INTRODUCTION
extremely popular. It was initially mostly extracted and refined from cane
and imported to Europe and North America, and later was also prepared
from beets. Sugar was first consumed as a sweetener in tea and coffee,
the new fashionable drinks, but its use was rapidly extended to be
preparation of new tasty and palatable food items such as bakeries and
sweets. In England, sugar consumption increased by 1,500% between the
18th and 19th centuries , and by the turn of the 20th century, sugars had
become one major constituent of our diet.
Sucrose remained the almost exclusive sweetener to be consumed, with
only small amounts of glucose and fructose ingested essentially with
fruits, until the 1960s when the food industry developed and put into use
technologies allowing to extract starch from corn, hydrolyze it to glucose,
and convert part of the glucose into fructose through enzymatic
isomerization. This resulted in the production of corn-derived sweeteners,
among which was high fructose corn syrup (HFCS). The high sweetening
power of HFCS, its organoleptic properties, its ability to confer a long
shelf-life and to maintain a long-lasting moisterization in industrial
bakeries, together with its low cost, contributed to a very rapid increase in
its consumption at the expense of sucrose. HFCS can be produced with
various fructose-to-glucose ratios, with the most commonly used being
HFCS-55, containing 55% fructose and 45% glucose, i.e., a fructose-toglucose ratio close to the 1:1 ratio found in sucrose.
C. Fructose Consumption
1. Methods for assessing fructose consumption
Assessing the fructose intake in a population is not an easy task, since
fructose intake is not specifically recorded as a variable in most surveys
or databases. The two commonly used methods are per capita
disappearance data and individual food intake reports.
Per capita disappearance data in the United States have been reported on
a yearly basis since 1909. Sweetener disappearance data are available for
sucrose, HFCS, and honey. They include both individual consumption
and industrial use for food processing and may thus overestimate real
fructose intake due to losses and waste at the consumer level. They
nonetheless provide useful estimates of trends in added sugar
consumption
Individual food intake records are usually performed over a 1- to 3-day
period. By combining the recorded intake of specific foods with their
fructose content, it is possible to estimate the individual fructose
consumption. This method provides a more accurate view of the fructose
Sugar was commercially obtained from sucrose (60%) & sugar beat
(40%) till the early 1940s. (Bhosle et al. 1996,) Sucrose production has a
high cost of production and also has adverse effects on health. This
necessitated the search for new acceptable substitute capable of
producing sweetness at a low cost of production with little or no adverse
effects on health. The first step in this direction was towards non4
Food ingredient
Relative sweetness
(By weight, solid)
Sucrose
1.0
Glucose
0.7
Fructose
1.3
Galactose
0.7
6
Maltose
0.3
Lactose
0.2
Raffinose
0.2
Hydrolyzed sucrose
1.1
Hydrolyzed lactose
0.7
Glucose syrup 11 DE
< 0.1
Glucose syrup 42 DE
0.3
Glucose syrup 97 DE
0.7
Maltose syrup 44 DE
0.3
0.5
1.0
1.1
Aspartame
180
Glucose even in its purest form when crystallized was found to be less
sweet than sucrose (obtained from sugarcane & sugar beet). This limited
the use of glucose syrup obtained from starchy products. In comparison
acid hydrolyses of sucrose yielded glucose and fructose in equal
proportion and this was known as invert sugar. Invert sugar had the
physical properties of glucose but was as sweet as sucrose.
In the late 1914s introduction of acceptable fungal glucoamylase
made the process of conversion of starch to glucose much simpler. Now, a
very mild treatment with acid was given which resulted in the syrup of
DE about 12. The liquor was then neutralized to pH 6.0 and dosed with
Glucoamylase, usually obtained from Aspergillus niger. This resulted in
increasing the maximum dextrose equivalent to 93. It significantly raised
the proportion of glucose in the final mixture. Besides this, unwanted
salts in the glucose syrup were very much reduced since very little
mineral acid was used.
The discovery of thermostable alpha amylase from Bacillus
subtilis in the early 1960s resulted in elimination of mineral acids from
the process and extraction of sugar from starch become an all enzymatic
process. Liquefaction of starch by -amylase and its subsequent
saccrification by glucoamylase made it possible to obtain DE value
ranging upto 98. The absence of interfering ions (in the form of salts)
9
11
12
13
CHAPTER II
LITERATURE REVIEW
14
properties of the cereal starch slurry and the concentration of the enzyme
itself. A comparative study of the known nucleotide sequences from
known alpha amylase producing organisms has been done using
ClustalW (version 1.82)
2.1 STARCH
Starch is the primary source of stored energy in cereal grains. The
amount of starch contents varies from grain to grain. It constitutes usually
60-75% the weight of the grain. Irrespective of the botanical source,
starch is basically a polymer of six carbons sugar, D-glucose. The glucose
units are primarily linked by alpha (1-4) glucoside bonds with some
additional alpha (1-6linkage).
An unbranched single chain polymer of 500 to 2000 glucose
subunits with only the alpha 1-4 glucosidic bond is called amylose. The
presence of alpha 1-6 glucosidic linkage results in branched glucose
polymer called amylopectin. The degree of branching in amylopectin is
approximately one per twenty-five glucose units in the unbranched
segments (Cura, J. A, 1985, Hood, L.F. 1982, Hizukuri, S. 1986, Zobel,
H.F. 1988, Hoseney, R.C. 1994) Although amylose and amylopectin are
both glucose polymers however the branching pattern and degree of
15
Characteristic
Amylose
Amylopectin
Shape
Essentially linear
Branched
Linkage
-1,4
Molecular weight
50500 million
16
Films
Strong
Weak
Gel formation
Firm
Non-gellitionous
Blue
Reddish brown
17
preparation
for
commercial
syrup
production.
The
Components
Sorghum
Rice
19
Maize
Starch
63-68
74-78
60-64
Moisture
9-13
11
8-11
Protein
9-11
9-11
1-1.5
0.4
3-5
Crude fibre
1.5-2
0.6
1.5-2
Ash
1-2
0.7
1-2
Other organics
8-12
9-10
7-9
2.2.1 SORGHUM
Sorghum grains are a rich and cheap source of starch. Grain
sorghum is similar to maize in its chemical composition and properties.
(Kulkarni D.N. et al, 1986) Starch, simple sugar, cellulose and pentosans
comprise approximately 80% of the dry weight of the kernel. P.
Pushpamma et al, 2000, reported that sorghum an important world cereal
was limited in its usage due to low social status and prestige attached to
its quality parameters like color, high fiber contents, more cooking time
20
and poor digestibility. Kulkarni etc. found that the best utilization of
sorghum is by way of producing starch based sweeteners (Chang L.T.
1982)
G. H. Palmer (1991) reported that the pericarp and testa of
sorghum grain are an important parameter in food processing, because of
their variable contents of polyphenols and thickness. Rooney and Miller,
1987, reported that the pericarp of the sorghum grain is multicellular and
unlike other cereals contains significant deposits of small starch granules.
The aleurone layer of sorghum grain is three cells deep, in sharp contrast
to a single layer of cells, as found in rice and maize (Palmer G.H. 1989).
Rooney et al, 1987, Palmer G.H. et al 1989, found that starch granules of
sorghum are about 10m in diameter, contain around 75% amylopectin
and 25% amylase and gelatinize at about 75-80C. In terms of starch
gelatinisation temperature, properties of starch protein and -D-glucan
content, the maizeeous endosperm of sorghum is similar to that of maize.
The major producers of sorghum are India, China, U.S.A., Mexico,
Argentina and Africa. In India it is widely cultivated in Karnataka,
Maharashtra, M.P., Andhra, U.P., Rajasthan, Tamilnadu, Gujarat, Orissa
and Punjab. (Wealth of India: vol 9, 1987). In India it ranks third as a
21
2.2.2 RICE
Rice is a native of south East Asia and has been cultivated for more
than 7000 years. Rice grains are extensively used as human food and it
constitutes the principle food of nearly half the world population.
Polished rice mostly contains carbohydrates, small amount of iodine,
iron, magnesium and phosphorous. (http://www.starch.dk/isi/starch/htm).
Kempf 1984 reported an annual production of 7000 t of starch from 8800
t of broken rice in European Union. Juliano and Bechtel, 1985 found that
the rice grain was constituted mainly by the starchy endosperm. The
22
endosperm cells are thin walled and packed with amyloplasts containing
starch granules. Rice grain with more than 90% amylopectin content is
known as waxy rice whereas non-waxy rice is one, which contains
amylose in addition to amylopectin.
The rice grain is processed into its various byproducts before it
may be consumed as seen in Figure 2.1.The starch content in rice grain is
very high it is 78% in rough grain and 82% in brown grain (maize is
reported to have a carbohydrate content of 80%). Thus, rice starch, may
be utilized for glucose production by the same technology as used for
maize.
Juliano and Eggum, 1978 and Hanses et al, 1981 produced high
fructose rice syrup and a high protein rice flour from broken rice using
amylase Glucoamylase and glucoisomerase. They obtained an 80%
glucose yield. Chen and Chang in 1984 converted the glucose into HFRS
with a composition of 50% glucose, 42% fructose and 3% maltose.
Maltodextrins were also produced from milled rice flour at 80C
using heat stable alpha amylase (Griffin and brooks, 1989). A recently
developed enzymatic method by Shaw et al. uses thermostable alpha
amylase in combination with amylase to produce high maltose syrup
23
and high protein rice flour simultaneously (Shaw J.F. and J.R, Sheu,
1992, Shaw J.F.1993-94 Shaw J.F.1989, Shaw J.F.et. al.1995)
FIGURE: 2.1
HUSK
20%
BROWN RICE
80%
POLLARD
11%
BRAN
3%
POLISHINGS
8%
CRACKED RICE 2%
24
WHITE RICE
2.2.3 MAIZE
Maize (zea mays) is a cereal that was domesticated in
Mesoamerica. It is widely grown for food and livestock fodder. In 1800s
Europe was isolated from the sugarcane growing areas of the world due
to Napoleonic wars. In 1811, German chemists succeeded in producing
sugar by breakdown of starch with acid. This process was widely adopted
by other nations. Since, bulk quantities of maize were and are available at
low costs, maize become the first substrate for production of sugar. Food
and agriculture organization of U.N.O. rates maize as the second most
important
crop
(cereal
grain),
after
wheat
and
before
rice
The starch becomes indented at maturity and hence the name. Dent maize
is used for making food, animal feed and industrial products. This is only
variety to be considered for maize starch manufacturing.
Maize starch is found in its endosperm and it is usually composed
of
26%
amylase
and
74%
amylopectin
2.3 ENZYMES
Starch breakdown to liquid glucose is two step enzymatic process:
Liquefaction by alpha amylase and saccharification by glucoamylase.
Glucose is isomerised to fructose by glucose isomerase enzyme.
26
2.3.1 -AMYLASE
Alpha amylase (E.C.3.2.1.1) hydrolyses starch, glycogen and other
related polysaccharide by randomly cleaving the -1,4 glucosidic
linkage. The utilization of polysaccharide is made possible by its action
on them. It is widely distributed in various bacteria, fungus, plants and
animals. The -amylases is relatively small proteins of molecular weight
50-60 Daltons. Godon, 1994 elucidated the amino acid sequence and 3D
structure of some of these enzymes. The pH and temperature optimum of
the -amylases depends on the origin of the enzyme. Both mesophilic
and thermophilic bacteria produce amylase. The mesophilic -amylase
producing
organisms
are
Bacillus
amylolquefaciens,
Bacillus
27
lists
the
2.3.2 GLUCOAMYLASE
Glucoamylase (E.C.3.2.1.3.) is an exoenzyme which cleaves the 1,
4 glucosidic linkage of starch to yield the simple sugar. In 1951,
Glucoamylase from Aspergillus niger (Kerr et al, 1951) Aspergillus
awamori (Crabb et al, 1997) and Rhizopus (Philips and Caldwell, 1951 a,
b) were characterized. The enzyme from the Rhizopus strain was called
Glucoamylase and from Aspergillus species amyloglucosidase. These
enzyme obtained from the fungus have molecular weight ranging from
27-112 kdalton and the amino acid sequence of both are known. In
contrast to amylase the amyloglucosidase may be inactivated by
calcium ions. (Science.ntu.ac/ak/research/bemet/chapter1). Ayenor, et al
(2002) reported amyloglucosidase from Aspergillus niger with activity
6000-units/ml solution in 1 M glucose at pH 4.5 at 55C.
30
31
32
Peter Reilly and Clark Ford, 1997, increased the thermal stability,
altered its substrate specificity and modified the pH optima of
Glucoamylase obtained from Aspergillus awamori (Hsiu-mei C. et al
1996, Coutinno P. 1997, Fang T. Y. et al 1998 a, Fang T. Y. et al 1998 b,
Fang T.Y.and Ford C., 1998, Allen M.et al 1998 Li y., 1997, Lui H.S.et
al ,1998). By computer simulation technique they were able to identify
and substitute the amino acid residues in Glucoamylase active sites. The
variant glucose amylase obtained was more substrate specific, had
decreased ability to use maltose as substrate yet retained hydrolytic
activity on maltose.
This inability to hydrolyze the 1, 6 glycoside linkage lessened the
ability of the engineered Glucoamylase to form the isomaltose byproduct
(Fang T. Y. et al a 1998, Fang T. Y. et al b 1998 Lui H.S. et al 1998). This
resulted in an enzyme that can produce higher levels of glucose under
commercial conditions.
A remarkable breakthrough was made by Fang & Ford (1998)
wherein they were able to increase the pH of Glucoamylase such that it
could function in the same range as -amylase (pH 5.5).It was found that
through Glucoamylase was able to rapidly cleave the 1-6 glucosidic
bonds of amylase; it was slower to hydrolyze the 1-6 amylopectin bonds.
The resulted in build up of isomaltose, referred to as reversion products
33
34
35
36
Pseudomonas hydrophilla
Sarcina spp.
Staphylococcus biblia, S. flovovirens, S. echinatus
Streptococcus
bibila,S.
phaeochromogenes,
S.
fracliae,
39
of
55-65C. The
obtained
solution
contains
only
40
In
enzymatic
bioconversions,
temperature,
pH
and
other
Glucose
42
Parameter
Batch
Batch
Continuous
(Soluble GI)
(Immobilized)
(PBR)
1100
1100
15
11
consumption 180
(tonnes)
Activity, half life (h)
30
300
1500
0.7
20
20
0.5
Co2+ (tonnes)
Mg2+ (tonnes)
40
40
Temperature (c)
65
65
60
pH
6.8
6.8
7.6
formation 0.7
0.2
<0.1
Color
(A420)
Filtration
44
Product refining
C-treatment
Cation
C-treatment
Cation exchange
exchange
Anion exchange
Anion
Ctreatment
-
exchange
Capital,
labour
and 5
30
cost,
500
tonne-1
45
2.4 CONCENTRATION/ENRICHMENT
After isomerisation the pH of the syrup is lowered between 4-5. It
is then purified by ion-exchange chromatography to remove the salts. It is
further treated with activated carbon for removal of coloring material. It
is then normally concentrated by evaporation
phase.
Some
example
compounds
purified
by
49
2.6 VISCOSITY
Viscosity is a property also used to define the degree of
gelatinisation. Higher viscous fluids require more force to flow. The
amount of gelatinisation determines the amount of sugar (degradation of
starch) and hence, the fluid characteristics. Heating influences the
dispersion of starch in water and its subsequent degradation to glucose.
Viscosity properties of fluid are determined by the rate at which the
temperature increases. Both are directly proportional to each other. An
increase in agitation rate of the starch slurry was found to increase the
viscosity value of the slurry (A. E. Staley, 2001, 2000).
The proportion of amylase / amylopectin content of the starch
slurry plays an important role in determining the viscosity of the fluid
(Table 2.1). It has been reported that higher the amylopectin content the
more viscous the mixture. However, cereal chemistry reports that there is
50
Genbank is different tools are used for multiple sequence alignment for
obtaining database. ClustalW sequence alignment tool is most frequently
used. It is a general purpose multiple sequence alignment program for
DNA or proteins. Bhosale et al (1997) used ClustalW (version 1.82) to
identify similarity sequence for glucose amylase genes.
ClustalW
calculates the best matches for the selected sequences, similarities and
differences can be seen at a glance. It uses the multiple sequence
alignment profile to scan databases for new members of the family.
CHAPTER III
EXPERIMENTAL METHODOLOGY
52
Starch from the three-cereal grains sorghum, rice and maize was
converted to liquid glucose .The effect of process parameters were
studied and optimized. The obtained liquid glucose was subsequently
isomerized to fructose and it was concentrated in its pure form. Alpha
amylase genes from known organisms were identified and a comparative
study of its nucleotide sequence was done. The gene was also cloned and
further studies were done.
Different sets of experiments were done to study:
3.1 Standardization of process parameters for production of liquid
glucose
3.1.1 Temperature and pH variation
3.1.2 Enzyme concentration
3.1.3 Viscosity
3.2. Isomerisation
3.3. Concentration
3.4. Recombinant DNA technique for cloning and DNA analysis
3.5. Multiple sequence alignment
53
done in a steel jacketed water bath. The slurry was heated for around 15
minutes before 0.3ml of amylase enzyme was again added in each
experimental set up bottle. (Fig 3.1)
FIGURE: 3.1
EXPERIMENTAL SET UP FOR EXPERIMENTS
Stirrer
Cereal
grain
Water
Here, for this study sorghum, rice and maize have been taken in
their whole grain form to extract sugar, in sharp contract to the available
process in which primarily starch is extracted from the grain. The
55
enzymatic treatment is then given to the starch obtained from the grain.
The enzyme is added in a single dose in the known technology for sugar
extraction from starch. The addition amylase enzyme was done in a
two-phased manner in these experiments.
Heating the slurry after addition of half the dose of required
enzyme leads to the formation of uniform slurry, which facilitates the
action of the second dose of the enzyme. Apart from this the imbibition of
water by the starch grains was found to be expedited at high temperature.
This results in easy penetration of the enzyme in the grain to carry out
liquefaction.
The grain particles in the slurry were continuously stirred with
glass rods to ensure proper mixing of the enzyme and also to prevent the
setting of the grain particles at the bottom of the vessel. The slurry was
heated to 100C, and kept at that temperature for 20-25 minutes. The
obtained starch slurry was then subjected to saccharification by
Glucoamylase.
