Optimization of enzymatic hydrolysis of mango kernel starch by response surface methodology |
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| Authors: | G. V. Chowdary S. Hari Krishna G. Hanumantha Rao |
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| Affiliation: | (1) Department of Food Science and Technology, School of Science and Technology, University of the Thai Chamber of Commerce, 126/1 Vibhavadee-rangsit Road, Bangkok, 10400, Thailand;(2) Hugh Sinclair Unit of Human Nutrition, School of Chemistry, Food and Pharmacy, University of Reading, Whiteknights, P.O.Box 226, Reading, RG6 6AP, UK |
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| Abstract: | Amyloglucosidase (EC 3.2.1.3) from Aspergillus niger was employed for the saccharification of mango (Mangifera indica Linn) kernel starch. Response surface methodology based on a three-level three-factor Box-Behnken design was employed to optimize the important process variables such as substrate concentration (137.5-412.5 mg), enzyme concentration (4-12 mg) and temperature (35-55 °C). The sugar yield increased with both enzyme concentration and temperature, and decreased with substrate concentration. The response surface model indicated optimum conditions (substrate, 137.5 mg; enzyme, 12 mg; temperature, 55 °C) for obtaining 0.4851 mg sugar/mg substrate, which was also verified experimentally. |
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