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Immobilization of á-amylase (ban) for sago starch hydrolysis

Khairil Nazuan, Mohd (2006) Immobilization of á-amylase (ban) for sago starch hydrolysis. Faculty of Chemical & Natural Resources Engineering, University College of Engineering & Technology Malaysia.

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Abstract

α-Amylase produced from Baccilus Amyliquifaciens (termamyl) was immobilized by entrapment in calcium alginate gel capsules and it was used repeatedly in batch processes of starch hydrolysis. The degree of starch degradation and operational stability of the immobilized system were increased by tailoring the characteristics of the capsules. Capsules prepared from 2% (w/v) sodium alginate and 5% (w/v) CaCl2 were suitable for up to 20 repeated uses, losing only 30% of their initial efficiency. These alginate/silica capsules carrying α-Amylase retained 90% of their initial efficiency after 20 starch hydrolysis batches and released more than 10,700 mg of reducing sugars during a processing period of 160 h.

Item Type: Undergraduates Project Papers
Additional Information: Project paper ( Bachelor of Chemical Engineering ) -- University College of Engineering & Technology Malaysia - 2006, SV: MR LAU SING HUI & MISS NINA SUHAITY BINTI AZMI, NO CD: 2080
Uncontrolled Keywords: Hydrolysis; Amylases; Sago
Subjects: T Technology > TP Chemical technology
Faculty/Division: Faculty of Chemical & Natural Resources Engineering
Depositing User: Ms. Nurezzatul Akmal Salleh
Date Deposited: 25 Apr 2017 06:10
Last Modified: 25 Apr 2017 06:10
URI: http://umpir.ump.edu.my/id/eprint/17576
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