The temperature of the slurry was then brought down to 40C,
50C, 60C and 70C. Then for 6 vessels of each grain (2 each of each
pH) the pH was again adjusted to 4.5, 5.5 and 6.5 with the help of weak
hydrochloric acid. 0.75 ml of commercial grade Glucoamylase under the
56
brand name A M G was added to each of the 6 vessels for each grain. The
vessels were then transferred to a water bath where the temperature was
maintained at 70C. When the temperature of the remaining vessels came
down to 60C then for 6 vessels of each grain (2 each of each pH value)
again similar process was adopted as for 70C and the vessels were kept
in an oven with temperature maintained at 60C. The same pattern was
followed at 50C and the vessels were transferred to an oven with
temperature maintained at 50C. Similar treatment was done for
remaining vessels and they were transferred to water bath maintained at
40C.
Observations were then made at every 6 hrs interval for the rise in
sugar concentration (Brix) in the slurry. These observations were made
for 48 hrs for rice grain and 66 hrs for both sorghum and maize.
The measurement of sugar concentration was done by refractometer. The
principle of working of refractometer is that when light impinges on the
surface of a material at an angle to the normal to the surface, its direction
is changed upon passing into the surface. Every substance or material has
a point at which light breaks upon passing into the material. It only
requires a small amount (about a millimeter) of the substance in order to
57
hydrochloric acid. 50l of amylase was added to the slurry. The slurry
was added to 60C and then 50l enzyme was further added to it. It was
heated till 100C and kept at the temperature for 15 minutes. The bottle
were left to stand till the temperature come down to 60C the pH was
adjusted to 5.5 Glucoamylase, 105l/ml, 115l/ml and 125l/ml was
added in two bottle each respectively. The bottles were then transferred to
a water bath maintained at 60C. The sugar concentration in Brix was
noted at every 6 hrs interval for 60 hours.
Maize grain 40gms was weighed and 200ml tap water was added to
it in 6, 250ml bottles. The pH was adjusted to 5.5 each bottle by adding
hydrochloric acid. 60l of amylase was added to the slurry. The slurry
was added to 60C and then 60l enzyme was further added to it. It was
heated till 100C and kept at the temperature for 15 minutes. The bottle
were left to stand till the temperature come down to 60C the pH was
adjusted to 5.5 Glucoamylase, 175l/ml, 185l/ml and 195l/ml was
added in two bottle each respectively. The bottles were then transferred to
a water bath maintained at 60C. The sugar concentration in Brix was
noted at every 6 hrs interval for 60 hours.
3.1.3 VISCOSITY
59
added to it. It was heated till 100C and kept at the temperature for 15
minutes. The bottle were left to stand till the temperature come down to
60C the pH was adjusted to 5.5 [Glucoamylase 45l/ml, 55l/ml and
65l/ml] added in two bottle each respectively. The bottles were then
transferred to a water bath maintained at 60C. The sugar concentration in
Brix was noted at every 6 hrs interval for 60 hours.
40 gms of maize grains were taken and 120ml of tap water was
added to it in 6,250ml bottles. pH was adjusted to 4.5, 5.5 and 6.5 in two
bottles each by adding hydrochloric acid. 18l of amylase was added to
the slurry. The slurry was added to 60C and then 18l enzyme was
further added to it. It was heated till 100C and kept at the temperature
for 15 minutes. The bottle were left to stand till the temperature come
down to 60C the pH was adjusted to 5.5. Glucoamylase, 45l/ml,
55l/ml and 65l/ml were added in two bottle each respectively. The
bottles were then transferred to a water bath maintained at 60C. The
sugar concentration in Brix was noted at every 6 hrs interval for 60 hours.
To measure the viscosity spindle no 6 was attached to the
viscometer and lowered into the bottle of starch slurry, till the meniscus
of the fluid at the center of the emersion groove on the spindles shaft. The
spindle shaft speed was set with the help of a screw on the viscometer. To
61
make the viscosity measurement the motor switch was turned on. This
energized the viscometer drive motor. The reading obtained on the dial
was noted and multiplied by the factor appropriate to the spindle and
speed combination being used. The dial percent scale reading of the
viscometer was thus interpreted in terms of centripoise.
3.2 ISOMERIZATION
The glucose syrup with a dry weight of 40-45% and 93-96%
glucose was subjected to isomerization in a system of three 2.2 m 3
columns connected in series.In order to prevent loss of enzyme activity
during isomerization, the solution was first purified by filtration, carbon
treatment and ion exchange. Magnesium was then added as an activator
and the reaction was run at pH 5.5-9 maintaining a temperature of 60C
for 4 hours. The percent isomerization was checked after every one hour.
3.3 CONCENTRATION
For concentration of fructose chromatographic separation that uses
ion exchange resins as a selective medium to separate one dissolved
chemical from another was used. In this experimentation fructose
62
ANALYSIS
63
mM IPTG (isopropyl--D-
66
The purity of nucleic acid solutions was checked by taking the A260/A280
ratio.
3.4.8 DETECTION AND ANALYSIS OF PROTEINS EXPRESSED
FROM CLONED GENES
3.4.8.1
69
REAGENTS
Acryl
amide
Stock
Solution 1.5 ml
0.25 ml
(30%)
4X Resolving Gel buffer
1.5 ml
0.375 ml
Water
2.875 ml
1.1 ml
SDS (10%)
0.06 ml
0.015 ml
0.06 ml
0.015 ml
TEMED
0.005 ml
0.0025 ml
70
3.4.8.2
WESTERN BLOTTING
Western blotting was done according to the method described by
and
then
transferred
to
the
nitrocellulose
membrane
72
Accession GI
Organism
Definition
Length
Aspergillus niger
no.
X52755
2323
alpha-amylase
D83540
159585
S-2
sp.
S-2 3160bp
M79444
142434
Bacillus subtilis
J01542
142428
Bacillus
Bacillus
73
2084bp
Y17557
8250114 Geobacillus
Geobacillus
2146bp
streothermopliliu
streothermoplilius Gene
encoding maltohexaose
producing alpha amylase
M34957
153152
Streptomyces
Streptomyces
1712bp
thermoviolaceus
thermoviolaceus
alpha
975601
Actinoplanes
293424
sp.50/110
acarviose
transferase
M25263
153158
Streptomyces
venezuelae
alpha
amylase
complete cds
74
gene,
Y13601
Z85949
M15540
4151100 Streptomyces
Streptomyces
lividans
aml gene
183523
Streptomyces
Streptomyces
lividans
aml-B gene
153154
Streptomyces
Streptomyces
hygroscopicus
hygroscopicus
lividans 3484bp
lividans 2040bp
1842bp
alpha
75
CHAPTER IV
RESULT AND DISCUSSION
4.1. LIQUEFACTION
The process of breaking of 1,6 glucosidic linkage of starch polymer
i.e., the amylose component, by amylase enzyme is known as
liquefaction.
Various factors effect the functioning of amylase. The
environmental factors like pH, temperature etc. effect the working of the
enzyme beside this, some operational factors like increase in enzyme
concentration, viscosity or fluid characteristics, time the presence of
interfering ions etc. Some factors like pH, temperature and increase in
enzyme concentration, influence the process of liquifaction most
significantly.
76
77
1. SORGHUM
Temperature
pH 4.5
pH 5.5
pH 6.5
40C
50C
12
13
12
60C
16
18
17
70C
17
18
17
78
2. RICE
Temperature
pH 4.5
pH 5.5
pH 6.5
40C
50C
11
10
10
60C
12
14
13
70C
13
14
13
3. MAIZE
Temperature
pH 4.5
pH 5.5
pH 6.5
40C
50C
10
11
10
60C
12
16
15
70C
15
16
16
79
GRAPH 4.1.1
SORGHUM
EFFECT OF INCREASE IN TEMPERATURE AND pH ON
SUGAR CONCENTRATION
liquefaction
20
18
16
14
12
sugar conc
10
pH 4.5
pH 5.5
pH 6.5
8
6
4
2
0
40c
50c
60c
70c
temperature
GRAPH 4.1.2
RICE
EFFECT OF INCREASE IN TEMPERATURE AND pH ON
SUGAR CONCENTRATION
80
liquefaction
20
18
16
14
12
sugar conc.
10
pH 4.5
pH 5.5
pH 6.5
8
6
4
2
0
40c
50c
60c
70c
temperature
GRAPH 4.13
MAIZE
EFFECT OF INCREASE IN TEMPERATURE AND pH ON
SUGAR CONCENTRATION
81
liquefaction
18
16
14
12
10
sugar conc.
pH 4.5
pH 5.5
pH 6.5
6
4
2
0
40c
50c
60c
70c
temperature
82
Although, rice has a high amylose content starch however, after the
removal of the outer layers of rice grain and its breakage into small
pieces, the starch component reduces to a large extent .The starch content
present in the rice used for this study was therefore less in comparison to
sorghum and maize. The sugar concentration value obtained after
liquefaction in rice was therefore less than for both sorghum and maize.
4.1.2. EFFECT OF pH
Simple experiments (to study the effect of increase in
concentration of enzyme in the starch slurry) were carried out to find out
the working pH for amylase enzyme. It was found that although the
enzyme worked in the range of 4.5-6.5 however, best results were
obtained at pH 5.5 at minimum enzyme concentration. For sorghum, the
values obtained for different pH 4.5, 5.5 and 6.5 were 10, 10 and 8 Brix
respectively. (Table 4.2.1, 2, 3. Graph 4.2.1, 2, 3).
83
AND
ENZYME
CONCENTRATION
DIFFERENT pH VALUES
1. pH- 4.5
Enzyme conc.
Initial
1st heating
Final
60l/g
0.2
10
70l/g
0.2
11
80l/g
0.2
14
Enzyme conc.
Initial
1st heating
Final
60l/g
0.2
12
70l/g
0.2
13
80l/g
0.2
12
2. pH-5.5
84
AT
3. pH-6.5
Enzyme conc.
Initial
1st heating
Final
60l/g
0.2
70l/g
0.2
10
80l/g
0.2
11
GRAPH 4.2.1
SORGHUM
EFFECT OF INCREASE IN ENZYME CONCENTRATION AND
TEMPERATURE ON SUGAR CONCENTRATION AT pH-4.5
Liquefaction
16
14
12
10
60ml/g
sugar conc
70ml/g
80ml/g
6
4
2
0
initial
1s t heating
85
final
GRAPH 4.2.2
SORGHUM
EFFECT OF INCREASE IN ENZYME CONCENTRATION AND
TEMPERATURE ON SUGAR CONCENTRATION AT pH-5.5
liquefaction
16
14
12
10
sugar conc
60ml/g
70ml/g
80ml/g
0
initial
1s t heating
GRAPH 4.2.3
86
final
SORGHUM
EFFECT OF INCREASE IN ENZYME CONCENTRATION AND
TEMPERATURE ON SUGAR CONCENTRATION AT pH-6.5
liquefaction
16
14
12
10
sugar conc
60ml/g
70ml/g
80ml/g
0
initial
1s t heating
final
AND
ENZYME
CONCENTRATION
DIFFERENT pH VALUES
1. pH- 4.5
Enzyme conc.
Initial
1st heating
Final
60l/g
0.2
10
70l/g
0.2
11
80l/g
0.2
11.5
2. pH-5.5
88
AT
Enzyme conc.
Initial
1st heating
Final
60l/g
0.2
10
70l/g
0.2
11
80l/g
0.2
12
Enzyme conc.
Initial
1st heating
Final
60l/g
0.2
70l/g
0.2
10
80l/g
0.2
10.5
3. pH-6.5
GRAPH 4.3.1
RICE
EFFECT OF INCREASE IN ENZYME CONCENTRATION AND
TEMPERATURE ON SUGAR CONCENTRATION AT pH-4.5
89
liquefaction
16
14
12
10
sugar conc
60ml/g
70ml/g
80ml/g
6
4
2
0
initial
1s t heating
final
GRAPH 4.3.2
RICE
EFFECT OF INCREASE IN ENZYME CONCENTRATION AND
TEMPERATURE ON SUGAR CONCENTRATION AT pH-5.5
90
liquefaction
16
14
12
10
sugar conc.
60ml/g
70ml/g
80ml/g
6
4
2
0
initial
1s t heating
GRAPH 4.3.3
RICE
EFFECT OF INCREASE IN ENZYME CONCENTRATION AND
TEMPERATURE ON SUGAR CONCENTRATION AT pH-6.5
91
final
liquefaction
16
14
12
10
sugar conc.
60ml/g
70ml/g
80ml/g
0
initial
1st heating
The value found at pH 4.5 and 5.5 were similar but decreased on
increase of pH. The value of pH must therefore, should not exceed 5.5. At
liquefaction of maize at different pH 4.5, 5.5, and 6.5 sugar concentration
values of 11, 12 and 12 were obtained. (Table 4.4.1, 2, 3. Graph 4.4.1, 2,
3).
Table No. 4.4 (1, 2, 3)
92
final
LIQUEFACTION-MAIZE
CHANGE IN SUGAR CONCENTRATION WITH INCREASE IN
TEMPERATURE
AND
ENZYME
CONCENTRATION
DIFFERENT pH VALUES
1. pH- 4.5
Enzyme conc.
Initial
1st heating
final
60l/g
0.2
11
70l/g
0.2
12
80l/g
0.2
15
Enzyme conc.
Initial
1st heating
Final
60l/g
0.2
12
2. pH- 5.5
93
AT
70l/g
0.2
13
80l/g
0.2
16
Enzyme conc.
Initial
1st heating
Final
60l/g
0.2
12
70l/g
0.2
14
80l/g
0.2
15
3. pH- 6.5
94
GRAPH 4.4.1
MAIZE
EFFECT OF INCREASE IN ENZYME CONCENTRATION
AND TEMPERATURE ON SUGAR CONCENTRATION AT pH-4.5
liquefaction
16
14
12
10
sugar conc.
60ml/g
70ml/g
80ml/g
6
4
2
0
initial
1s t heating
95
final
GRAPH 4.4.2
MAIZE
EFFECT OF INCREASE IN ENZYME CONCENTRATION AND
TEMPERATURE ON SUGAR CONCENTRATION AT pH-5.5
liquefaction
18
16
14
12
10
sugar conc.
60ml/g
70ml/g
80ml/g
8
6
4
2
0
initial
1s t heating
96
final
GRAPH 4.4.3
MAIZE
EFFECT OF INCREASE IN ENZYME CONCENTRATION AND
TEMPERATURE ON SUGAR CONCENTRATION AT pH-6.5
liquifaction
16
14
12
10
60ml/g
sugar conc.
70ml/g
80ml/g
6
4
2
0
initial
1st heating
97
final
Sugar values were found to be similar at pH 5.5 and 6.5 care must
be taken that the pH of the starch slurry should not be below 5.5.
Therefore, in each case pH 5.5 was found to be the most suitable. The
values of sugar for sorghum and maize were almost similar while slightly
less value was obtained for rice. The starch content of the cereal itself and
the linkage type determines the amount of starch liquefied for each grain.
The reason for this is as has been explained in effect of temperature.
4.2 SACCHARIFICATION
The process of breakage of 1,4 glucosidic linkage of starch in
addition to the 1,6 linkage i.e., the breakdown of amylopectin content of
starch is known as saccharification. This is done by Glucoamylase
enzyme. Several environmental and operational parameters have to be
99
optimized for the process to occur. The environmental factors like pH and
temperature have a significant effect on the activity of the enzymes.
Several operational factors like viscosity of the fluid, effect of increase in
enzyme concentration, time of exposure of enzyme to starch are also
important parameters of study.
1. pH-4.5
Temp.
40C
18
19
19
19
19
19
50C
18
20
20
21
21
24
24
24
25
25.5
25.5
60C
18
21
21
22
23
25.5 25.5 26
26.5 29.5
29.5
70C
18
20
20.5 21
21
21
21
21
2. pH-5.5
101
21
21
21
6hr
Temp. s
12hrs 18hrs 24hrs 30hrs 36hrs 42hrs 48hrs 52hrs 60hrs 66hrs
19
50C 18 22
23
23.5 24
24.5 25
26
60C 18 22
23
24
26
29
29.5 29.5
30
30.5 30.5
70C 18 20
20
20
20
20
20
20
20
20
20
3. pH-6.5
30hr 36hr
52hr
Temp.6hrs12hrs18hrs 24hrs s
42hrs 48hrs s
40C 18 18
18
18
18
18
18
18.5
18.5 18.5
18.5
50C 18 18
18
19
19.5 22
22
22
22
22.5
22.5
60C 18 20
21
24
25
26
26
26
28
29
29
70C 18 19
19
20
20
21
21
21
21
21
21
102
60hrs 66hrs
1. pH-4.5
Temp. 6hrs 12hrs 18hrs 24hrs 30hrs 36hrs 42hrs 48hrs 52hrs 60hrs
40C
14
14
14
14
14
14
14
14
14
14
50C
14
14
16
16
16.5
16.5
16.5
16.5
16.5
16.5
60C
14
14
16
16.5
17
18
21
22
22
22
103
70C
14
14
14
14.5
15
15
15.5
15.5
15.5
15.5
2. pH-5.5
Temp. 6hrs 12hrs 18hrs 24hrs 30hrs 36hrs 42hrs 48hrs 52hrs 60hrs
40C
14
14
14
14
14
14
14
14
14
14
50C
14
16
16
16
16
16.5
16.5
17
17
17
60C
14
16.5
17
18
18
19.5
22
24
24
24
70C
14
15
15
15
15
15
15
15
15
15
3. pH-6.5
104
Temp. 6hrs 12hrs 18hrs 24hrs 30hrs 36hrs 42hrs 48hrs 52hrs 60hrs
40C 14
14
14
14
14
14
14
14
14
14
50C 14
14.5
14.5
15
15
16
16.5
16.5
16.5
16.5
60C 14
16.5
17
17.5
18
19
21
22
22
22
70C 14
14
14
14
14
14.5
14.5
15
15
15
1. pH-4.5
105
Temp. 6hrs 12hrs 18hrs 24hrs 30hrs 36hrs 42hrs 48hrs 52hrs 60hrs 66hrs
40C 16
16
16
16
16
16
16
16
16
16
16
50C 16
19
19
20
21
23
23
25
27
28.5 28.5
60C 16
18
19
20
21
23
23
25
26
29.5 29.5
70C 16
19
19
20
21
23
23
25
26
27
27
2. pH-5.5
6hr
Temp. s
40C
16 16
16
16
16
16
16
50C
16 18
18
19
19
20
20
21
106
21.5 24
24
60C
16 20
21
22
23
25
25
26
28
29
29
70C
16 20
21
22
22
24
24
3. pH-6.5
Temp.
