Enzymatic Production Of Sago Starch Oligosaccharides And Their Fermentation By Lactobacillus SPP

Rashid, Rinani Shima Abd. (2011) Enzymatic Production Of Sago Starch Oligosaccharides And Their Fermentation By Lactobacillus SPP. Masters thesis, Universiti Sains Malaysia.

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Abstract

The potential of sago starch short chain oligosaccharides (SCO) to enhance the growth of Lactobacillus spp. was studied. Partially gelatinized sago starch was hydrolyzed at pH 6.2 for 48 hours at various temperatures (45 °C - 75 °C) and concentrations (1% - 6% (v/w)) of α-amylase (Termamyl 120L). Sago starch hydrolysis using 2% (v/w) α-amylase, at 65 °C yielded a total SCO of 14.6 g/kg, while enzymatic hydrolysis at 75 °C with 1% (v/w) α-amylase produced the highest concentration of SCO reaching 15.0 g/kg after 48 hours hydrolysis.

Item Type:	Thesis (Masters)
Subjects:	T Technology > T Technology (General) > T1-995 Technology(General)
Divisions:	Pusat Pengajian Teknologi Industri (School of Industrial Technology) > Thesis
Depositing User:	ASM Ab Shukor Mustapa
Date Deposited:	12 Oct 2018 01:59
Last Modified:	12 Apr 2019 05:26
URI:	http://eprints.usm.my/id/eprint/42444

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