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A kinetic model for enzymatic wheat starch saccharification

Akerberg, C ; Zacchi, Guido LU ; Torto, N and Gorton, Lo LU (2000) In Journal of Chemical Technology and Biotechnology 75(4). p.306-314
Abstract
A kinetic model describing the enzymatic saccharification of wheat starch by a mixture of ol-amylase and amyloglucosidase has been developed. The model describes the influence of pH, glucose inhibition and starch and enzyme concentration, The results of experimental saccharification under different physical conditions, eg pH and temperature, were used to determine the parameters in the model. The dominant enzyme in the mixture was amyloglucosidase and the maximum rate of saccharification due to this enzyme was found to be optimal at pH 5, and increased Five-Fold when the temperature was increased from 30 to 55 degrees C, Saccharification due to the action of amyloglucosidase was inhibited by the glucose produced and simulation showed that... (More)
A kinetic model describing the enzymatic saccharification of wheat starch by a mixture of ol-amylase and amyloglucosidase has been developed. The model describes the influence of pH, glucose inhibition and starch and enzyme concentration, The results of experimental saccharification under different physical conditions, eg pH and temperature, were used to determine the parameters in the model. The dominant enzyme in the mixture was amyloglucosidase and the maximum rate of saccharification due to this enzyme was found to be optimal at pH 5, and increased Five-Fold when the temperature was increased from 30 to 55 degrees C, Saccharification due to the action of amyloglucosidase was inhibited by the glucose produced and simulation showed that the maximum rate of saccharification decreased by 58% at a starch concentration of 140gdm(-3) compared with a starch concentration much less than 110 gdm(-3) where the effect of glucose inhibition was negligible, (C) 2000 society of Chemical Industry. (Less)
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author
; ; and
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
kinetics, model, saccharification, starch, wheat, enzyme catalysis
in
Journal of Chemical Technology and Biotechnology
volume
75
issue
4
pages
306 - 314
publisher
Wiley-Blackwell
external identifiers
  • wos:000086137700007
  • scopus:0034175920
ISSN
0268-2575
DOI
10.1002/(SICI)1097-4660(200004)75:4<306::AID-JCTB218>3.0.CO;2-U
language
English
LU publication?
yes
additional info
The information about affiliations in this record was updated in December 2015. The record was previously connected to the following departments: Chemical Engineering (011001014), Analytical Chemistry (S/LTH) (011001004)
id
665fa8d5-4e0d-42d0-b752-c947dc1c3c26 (old id 3911360)
date added to LUP
2016-04-01 15:30:44
date last changed
2022-02-12 08:22:02
@article{665fa8d5-4e0d-42d0-b752-c947dc1c3c26,
  abstract     = {{A kinetic model describing the enzymatic saccharification of wheat starch by a mixture of ol-amylase and amyloglucosidase has been developed. The model describes the influence of pH, glucose inhibition and starch and enzyme concentration, The results of experimental saccharification under different physical conditions, eg pH and temperature, were used to determine the parameters in the model. The dominant enzyme in the mixture was amyloglucosidase and the maximum rate of saccharification due to this enzyme was found to be optimal at pH 5, and increased Five-Fold when the temperature was increased from 30 to 55 degrees C, Saccharification due to the action of amyloglucosidase was inhibited by the glucose produced and simulation showed that the maximum rate of saccharification decreased by 58% at a starch concentration of 140gdm(-3) compared with a starch concentration much less than 110 gdm(-3) where the effect of glucose inhibition was negligible, (C) 2000 society of Chemical Industry.}},
  author       = {{Akerberg, C and Zacchi, Guido and Torto, N and Gorton, Lo}},
  issn         = {{0268-2575}},
  keywords     = {{kinetics; model; saccharification; starch; wheat; enzyme catalysis}},
  language     = {{eng}},
  number       = {{4}},
  pages        = {{306--314}},
  publisher    = {{Wiley-Blackwell}},
  series       = {{Journal of Chemical Technology and Biotechnology}},
  title        = {{A kinetic model for enzymatic wheat starch saccharification}},
  url          = {{http://dx.doi.org/10.1002/(SICI)1097-4660(200004)75:4<306::AID-JCTB218>3.0.CO;2-U}},
  doi          = {{10.1002/(SICI)1097-4660(200004)75:4<306::AID-JCTB218>3.0.CO;2-U}},
  volume       = {{75}},
  year         = {{2000}},
}