40C
16
16
16
16
16
16
16
50C
16
18
18
18.5 19
20
20
21
21.5 24
24
60C
16
20
21
22
23
25
25
26
28
29
70C
16
20
21
21.5 22
24
24
29
4.2.1.1 SORGHUM
This variation found to be identical in nature at all temperatures has
been modeled through the regression of the relevant data taken from
107
C=-12+1.88t-0.0213t2,
and C=-12.71+1.920t-0.0230t2
C=-12.40+1.934t-
manifesting correlation
GRAPH 4.5.1
EFFECT OF TEMPERATURE ON SUGAR CONCENTRATION
WITH INCREASE IN TIME PERIOD AT pH 4.5
108
50c
60c
70c
6h
rs
12
hr
s
18
hr
s
24
hr
s
30
hr
s
36
hr
s
42
hr
s
48
hr
s
52
hr
s
60
hr
s
66
hr
s
32
30
28
26
24
22
20
SUGAR CONC(BRIX)
18
40c
16
14
12
10
TIME
109
GRAPH 4.5.2
EFFECT OF TEMPERATURE ON SUGAR CONCENTRATION
WITH INCREASE IN TIME PERIOD AT pH 5.5
32
30
28
26
24
22
SUGAR CONC(BRIX) 20
18
40c
50c
60c
70c
16
14
12
66
hr
s
52
hr
s
42
hr
s
30
hr
s
18
hr
s
6h
rs
10
TIME
resultant
C=-11.54+1.768t-0.0204t2,
equations as C=C=-11.51+1.943t-
GRAPH 4.5.3
SORGHUM
EFFECT OF TEMPERATURE ON SUGAR CONCENTRATION
WITH INCREASE IN TIME PERIOD AT pH 6.5
35
30
25
20
SUGAR CONC(BRIX) 15
40c
50c
10
60c
70c
6h
12 rs
h
18 rs
h
24 rs
h
30 rs
h
36 rs
h
42 rs
h
48 rs
h
52 rs
h
60 rs
h
66 rs
hr
s
TIME
4.2.1.2
RICE
111
presented
as
C=14,
C=12.76+0.188t-0.0023t2,
GRAPH 4.6.1
EFFECT OF TEMPERATURE ON SUGAR CONCENTRATION
WITH INCREASE IN TIME PERIOD AT pH 4.5
60c
70c
6h
12 rs
h
18 rs
h
24 rs
h
30 rs
h
36 rs
h
42 rs
h
48 rs
h
52 rs
h
60 rs
hr
s
26
24
22
20
18
SUGAR CONC(BRIX) 16
40c
50c
14
12
10
TIME
equations
are
presented
as
C=14,
C=14.07+0.106t-0.001t2,
26
24
22
20
18
40c
16
50c
60c
70c
14
12
10
6h
rs
12
hr
s
18
hr
s
24
hr
s
30
hr
s
36
hr
s
42
hr
s
48
hr
s
52
hr
s
60
hr
s
SUGAR CONC(BRIX)
TIME
113
C=14,
C=13.56+0.066t-0.001t2,
C=13.58+0.174t-0.0002t2
and
26
24
22
20
18
SUGAR CONC(BRIX) 16
50c
60c
14
70c
12
10
6h
r
12 s
hr
18 s
hr
24 s
hr
30 s
hr
36 s
hr
42 s
hr
48 s
hr
52 s
hr
60 s
hr
s
40c
TIME
114
MAIZE
This variation found to be identical in nature at all temperatures has
been modeled through the regression of the relevant data taken from
Graph 4.7.1. at pH 4.5, the resultant equations are presented as C=11.33+1.79t-0.1191t2,
0.0177t2
and
C=-11.05+1.722t-0.0183t2,
C=-10.77+1.720t-0.0188t2
C=-11.00+1.694t-
manifesting
correlation
40c
50c
60c
70c
14
SUGAR CONC(BRIX)
18
22
26
30
6h 10
12 rs
h
18 rs
h
24 rs
h
30 rs
h
36 rs
h
42 rs
h
48 rs
h
52 rs
h
60 rs
h
66 rs
hr
s
4.2.1.3
TIME
115
32
30
28
26
24
22
20
SUGAR CONC(BRIX)
18
40c
50c
16
14
12
10
70c
6h
12 rs
h
18 rs
h
24 rs
h
30 rs
h
36 rs
h
42 rs
h
48 rs
h
52 rs
h
60 rs
h
66 rs
hr
s
60c
TIME
116
C=-11.58+1.679t-0.0187t2,
C=-
10.82+1.825t-0.0198t2
and C=-10.65+1.840t-0.0212t2 for 400C, 500C, 600C and 700C
respectively with the correlation coefficients of 0.8903, 0.9320, 0.9460
and 0.9258 respectively.
GRAPH 4.7.3
EFFECT OF TEMPERATURE ON SUGAR CONCENTRATION
60c
70c
14
50c
6h 10
12 rs
h
18 rs
h
24 rs
h
30 rs
h
36 rs
h
42 rs
h
48 rs
h
52 rs
h
60 rs
h
66 rs
hr
s
SUGAR CONC(BRIX)
40c
18
22
26
30
TIME
117
4.2.1.4 DISCUSSION
The saccharification results show that for all the three grains
sorghum, rice and maize, the temperature at which the activity of the
enzyme was initiated was 50C. Absolutely no activity of the enzyme was
found at 40C. At 50C there is low activity and there is rapid decrease in
the enzyme activity when the temperature of the starch slurry was raised
to 70C. The maximum activity of enzyme was found to be 60 0C. The
maximum values of sugar were obtained at temperature 60 0C at optimum
pH 5.5. The values obtained were for sorghum, rice and maize
respectively.
It is noteworthy that with regard to the temperature variation the
rate of decrease in enzyme activity due to rising temperature is more
rapid than the rate of its increase. This decreasing trend is supported also
by the findings of Ayenor and Grahham, (2002). It is very evident from
these results that the enzyme is extremely temperature sensitive. Its
activity begins at 50C, peaks at 600C and is totally deactivated when
subjected to temperatures above that. Therefore, extreme care is needed
to maintain the temperature at 600 C.
The sugar concentration (Brix) obtained in each of the grains was
however different, maximum sugar was obtained from sorghum followed
118
by maize and rice. The enzyme activity was found to be best at 60C for
all the three grain starch slurries. The content of starch in sorghum and
maize is nearly same (63-68% in sorghum and 60-64% in maize). This is
the reason for almost similar amount of sugar obtained from the starch
slurry of these cereals. The starch content of whole grain rice is much
higher (82%) than either maize or sorghum. However, for this study
broken rice pieces have been used in which the starch content in roughly
(55%) therefore, the amount of sugar concentration obtained from rice
starch slurry is least in comparison to the other two.
4.2.2 EFFECT OF pH
Table 4.5, 4.6, 4.7 and Graphs 4.8, 4.9, and 4.10 depict the
interaction between time (t in hrs) and sugar concentration (C in Brix) at
different pH in respect of 400C, 500C, 600C and 700C temperatures
respectively. The pH optima of amyloglucosidase has been reported near
4.2 by Nakamura, T, Ogata, Y., Shitara, A., Nakamura, A., Ohta, K Crabb,
W.D., Shetty, J.K and others. However, these tables and graphs depict
maximum activity at pH 5.5.
119
4.2.2.1 SORGHUM
Variations have been studied by Graph no.4.8.1,4.8.2,4.8.3 and
4.8.4. This variation found to be identical at all pH at temperature 400C
has been modeled through the regression of the relevant data taken from
Graph no. 4.8.1
as C=-12.66+1.803t-0.0216t2, C=-12.82+1.799t-
pH 5.5
pH 6.5
6h
12 rs
h
18 rs
h
24 rs
h
30 rs
h
36 rs
h
42 rs
h
48 rs
h
52 rs
h
60 rs
h
66 rs
hr
s
32
30
28
26
24
22
20
SUGAR CONC(BRIX)
18
pH 4.5
16
14
12
10
TIME
120
pH 5.5
pH 6.5
6h
12 rs
h
18 rs
h
24 rs
h
30 rs
h
36 rs
h
42 rs
h
48 rs
h
52 rs
h
60 rs
h
66 rs
hr
s
32
30
28
26
24
22
20
SUGAR CONC(BRIX)
18
pH 4.5
16
14
12
10
TIME
121
pH 5.5
pH 6.5
6h
r
12 s
hr
18 s
hr
24 s
hr
30 s
hr
36 s
hr
42 s
hr
48 s
hr
52 s
hr
60 s
hr
66 s
hr
s
32
30
28
26
24
22
20
SUGAR CONC(BRIX)
18
pH 4.5
16
14
12
10
TIME
122
32
30
28
26
24
22
SUGAR CONC(BRIX)
20
pH 4.518
pH 5.5
pH 6.5
16
14
12
6h
rs
12
hr
s
18
hr
s
24
hr
s
30
hr
s
36
hr
s
42
hr
s
48
hr
s
52
hr
s
60
hr
s
66
hr
s
10
TIME
123
4.2.2.2 RICE
Variations have been studied by Graph no.4.9.1,4.9.2,4.9.3 and
4.9.4. This variation found to be identical at all pH at temperature 400C
has been modeled through the regression of the relevant data taken from
Graph no. 4.9.1, as C=14, C=14, and C=14 for pH values of 4.5, 5.5, and
6.5 respectively which respectively manifest correlation coefficients of
0.8885, 0.8885 and 0.8885.
GRAPH 4.9.1
CHANGE IN SUGAR CONCENTRATION WITH INCREASE IN
TIME PERIOD AT DIFFERENT pH AT 40C
26
24
22
20
18
pH 4.5
16
pH 5.5
pH 6.5
14
12
10
6h
rs
12
hr
s
18
hr
s
24
hr
s
30
hr
s
36
hr
s
42
hr
s
48
hr
s
52
hr
s
60
hr
s
SUGAR CONC(BRIX)
TIME
124
26
24
22
20
18
pH 4.5
16
pH 5.5
pH 6.5
14
12
10
6h
rs
12
hr
s
18
hr
s
24
hr
s
30
hr
s
36
hr
s
42
hr
s
48
hr
s
52
hr
s
60
hr
s
SUGAR CONC(BRIX)
TIME
125
26
24
22
20
18
pH 4.5
16
pH 5.5
pH 6.5
14
12
10
6h
rs
12
hr
s
18
hr
s
24
hr
s
30
hr
s
36
hr
s
42
hr
s
48
hr
s
52
hr
s
60
hr
s
SUGAR CONC(BRIX)
TIME
126
no. 4.9.4
and the
C=13.57+0.052t-0.003t2,
resultant
models
C=14.00+0.062t-0.008t2
are
presented
and
as
C=14.07-
127
GRAPH 4.9.4
CHANGE IN SUGAR CONCENTRATION WITH INCREASE IN
TIME PERIOD AT DIFFERENT pH AT 70C
26
24
22
20
18
SUGAR CONC(BRIX)
pH 4.5
16
pH 5.5
pH 6.5
14
12
hr
s
52
hr
s
48
hr
s
42
hr
s
36
hr
s
30
hr
s
24
hr
s
18
hr
s
12
6h
rs
10
TIME
4.2.2.3 MAIZE
Variations have been studied by Graph no.4.10.1,4.10.2,4.10.3 and
4.10.4. This variation found to be identical at all pH at temperature 400C
has been modeled through the regression of the relevant data taken from
128
pH 5.5
pH 6.5
6h
r
12 s
hr
18 s
hr
24 s
hr
30 s
hr
36 s
hr
42 s
hr
48 s
hr
52 s
hr
60 s
hr
66 s
hr
s
32
30
28
26
24
22
20
SUGAR CONC(BRIX)
18
pH 4.5
16
14
12
10
TIME
32
30
28
26
24
22
SUGAR CONC(BRIX)
pH 4.5
20
18
pH 5.5
pH 6.5
16
14
12
6h
rs
12
hr
s
18
hr
s
24
hr
s
30
hr
s
36
hr
s
42
hr
s
48
hr
s
52
hr
s
60
hr
s
66
hr
s
10
TIME
130
32
30
28
26
24
22
SUGAR CONC(BRIX) 20
18
pH 4.5
pH 5.5
pH 6.5
16
14
12
6h
rs
12
hr
s
18
hr
s
24
hr
s
30
hr
s
36
hr
s
42
hr
s
48
hr
s
52
hr
s
60
hr
s
66
hr
s
10
TIME
C=-10.66+1.846t-0.0213t2
and
C=-
32
30
28
26
24
22
SUGAR CONC(BRIX) 20
18
pH 4.5
pH 5.5
pH 6.5
16
14
12
6h
rs
12
hr
s
18
hr
s
24
hr
s
30
hr
s
36
hr
s
42
hr
s
48
hr
s
52
hr
s
60
hr
s
66
hr
s
10
TIME
4.2.2.4 DISCUSSION
132
The results of this study show that for the activity of Glucoamylase
to carry out saccharification, pH 5.5 was found to be optimum for all the
3 grains: sorghum, rice and maize. The activities at pH values of 4.5,5.5
and 6.5 are not very different from each other. For sorghum, 29.5,30.5
and 29 were the Brix values obtained at pH 4.5,5.5 and 6.5 respectively at
optimum temperature 600C. As in liquefaction pH values above 5.5 are
not suitable for the activity of the enzyme. Rice saccharification yields
sugar concentration values of 22, 24 and 22 at pH 4.5,5.5 and 6.5
respectively at temperature optima of 600C.
The best results were very evidently found at 5.5 pH. Similarly, at
the different pH 4.5, 5.5 and 6.5 for, maize 29.5, 29, 29 sugar
concentration values were found at 600C. As found for liquefaction, a
slightly higher pH is detrimental for the activity of the enzyme on maize.
Care must be taken to maintain the pH of the starch cereal slurry at
around 5.5.
In this study, pH value of 5.5 has been found to best. The pH optima
found is higher than reported by workers earlier. A possible reason for
this difference in result could be the use of open wide mouthed vessels in
the experiment. The use of these bottles with constant agitation led to
some amount of evaporation from the vessels (Although, the water level
in the vessels was constantly maintained). This could be a very strong
133
reason for the starch slurry to have become more alkaline. The enzyme
thus gave better results at pH 5.5. The use of commercial grade enzyme
could also have lead to the variation of difference in pH between the
previously conducted studies by various scientists and the experiments of
this study.
Besides this the water used in making the starch slurry is simple tap
water. The interaction with some free ions in the water with the enzyme
or enzyme substrate complex could be a plausible reason for this rise in
pH of the enzyme activity. Commercially, this is an advantageous
achievement since in this study the optimum pH for both processes
liquefaction
and
saccharification
(enzymes
Amylase
and
134
4.10 and represented in Graphs 4.8, 4.9and 4.10 for sorghum, rice and
maize respectively
4.2.3.1 SORGHUM
This variation found to be identical in nature at all temperatures has
been modelled through the regression of the relevant data taken from
Graph 4.11.1 At pH4.5, the resultant equations are presented as
C=0.02+0.740t-0.0074t2,
0.0060t2,
C=-0.02+0.704t-0.0060t2,
=-0.01+0.700t-0.0057t2,
0.11+0.757t-0.0061t2,
C=0.01+0.704t-
C=-0.02+0.701t-0.0056t2,
C=-0.11+0.757t-0.0061t2,
C=-
C=-0.11+0.758t-
136
GRAPH 4.11.1
VARIATION OF SUGAR CONCENTRATION WITH RESPECT
TO TEMPERATURE WITH INCREASE IN TIME PERIOD AT pH
4.5
32
30
28
26
6hrs
12hrs 24
18hrs
24hrs
30hrs
36hrs
42hrs
48hrs
22
SUGAR CONC(BRIX)
20
18
16
52hrs
60hrs
14
66hrs
12
10
40c
50c
60c
TEMPERATURE
137
70c
C=-0.13+0.766t-0.0064t2,
0.19+0.794t-0.0065t2,
0.0069t2,
C=-0.07+0.749t-0.0064t2,
=-0.09+0.757t-
C=-0.02+0.580t-0.0020t2,
C=-0.21+0.809t-0.0067t2,
C=-0.23+0.828t-0.0068t2
and
C=-
C=-0.23+0.828t-
C=-0.23+0.828t-0.0068t2
138
GRAPH 4.11.2
VARIATION OF SUGAR CONCENTRATION WITH RESPECT
TO TEMPERATURE WITH INCREASE IN TIME PERIOD AT pH
5.5
32
30
28
26
6hrs
12hrs
24
18hrs
24hrs
30hrs
36hrs
42hrs
48hrs
22
SUGAR CONC(BRIX) 20
18
16
52hrs
60hrs
14
66hrs
12
10
40c
50c
60c
70c
TEMPERATURE
C=0.05+0.683t-0.0059t2,
139
C=0.03+0.683t-
0.0059t2,
=0.00+0.681t-0.0054t2,
0.07+0.706t-0.0050t2,
C=-0.03+0.689t-0.0054t2,
C=-0.07+0.706t-0.005t2,
C=-
C=-0.07+0.707t-
35
30
25
6hrs
12hrs
18hrs
24hrs
30hrs
36hrs
42hrs
48hrs
20
SUGAR CONC(BRIX)
15
10
52hrs
60hrs
66hrs
5
0
40c
50c
TEMPERATURE
140
60c
70c
4.2.3.2 RICE
This variation found to be identical in nature at all temperatures has
been modeled through the regression of the relevant data taken from
Graph 4.12.1. At pH4.5, the resultant equations are presented as
C=0.14+0.629t-0.0064t2,
0.0066t2,
C=0.08+0.650t-0.0064t2,
C=0.06+0.649t-0.0062t2,
0.0057t2
C=0.14+0.629t-0.0064t2,
and
C=0.07+0.648t-0.0062t2,
C=0.03+0.641t-0.0057t2,
C=0.02+0.642t-0.0057t2
C=0.08+0.660t-
C=0.02+0.642t-
manifesting
correlation
141
GRAPH 4.12.1
VARIATION OF SUGAR CONCENTRATION WITH RESPECT
TO TEMPERATURE WITH INCREASE IN TIME PERIOD AT pH
4.5
26
24
22
6hrs
12hrs
SUGAR CONC(BRIX)
20 18hrs
24hrs
30hrs
36hrs
42hrs
48hrs
52hrs
18
16
14
60hrs
12
10
40c
50c
60c
70c
TEMPERATURE
142
C=0.08+0.641t-0.0061t2,
C=0.07+0.641t-0.0061t2,
C=0.07+0.641t-
C=0.04+0.650t-0.0061t2,
C=0.01+0.651t-0.0059t2, C=-0.02+0.660t-0.0058t2 and C=-0.02+0.660t0.0058t2 manifesting correlation coefficients of 0.9500, 0.9618, 0.9626,
0.9637, 0.9637, 0.9642, 0.9627, 0.9590 and 0.9590 respectively in
respect of 6, 12, 18, 24, 30, 36, 42, 48 and 54hrs time respectively.
