Enzymatic Production Of Sago Starch Oligosaccharides And Their Fermentation By Lactobacillus SPP

The potential of sago starch short chain oligosaccharides (SCO) to enhance the growth of Lactobacillus spp. was studied. Partially gelatinized sago starch was hydrolyzed at pH 6.2 for 48 hours at various temperatures (45 °C - 75 °C) and concentrations (1% - 6% (v/w)) of α-amylase (Termamyl 120L). S...

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Main Author:	Rashid, Rinani Shima Abd.
Format:	Thesis
Language:	English
Published:	2011
Subjects:	T1-995 Technology(General)
Online Access:	http://eprints.usm.my/42444/1/RINANI_SHIMA.pdf
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id	my-usm-ep.42444
record_format	uketd_dc
spelling	my-usm-ep.424442019-04-12T05:26:32Z Enzymatic Production Of Sago Starch Oligosaccharides And Their Fermentation By Lactobacillus SPP 2011-07 Rashid, Rinani Shima Abd. T1-995 Technology(General) The potential of sago starch short chain oligosaccharides (SCO) to enhance the growth of Lactobacillus spp. was studied. Partially gelatinized sago starch was hydrolyzed at pH 6.2 for 48 hours at various temperatures (45 °C - 75 °C) and concentrations (1% - 6% (v/w)) of α-amylase (Termamyl 120L). Sago starch hydrolysis using 2% (v/w) α-amylase, at 65 °C yielded a total SCO of 14.6 g/kg, while enzymatic hydrolysis at 75 °C with 1% (v/w) α-amylase produced the highest concentration of SCO reaching 15.0 g/kg after 48 hours hydrolysis. 2011-07 Thesis http://eprints.usm.my/42444/ http://eprints.usm.my/42444/1/RINANI_SHIMA.pdf application/pdf en public masters Universiti Sains Malaysia Pusat Pengajian Teknologi Industri
institution	Universiti Sains Malaysia
collection	USM Institutional Repository
language	English
topic	T1-995 Technology(General)
spellingShingle	T1-995 Technology(General) Rashid, Rinani Shima Abd. Enzymatic Production Of Sago Starch Oligosaccharides And Their Fermentation By Lactobacillus SPP
description	The potential of sago starch short chain oligosaccharides (SCO) to enhance the growth of Lactobacillus spp. was studied. Partially gelatinized sago starch was hydrolyzed at pH 6.2 for 48 hours at various temperatures (45 °C - 75 °C) and concentrations (1% - 6% (v/w)) of α-amylase (Termamyl 120L). Sago starch hydrolysis using 2% (v/w) α-amylase, at 65 °C yielded a total SCO of 14.6 g/kg, while enzymatic hydrolysis at 75 °C with 1% (v/w) α-amylase produced the highest concentration of SCO reaching 15.0 g/kg after 48 hours hydrolysis.
format	Thesis
qualification_level	Master's degree
author	Rashid, Rinani Shima Abd.
author_facet	Rashid, Rinani Shima Abd.
author_sort	Rashid, Rinani Shima Abd.
title	Enzymatic Production Of Sago Starch Oligosaccharides And Their Fermentation By Lactobacillus SPP
title_short	Enzymatic Production Of Sago Starch Oligosaccharides And Their Fermentation By Lactobacillus SPP
title_full	Enzymatic Production Of Sago Starch Oligosaccharides And Their Fermentation By Lactobacillus SPP
title_fullStr	Enzymatic Production Of Sago Starch Oligosaccharides And Their Fermentation By Lactobacillus SPP
title_full_unstemmed	Enzymatic Production Of Sago Starch Oligosaccharides And Their Fermentation By Lactobacillus SPP
title_sort	enzymatic production of sago starch oligosaccharides and their fermentation by lactobacillus spp
granting_institution	Universiti Sains Malaysia
granting_department	Pusat Pengajian Teknologi Industri
publishDate	2011
url	http://eprints.usm.my/42444/1/RINANI_SHIMA.pdf
_version_	1747821068021661696

Enzymatic Production Of Sago Starch Oligosaccharides And Their Fermentation By Lactobacillus SPP

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