kuala Lumpur, Malaysia.

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Bibliographic Details
Main Authors: Noorulnajwa Diyana, Yaacob, Ku Syahidah, Ku Ismail, Khairul Farihan, Kasim, Mohamed Zulkali, Mohamed Daud, Prof. Madya Dr.
Other Authors: kusyahidah@unimap.edu.my
Format: Working Paper
Language:English
Published: 2011
Subjects:
Cassava
Liquefaction
Saccharification
Central composite design
Online Access:http://dspace.unimap.edu.my/xmlui/handle/123456789/16340
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spelling my.unimap-163402011-11-25T09:39:18Z Production of glucose from cassava starch: Statistical approach Noorulnajwa Diyana, Yaacob Ku Syahidah, Ku Ismail Khairul Farihan, Kasim Mohamed Zulkali, Mohamed Daud, Prof. Madya Dr. kusyahidah@unimap.edu.my Cassava Liquefaction Saccharification Central composite design Organized Universiti Malaysia Perlis (UniMAP), 12th - 13th December 2009 at Dewan Tun Dr. Ismail A, Putra World Trade Centre (PWTC), Kuala Lumpur, Malaysia. Bioethanol is obtained from cassava through a process fermentation of glucose syrups, produced in two step enzymatic process: liquefaction and saccharification. Liquefaction is carried out with the enzyme a-amylase (BAN480L), which fragments the starch into regularly sized chains, resulting in dextrin, maltose, maltriose and maltopentose. The amyloglucosidase enzyme (AMG300) acts in the saccharification stage, in which glucose syrups are obtained from hydrolyzed starch. The work attempts to study and optimize liquefaction and saccharification process. Two factors (time and enzyme concentration) affecting in liquefaction process while four factors (time, enzyme concentration, pH and temperature) affecting in saccharification process based on the preliminary study. The performance of a- amylase in liquefaction was determined by dextrinizing activity (D.A.) while the performance of amyloglucosidase was based on glucose concentration. A two-level factorial was initially carried out. The statistical analysis showed that both time and enzyme concentration significantly affects in liquefaction process while for the saccharification process, pH and temperature gave a significant effect. Hence a detail study was carried out using central composite design (CCD) in response surface methodology (RSIvi) to get a highest production of glucose. The optimal condition for liquefaction for 35% cassava starch slurry was by using 0.35% a-amylase in sodium acetate buffer (pH 7) at 85°C for 12.5 min respectively. The optimal conditions for saccaharification were found to be at 65°C, pH 4.5, using 0.2% amyloglucosidase in 40 min respectively. A model adequacy was very satisfactory, as coefficient of determination were 0.9747 and 0.9795 for liquefaction and saccharification. 2011-11-25T09:39:18Z 2011-11-25T09:39:18Z 2009-12-12 Working Paper p. 417-434 http://hdl.handle.net/123456789/16340 en Proceedings of the Malaysian International Conference on Trends in Bioprocess Engineering (MICOTribe) 2009
institution Universiti Malaysia Perlis
building UniMAP Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Malaysia Perlis
content_source UniMAP Library Digital Repository
url_provider http://dspace.unimap.edu.my/
language English
topic Cassava
Liquefaction
Saccharification
Central composite design
spellingShingle Cassava
Liquefaction
Saccharification
Central composite design
Noorulnajwa Diyana, Yaacob
Ku Syahidah, Ku Ismail
Khairul Farihan, Kasim
Mohamed Zulkali, Mohamed Daud, Prof. Madya Dr.
Production of glucose from cassava starch: Statistical approach
description Organized Universiti Malaysia Perlis (UniMAP), 12th - 13th December 2009 at Dewan Tun Dr. Ismail A, Putra World Trade Centre (PWTC), Kuala Lumpur, Malaysia.
author2 kusyahidah@unimap.edu.my
author_facet kusyahidah@unimap.edu.my
Noorulnajwa Diyana, Yaacob
Ku Syahidah, Ku Ismail
Khairul Farihan, Kasim
Mohamed Zulkali, Mohamed Daud, Prof. Madya Dr.
format Working Paper
author Noorulnajwa Diyana, Yaacob
Ku Syahidah, Ku Ismail
Khairul Farihan, Kasim
Mohamed Zulkali, Mohamed Daud, Prof. Madya Dr.
author_sort Noorulnajwa Diyana, Yaacob
title Production of glucose from cassava starch: Statistical approach
title_short Production of glucose from cassava starch: Statistical approach
title_full Production of glucose from cassava starch: Statistical approach
title_fullStr Production of glucose from cassava starch: Statistical approach
title_full_unstemmed Production of glucose from cassava starch: Statistical approach
title_sort production of glucose from cassava starch: statistical approach
publishDate 2011
url http://dspace.unimap.edu.my/xmlui/handle/123456789/16340
_version_ 1643790649086967808
score 13.214268

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