143
GRAPH 4.12.2
VARIATION OF SUGAR CONCENTRATION WITH RESPECT
TO TEMPERATURE WITH INCREASE IN TIME PERIOD AT pH
5.5
26
24
22
6hrs
12hrs
18hrs
20
SUGAR CONC(BRIX)
24hrs
30hrs
36hrs
42hrs
48hrs
18
16
14
52hrs
60hrs
12
10
40c
50c
60c
70c
TEMPERATUTE
C=0.10+0.638t-0.0063t2,
144
C=0.10+0.638t-
0.0063t2,
C=0.08+0.634t-0.0063t2,
C=0.05+0.652t-0.0062t2,
0.0059t2
and
C=0.07+0.646t-0.0063t2,
C=0.02+0.661t-0.0062t2,
C=0.01+0.015t-0.0059t2
C=0.01+0.015t-
manifesting
correlation
145
GRAPH 4.12.3
VARIATION OF SUGAR CONCENTRATION WITH RESPECT
TO TEMPERATURE WITH INCREASE IN TIME PERIOD AT pH
6.5
26
24
22
6hrs
12hrs
SUGAR CONC(BRIX)
18hrs
20
24hrs
30hrs
36hrs
42hrs
48hrs
18
16
14
52hrs
60hrs
12
10
40c
50c
60c
70c
TEMPERATURE
4.2.3.3 MAIZE
This variation found to be identical in nature at all temperatures has been
modeled through the regression of the relevant data taken from Graph
4.13.1, 4.13.2 and 4.13.3.At pH4.5 (Graph 4.13.1), the resultant
equations are presented as C=0.10+0.665t-0.0065t2, C=0.06+0.651t146
0.0056t2,
C=0.05+0.652t-0.0055t2,
C=0.02+0.644t-0.0049t2,
0.0043t2,
C=-0.01+0.635t-0.0043t2,
C=-0.04+0.627t-0.0037t2,
0.13+0.642t-0.0031t2
C=0.04+0.648t-0.0052t2,
and
C=-0.01+0.635t-
C=-0.08+0.637t-0.0035t2,
C=-0.13+0.642t-0.0031t2
C=-
manifesting
147
GRAPH 4.13.1
VARIATION OF SUGAR CONCENTRATION WITH RESPECT
TO TEMPERATURE WITH INCREASE IN TIME PERIOD AT pH
4.5
32
30
28
26
6hrs
12hrs
24 18hrs
24hrs
30hrs
36hrs
42hrs
48hrs
52hrs
22
SUGAR CONC(BRIX)
20
18
16
60hrs
66hrs
14
12
10
40c
50c
60c
70c
TEMPERATURE
148
C=0.05+0.596t-0.0040t2,
C=0.04+0.570t-0.0032t2,
0.0032t2,
C=0.08+0.600t-0.0043t2,
C=0.04+0.570t-0.0032t2,
C=0.01+0.590t-0.0032t2,
C=-0.08+0.636t-0.0036t2
and
C=0.06+0.596t-
C=-0.02+0.598t-
C=-0.08+0.636t-0.0036t2
149
GRAPH 4.13.2
150
32
30
28
26
6hrs
12hrs
24 18hrs
24hrs
30hrs
36hrs
42hrs
48hrs
52hrs
22
SUGAR CONC(BRIX)
20
18
16
60hrs
66hrs
14
12
10
40c
50c
60c
TEMPERATURE
151
70c
C=0.07+0.619t-0.0048t2,
C=0.07+0.591t-0.0041t2,
C=0.04+0.573t-0.0032t2,
C=0.08+0.600t-
C=0.05+0.596t-0.0040t2,
C=0.04+0.573t-0.0032t2,
C=0.01+0.590t-
152
GRAPH 4.13.3
32
30
28
26
6hrs
12hrs
24 18hrs
24hrs
30hrs
36hrs
42hrs
48hrs
52hrs
22
SUGAR CONC(BRIX)
20
18
16
60hrs
66hrs
14
12
10
40c
50c
60c
TEMPERATURE
4.2.3.4 DISCUSSION
153
70c
The basic deviation in this study has been the change in the
raw material. For production of glucose syrup everywhere starch is first
extracted from the grain and then subjected to liquefaction and
saccharification. Here, grains have been used as raw material (without
extracting starch from them) to obtained liquid glucose by enzymatic
hydrolysis of the starch present in them. The time period required for
production of glucose from starch in this study is 24-36 hrs more than
what has been reported in the starch to glucose conversion processes
earlier. The total time required for saccharification is 60 hours for maize
and sorghum. For rice, the results were obtained in 48 hours. This
deviation in the total time required for starch saccharification is because
of the difference in raw material from the traditional processes.
The maximum values of sugar concentration obtained at optimum
pH 5.5 and temperature 600C were 29, 24 and 29 for sorghum, rice and
maize respectively. The sugar concentration becomes steady after 60, 60
and 48 hours in sorghum, maize and rice respectively. This variation of
time period could probably be due to the differences in the time required
for penetration of the enzyme into the grain. This is in accordance with
the basic anatomy of each grain. The sorghum and maize grains used for
this study have an extremely hard outer covering which needs more time
154
for penetration of the enzyme within the grain by softening of the outer
texture. In sharp contrast, the broken rice pieces from the rice mills have
no outer covering of any tissue on the grain and are basically only the
endosperm. Thus the time required for interaction of the enzyme with the
starch within the grain varies. Hence the time required for
saccharification of each whole grain varies
It becomes uneconomical to carry out the process beyond 60, 48 and
60 hours for sorghum, rice and maize respectively since the values of
sugar concentration do not show any changes beyond these time periods.
This could be because of two reasons first, the amount of the enzyme is
insufficient to carry out the total reduction of the starch slurry or that total
saccharification of the present starch in the slurry was done. The reason
could also be both. Besides, this production of reversion products, if the
process is carried out further could diminish the amount of sugar
concentration achieved for each cereal starch slurry. Thus, it is
uneconomical to carry out the process beyond 50 to 60 hrs.
156
2.2.4.1 SORGHUM
The variations of change in sugar concentration with increase in
time period at 60C with increase in enzyme concentration has been
modeled at different pH values (Table 4.8)
TABLE NO. 4.8 (1, 2, 3)
SACCHARIFICATION-SORGHUM
CHANGE IN SUGAR CONCENTRATION WITH INCREASE IN
TIME PERIOD AT 60C ON INCREASING THE ENZYME
CONCENTRATION AT DIFFERENT pH VALUES.
1. pH-4.5
Enzyme
conc.
6hrs 12hrs 18hrs 24hrs 30hrs 36hrs 42hrs 48hrs 54hrs 60hrs
140l\ml
10
10
12
20
20
25
25
26
28
28
150l\ml
11
11
15
20
24
28
32
30
29
29
157
160l\ml
14
14
16
22
27
30
35
34
30
30
2. pH-5.5
Enzyme
conc.
6hrs 12hrs 18hrs 24hrs 30hrs 36hrs 42hrs 48hrs 54hrs 60hrs
140l\ml
10
12
12
20
20
24
25
32
27
27
150l\ml
11
13
14
22
24
28
27
34
27
28
160l\ml
12
14
16
24
28
32
30
36
27
28
3. pH-6.5
158
Enzyme
conc.
6hrs 12hrs 18hrs 24hrs 30hrs 36hrs 42hrs 48hrs 54hrs 60hrs
140l\ml
11
20
24
30
24
28
27
27
150l\ml
10
10
12
21
25
31
30
32
27
27
160l\ml
11
11
15
23
28
35
36
34
28
27
C=-5.34+1.493t-0.0156t2,
and
C=-
GRAPH 4.14.1
INCREASE IN SUGAR CONCENTRATION WITH INCREASE IN
ENZYME
CONCENTRATION
159
AT
DIFFERENT
TIME
38
36
34
32
30
28
26
24
SUGAR CONC.(BRIX)
22
140ul\ml
150ul\ml
20
160ul\ml
18
16
14
12
s
60
hr
s
hr
54
s
hr
48
s
hr
42
s
36
hr
s
30
hr
s
24
hr
s
hr
18
s
hr
12
6h
rs
10
TIME
C=-7.96+1.688t-0.0186t2,
and
C=-
160
GRAPH 4.14.2
INCREASE IN SUGAR CONCENTRATION WITH INCREASE IN
ENZYME
CONCENTRATION
AT
DIFFERENT
TIME
SUGAR CONC.(BRIX)
22
26
30
34
38
150ul\ml
160ul\ml
6h 10
rs
12
hr
s
18
hr
s
24
hr
s
30
hr
s
36
hr
s
42
hr
s
48
hr
s
54
hr
s
60
hr
s
14
18
140ul\ml
TIME
GRAPH 4.14.3
SORGHUM
INCREASE IN SUGAR CONCENTRATION WITH INCREASE IN
ENZYME
CONCENTRATION
161
AT
DIFFERENT
TIME
36
32
28
24
150ul\ml
160ul\ml
6h 8
rs
12
hr
s
18
hr
s
24
hr
s
30
hr
s
36
hr
s
42
hr
s
48
hr
s
54
hr
s
60
hr
s
12
16
140ul\ml
20
SUGAR CONC.(BRIX)
TIME
and
C=7.83+0.918t-0.0090t2,
manifesting
162
4.2.4.2 RICE
The variations of change in sugar concentration with increase in
time period at 60C with increase in enzyme concentration has been
modeled at different pH values (Table 4.9).
TABLE NO. 4.9(TABLE 1, 2, 3)
SACCHARIFICATION-RICE
CHANGE IN SUGAR CONCENTRATION WITH INCREASE IN
TIME PERIOD AT 60C ON INCREASING THE ENZYME
CONCENTRATION AT DIFFERENT pH VALUES.
1. pH-4.5
Enzyme conc. 6hrs 12hrs 18hrs 24hrs 30hrs 36hrs 42hrs 48hrs
105l\ml
10
14
12
15
15
17
19
18
115l\ml
11
15.5
13.5
17
16
19
21
20
125l\ml
12.5 15
14
18
19
23
24
22
163
2. pH-5.5
Enzyme conc. 6hrs 12hrs 18hrs 24hrs 30hrs 36hrs 42hrs 48hrs
105l\ml
12
15.5
16.5
16
17
17
16.5
17.5
115l\ml
13
16
17
18
19
20
18
21
125l\ml
14
16
18
18
19
20
21
22
3. pH-6.5
Enzyme conc. 6hrs 12hrs 18hrs 24hrs 30hrs 36hrs 42hrs 48hrs
105l\ml
11.5 12
12.5
14
15
17.5
17.5
18
115l\ml
14
16
15
18
17
20
18
21
125l\ml
12
16.5
16
20
19
21
22
22.5
GRAPH 4.15.1
INCREASE IN SUGAR CONCENTRATION WITH INCREASE IN
ENZYME
CONCENTRATION
AT
DIFFERENT
TIME
26
24
22
20
SUGAR CONC.(BRIX)
105ul\ml
18
16
115ul\ml
125ul\ml
14
12
10
6hrs 12hrs 18hrs 24hrs 30hrs 36hrs 42hrs 48hrs
TIME
165
GRAPH 4.15.2
INCREASE IN SUGAR CONCENTRATION WITH INCREASE IN
ENZYME
CONCENTRATION
166
AT
DIFFERENT
TIME
26
24
22
20
18
SUGAR CONC.(BRIX)
105ul\ml
16
115ul\ml
125ul\ml
14
12
10
6hrs 12hrs 18hrs 24hrs 30hrs 36hrs 42hrs 48hrs
TIME
Similarly,
the
resultant
C=4.54+0.843t-0.0114t2,
and
equations
C=3.42+0.686t-0.0083t2,
C=3.44+0.983t-0.0128t2,
manifesting
CONCENTRATION
167
AT
DIFFERENT
TIME
26
24
22
20
SUGAR CONC.(BRIX)
105ul\ml
18
16
115ul\ml
125ul\ml
14
12
10
6hrs 12hrs 18hrs 24hrs 30hrs 36hrs 42hrs 48hrs
TIME
4.2.4.3 MAIZE
The variations of change in sugar concentration with increase in
time period at 60C with increase in enzyme concentration has been
modeled at different pH values (Table 4.10).
TABLE NO. 4.10 (1, 2, 3)
SACCHARIFICATION-MAIZE
CHANGE IN SUGAR CONCENTRATION WITH INCREASE IN
TIME PERIOD AT 60C ON INCREASING THE ENZYME
CONCENTRATION AT DIFFERENT pH VALUES.
168
1. pH-4.5
Enzyme
conc.
6hrs 12hrs 18hrs 24hrs 30hrs 36hrs 42hrs 48hrs 54hrs 60hrs
175l\ml
16
14
20
20
22
19
23
26
27
23
185l\ml
18
16
18
15
17
17
21.5 28
25
21.5
195l\ml
19
17
14.5 19.5 28
24
20
30
20
30
2. pH-5.5
Enzyme
conc.
6hrs 12hrs 18hrs 24hrs 30hrs 36hrs 42hrs 48hrs 54hrs 60hrs
175l\ml
14
14
15
17
19
19
22
28
24
25
185l\ml
18
16
17
21
23
22
24
24
26
27
195l\ml
17
17
19
15
17
13
27
20
25
23
169
3. pH-6.5
Enzyme
conc.
6hrs 12hrs 18hrs 24hrs 30hrs 36hrs 42hrs 48hrs 54hrs 60hrs
175l\ml
15
15
16
15
185l\ml
15
17
14
17
17.5 18.5 34
23
24
36
195l\ml
16
18
12
21
22
25
27
30
24
23
C=-43.11+3.747t-0.0470t2,
and
C=-
CONCENTRATION
170
AT
DIFFERENT
TIME
185ul\ml
195ul\ml
12
hr
s
18
hr
s
24
hr
s
30
hr
s
36
hr
s
42
hr
s
48
hr
s
54
hr
s
60
hr
s
6h
rs
32
30
28
26
24
22
20
SUGAR CONC.(BRIX)
175ul\ml 18
16
14
12
10
TIME
C=-39.57+3.672t-0.046t2,
and
C=-
GRAPH 4.16.2
INCREASE IN SUGAR CONCENTRATION WITH INCREASE IN
ENZYME
CONCENTRATION
171
AT
DIFFERENT
TIME
30
28
26
24
22
20
SUGAR CONC.(BRIX) 18
175ul\ml
185ul\ml
16
195ul\ml
14
12
12
hr
s
18
hr
s
24
hr
s
30
hr
s
36
hr
s
42
hr
s
48
hr
s
54
hr
s
60
hr
s
6h
rs
10
TIME
and
C=-36.91+3.304t-0.0414t2,
manifesting
GRAPH 4.16.3
INCREASE IN SUGAR CONCENTRATION WITH INCREASE IN
ENZYME
CONCENTRATION
AT
DIFFERENT
TIME
38
34
30
26
22
185ul\ml
195ul\ml
12
hr
s
18
hr
s
24
hr
s
30
hr
s
36
hr
s
42
hr
s
48
hr
s
54
hr
s
60
hr
s
6h 10
rs
14
18
SUGAR CONC.(BRIX)
175ul\ml
TIME
4.2.4.4 DISCUSSION
As shown in table (4.8) and graph (4.14.1,2,3) irrespective of the
pH there was trend of increase in enzyme concentration. At optimum pH
5.5 on enzyme dosage of 140l/ml, 150l/ml and 160l/ml sugar
concentration values of 32, 34 and 36 were obtained for sorghum..
Irrespective of the pH there was trend of increase in enzyme
concentration as shown in table (4.9) and graph (4.15.1,2,3). At optimum
pH 5.5 on enzyme dosage of 105l/ml, 115l/ml and 125l/ml sugar
concentration values of 17.5, 21 and 22 were obtained for rice.
173
The viscosity of the starch slurry of the sorghum, rice and maize
cereals have been observed in this study. Glucoamylase gelatinized the
starch slurry of the cereals and the effect on viscosity of the slurry by
changing shear rate was studied in the time-coursed manner. Beside this,
the effect of increased enzyme in the system on viscosity was also
studied.
4.2.5.2 EFFECT OF pH
Viscosity studies were done on saccharification of grain no direct
relationship of viscosity and pH was found for all the three starch slurry
pastes. pH was not found to effect the fluid characteristics. In this study
viscosity was measured at three different pH values of 4.5, 5.5 and 6.5 A
comparison was made on the effect of pH of the starch slurry at different
enzyme concentrations. The starch slurry was subjected to different
agitation speeds also and the effect of in the system was studied. The
viscosity values obtained for different enzyme concentrations at optimum
stress rate of 50 rpm for different time intervals have been tabulated in
Table no.4.11-4.19.
176
4.2.5.2.1 SORGHUM
At addition of 140l/g of enzyme at a constant agitator speed of 50
rpm at 60 hrs. The values of 3000, 4000, 4000 cP for viscosity were
obtained at pH 4.5, 5.5, and 6.5 respectively. At a concentration of
150l/g of enzyme (agitator speed 50rpm, 60 hrs) at pH 4.5, 5.5 and 6.5
the viscosity values obtained were 4000, 4500 and 5000cP respectively
Similarly, on increasing the pH from 4.5 to 5.5 and 6.5 the viscosity
values obtained were, 4500, 5000 and 5500cP respectively at enzyme
concentration of 160l/g and agitator speed 50rpm. Variations have been
studied by table no.4.11, 4.12 and 4.13.
