Effect of enzyme loading and time on production of sugar from tapioca starch using enzymatic hydrolysis : a statistical approach

Two-step enzymatic hydrolysis of tapioca starch by commercially available α-amylase and glucoamylase was carried out in this study. Effects of enzyme loading and hydrolysis time for liquefaction and saccharification process of enzymatic hydrolysis on production of sugar from tapioca starch were investigated. A statistical approach was employed to study the effect of selected parameters where two level factorial design was applied for the experimental design. From the result, it is shown that the highest glucose concentration achieved was 277.80g/L. From the analysis of variance (ANOVA), it is found that the liquefaction time and the interaction effect between α-amylase loading and saccharification time show significant effects on the enzymatic hydrolysis. The optimum conditions suggested by the design of experiment were: 80μL α-amylase loading, 5.75mg glucoamylase loading 5.75mg, liquefaction time 1 hour and saccharification time 4 hours. From this condition, an amount of high glucose concentration was estimated.-Author