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Effect of Sodium hydroxide Steeped ofLow-grade Maize on Enzyme Hydrolysis |
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| รหัสดีโอไอ | |
| Title | Effect of Sodium hydroxide Steeped ofLow-grade Maize on Enzyme Hydrolysis |
| Creator | Suparin Chaiklangmuang |
| Contributor | Rattanaporn Thakaew, Chayakorn Pumas, Suraphon Chaiwongsar |
| Publisher | The Thai Society for Biotechnology |
| Publication Year | 2562 |
| Keyword | low-grade maize, sodium hydroxide, enzyme hydrolysis, liquefaction, saccharification |
| Abstract | 1. Effect of NaOH on low-grade maize hydrolysis by enzyme wasstudied. The low-grade maize was steeped in 0.5%w/v NaOH at 60 ?C for 17h before using in liquefaction. The ?-amylase was used in liquefaction tohydrolyze polysaccharides into oligosaccharide and maltose. In theliquefaction process 2. the ?-amylase concentrations (12 3. 24 4. 36 5. 48 6. 60 7. 72 8. 84 9. 96 and 108 unit/g of maize) at 6 h were studied. The highest of maltosecontents at 6 h of control and NaOH steeped maize were 85,631.11 mg/l and82,191.67 mg/l when used ?-amylase concentration of 96 and 72 U/g 10. respectively. With NaOH steeping 11. the reducing sugar was higher than controlmaize 12. meanwhile it spent the low concentration of enzyme for hydrolysis.Using glucoamylase in saccharification with liquefied hydrolysate obtainedfrom 72 U/g ?-amylase 13. this was applied to hydrolyze maltose into glucose.The glucoamylase concentration (50 14. 75 15. 100 16. 125 17. 150 18. 175 and 200 unit/g ofmaize) and digestion time (every 12 hours for 60 hours) were performed toproduce the highest glucose amount. The highest glucose content at 48 h ofNaOH steeped maize was 103,276.67 mg/l that observed in glucoamylaseconcentration of 125 U/g. |
| Language | English |
| URL Website | http://tsb2019.com/ |
| Website title | The 31st Annual Meeting of the Thai Society for Biotechnology and International Conference (TSB 2019) |