OF
INCREASE
IN
AGITATOR
SPEED
WITH
1. 140l/g
Agitator
speed
0hrs
12hrs
24hrs
36hrs
48hrs
60hrs
10rpm
500
500
1000
1500
2000
2500
20rpm
500
500
1000
1750
2500
2500
50rpm
500
500
1500
2000
3500
3000
100rpm
500
1000
1500
2000
3000
3000
2. 150l/g
Agitator
speed
0hrs
12hrs
24hrs
36hrs
48hrs
60hrs
10rpm
500
500
1000
1500
2000
2000
20rpm
500
1000
1000
1750
2000
2500
50rpm
1000
1000
1500
2000
4000
4000
100rpm
1000
1000
2000
2000
3500
3000
178
3. 160l/g
Agitator
speed
0hrs
12hrs
24hrs
36hrs
48hrs
60hrs
10rpm
500
500
1000
1000
2000
2000
20rpm
500
500
1000
1500
2500
2500
50rpm
1000
1500
2000
2500
3500
4500
100rpm
1000
2000
2500
2500
3500
4000
IN
AGITATOR
OF
INCREASE
SPEED
WITH
179
1. 140l/g
Agitator
speed
0hrs
12hrs
24hrs
36hrs
48hrs
60hrs
10rpm
500
1000
1000
1000
2000
2000
20rpm
500
1000
1000
1500
2500
2500
50rpm
500
1500
1500
2000
3750
4000
100rpm
500
1500
1500
2000
3500
3500
2. 150l/g
Agitator
speed
0hrs
12hrs
24hrs
36hrs
48hrs
60hrs
10rpm
500
500
1000
1500
1500
2500
20rpm
500
500
1000
1500
2000
2500
50rpm
500
500
1500
2500
4500
4500
100rpm
500
1000
1500
2500
3500
3500
180
3. 160l/g
Agitator
speed
0hrs
12hrs
24hrs
36hrs
48hrs
60hrs
10rpm
500
500
500
500
2500
2500
20rpm
500
500
1000
1500
2000
2500
50rpm
500
1500
1500
2500
5000
5000
100rpm
500
1000
1000
2500
4000
4000
IN
AGITATOR
OF
INCREASE
SPEED
WITH
1. 140l/
Agitator
speed
0hrs
12hrs
24hrs
36hrs
48hrs
60hrs
10
500
500
1000
1500
1500
2500
20
500
500
1000
2000
2500
2500
50
500
500
1000
2500
4500
4000
100
500
1000
1000
2500
3500
3500
2. 150l/g
Agitator
speed
0hrs
12hrs
24hrs
36hrs
48hrs
60hrs
10
150l/g 500
500
1000
2000
2000
2000
20
500
500
500
1500
2500
3000
50
500
1000
1500
2500
5000
5000
100
500
1000
1500
2500
5000
4500
182
3. 160l/g
Agitator
speed
0hrs
12hrs
24hrs
36hrs
48hrs
60hrs
10
500
500
1000
1500
2000
2000
20
500
500
1000
1000
1500
2500
50
500
1500
1500
3000
3500
5500
100
500
1500
1500
3000
4500
5500
4.2.5.2.2 RICE
On addition of 45l/g of enzyme at a constant agitator speed of 50
rpm. The values of 3000, 4000, 4000 cP for viscosity were obtained at pH
4.5, 5.5, and 6.5 respectively. At a concentration of 55l/g of enzyme
(agitator speed 50rpm, 60 hrs) at pH 4.5, 5.5 and 6.5 the viscosity values
obtained were 4000, 4500 and 5500cP respectively similarly, on
increasing the pH from 4.5 to 5.5 and 6.5 the viscosity values obtained
were, 4000, 5500 and 6000cP respectively at enzyme concentration of
65l/g and agitator speed 50rpm. Variations have been studied by table
no. 4.14,4.15 and 4.16.
TABLE NO. 4.14 (1, 2, 3)
183
OF
INCREASE
IN
AGITATOR
SPEED
WITH
Agitator
speed
0hrs
12hrs
24hrs
36hrs
48hrs
60hrs
10rpm
500
500
1000
1500
2000
2000
20rpm
500
500
1000
2000
3000
3000
50rpm
500
500
1500
2500
3000
3000
100rpm
500
500
1000
3000
3500
3000
speed
0hrs
12hrs
24hrs
36hrs
48hrs
60hrs
10rpm
500
500
1000
2500
2500
2000
2. 55l/g
Agitator
184
20rpm
500
500
1500
3000
2000
2500
50rpm
500
500
1500
3500
3500
4000
100rpm
500
500
1500
3500
4000
3500
speed
0hrs
12hrs
24hrs
36hrs
48hrs
60hrs
10rpm
500
500
500
2000
2500
2000
20rpm
500
500
500
3000
3000
3500
50rpm
500
1000
1000
3000
4000
4000
100rpm
500
1000
1000
2500
3500
3500
3. 65l/g
Agitator
185
EFFECT
OF
INCREASE
IN
AGITATOR
SPEED
WITH
1. 45l/g
Agitator
speed
0hrs
12hrs
24hrs
36hrs
48hrs
60hrs
10rpm
500
500
1000
1500
2500
2500
20rpm
500
500
1000
2500
2500
2500
50rpm
500
1500
1500
3000
4000
4000
100rpm
500
500
1500
3500
4000
4000
0hrs
12hrs
24hrs
36hrs
48hrs
60hrs
2. 55l/g
Agitator
speed
186
10rpm
500
500
1000
1500
2000
3000
20rpm
500
500
1000
2000
2500
3000
50rpm
500
500
1500
3500
4000
4500
100rpm
500
500
2000
4000
4500
4500
speed
0hrs
12hrs
24hrs
36hrs
48hrs
60hrs
10rpm
500
500
500
500
1000
2000
20rpm
500
500
1500
2500
3000
3000
50rpm
500
1000
1500
2500
5500
5500
100rpm
500
1000
2000
3000
4500
4000
3. 65l/g
Agitator
187
OF
INCREASE
IN
AGITATOR
SPEED
WITH
1. 45l/g
Agitator
speed
0hrs
12hrs
24hrs
36hrs
48hrs
60hrs
10rpm
500
500
1000
1500
2500
2500
20rpm
500
500
1500
2500
3000
3000
50rpm
500
1000
1500
3000
4000
4000
100rpm 500
1000
2000
3000
3500
3500
12hrs
24hrs
36hrs
48hrs
60hrs
2. 55l/g
Agitator 0hrs
188
speed
10rpm
500
500
1000
1500
2000
2500
20rpm
500
1000
1000
2000
2500
3000
50rpm
500
1500
2500
3500
5500
5500
100rpm 500
1500
2500
3500
4500
4500
3. 65l/g
Agitator
speed
0hrs
12hrs
24hrs
36hrs
48hrs
60hrs
10rpm
500
1000
1000
1500
2500
2500
20rpm
500
1000
1500
2500
3000
3000
50rpm
500
1000
3500
3500
6000
6000
100rpm 500
1500
3500
3500
5500
5000
4.2.5.2.3 MAIZE
189
OF
INCREASE
IN
AGITATOR
SPEED
WITH
Agitator
speed
0hrs
12hrs
24hrs
36hrs
48hrs
60hrs
10rpm
500
500
1000
3000
2100
2100
190
20rpm
1000
1500
1500
2000
2500
2500
50rpm
1500
1500
1500
1500
4000
4000
100rpm
1500
1500
1500
1500
3000
3000
2. 175l/g
Agitator
speed
0hrs
12hrs
24hrs
36hrs
48hrs
60hrs
10rpm
500
500
500
500
2500
2500
20rpm
500
500
500
500
3000
3000
50rpm
500
500
500
500
3500
3500
100rpm
500
1000
1000
1500
3000
3000
3. 185l/g
191
Agitator
speed
0hrs
12hrs
24hrs
36hrs
48hrs
60hrs
10rpm
500
500
500
1000
2000
2000
20rpm
500
500
500
1000
2500
2000
50rpm
500
500
500
2000
3000
3100
100rpm
500
500
500
1500
2500
2000
OF
INCREASE
IN
AGITATOR
SPEED
WITH
Agitator 0hrs
12hrs
24hrs
192
36hrs
48hrs
60hrs
speed
10rpm
500
1000
2500
3000
3500
3500
20rpm
500
1500
1500
1750
3000
3500
50rpm
500
1500
1500
2000
4000
4000
100rpm 500
1000
1000
2000
2500
3000
2. 175l/g
Agitator
speed
0hrs
12hrs
24hrs
36hrs
48hrs
60hrs
10rpm
500
1000
2000
2000
2500
3000
20rpm
500
1500
1500
1500
3000
3500
50rpm
500
1500
2000
2000
4500
4000
100rpm 500
1000
2000
2000
3000
3000
3. 185l/g
193
Agitator
speed
0hrs
12hrs
24hrs
36hrs
48hrs
60hrs
10rpm
500
500
750
1000
2000
2000
20rpm
500
1000
1000
1000
2500
2500
50rpm
500
1000
2000
2500
4500
4500
100rpm 500
1000
2000
2000
3500
3500
OF
INCREASE
IN
AGITATOR
SPEED
WITH
Agitator
speed
0hrs
12hrs
24hrs
194
36hrs
48hrs
60hrs
10rpm
1000
1000
1000
1000
2500
2500
20rpm
500
1000
2000
1500
2500
3000
50rpm
1000
1000
1500
2500
3500
4000
100rpm 1000
1000
1500
2000
3000
4000
2. 175l/g
Agitator
speed
0hrs
12hrs
24hrs
36hrs
48hrs
60hrs
10rpm
500
500
500
1000
2500
2500
20rpm
500
500
1000
1500
3000
3000
50rpm
1000
1000
2000
2000
2500
4500
100rpm 1000
1000
2000
2000
3000
4000
12hrs
24hrs
36hrs
48hrs
60hrs
3. 185l/g
Agitator 0hrs
195
speed
10rpm
1000
1000
1000
1500
2500
2500
20rpm
1000
1000
1500
2000
3000
3000
50rpm
1000
1500
1500
2500
4000
4000
100rpm 1000
1500
1500
1500
3000
3000
4.2.5.2.4 DISCUSSION
Viscosity values for each grain the values remained constant or
increased slightly with increase in pH value of the system. The change in
viscosity found shows that with an increase in pH the fluid characteristics
change. Studies done for optimization of pH value for saccharification
yielded 5.5 as the optimum pH Therefore it can be clearly reasoned that
since the enzyme was works best at 5.5, values of pH below or above this
effect the process of saccharification itself. Sugar concentration values in
the starch slurry are affected. Due to presence of less sugar in the slurry,
the slurry remains thick and therefore offers more resistance flow. This
leads to increase in viscosity values at both lower and higher pH.
Therefore, since pH 5.5 is best for the optimum activity of the enzyme,
196
4.2.5.3.1 SORGHUM
At pH 4.5 and enzyme concentration 140l/g at agitator speed 50
rpm the viscosity reading changed from 2000 to 3500 & 3000cP at 36, 48
and 60 hrs respectively (Graph no.4.17.1).
197
GRAPH 4.17.1
EFFECT OF INCREASE IN AGITATOR SPEED ON VISCOSITY
WITH INCREASE IN TIME PERIOD (TEMP. 60C, pH 4.5,
ENZYME CONCENTRATION 140L/G)
4000
3500
3000
2500
VISCOSITY (cp)
10rpm
2000
20rpm
50rpm
100rpm
1500
1000
500
0hrs
12hrs
24hrs
36hrs
48hrs
60hrs
TIME
198
GRAPH 4.17.2
EFFECT OF INCREASE IN AGITATOR SPEED ON VISCOSITY
WITH INCREASE IN TIME PERIOD (TEMP. 60C, pH 4.5,
ENZYME CONCENTRATION 150L/G)
4500
4000
3500
3000
VISCOSITY(cp)
10rpm
2500
2000
20rpm
50rpm
100rpm
1500
1000
500
0hrs
12hrs
24hrs
TIME
199
36hrs
48hrs
60hrs
GRAPH 4.17.3
EFFECT OF INCREASE IN AGITATOR SPEED ON VISCOSITY
WITH INCREASE IN TIME PERIOD (TEMP. 60C, pH 4.5,
ENZYME CONCENTRATION 160L/G)
5000
4500
4000
3500
3000
VISCOSITY(cp) 2500
10rpm
2000
20rpm
50rpm
100rpm
1500
1000
500
0hrs
12hrs
24hrs
TIME
200
36hrs
48hrs
60hrs
GRAPH 4.18.1
EFFECT OF INCREASE IN AGITATOR SPEED ON VISCOSITY
WITH INCREASE IN TIME PERIOD (TEMP. 60C, pH 5.5,
ENZYME CONCENTRATION 140l/g)
4500
4000
3500
3000
VISCOSITY(cp)
10rpm
2500
2000
20rpm
50rpm
100rpm
1500
1000
500
0hrs
12hrs
24hrs
TIME
201
36hrs
48hrs
60hrs
GRAPH 4.18.2
EFFECT OF INCREASE IN AGITATOR SPEED ON VISCOSITY
WITH INCREASE IN TIME PERIOD (TEMP. 60C, pH 5.5,
ENZYME CONCENTRATION 150l/g)
202
5000
4500
4000
3500
3000
VISCOSITY(cp) 2500
10rpm
20rpm
50rpm
100rpm
2000
1500
1000
500
0hrs
12hrs
24hrs
36hrs
48hrs
60hrs
TIME
GRAPH 4.18.3
EFFECT OF INCREASE IN AGITATOR SPEED ON VISCOSITY
WITH INCREASE IN TIME PERIOD (TEMP. 60C, pH 5.5,
ENZYME CONCENTRATION 160L/G)
203
5500
5000
4500
4000
3500
VISCOSITY(cp)
10rpm
3000
2500
20rpm
50rpm
100rpm
2000
1500
1000
500
0hrs
12hrs
24hrs
36hrs
48hrs
60hrs
TIME
GRAPH 4.19.1
EFFECT OF INCREASE IN AGITATOR SPEED ON VISCOSITY
WITH INCREASE IN TIME PERIOD (TEMP. 60C, pH 6.5,
ENZYME CONCENTRATION 140l/g)
204
5000
4500
4000
3500
3000
VISCOSITY(cp) 2500
10rpm
20rpm
50rpm
100rpm
2000
1500
1000
500
0hrs
12hrs
24hrs
36hrs
48hrs
60hrs
TIME
GRAPH 4.19.2
EFFECT OF INCREASE IN AGITATOR SPEED ON VISCOSITY
WITH INCREASE IN TIME PERIOD (TEMP. 60C, pH 6.5,
ENZYME CONCENTRATION 150L/G)
205
5500
5000
4500
4000
3500
VISCOSITY(cp)
10rpm
3000
2500
20rpm
50rpm
100rpm
2000
1500
1000
500
0hrs
12hrs
24hrs
36hrs
48hrs
60hrs
TIME
206
6000
5500
5000
4500
4000
3500
VISCOSITY(cp) 3000
10rpm
2500
20rpm
50rpm
100rpm
2000
1500
1000
500
0hrs
12hrs
24hrs
36hrs
48hrs
60hrs
TIME
4.2.5.3.2 RICE
At pH 4.5 and enzyme concentration 45l/g at agitator speed
50rpm the viscosity reading changed from 2000 to 3000 & 3000cP at 36,
48 and 60 hrs respectively.
GRAPH 4.20.1
EFFECT OF INCREASE IN AGITATOR SPEED ON VISCOSITY
WITH INCREASE IN TIME PERIOD (TEMP. 60C, pH 4.5,
ENZYME CONCENTRATION 45L/G)
207
4000
3500
3000
2500
VISCOSITY(cp)
10rpm
2000
20rpm
50rpm
100rpm
1500
1000
500
0hrs
12hrs
24hrs
36hrs
48hrs
60hrs
TIME
GRAPH 4.20.2
EFFECT OF INCREASE IN AGITATOR SPEED ON VISCOSITY
WITH INCREASE IN TIME PERIOD (TEMP. 60C, pH 4.5,
ENZYME CONCENTRATION 55L/G)
208
4500
4000
3500
3000
VISCOSITY(cp)
10rpm
2500
2000
20rpm
50rpm
100rpm
1500
1000
500
0hrs
12hrs
24hrs
36hrs
48hrs
60hrs
TIME
GRAPH 4.20.3
EFFECT OF INCREASE IN AGITATOR SPEED ON VISCOSITY
WITH INCREASE IN TIME PERIOD (TEMP. 60C, pH 4.5,
ENZYME CONCENTRATION 65L/G)
209
4500
4000
3500
3000
VISCOSITY(cp)
10rpm
2500
2000
20rpm
50rpm
100rpm
1500
1000
500
0hrs
12hrs
24hrs
36hrs
48hrs
60hrs
TIME
GRAPH 4.21.1
210
4500
4000
3500
3000
VISCOSITY(cp)
10rpm
2500
2000
20rpm
50rpm
100rpm
1500
1000
500
0hrs
12hrs
24hrs
36hrs
48hrs
60hrs
TIME
211
GRAPH 4.21.2
EFFECT OF INCREASE IN AGITATOR SPEED ON VISCOSITY
WITH INCREASE IN TIME PERIOD (TEMP. 60C, pH 5.5,
ENZYME CONCENTRATION 55L/G)
5000
4500
4000
3500
3000
VISCOSITY(cp) 2500
10rpm
2000
20rpm
50rpm
100rpm
1500
1000
500
0hrs
12hrs
24hrs
36hrs
48hrs
60hrs
TIME
212
GRAPH 4.21.3
EFFECT OF INCREASE IN AGITATOR SPEED ON VISCOSITY
WITH INCREASE IN TIME PERIOD (TEMP. 60C, pH 5.5,
ENZYME CONCENTRATION 65l/g)
6000
5500
5000
4500
4000
3500
VISCOSITY(cp) 3000
10rpm
2500
20rpm
50rpm
100rpm
2000
1500
1000
500
0hrs
12hrs
24hrs
36hrs
48hrs
60hrs
TIME
213
GRAPH 4.22.1
EFFECT OF INCREASE IN AGITATOR SPEED ON VISCOSITY
WITH INCREASE IN TIME PERIOD (TEMP. 60C, pH 6.5,
ENZYME CONCENTRATION 45l/g)
4500
4000
3500
3000
VISCOSITY(cp)
10rpm
2500
2000
20rpm
50rpm
100rpm
1500
1000
500
0hrs
12hrs
24hrs
36hrs
48hrs
60hrs
TIME
214
GRAPH 4.22.2
EFFECT OF INCREASE IN AGITATOR SPEED ON VISCOSITY
WITH INCREASE IN TIME PERIOD (TEMP. 60C, pH 6.5,
ENZYME CONCENTRATION 55L/G)
6000
5500
5000
4500
4000
3500
VISCOSITY(cp) 3000
10rpm
2500
20rpm
50rpm
100rpm
2000
1500
1000
500
0hrs
12hrs
24hrs
36hrs
48hrs
60hrs
TIME
215
GRAPH 4.22.3
EFFECT OF INCREASE IN AGITATOR SPEED ON VISCOSITY
WITH INCREASE IN TIME PERIOD (TEMP. 60C, pH 6.5,
ENZYME CONCENTRATION 65L/G)
6500
6000
5500
5000
4500
4000
VISCOSITY(cp)
10rpm
3500
3000
20rpm
50rpm
100rpm
2500
2000
1500
1000
500
0hrs
12hrs
24hrs
36hrs
48hrs
60hrs
TIME
4.2.5.3.3MAIZE
At pH 4.5 and enzyme concentration 165l/g at agitator speed 50
rpm the viscosity reading changed from 1500 to 4000 & 4000cP at 36, 48
and 60 hrs respectively (Graph no.4.23.1).
