Optimal Conditions and Kinetics of Enzymatic Hydrolysis of Banana Corm Powder

doi:10.7506/spkx1002-6630-201020052

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (20): 260-265.doi: 10.7506/spkx1002-6630-201020052

• Processing Technology • Previous Articles Next Articles

Optimal Conditions and Kinetics of Enzymatic Hydrolysis of Banana Corm Powder

CHEN Wei，HUANG Guang-min*

College of Food Science and Technology, Hainan University, Haikou 570228, China

Received:2010-06-22 Revised:2010-09-26 Online:2010-10-25 Published:2010-12-29
Contact: HUANG Guang-min E-mail:hgmin886699@163.com

Abstract

Abstract:

The optimal conditions for the hydrolysis of banana corm powder with thermostable alpha-amylase were investigated by single-factor and orthogonal array design methods, and a kinetic analysis of the hydrolysis of banana corm powder was performed. Liquefaction temperature of 85 ℃, pH of 6.4, substrate concentration of 30 mg/mL and enzyme loading of 0.064 mL/g were found optimal, and a DE value of 37.61% was obtained under these conditions. The Vm and Km were determined to be 0.708mg/ (mL·min) and 27.410 mg / mL, respectively.

Key words: banana root corm, thermostable alpha-amylase, kinetics

CLC Number:

S668.1

CHEN Wei，HUANG Guang-min*. Optimal Conditions and Kinetics of Enzymatic Hydrolysis of Banana Corm Powder[J]. FOOD SCIENCE, 2010, 31(20): 260-265.

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Optimal Conditions and Kinetics of Enzymatic Hydrolysis of Banana Corm Powder

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