1. Optimization of Aspergillus niger α-amylase Activity for Enhanced Glucose Production from Cassava Starch
- Author
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J. C. Ndubuisi, O. Oda, O. Ewa, M. R. Karimah, and N. A. Osaribie
- Subjects
Glucose production ,chemistry.chemical_compound ,biology ,chemistry ,Starch ,Aspergillus niger ,biology.protein ,food and beverages ,General Medicine ,Amylase ,Food science ,biology.organism_classification - Abstract
The aim of this study was to optimize the hydrolytic activity of A. niger α-amylase on cassava starch. Isolation of Aspergillus niger, determination of α-amylase activity, α-amylase production and extraction were performed using standard protocols. Parameters such as pH, temperature, substrate concentration were studied using unifactorial approach. pH was varied from 3.6-5.6, temperature 30-80ºC, substrate concentration 0.3-1.5 g/l. In conclusion, for optimal utilization of α-amylase in the production of numerous products of economic significance, the outcome of this work can be relied upon to boost production of glucose and accessory products from starch.
- Published
- 2019
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