Enzymatic hydrolysis of bitter cassava and Gadung starches with different compositions at low temperature

The effect of compositions of bitter cassava ( Manihot glaziovii ) and gadung ( Dioscorea hispida Dennst) starches on reducing sugar during hydrolysis using granular starch hydrolyzing enzyme (GSHE) was studied. All hydrolyses were conducted at concentration of substrate was 200 g.L -1 , while conce...

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Bibliographic Details
Published in:MATEC Web of Conferences 2018-01, Vol.156, p.1009
Main Authors: Hargono, Hargono, Cahyo Kumoro, Andri, Jos, Bakti
Format: Article
Language:English
Subjects:
Cassava
Composition effects
Enzymes
Hydrolysis
Starches
Substrates
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Summary:The effect of compositions of bitter cassava ( Manihot glaziovii ) and gadung ( Dioscorea hispida Dennst) starches on reducing sugar during hydrolysis using granular starch hydrolyzing enzyme (GSHE) was studied. All hydrolyses were conducted at concentration of substrate was 200 g.L -1 , while concentration of enzyme was 1.5 % (w/w), during of hydrolysis time 24 h, at 30°C. Mass compositition of bitter cassava and gadung starches were 9:1 to 1:9 The increase gadung starch compositions will decrease the reducing sugar. The optimum condition of the process using concentration of substrate 200 g.L-1 with compositions of bitter cassava and gadung starches was 9:1 at 18 h. It was found that reducing sugar was 50.20 g.L -1 . The concentration of reducing sugar mainly depend on starch content on bitter cassava, it is much bigger than the gadung starch.
ISSN:2261-236X
2274-7214
2261-236X
DOI:10.1051/matecconf/201815601009