engleski

Complete starch hydrolysis by the synergistic action of amylase and glucoamylase: impact of calcium ions

Starch hydrolysis was performed by the synergistic action of amylase and glucoamylase. For that purpose glucoamylase (Dextrozyme) and two amylases (Liquozyme and Termamyl) in different combinations were investigated. Experiments were carried out in the repetitive batch and fed batch mode at 65 °C and pH 5.5 with and without the addition of Ca2+ ions. 100 % conversion of starch to glucose was achieved in batch experiments. Calcium ions significantly enhanced stability of the amylase Termamyl. The intensity of synergism between amylase Termamyl and glucoamylase Dextrozyme was higher than in the experiments carried out with amylase Liquozyme and Dextrozyme. Mathematical model of the complete reaction system was developed. Using the model, a possible explanation of the synergism between the amylase and glucoamylase was provided.

α-amylase ; glucoamylase ; synergistic action ; modeling ; enzyme inactivation ; starch hydrolysis

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