Abstract
In this study, the reaction rates of native degerminated maize, extruded degerminated maize and enzymatically extruded degerminated maize using glucoamylase were evaluated and the extrudate models were investigated. The effects of enzyme concentration, substrate pH, temperature and incubation time on the reaction rates were studied. The Lineweaver–Burk equation was used in order to obtain the parameters of the kinetics equation of catalysed hydrolysis. The results show that NDM’s vm is 0.0845g/(mL·min) and km is 0.0032, EDM’s vm is 0.6251g/(mL·min) and km is 0.0167, EEDM’s vm is 1.897g/(mL·min) and km is 0.0240. The reaction rate of EEDM is quicker than those of NDM and EDM. The kinetics equation of EEDM is in accordance with the Michaelis–Menten equation.
Highlights
Maize is a major grain crop rich in linoleic acid, minerals and vitamins, and has a high nutritional and medicinal value
The parameters and equation of enzymatic kinetics of maize starch have been obtained by analysing the effects of different concentrations of enzymes, and varying the pH, temperature and time ofthereaction rate of β-amylase (Zhao et al 2009)
A higher Km value indicates higher affinity and according to the value of Km, EEDM had the strongest affinity with glucoamylase and NDM had a lower affinity than the two other materials used
Summary
Maize is a major grain crop rich in linoleic acid, minerals and vitamins, and has a high nutritional and medicinal value. Maize has been used in many processing sectors including food processing, feed processing and deep processing, and starch syrup is a very important component of deep processing. Starch produced using the wet method of degerminated maize compared with using the dry method has many advantages, including reducing the equipment investment cost, shortening the process flow, and reducing sewage discharge and energy consumption. The parameters and equation of enzymatics kinetics can be obtained by analysing different actors such as substrate concentrations, and varying the pH, temperature and reaction time (Baks et al 2008; Raphaelides et al 2012). The parameters and equation of enzymatic kinetics of maize starch have been obtained by analysing the effects of different concentrations of enzymes, and varying the pH, temperature and time ofthereaction rate of β-amylase (Zhao et al 2009)
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