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40O C SICAKLIKTA MISIR, PİRİNÇ VE BUĞDAY NİŞASTALARININ ÇEŞİTLİ ALFA-AMİLAZ ENZİMLERİ KULLANILARAK HİDROLİZİ

CORN, RICE AND WHEAT STARCH HYDROLYSIS BY USING VARIOUS ALPHA-AMYLASE ENZYMES AT TEMPERATURE 40O C

Journal Name:

  • Sigma Mühendislik ve Fen Bilimleri Dergisi

Publication Year:

  • 2004

Key Words:

Keywords (Original Language):

Author NameUniversity of Author
Abstract (2. Language): 
The work reported here investigates the effects of various alpha-amylase enzymes on the hydrolysis of corn, rice and wheat starch at temperature 40O C. Three commercial alpha-amylase enzymes which are produced from Bacillus species, Aspergillus oryzae and Bacillus licheniformis (obtained from Sigma Company, Product Code: A6814, A6211 and A3403, respectively) were used for the starch hydrolysis experiments. For each starch hydrolysis process, the residual starch concentration and the residual alpha-amylase enzyme activity (%) were investigated depending on the processing time in a stirred batch reactor. Then, the mathematical models are derived by using the experimental data of residual concentration for each starch used. Some inactivation models were tested for understanding the relation between the temperature and enzyme stability during hydrolysis process for each enzyme used.
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Abstract (Original Language): 
Bu çalışmada; 40O C sıcaklıkta mısır, pirinç ve buğday nişastalarının çeşitli alfa-amilaz enzimleri kullanılarak hidrolizleri incelenmiştir. Nişasta hidroliz deneyleri için kullanılan üç ticari alfa-amilaz enzimleri sırası ile Bacillus species, Aspergillus oryzae and Bacillus licheniformis mikroorganizmalarından üretilmiş olup, Sigma şirketinden temin edilmiştir (Ürün Kodları sırası ile: A6814, A6211 and A3403). Herbir nişasta hidroliz prosesi için, karıştırmalı kesikli bir reaktörde, kalan nişasta konsantrasyonu ve alfa-amilaz enzim aktivitesi (%) zamanın bir fonksiyonu olarak incelenmiştir. Daha sonra, herbir nişasta için kalan nişasta konsantrasyon değerlerine uyan matematiksel ifadeler geliştirilmiştir. Ayrıca, nişasta hidrolizi prosesinde kullanılan herbir enzim için, enzim stabilitesi ve proses zamanı arasındaki bağıntıyı incelemek üzere literatürde var olan bazı inaktivasyon modelleri test edilmiştir.
FULL TEXT (PDF): 
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  • 2
55-67
  • Turkish

REFERENCES

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