A Kinetic Study of the Enzymatic Hydrolysis of Cassava Starch

Abstract

-This paper presents the kinetics of the hydrolysis of cassava starch by amyloglucosidase. Dried cassava flour was hydrolyzed using amyloglucosidase at varying temperature, pH and substrate concentration and their effects carefully studied over time to determine suitable kinetic parameters for the production of glucose syrup. The result obtained showed the optimum temperature for the activity of amyloglucosidase in the production of glucose syrup to be 60 0 C, with pH of 5.5 and optimum substrate concentration was obtained 3wt%. The Michaelis-Menten constant, K m was found to be 0.167M and the maximum velocity of hydrolysis, V max was found to be 0.08M/min. This work explains how the kinetic parameters were obtained and the path through which the optimum conditions were achived.