216
GRAPH 4.23.1
EFFECT OF INCREASE IN AGITATOR SPEED ON VISCOSITY
WITH INCREASE IN TIME PERIOD (TEMP. 60C, pH 4.5,
ENZYME CONCENTRATION 165l/g)
4500
4000
3500
3000
VISCOSITY(cp)
10rpm
2500
2000
20rpm
50rpm
100rpm
1500
1000
500
0hrs
12hrs
24hrs
36hrs
48hrs
60hrs
TIME
217
GRAPH 4.23.2
EFFECT OF INCREASE IN AGITATOR SPEED ON VISCOSITY
WITH INCREASE IN TIME PERIOD (TEMP. 60C, pH 4.5,
ENZYME CONCENTRATION 175l/g)
4000
3500
3000
2500
VISCOSITY(cp)
10rpm
2000
20rpm
50rpm
100rpm
1500
1000
500
0hrs
12hrs
24hrs
36hrs
48hrs
60hrs
TIME
218
GRAPH 4.23.3
EFFECT OF INCREASE IN AGITATOR SPEED ON VISCOSITY
WITH INCREASE IN TIME PERIOD (TEMP. 60C, pH 4.5,
ENZYME CONCENTRATION 185l/g)
3500
3000
2500
VISCOSITY(cp)
2000
10rpm
20rpm
50rpm
100rpm
1500
1000
500
0hrs
12hrs
24hrs
36hrs
48hrs
60hrs
TIME
219
GRAPH 4.24.1
EFFECT OF INCREASE IN AGITATOR SPEED ON VISCOSITY
WITH INCREASE IN TIME PERIOD (TEMP. 60C, pH 5.5,
ENZYME CONCENTRATION 165L/G)
4500
4000
3500
3000
VISCOSITY(cp)
10rpm
2500
2000
20rpm
50rpm
100rpm
1500
1000
500
0hrs
12hrs
24hrs
36hrs
48hrs
60hrs
TIME
220
GRAPH 4.24.2
EFFECT OF INCREASE IN AGITATOR SPEED ON VISCOSITY
WITH INCREASE IN TIME PERIOD (TEMP. 60C, pH 5.5,
ENZYME CONCENTRATION 175l/g)
5000
4500
4000
3500
3000
VISCOSITY(cp)
10rpm
2500
20rpm
50rpm
100rpm
2000
1500
1000
500
0hrs
12hrs
24hrs
36hrs
48hrs
60hrs
TIME
221
GRAPH 4.24.3
EFFECT OF INCREASE IN AGITATOR SPEED ON VISCOSITY
WITH INCREASE IN TIME PERIOD (TEMP. 60C, pH 5.5,
ENZYME CONCENTRATION 185l/g)
5000
4500
4000
3500
3000
VISCOSITY(cp)
10rpm
2500
20rpm
50rpm
100rpm
2000
1500
1000
500
0hrs
12hrs
24hrs
36hrs
48hrs
60hrs
TIME
222
GRAPH 4.25.1
EFFECT OF INCREASE IN AGITATOR SPEED ON VISCOSITY
WITH INCREASE IN TIME PERIOD (TEMP. 60C, pH 6.5,
ENZYME CONCENTRATION 165l/g)
4500
4000
3500
3000
VISCOSITY(cp)
10rpm
2500
2000
20rpm
50rpm
100rpm
1500
1000
500
0hrs
12hrs
24hrs
36hrs
48hrs
60hrs
TIME
223
GRAPH 4.25.2
EFFECT OF INCREASE IN AGITATOR SPEED ON VISCOSITY
WITH INCREASE IN TIME PERIOD (TEMP. 60C, pH 6.5,
ENZYME CONCENTRATION 175l/g)
5000
4500
4000
3500
3000
VISCOSITY(cp) 2500
10rpm
20rpm
50rpm
100rpm
2000
1500
1000
500
0hrs
12hrs
24hrs
TIME
224
36hrs
48hrs
60hrs
GRAPH 4.25.3
EFFECT OF INCREASE IN AGITATOR SPEED ON VISCOSITY
WITH INCREASE IN TIME PERIOD (TEMP. 60C, pH 6.5,
ENZYME CONCENTRATION 185l/g)
4500
4000
3500
3000
VISCOSITY(cp)
10rpm
2500
2000
20rpm
50rpm
100rpm
1500
1000
500
0hrs
12hrs
24hrs
TIME
225
36hrs
48hrs
60hrs
4.2.5.3.4 DISCUSSION
The amount of time required for gelatinisation of the starch
slurry of all the three grains was studied. It was found that irrespective of
the agitator speed, type of cereal and amount of enzyme present the
viscosity of the starch slurry remained almost constant or negligible
changes were noted till 36 hrs. This is in accordance with the findings in
this saccharification.The time period required for incubation of the starch
slurry with the enzyme before the enzyme was imbibed by the starch and
gelatinisation
Variations have been studied in sorghum, rice and maize by Graph no.
(4.26, 4.27, 4.28) (4.29, 4.30, 4.31) and (4.32, 4.33, 4.34) respectively.
226
GRAPH 4.26
EFFECT OF CHANGE IN AGITATOR SPEED,
ENZYMECONCENTRATION AND TIME PERIOD AT 60C AND
pH 4.5
5000
4500
4000
10rpm 140ul/g
20rpm
3500
50rpm
100rpm
10rpm 150ul/g
100rpm
10rpm 160ul/g
20rpm
3000
VISCOSITY(cp)
20rpm
2500
2000
50rpm
1500
1000
50rpm
500
100rpm
0
0hrs
12hrs
24hrs
TIME
227
36hrs
48hrs
60hrs
GRAPH 4.27
EFFECT OF CHANGE IN AGITATOR SPEED, ENZYME
CONCENTRATION AND TIME PERIOD AT 60C AND pH 5.5
5500
5000
4500
10rpm 140ul/g 4000
20rpm
50rpm
100rpm
10rpm 150ul/g
100rpm
10rpm 16ul/g
20rpm
3500
3000
VISCOSITY(cp) 2500
20rpm
200050rpm
1500
1000
50rpm
500
100rpm
0
0hrs
12hrs
24hrs
TIME
228
36hrs
48hrs
60hrs
GRAPH 4.28
EFFECT OF CHANGE IN AGITATOR SPEED, ENZYME
CONCENTRATION AND TIME PERIOD AT 60C AND pH 6.5
6000
5500
5000
10rpm 140ul/g
4500
20rpm
50rpm
100rpm
10rpm 150ul/g
100rpm
10rpm 160ul/g
20rpm
4000
3500
VISCOSITY(cp)
20rpm
3000
2500
50rpm
2000
1500
1000
50rpm
500
100rpm
0
0hrs
12hrs
24hrs
TIME
229
36hrs
48hrs
60hrs
GRAPH 4.29
EFFECT OF CHANGE IN AGITATOR SPEED, ENZYME
CONCENTRATION AND TIME PERIOD AT 60C AND pH 4.5
4500
4000
10rpm 45ul/g
3500
20rpm
50rpm
100rpm
10rpm 55ul/g
100rpm
10rpm 65ul/g
20rpm
3000
2500
VISCOSITY(cp) 2000
20rpm
50rpm
1500
1000
500
50rpm
100rpm
0
0hrs
12hrs
24hrs
TIME
230
36hrs
48hrs
60hrs
GRAPH 4.30
EFFECT OF CHANGE IN AGITATOR SPEED, ENZYME
CONCENTRATION AND TIME PERIOD AT 60C AND pH 5.5
6000
5500
5000
10rpm 45ul/g
4500
20rpm
50rpm
100rpm
10rpm 55ul/g
100rpm
10rpm 65ul/g
20rpm
4000
3500
VISCOSITY(cp)
20rpm
3000
2500
50rpm
2000
1500
1000
50rpm
500
100rpm
0
0hrs
12hrs
24hrs
TIME
GRAPH 4.31
231
36hrs
48hrs
60hrs
6500
6000
5500
10rpm 45ul/g
5000
20rpm
4500
50rpm
100rpm
10rpm 55ul/g
100rpm
10rpm 65ul/g
20rpm
4000
3500
VISCOSITY(cp) 3000
20rpm
50rpm
2500
2000
1500
1000
50rpm
500
100rpm
0
0hrs
12hrs
24hrs
TIME
232
36hrs
48hrs
60hrs
GRAPH 4.32
4500
4000
10rpm 165ul/g
3500
20rpm
50rpm
100rpm
10rpm 175ul/g
100rpm
10rpm 185ul/g
20rpm
3000
2500
VISCOSITY(cp) 2000
20rpm
50rpm
1500
1000
500
50rpm
100rpm
0
0hrs
12hrs
24hrs
TIME
233
36hrs
48hrs
60hrs
GRAPH 4.33
EFFECT OF CHANGE IN AGITATOR SPEED, ENZYME
CONCENTRATION AND TIME PERIOD AT 60C AND pH 5.5
234
5000
4500
4000
10rpm 165ul/g
20rpm
3500
50rpm
100rpm
10rpm 175ul/g
100rpm
10rpm 185ul/g
20rpm
3000
VISCOSITY(cp)
20rpm
2500
2000
50rpm
1500
1000
50rpm
500
100rpm
0
0hrs
12hrs
24hrs
36hrs
48hrs
60hrs
TIME
GRAPH 4.34
5000
4500
4000
10rpm 165ul/g
20rpm
3500
50rpm
100rpm
10rpm 175ul/g
100rpm
10rpm 185ul/g
20rpm
3000
VISCOSITY(cp)
20rpm
2500
2000
50rpm
1500
1000
50rpm
500
100rpm
0
0hrs
12hrs
24hrs
36hrs
48hrs
60hrs
TIME
4.2.5.4.1 SORGHUM
At 140l/g conc. of enzyme viscosity was found to be 4000cP, at
150l/g
4.2.5.4.2 RICE
237
4.2.5.4.3 MAIZE
At enzyme concentration of 165l/g, 175l/g and 185l/g viscosity
values of 4000, 4000, and 4500 were obtained at 50rpm. At enzyme
concentration of 165l/g, 175l/g and 185l/g viscosity values of 3000,
3000, and 3500 were obtained at 100rpm. (Table no.4.18.1, 2, 3 and
Graph no. 4.23, 1, 2, 3).
4.2.5.4.4 DISCUSSION
As can be clearly seen the viscosity increased with increased
enzyme concentration for all the three grains. It has been reported that
increase in amylase content and also an increase in sugar concentration
decreases viscosity of starch slurry. The values obtained in each case,
sorghum, rice and maize showed increase in viscosity value till 48 hrs
238
4.2.5.5.1 SORGHUM
4.2.5.5.1A pH 4.5
At an enzyme concentration of 140l/g at time period of 48hrs the
viscosity values of 2000, 2500, 3500 and 3000 were obtained at 10, 20,
50 and 100rpm respectively. Similar values were obtained at 60hrs.
239
240
At time period 48hrs and enzyme conc. 160l/g at agitation speed of 10,
20, 50 and 100rpm, viscosity values of 2500, 2000, 5000and 4000cP were
obtained under similar condition at time period 60hrs the viscosity value
were 2500, 2500, 5000 and 4000cP
These results can be seen from (Graph no.4.27).
4.2.5.5.1C pH 6.5
At an enzyme concentration of 140l/g at time period of 48hrs the
viscosity values of 1500, 2500, 4500 and 3500 were obtained at 10, 20,
50 and 100rpm respectively. Under similar condition at time period 60hrs
the viscosity value were 2500, 2500, 4000 and 3500cP.
At enzyme concentration 150l/g at time period 48hrs the viscosity value
of 2000, 2500, 5000 and 5000cP were obtained at 10, 20, 50 and 100rpm
respectively. At the same agitation rate at 60hrs viscosity values of 2000,
3000, 5000 and 4500 were obtained.
At time period 48hrs and enzyme conc. 160l/g at agitation speed of 10,
20, 50 and 100rpm, viscosity values of 2000, 1500, 3500 and 4500cP
were obtained under similar condition at time period 60hrs the viscosity
value were 2000, 2500, 5500 and 5500cP (Graph no.4.28).
4.2.5.5.2 RICE
241
4.2.5.5.2A pH 4.5
At an enzyme concentration of 45l/g at time period of 48hrs the
viscosity values of 2000, 3000, 3000 and 3500 were obtained at 10, 20,
50 and 100rpm respectively. At the same agitation rate at 60hrs viscosity
values of 3000, 3000, 3000 and 3000 were obtained.
At enzyme concentration 55l/g at time period 48hrs the viscosity
value of 2500, 2000, 3500 and 4000cP were obtained at 10, 20, 50 and
100rpm respectively. At the same agitation rate at 60hrs viscosity values
of 2000, 2500, 4000 and 3500 were obtained.
At time period 48hrs and enzyme conc. 65l/g at agitation speed of
10, 20, 50 and 100rpm, viscosity values of 2500, 3000, 4000 and 3500cP
were obtained under similar condition at time period 60hrs the viscosity
value were 2000, 3500, 4000 and 3500cP (Graph no.4.29).
4.2.4.5.2B pH 5.5
At an enzyme concentration of 45l/g at time period of 48hrs the
viscosity values of 2500, 2500, 4000 and 4000 were obtained at 10, 20,
50 and 100rpm respectively. At the same agitation rate at 60hrs viscosity
values of 2500, 2500, 4000 and 4000 were obtained.
242
were obtained under similar condition at time period 60hrs the viscosity
value were 2500, 3000, 6000 and 5000cP.
These results can be seen from Graph no.4.31.
4.2.4.5.3 MAIZE
4.2.4.5.3A pH 4.5
At an enzyme concentration of 165l/g at time period of 48hrs the
viscosity values of 2100, 2500, 4000 and 3100 were obtained at 10, 20,
50 and 100rpm respectively. At the same agitation rate at 60hrs viscosity
values of 2100, 2500, 4000 and 3000 were obtained.
At enzyme concentration 175l/g at time period 48hrs the viscosity
value of 2500, 3000, 3500 and 3000cP were obtained at 10, 20, 50 and
100rpm respectively. At the same agitation rate at 60hrs viscosity values
of 2500, 3000, 3500 and 3000 were obtained.
At time period 48hrs and enzyme conc. 1855l/g at agitation speed
of 10, 20, 50 and 100rpm, viscosity values of 2000, 2500, 4000and
2500cP were obtained under similar condition at time period 60hrs the
viscosity value were 2500, 2500, 4000 and 2500cP These results can be
seen from Graph no.4.32
244
4.2.4.5.3B pH 5.5
At an enzyme concentration of 1655l/g at time period of 48hrs the
viscosity values of 3500, 3000, 4000 and 2500 were obtained at 10, 20,
50 and 100rpm respectively. At the same agitation rate at 60hrs viscosity
values of 3500, 3500, 4000 and 3000 were obtained.
At enzyme concentration 175l/g at time period 48hrs the viscosity
value of 2500, 3000, 4500 and 3000cP were obtained at 10, 20, 50 and
100rpm respectively. At the same agitation rate at 60hrs viscosity values
of 3000, 3500, 4000 and 3000 were obtained.
At time period 48hrs and enzyme conc. 185l/g at agitation speed
of 10, 20, 50 and 100rpm, viscosity values of 2000, 2500, 4500and
3500cP were obtained under similar condition at time period 60hrs the
viscosity value were 2000, 2500, 4500 and 3500cP (Graph no.4.33).
4.2.4.5.3C pH 6.5
At an enzyme concentration of 165l/g at time period of 48hrs the
viscosity values of 2500, 2500, 3500 and 3000 were obtained at 10, 20,
50 and 100rpm respectively. Under similar condition at time period 60hrs
the viscosity value were 2500, 3000, 4000 and 4000cP.
245
4.2.4.5.4 DISCUSSION
There was found to be no dramatic change in viscosity till 36hrs of
incubation of the starch slurry of all the three cereal grains at different
agitation speeds of 10, 20, 50 and 100rpm. When the process of
saccrification began after 36hrs, there was a spurt in viscosity value as
can be seen at a glance from the graph no.4.26-4.34.The value of
viscosity increased till 48hrs for all the three grains. After 48hrs the value
become steady or decreased when seen for a range of experiments on
different pH value and enzyme concentrations. This is possible because of
246
cells of E.coli.
