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
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Online Access:http://eprints.usm.my/42444/1/RINANI_SHIMA.pdf
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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