Hydrolysis of cassava starch by amylases from maize
Table Of Contents
- <p> </p><div><p>PAGE</p><p>Title Page i</p><p>Certification ii</p><p>Acknowledgements iv</p><p>Abstract v</p><p>Table of Contents vi</p><p>List of Figures ix</p><p><b>
Chapter ONE
INTRODUCTION
- </b></p><p>11 Introduction 1</p><p>12 Biology of Cassava and Maize 2</p><p>121 Cassava 2</p><p>122 Maize 6</p><p>13 Starch 8</p><p>131 Starch properties 8</p><p>132 Test for starch 10</p><p>133 Cassava starch 11</p><p>134 Starch synthesis 12</p><p>135 General biosynthesis of polysaccharides 12</p><p>136 Biosynthesis of a glycosidic bond 14</p><p>137 Structural alterations to sugar nucleotide before polysaccharide assembly 16</p><p>138 Starch hydrolysis (degradation) 17</p><p>139 Acid hydrolysis 17</p><p>1310 Enzyme hydrolysis of starch 19</p><p>14 Amylases 19</p><p>141 General properties of amylases 19</p><p>142 Sources of amylases 20</p><p>143 Plant amylases 20</p><p>144 Amylases production in germinating cereals 21</p><p>145 Maize amylases 22</p><p>15 Aims and objectives of research 23</p></div><div><p><b>
Chapter TWO
LITERATURE REVIEW
- MATERIALS AND METHODS</b></p><p>21 Materials 24</p><p>211 Sample collection and location(s) 24</p><p>2111 Cassava varieties 24</p><p>2112 Maize varieties 24</p><p>212 Chemicals/Reagents/Samples 25</p><p>213 Apparatus 26</p><p>22 Methods 26</p><p>221 Preparation of buffers 26</p><p>222 Extraction of cassava starch 27</p><p>223 Glucose calibration curve 27</p><p>224 Enzyme extraction 27</p><p>225 Method of enzyme assay 27</p><p>226 Effect of germination on maize amylase activity 27</p><p>227 Effect of pH on maize amylase activity 28</p><p>228 Germination of maize 28</p><p>229 Determination of activity in 20 varieties of hydrid maize 28</p><p>2210 Assay of amylase activity in maize 28</p><p>2211 Effect of Ca</p><p>2+</p><p>ions on amylase activity 29</p><p>2212 Determination of protein concentration in all enzyme extracts 29</p><p>2213 Protein determination 29</p><p>2214 Maize amylase specific activity 30</p><p>2215 Activity of maize amylase on cassava starch 30</p><p>2216 Effect of pH on amylase activity using cassava starch as substrate 30</p><p>2217 Effect of substrate concentration on enzyme activity 30</p><p>23 Statistical Analysis 31</p><p><b>
Chapter THREE
RESEARCH METHODOLOGY
- RESULTS</b></p><p>31 Effect of germination on amylase activity 32</p><p>32 Effect of pH on amylase activity 32</p><p>33 Amylase activity before imbibition at pH 55, 75 and 95 33</p><p>34 Amylase activity on day 3 after imbibition at pH 55, 75 and 95 34</p></div><div><p>35 Amylase activity on day 5 after imbibition at pH 55, 75 and 95 35</p><p>36 Protein determination 39</p><p>37 Maize amylase specific activity 41</p><p>38 Determination of maize variety with the highest amylase activity 45</p><p>39 Hydrolysis of cassava starch by enzyme extract from VARIF2 45</p><p>310 Effect of Ca</p><p>2+</p><p>on enzyme activity 45</p><p>311 Effect of substrate (starch) concentration on maize enzyme activity 45</p><p>312 Effect of pH on amylase activity using 1% cassava starch 46</p><p><b>
Chapter FOUR
DATA PRESENTATION AND ANALYSIS
- DISCUSSION AND CONCLUSION</b></p><p>41 DISCUSSION 50</p><p>42 CONCLUSION 55</p><p><b>REFERENCES 57</b></p><p><b>APPENDICES 62</b></p></div><h3></h3><br> <br><p></p>
Project Abstract
The hydrolysis of cassava starch using amylases from maize was investigated in this study. Amylases are enzymes that catalyze the hydrolysis of starch into sugars, and they are widely used in various industries including food, textile, and pharmaceuticals. Cassava starch is a widely available and cost-effective raw material that can be used as a substrate for amylase hydrolysis. The objective of this study was to optimize the hydrolysis conditions for the conversion of cassava starch into glucose using amylases from maize. The amylases were extracted from maize and characterized for their activity and stability under different conditions. The effects of pH, temperature, substrate concentration, and enzyme concentration on the hydrolysis of cassava starch were studied. The optimal conditions for the hydrolysis reaction were determined to achieve maximum glucose yield from cassava starch. The results showed that the amylases from maize had good activity and stability in a wide range of pH and temperature conditions. The optimal pH for the hydrolysis reaction was found to be 5.5, and the optimal temperature was 50°C. The enzyme concentration and substrate concentration were also found to significantly impact the hydrolysis efficiency. A higher enzyme concentration and lower substrate concentration resulted in higher glucose yields. The kinetics of the hydrolysis reaction were studied to understand the mechanism of starch hydrolysis by the maize amylases. The Michaelis-Menten constant (Km) and maximum reaction rate (Vmax) were calculated to determine the enzyme efficiency and substrate affinity. The kinetic parameters showed that the maize amylases had a high affinity for cassava starch and efficiently converted it into glucose. Overall, this study provides valuable insights into the hydrolysis of cassava starch using amylases from maize. The optimized conditions and kinetic parameters obtained in this study can be used to scale up the production of glucose from cassava starch for various industrial applications. This research contributes to the development of sustainable processes for the utilization of cassava starch and maize-derived enzymes in the production of valuable products like glucose.Project Overview
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