NUMBER OF SEQUENCES: 8
LENGTH: 3139 base pairs
TYPE: nucleic acid
STRANDEDNESS: single
TOPOLOGY: linear
MOLECULE TYPE: DNA
(genomic)
247
FIGURE: 4.2
BSA STANDARD CURVE
Gel filtration005:1_UV
Gel filtration005:1_Inject
Gel filtration005:1_Logbook
mAU
1200
1000
800
600
400
200
0
0.0
5.0
10.0
248
15.0
20.0
ml
No
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
Retention (min)
Area ( mAU*min) Height ( mAU)
-0.11
0.0043 0.265
0.20
0.8751 2.507
21.27
263.8895 136.269
23.81
2218.8794
1302.766
31.79
5.3323 3.999
45.81
0.0038 0.019
46.19
0.0069 0.026
46.42
0.0046 0.024
46.56
0.0030 0.027
46.85
0.0072 0.027
46.97
0.0061 0.027
47.27
0.0053 0.030
47.50
0.0099 0.033
48.00
0.0246 0.036
48.44
0.0024 0.026
48.54
0.0032 0.026
48.67
0.0113 0.023
49.35
0.0060 0.021
49.69
0.0080 0.022
50.03
0.0049 0.017
Total number of detected peaks
22
Total area ( mAU*min)
2489.0909
Area in evaluated peaks ( mAU*min)
2489.0877
Ratio peak area / total area
0.999999
Total peak width (min)
24.26
Column height (cm)
30.00
Column V0 (ml)
7.77
Calculated from
Gel filtration005:1_UV
Baseline
Gel filtration005:1_UV@01,BASEM
Peak rejection on
Maximum number of peaks ()
20
249
Current peak filter settings
Maximum number of peaks ()
20
FIGURE: 4.3
-AMYLASE PURIFICATION BY FPLC
Gel filtration004:1_UV
Gel filtration004:1_Inject
Gel filtration004:1_Logbook
21.03
mAU
100
80
60
40
14.75
20
29.81
27.16
0.20
0
0
57.83
46.62
9.26
20
65.27
40
60
250
77.63
92.69 96.57
80
102.66
min
No
1 0.20
2 9.26
3 14.75
4 21.03
5 27.16
6 29.81
7 46.62
8 57.83
9 65.27
10
11
12
13
14
15
16
17
18
19
20
Height ( mAU)
180
TGATCTCCAGAATGGGAGCTTGTTCATCTTTATTTTTATATAATAC
TCGGTGCTTTTCTC
240
252
TCTGTATATTTTCTCCACTACTTCCTGGGGCAGTTGGAACTGAAC
TATAATTTCAGCATC 300
CTCTGATACCTTTGTTTCAAATTTTGAAGT
ACCCTTGTAATCCTTTCCATTTACCTTTAT
360
GAGATAATTTGTGCCCTCTGGAAATTCTATTTCGAAGTTGAAATC
TGAGACAATTTTTTC 420
CACTTTTAGCGTAAATAACCCCCAACCGTCTTTTTCAACTATTGT
AACTGTCCTGTTTTC 480
CTTATAG
AATATCTCACTTGATTCTTTTTCATTAATGGTTGCAGGAGGCATT
TTTGCCGT
540
TCTCATGGCAAGCACTAGAAGGACTATAAAAATTATTGCTACAG
CTGTTATTTTCTTGTC 600
CATGCTAACACCCTGTAATGAGATTTGGATTTTCCTATATAAAAA
GCCTTAG TTATTTTT 660
GAGCCATTAAATATATAAGGAAGTATCACTCTTAGTGATTAATGG
GTGGACGGAAGTGGG
720
253
AGATAAAATTAACTTCATATTTGGAATTCACAACCATCAGCCCCT
GGGCAACTTTGGATG 780
GGTGTTTGAGGAGGCTTATGAAAAGTGTTA
CTGGCCGTTTCTGGAGACTCTGGAGGAATA 840
TCCAAACATGAAGGTTGCCATTCATACAAGTGGCCCCCTCATTG
AGTGGCTCCAAGATAA
900
TAGACCCGAATACATAGACTTGCTTAGAAGTCTAGTGAAAAGAG
GACAGGTGGAGATAGT
960
CGTTGCT
GGGTTCTACGAGCCTGTGCTAGCATCAATCCCAAAGGAAGATAG
AATAGAGCA
1020
GATAAGGTTAATGAAAGAGTGGGCTAAGAGTATTGGATTTGATG
CTAGGGGAGTTTGGCT
1080
AACTGAAAGAGTATGGCAACCAGAGCTCGTAAAGACCCTTAAG
GAGAGCGGA ATAGATTA
1140
TGTAATAGTTGACGATTACCACTTCATGAGTGCGGGATTAAGTA
AAGAGGAGCTGTACTG
1200
254
GCCATATTATACGGAAGATGGTGGGGAAGTTATAGCTGTTTTCCC
GATAGATGAGAAGTT 1260
GAGATATTTGATTCCCTTTAGACCCGTTGA
TAAGGTCTTAGAATACCTGCATTCTCTCAT
1320
AGATGGTGATGAGAGCAAAGTTGCAGTATTTCATGACGATGGTG
AGAAGTTTGGAATCTG
1380
GCCTGGAACTTATGAGTGGGTGTATGAAAAGGGATGGTTAAGA
GAATTCTTTGATAGAAT
1440
TTCAAGT
GATGAAAAGATAAACTTAATGCTTTACACTGAATACTTAGAAAA
ATATAAGCC
1500
TAGAGGTCTTGTTTATCTTCCAATAGCTTCATATTTTGAGATGAG
CGAATGGTCATTGCC 1560
AGCAAAGCAGGCAAGGCTCTTTGTGGAGTTCGTCAATGAGCTT
AAAGTTAAA GGTATATT
1620
TGAAAAGTACAGGGTATTTGTTAGGGGAGGAATTTGGAAGAAT
TTCTTCTATAAATACCC
1680
255
AGAGAGCAACTACATGCACAAGAGAATGCTAATGGTAAGTAAG
TTAGTGAGAAACAATCC
1740
TGAGGCCAGGAAGTATCTGCTGAGAGCACA
ATGTAACGATGCTTATTGGCACGGCCTCTT 1800
CGGTGGAGTATATTTACCCCATCTTAGGAGGGCCATCTGGAACA
ATTTAATCAAGGCCAA
1860
CAGCTATGTAAGCCTTGGAAAGGTCATAAGGGATATCGACTACG
ATGGCTTTGAGGAAGT
1920
TCTCATA
GAGAATGACAACTTTTATGCAGTGTTTAAACCCTCTTACGGTGG
TTCCTTGGT
1980
GGAGTTTTCATCAAAGAATAGACTCGTGAATTATGTAGATGTTCT
GGCAAGAAGGTGGGA
2040
ACACTATCATGGCTATGTGGAAAGTCAATTTGATGGAGTAGCCA
GCATTCAT GAGCTCGA
2100
GAAAAAGATACCAGATGAAATAAGAAAAGAAGTTGCTTACGAC
AAGTACAGAAGGTTCAT
2160
256
GCTTCAAGATCACGTAGTCCCCCTGGGAACAACTCTGGAAGAC
TTCATGTTCTCAAGACA
2220
ACAGGAGATCGGAGAGTTTCCTAGGGTTCC
ATACTCATATGAACTACTAGATGGAGGAAT 2280
AAGGCTGAAGAGGGAACACTTGGGAATAGAAGTTGAAAAAAC
AGTGAAGTTAGTGAATGA 2340
TGGATTTGAGGTGGAGTATATAGTGAACAACAAGACAGGAAAT
CCTGTATTGTTCGCAGT
2400
GGAACTT
AACGTTGCAGTTCAGAGCATAATGGAGAGCCCAGGAGTTCTAA
GGGGGAAAGA 2460
AATTGTCGTTGATGACAAGTATGCAGTTGGGAAGTTTGCACTGA
AGTTTGAAGACGAAAT
2520
GGAAGTCTGGAAGTATCCAGTAAAGACTCTCAGTCAAAGTGAA
AGTGGCTGG GATCTAAT
2580
CCAGCAGGGTGTCAGCTACATAGTTCCAATAAGGTTGGAGGATA
AAATAAGGTTTAAGCT
2640
257
AAAATTTGAGGAAGCCTCGGGATAGGGAGGCCCTCATCACCAA
TCAGGGCCCGAAAGACT
2700
CCCTCATCGGCCCTTCTATTTTATTTTAAA
CGTCAATGGTTTACCAAGTTTCCAAAACTT 2760
ACAAAATGAACAAATCTCTCCACTTGCGGGCATTCCACATATCT
TGCACTCTTTGAGGTC
2820
TTTCCCCTTCACTTCTGGCTCGAAAAGTTTTTTCTTTCTTAGGAA
TCCTCTCACGAAGTT 2880
GAACTTT
GTTCCAGGCCTTTTTTCCTCCAATTCATTGAGAACTTCCTTCATG
TCAAGAGT
2940
TGTCGCACCTCTTGCATAAGGACACTCCTCTACTATGTACTCCAA
TCCAACGGCAATGGC3000
ATAGGCAACAACTTCCCTCTCAGTTAATTCGTAGAGAGGTTTGA
TCTTCTTT ACGAACTT
3060
TCCTTCCCCTGGGAGCAGAGGACCTCCCTTAGCCAGGTACTCTG
TATTCCAGTGGAGTAA
3120
258
GTTGTTCATGAGAAAGCTT
3139
The alpha amylase prepared by this method was a homodimer
The
nucleotide sequence of the cloned gene (Fig.4.5) matched closely with the
known sequences.Further the improved thermostability of alpha amylase
obtained from it gives scope for its commercial use
*.
shown in figure 4.6b, 4.7b, 4.8b, 4.9b, 4.10b, 4.11b and 4.12b..
259
X52755
TGGCTGATCGA--
TGATACTTACGAAATCAGTTGACGGCCTCCGTATCGACACAGTA
AAA 1225
260
D83540
TGGATCAGCAACTTGATCCAGACGTACAACATTGACGGCCTGC
GAATCGACTCGCTCCAG 1666
M79444
ACGGTTTTCGATTTGATGC---
CGCCAAACATATAGAGCTTCCGGAT-GAT-------GG 998
* * * * **** * **
* * ** * ** ** **
X52755
CACGTCCAGAAGGACTTCTGGCCCGGGTACAACAAAGCCGCAG
GCG---TGTACTGTATC 1282
D83540
CAGTCCGGCTCCTTCTTCTTCCCGGGTTTCAACCAGGCCGCAGG
TGGCATGTACATGGTC 1726
M79444
GAGTTACGGCAGTCAATTTTGGCCGAATATCACAAATACATCTG
CAG--AGTTCCAATAC 1056
*
* * * * * ** * *
** *
262
X52755
GGAAT
CCCCA
TCATC
TACGC
CGGC
CAAG
AACA
GCACT
ACGC
CGGC
GGAA
ACGA
CCCCG
CG
1754
D83540
GGTAT
CCCCA
TCACC
TACTA
CGGTC
AGGA
GCAG
CACCT
263
* * * **
X52755
** **
** * * * *
AACCGCGAAGCAACCTGGCTCTCGGGCTACC-
CGAC-CGACAGCGA-GCTGTACAAGTTA 1811
D83540
AACCGAGAGGCACTGTGGACGTCGGGCGGGTACGACACCTCGT
CGCCGCTGTACGAGATG 2230
M79444
AACAACCAGATATTTATGAATCAGCGCGGCT--
CACATGGCGTTGT-GCTGGCAAATGCA 1566
***
* *
* **
**
* * ****
X52755
ATTGCCTCCCGGAACGCAATCCGGAACTATGCCATTAGCAAAGA
TACAGGATTCGTGACC 1871
D83540
ATCACGACCGTGAACCAGCTGAGGACGCTCGCGATCAAGCAGA
ACGGGGGCTTTGTGACC 2290
264
M79444
GGTTCATCCTCTGTTTCTATCAATACGCCAACAAAATTGCCTGAT
GGCAGGT--ATGACA 1624
* **
**
265
* * ****
Accession no.
J01542,
Y17557,
Number Sequence
Sequenc
Clusta Alignme
of
e type
lW
format
sequenc
versio
es
Pearson
(Fasta)
M34957,
AJ293724
266
nt
1.82
nt score
25785
J01542
GTATGCTGATGTTGACTACGACCACCCTGATGTCGTGGCAGAGA
CAAAAAAATGGGGTAT 992
Y17557
GTATGCCGACCTTGATATGGATCATCCCGAAGTCGTGACCGAGC
TGAAAAACTGGGGGAA 958
M34957
CCTCGCCGACCTCGACACCGGTGAG---
GAGTACGTGCGACAGACGATCGCCGGCTACAT 789
AJ293724
CATCGCCGACCTCGAC-CAGCAGAACCCGCGG--
GTCGACCAGCTGCTCAAGGACGACGC 4247
** ** * **
* *
**
J01542
**
CTGGTATGCGAATG-
AACTGTCATTAGACGGCTTCCGTATTGATGCCGCCAAACATATTA
1051
Y17557
ATGGTATGTCAACACAACGAACATT267
Accession no.
M34957,
M25263,
Number
of Sequence
Sequence
ClustalW
Alignm
sequences
format
type
version
score
Pearson
nt
1.82
46948
(fasta)
J01542,
Y17557,
AJ293724
268
M34957
CTGCTCTCCCTCGGC
GACGGCTTCCGCATCGACGCGGCCACGCACATCCCCGCCGA 855
M25263
CTGGCGTCGCTGGGC
GACGGCTTCCGGATCGACGCCGCCAAGCACATGCCGGCCGC 1007
J01542
GCGA
AACTGTCATTAGACGGCTTCCGTATTGATGCCGCCAAACATAT-TAAATTTT 10
Y17557
GTCAACACAACGAA
GATGGGTTCCGGCTTGATGCCGTCAAGCATAT-TAAGTTCA 1023
AJ293724
TGGATGGACCGCGGG
GACGGCATCCGGGTCGACGCCGTCAAGCACAT----GCCGC 4309
* ** ** **** * ** ** * ** ** **
M34957
TGAGCAGCACGAC-GGC
GGTCTTCGTCGACAACCACGACACCGAGCGCAACGGCTC 1122
M25263
269
TGCCCTCCGGCCA-GTC
270
Accession
Number
no.
sequences
M34957,
M25263,
of Sequence
Sequence
ClustalW
format
type
version
Pearson
nt
1.82
(Fasta)
Y13601,
Z85949,
M15540,
AJ293724
271
Align
12971
M34957
CTT
GACTACGTCTCCGTGGCCAAGGAGTGCACCAGCACCCTCGGCCCGGCCG 39
M25263
GTT
AACTTCGCCTCGGTGGCCCGGGAGTGCACCGACCGCCTCGGCCCCGCCG 54
Y13601
GTT
AAGTTCACCTCCGTCGCCCAGGCCTGCACCGACACCCTCGGCCCGGCCG 10
Z85949
GTT
AAGTTCACCTCCGTCGGCCAGGCCTGCACCGACACCCTCGGCCCGGCCG 42
M15540
CTTC
AAGTACGTCGACGTCGCCAAGGCCTGCACCGACCAACTGGGCCCGGCCG 4
AJ293724
ACATGGGAGGTGACTTCGCCGGCATC
CGGATGGAGTACCTCAAGAACCTGG 3835
* * ** * * * *
M34957
* * *
**
**
GCTACGGCTACGTGCAGGTCTCCCCGCCCGCCGAGCACAT
CTCCCAGTGGTG 453
272
M34957
ACCGCCGAGATCACCGACTACCAGGACCGCTGGAACGTCCAGCACTGCGAA
GGC 733
M25263
CGCGCCACGATCTCCAACTACCAGGATCGCGCCAACGTCCAGAACTGCGAG
AG 885
Y13601
ACCTCGCAGATAAACAACTACGGCGACCGCTTCAACGTCCAGGAGTGCGAA
GC 1359
Z85949
ACCTCGCAGATAAACAACTACGGCGACCGCTTCAACGTCCAGGAGTGCGAA
GC 760
M15540
CGCAAGAGCATCTCCGACTACACCAACCGCGACGACGTCCAGACCTGCGAA
GAC 779
AJ293724
GGCCCGGCGATCGGCGACTTCAACGATCGCTACCAGGACCAGTACTACAGC
AC 4191
273
** * *** *
* ***
* * **** * * ** *
M34957
CTCGCCGACCTCGACACCGGTGAGGAGTACGTGCGACAGACGATCGCCGGC
AC 793
M25263
CTGCCGGACCTCGACACGGGCGAGGACCACGTCCGCGGGAAGATAGCCGG
AAC 945
Y13601
CTCGCGGACCTGGACACCGGCGAGGACTACGTACGGGGGAAGATCGCCGG
AAC 1419
Z85949
CTCGCGGACCTGGACACCGGCGAGGCCTACGTCCGGGGGAAGATCGCCGG
CC 820
M15540
CTCGCCGACCTCGGCACCGGCAGTGACTACGTCCGCACCACCATCGCCGGC
836
AJ293724
274
ATCGCCGACCTCGACCAGCAGAACCCGCGGGTCGACCAGCTGCTCAAGGAC
AAC 4251
* * ***** * *
**
* * **
M34957
GACCTGCTCTCCCTCGGCGTCGACGGCTTCCGCATCGACGCGGCCACGCAC
850
M25263
GACCTGGCGTCGCTGGGCGTCGACGGCTTCCGGATCGACGCCGCCAAGCAC
- 1002
Y13601
GACCTGCTCTCCCTCGGCGTCGACGGCTTCCGCATCGACGCGGCCAAGCAC
1476
Z85949
GACCTGCTCTCCCTCGGCGTCGACGGCTTCCGCATCGACGCGGCCAAGCAC
877
M15540
GGCCTGCGGTCGCTGGGCGTGGACGGCTTCCGGATCGACGCCGCCAAACAC
275
- 893
AJ293724
TACTGGATGGACCGCGGGGTCGACGGCATCCGGGTCGACGCCGTCAAGCAC
TG 4311
* *
M34957
-----GCCG
CGCGAACATCAAGTCCCGCCTGAGCAACCCGAACGCCTACTGG 904
M25263
-----GCCG
CGCGAACATCAAGTCCCGGCTGACGAACCCGAACGTCTTCTGG 1056
Y13601
-----GCGC
GGCCGCCATCAAGTCCAGGCTCAGCAACCCGAACGTCTACTGG 1530
Z85949
-----GCCG
GGCCGCCATCAAGTCCAGGCTCAGCAACCCGAACGTCTACTGG 931
M15540
-----GCCACCGACCT-TGCCGCCGTCAAGGGCAAGATGAA
CGGCTTCTGG 944
AJ293724
276
AGCTGGCAGCGGTCCTTCGCCGACGCGGTCACCTCGCACAAGAGCGCGGCC
GC 4371
**
* *** ** *
M34957
* * * ** * *
AAGCAGGAGGTCATCTACGGCGCCGGC
CCCAAGCCCGGCGAGTACACCGGC 961
M25263
AAGCTGGAGGCCATCCACGGCGCCGGC
GTCTCCCCGAGCGAGTACCTCGGC 1113
Y13601
AAGCACGAGGCGATCTACGGCTCGGGC
GTGTCCCCGACCGAGTACGTCGGC 1587
Z85949
AAGCACGAGGCGATCTACGGCGCGGGC
GTGTCCCCGACCGAGTACGTCGGC 988
M15540
GTGCAGGAGGTCATCTACGGCGCCGGCG
GTCCGGCCCGACGAGTACACCGGC 1001
AJ293724
GAGTGGTACATGGGCGACCAGTCCGATCCGCTCTACGCCGACCAGGTCAAG
AC 4431
277
M34957
* **
**
* *** * * *
ACCGGCGACGTCCAGGAGTT---CCGCTACGCCTACGACCTCAA
TCTTCACC 1015
M25263
AGCGGAGACGTCCAGGAGTT---CCGCTACGCCCGCGACCTCA
TCCTCCAG 1167
Y13601
TGCGGCGACGTACAGGAGTT---CCGCTACGCACGCGACCTCA
TCCTTCAA 1641
Z85949
AGCGGCGACGTACAGGAGTT---CCGCTACGCACGCGACCTCA
TCTTCAAC 1042
M15540
ATCGGCGACGTCGACGAATT---CCGCTACGGCACCCATCTCAA
CCTTCCAG 1055
AJ293724
ACCAGCGGCATCGCGGCCATGGACTTCTACACCAACCGCTCGATCCGCGAC
CC 4491
*****
* * * ****
278
* **
**
M34957
CA
GCACCTCGCCTACCTGAAGAACTACGGCGAGGACTGGGGCTACCTG 1066
M25263
GG
GAAGCTCTCCTACCTGAAGAACTTCGGCGAGGCCTGGGGCCACATG 1218
Y13601
GG
GAACCTCGCGTACCTGAAGAACTTCGGCGAGGCCTGGGGCCACCTG 1692
Z85949
GG
GAACCTCGCGTACCTGAAGAACTTCGGCGAGGCCTGGGGCCACCTG 1093
M15540
AGCGG---------CAACATCGCCCAGCTGAAG---TCCGTC
GGCAAGCTC 1100
AJ293724
GGCGCCGGCTCGATGAAGTCCCTGGACGCGGCGATCACCAAGACCAACCGG
CTC 4551
*
* *
* * *
279
* *** *
contd..
