Abstract
Alpha-amylase is an enzyme in the conversion of starch to maltodextrin. The study investigated the effect of pH and temperature on the activities of alpha-amylase in the conversion of starch to maltodextrin. The optimum condition of cassava starch hydrolysis was determined by using a pure culture of a thermostable alpha-amylase for liquefaction, and the activity of the enzyme determined at varying pH, temperature and time. A 3 x 3 x 3 completely randomized experimental design comprising 3 pH values (pH 6.0, 6.5 and 7.0); 3 temperatures (65, 70 and 75°C) and 3 time ranges (40, 50 and 60 min) were employed for liquefaction. Results showed that sample dry weight decreased with increasing value of pH, temperature and time. The optimal reducing sugar and dextrose equivalent were 17.84% and 14.74 DE, respectively at pH 6.5, 70°C and 60 min. The maltodextrin obtained may serve as a substrate in glucose syrup production
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