Effects of Starch Concentration on Hydrolysis of Sago Starch

Chan, Jason Tze Sien (2015) Effects of Starch Concentration on Hydrolysis of Sago Starch. [Final Year Project Report] (Unpublished)

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Abstract

High dependence on imports of raw sugar and application of cane sugar by sugar processing industries has been a problem as the price of sugar is rising. Because of this, production of sugar from enzymatic hydrolysis of sago starch must be maximized. Enzymatic hydrolysis of sago starch producing raw sugar is affected by the concentration of starch. A study was carried out to determine the optimum starch concentration which yields highest amount of sugar and study the effects of various starch concentrations on sago starch hydrolysis. Different concentrations (w/v) of starch (10%, 15%, 20%, 25%, 30%, 35% and 40%) were prepared to study the effects of starch concentration on sago starch hydrolysis, with other variables (pH, temperature and concentration of enzymes) kept constant. Glucose produced was studied and analysed using High Performance Liquid Chromatography (HPLC). Glucose recovery (%) was used to express starch conversion yield into glucose. The optimum starch concentration which yields highest amount of glucose in sago starch hydrolysis obtained from this research is 35% (350 g/L). The yield of glucose increases as the starch concentration increases but it drops beyond starch concentration of 35%, probably due to the insufficient amount of enzyme molecules to digest the starch. High amount of starch (400 g or above) also poses problems during mixing with distilled water as the medium for enzymatic hydrolysis.

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