M34957
AGCAGCACGACGGCCGGGGTCTTCGTCGACAACCACGACACCGAGC
GCAACGGCTCCACG 1126
M25263
CCCTCCGGCCAGTCCGGCGTCTTCGTCGACAACCACGACACCGAGC
GCGGCGGCGACACC 1278
Y13601
CCCTCGGACGAGGCCGCCGTCTTCGTCACCAACCACGACACCGAGC
GCAACGGCGAGACC 1752
Z85949
CCCTCGGACGAGGCCGCCGTCTTCGTCACCAACCACGACACCGAGC
GCAACGGCGAGACC 1153
M15540
280
TGGCAGCGACAGGCCCGCACCTTCGTCGACAACTGGGACACCGAAC
GCAACGGCTCCACG 1160
AJ293724
TACGAGCAGGATCTGATCACGTTCCTGGACAACCAGGACACCCGGCG
CTTCGG---GACG 4608
*** * **** ****** *** ***
**
M34957
CTGAACTACAAGAACGACGCCACCTACACCCTGGCCAACGTCTTCAT
GCTGGCTTGGCCC 1186
M25263
CTGTCCTACAAGGACGGCGCGAACTACACCCTCGCCTCCGTCTTCAT
GCTCGCCTGGCCC 1338
Y13601
CTCACCTACAAGGACGGCGCCACCTACACCCTGGCGCACGTCTTCAT
GCTGGCCTGGCCG 1812
Z85949
CTCACCTACAAGGACGGCGCCACCTACACCCTGGCGCACGTCTTCAT
281
GCTGGCCTGGCCG 1213
M15540
CTCACCTACAAGGACGGCGCCGCCTACACCCTCGCCAACGTCTTCAT
GCTCGCCTCGCCC 1220
AJ293724
CTCAACAGCGATC-CGGCGGC-CCTGCACCG-
GGCGCTCGCCTTCCTGCTCACCA---CC 4662
** * * * ** **
M34957
TACGGCGCCCCCGACATCAATTCCGGCTACGAGTGGTCCG--ACCCGGACGCCCGGCCG 1243
M25263
TACGGCTCCCCGGACGTCCACTCCGGCTACGAGTGGACCG--ACAAGGACGCCGGACCG 1395
Y13601
TACGGCAGCCCCGACGTCCACTCCGGCTACGAGTTCACCG--ACCACGACGCCGGGCCG 1869
Z85949
282
TACGGCAGCCCCGACGTCCACTCCGGCTACGAGTTCACCG--ACCACGACGCCGGGCCG 1270
M15540
TACGGCTCACCCAACGTCTACTCCGGCTACGAGTGGACCG--ACAAGGACGCC--GCCG 1275
AJ293724
CGGGGTACGCCGTGCCTGTTCTACGGCACCGAGCAGTACCTGCACAA
CGACACCGGTGAG 4722
**
M34957
** * *
* **** ****
** *** **
CCCGACGGCGGCCACGTCGACGCCTGCTGGCA-----
GAACGGCTGGA---AGTGCCAGC 1295
M25263
CCCAACAACGGCCAGGTCAACGCCTGCTACAC-----
CGACGGCTGGA---AGTGCCAGC 1447
Y13601
CCGAACGGCGTCCAGGTGAACGCCTGCTACAG-----
CGACGGATGGA---AGTGCCAGC 1921
Z85949
CCGAACGGCGGTCAGGTGAACGCCTGCTACAG-----
283
CGACGGATGGA---AGTGCCAGC 1322
M15540
CC----GGCGG------GAGCACCGGCTGGAC-----
CGACGAC--------GCGGCGA- 1311
AJ293724
GGCAGCAACAAGGGCAAGGACCCGTACAACCGGCCCCCGATGGCCA
GTTTCGACACCGAC 4782
*
** *
**
M34957
ACA----AGTGGCCCGAGATC-
GCCTCCATGGTCGCCTTCCGC------AACGCCACCCG 1344
M25263
ACG----CCTGGCGCGAGATC-
TCCTCCATGGTGGCCTTCCGC------AACACCGCCCG 1496
Y13601
ACG----CCTGGTGCGAGATC-
TCCTCCATGGTCGCTTTCCGC------AACACCGCACG 1970
Z85949
ACG----CCTGGCGCGAGATC-
TCCTCCATGGTCGCTTTCCGC------AACACCGCACG 1371
M15540
----------AGCGGGAGATC-
284
ACCGGCATGGTCGGCTTCCGC------AACGCGGTGGG 1354
AJ293724
ACGGTCGCCTACCGGGAGATCCGGCGCCCTCTCCGACCTGCGCCGGT
CGAACCCCGCGGT 4842
****** * * *
* * ***
M34957
*** *
CGGCGAGCCGGTCACCGAC--
TGGTGGGACGACGGCGCGG---ACGCCATCGCCTTCGGC 1399
M25263
CGGACAGGCCGTCACGAAC--
TGGTGGGACAACGGCAACA---ACGCGATCGCGTTCGGC 1551
Y13601
CGGCCAGGGGGTGACCGAC--
TGGTGGGACAACGGCGGCG---ACCAGATCGCCTTCGGC 2025
Z85949
CGGCCAGGGGGTGACCGAC--
TGGTGGGACAACGGCGGCG---ACCAGATCGCCTTCGGC 1426
M15540
ATCCGCCGAGCTGACCAAC--
TGGTGGGACAACGGCGGCA---GGCCCCTCGCCTTCGCC 1409
AJ293724
285
GGCTACGGGGACCACCAGCAGCGGTGGATCAACGACGACGTGTACG
TCTACGAGCGCCGG 4902
** * ***** * *** *
**
M34957
CGGGGCAGCAAGGGCTTCGTGGCCATCAACCACGAGTCCGCCACC----GTCCAGCGCA 1454
M25263
CGCGGCTCCAAGGCCTACGTGGCCATCAACCACGAGACCTCCGCG----CTCACCCGCA 1606
Y13601
CGCGGCTCCAAGGCGTACGTCGCCATCAACCACGAGGGCACCTCG----CTGACCCGTA 2080
Z85949
CGCGGCTCCAAGGCGTACGTCGCCATCAACCACGAGGGCACCTCG----CTGACCCGTA 1481
M15540
CGCAGCGACAAGGGCTTCGTCGCCCTCAACAACGGGGACGCCGCG----CTGACCCAGA 1464
286
AJ293724
TTCGGCGACAACGTGCTGCTGACCGCCATCAACAAGGGCTCGCACG
AGTACCGGCTCGAA 4962
** *** *
* ** ** * ** * * * * *
M34957
* *
CCTACCAG-
ACCTCCCTGCCCGCCGGCACCTACTGCGACGTGCAGAGCAACACC---AC 1509
M25263
CCTTCCAG-
ACCTCGCTGCCCGCCGGCTCCTACTGCGACGTCCAGTCCAACACC---CC 1661
Y13601
CGTTCCAG-
ACGTCGCTGCCCGCGGGGGACTACTGCGACGTCCAGACGGGCAAG---GG 2135
Z85949
CGTTCCAG-
ACGTCGCTGCCCGCGGGGGACTACTGCGACGTCCAGACGGGCAAG---GG 1536
M15540
CCTTCGCG287
ACCTCCCTGCCCGCCGGGACGTACTGCGACGTGGTGCACGCCGCGTC
CTCC 1523
AJ293724
CGGGCTGGCACCGCGCTGCCGGCCGGCACCTATCGCGACGTGCTCGG
CGGCACCTTCGGC 5022
* * * ** * ***** ** **
** *******
288
Accession
Number
no.
sequences
of Sequence
format
Sequence
ClustalW
Align
type
version
ment
score
Y13601,
Z85949,
Pearson(Fast nt
a)
1.82
1152
2
M25263,
M34957,
M15540,
J01542
289
Y13601
CCACCCG
GAGACAAGGACGTCACCGCGGTGATGTTCGAGTGGAAG--TTCA-CCTCCGT
986
Z85949
CCACCCG
GAGACAAGGACGTCACCGCGGTGATGTTCGAGTGGAAG--TTCA-CCTCCGT
387
M25263
CCGCCCG
GCGAGAAGGACGTCACCGCGGTGATGTTCGAGTGGAAC--TTCG-CCTCGGT
512
M34957
CCGCCCG
GCACCAAGGACGTCACCGCCGTCCTCTTCGAGTGGGAC--TACG-TCTCCGT
360
M15540
CCGCCCG
GCCAGAAGACCGTCACCGCCACGCTCTTCGAGCGGAAG--TACG-TCGACGT
412
J01542
CCTCCCGCATACAAAGGATTGAGCCAATCCGATAACGGATACGGACCTTATG
290
291
Accession no.
Number of Sequence
Sequen
Clustal
Alig
sequences
ce type
nme
format
version nt
score
J01542, Y17557, 6
Pearson(Fasta)
M34957,
nt
1.82
5833
2
M25263,
AJ293724,
M79444
292
J01542
TATGCGAATG-AACTG-
TCATTAGACGGCTTCCGTATTGATGCCGCCAAACATAT-TAAA 1053
Y17557
TATGTCAACACAACGA-ACATT-
GATGGGTTCCGGCTTGATGCCGTCAAGCATAT-TAAG 1019
M34957
GACCTGCTCTCCCTCG-GCGTC-
GACGGCTTCCGCATCGACGCGGCCACGCACATCCCCG 851
M25263
GACCTGGCGTCGCTGG-GCGTC-
GACGGCTTCCGGATCGACGCCGCCAAGCACATGCCGG 1003
AJ293724
TACTGGATGGACCGCG-GGGTC-
GACGGCATCCGGGTCGACGCCGTCAAGCACAT----G 4305
M79444
AAAGGGCATTGAATGACGGGGCAGACGGTTTTCGATTTGATGCCGCC
AAACATATAGAGC 985
*
** ** * ** * ** ** * ** ** **
293
Accession
Number Sequence
Sequence Clustal
Alignment
no.
of
type
score
format
sequenc
W
version
es
M34957,
M25263,
Pearson(Fa nt
sta)
Y13601,
Z85949,
M15540,
294
1.82
185069
AJ293724,
J01542,
Y17557,
M79444
295
M34957
GACAGACGATCGCCGGCTACATGAACGACCTGCTCTCCC--TCGGCGTC-GACGGCTTC 823
M25263
GCGGGAAGATAGCCGGCTACCTCAACGACCTGGCGTCGC--TGGGCGTC-GACGGCTTC 975
Y13601
GGGGGAAGATCGCCGGCTACCTCAACGACCTGCTCTCCC--TCGGCGTC-GACGGCTTC 1449
Z85949
GGGGGAAGATCGCCGGCTACCTCACCGACCTGCTCTCCC--TCGGCGTC-GACGGCTTC 850
M15540
GCACCACCATCGCCGGCTACCT---
CGGCCTGCGGTCGC---TGGGCGTG-GACGGCTTC 866
AJ293724
296
ACCAGCTGCTCAAGGACGACGCCAACTACTGGATGGACC---
FIGURE: 4.13
BLASTN 2.2.10 RESULTS Query= seq (32 letters)
>gi|153152|gb|M34957.1|STMAMY
Streptomyces thermoviolaceus
297
GACGGCTTCCGCATCGACGCGGCCACGCACAT 32
||||||||||||||||||||||||||||||||
Sbjct 815 GACGGCTTCCGCATCGACGCGGCCACGCACAT 846
GACGGCTTCCGCATCGACGCGGCCACGCACAT 32
||||||||||||||||||||||||| ||||||
Sbjct 842 GACGGCTTCCGCATCGACGCGGCCAAGCACAT 873
298
Query 1
GACGGCTTCCGCATCGACGCGGCCACGCACAT 32
||||||||||||||||||||||||| ||||||
Sbjct 1441 GACGGCTTCCGCATCGACGCGGCCAAGCACAT 1472
>gi|24413917|emb|AL939130.1|SCO939130
Streptomyces
coelicolor
GACGGCTTCCGCATCGACGCGGCCACGCACAT 32
||||||||||||||||||||||||| ||||||
Sbjct
47136
GACGGCTTCCGCATCGACGCGGCCAAGCACAT
47167
299
GACGGCTTCCGCATCGACGCGGCCACGCACAT 32
||||||||||||||||||||||||| ||||||
Sbjct 816 GACGGCTTCCGCATCGACGCGGCCAAGCACAT 847
GACGGCTTCCGCATCGACGCGGCCACGCACAT 32
>gi|47074|emb|X57568.1|SGAMYLASE
amylase gene amy
300
S.griseus
DNA for
alpha
GACGGCTTCCGCATCGACGCGGCCACGCACAT 32
4.5 CONCLUSION
301
1. Sorghum, Rice and Maize grains in their coarse form were used for
production of High Fructose Syrup bypassing the conventional
method wherein whole grains were used without primarily
extracting starch from it.
2. The temperature of the enzyme (amylase and glucoamylase) for
liquid glucose production form the grain by liquefaction and
saccharification was optimized. 6OOC was found to be the most
suitable temperature for both the processes for all the three grains.
3. Similarly, the optimum pH for the activity of the enzymes,
amylase and glucoamylase for the three grains was studied. It was
found that 5.5 pH values were most suitable for efficient
liquefaction and saccharification for all the three stated grains.
4. The time required for conversion of starch to liquid glucose was
also studied and optimized. It was found to be 54, 48 and 60 hrs for
Sorghum, rice and maize respectively.
5. Viscosity measurement at optimum pH and temperature of
glucoamylase was also studied. It was found that increase in the
rate of agitation in the slurry increased the value of viscosity till
36hrs after which stable value were obtained for all the three
grains. It was found that 36 hrs were required for enzyme starch
302
interaction and penetration of the enzyme in all the three grains for
starch breakdown to glucose.
6. Besides this, it was found that stepping up of the agitator speed
after 36hrs from 50-100 rpm led to decrease in the values of
viscosity for all the three grains during saccharification because,
the mass of the grains from which glucose had been extracted tend
to accumulate at the bottom of the vessel.
7. The effect of increase in glucoamylase for saccharification was
also studied. It was found that for all the three grains as increase in
enzyme concentration led to as increase in glucose production in
all three grains.
8. Stastical analysis of the parameter was done for obtaining
theoretical models
303
further
effect
of
increase
in
enzyme
concentration
304
305
LIST OF PUBLICATIONS
I. Two published papers in Indian Journals:
1. Liquid glucose production from corn-optimization and modeling
of control parametersInstitute of Engineers, Chemical Engineering
Division, Vol 86, Sept 2005.by Ritu Srivastava, B, N, Mishra,
D.S.Bhargava, N.G.V.Rao and Rahul Kumar
2. High Fructose Syrup: production and Potential, Crop protection and
production, Vol II,
control
parameters.
.by
Ritu
Srivastava
B,N,Mishra,
789/DEL/2005.
4
Sequence Description
Sequence has been submitted for thermostable alpha amylase
producing gene at NCBI
307
REFERENCES
1. E. Staley, General method for testing starch in the rapid viscoTM
Analyses 2001, RVATM
308
312
313
314
48.Dale, J. K., Langlois, D.P., 1940, sirup and method of making the
same, United States patent 2, 201: 609.
49.Declerck N,. Jiyet D., Trosset J.Y., Garnier J., Gawllardin C., 1995,
Hyperthemostable mutants of Bacillus lichoniformis amylase:
multiple amino acid replacements and molecular modeling, Protein
Eng, 8, 1029-1037.
50.Deewer P., Amory a., 1994, Pullalanase, Microorganism producing
the same, method for preparation there of as well as its use.
European Patent Application # EP0605040.
51.Dekker K.A., Yamagata H. Sakaguchi K. and Udaka S., 1991,
Xylose (glucose) isomerase gene from the thermophile Clostridium
thermohydrosulphuricum: cloning, sequencing and expression in
E.coli.Agric.Biol.Chem., 55: 221-227.
52.Doelle M.B & Doelle H W, 1991.High fructose formation from
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