Enzymatic Production Of Sago Starch Oligosaccharides And Their Fermentation By Lactobacillus SPP
The potential of sago starch short chain oligosaccharides (SCO) to enhance the growth of Lactobacillus spp. was studied. Partially gelatinized sago starch was hydrolyzed at pH 6.2 for 48 hours at various temperatures (45 °C - 75 °C) and concentrations (1% - 6% (v/w)) of α-amylase (Termamyl 120L). S...
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| Format: | Thesis |
| Language: | English |
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2011
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| Online Access: | http://eprints.usm.my/42444/ |
| Abstract | Abstract here |
| _version_ | 1855632118518906880 |
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| author | Rashid, Rinani Shima Abd. |
| author_facet | Rashid, Rinani Shima Abd. |
| author_sort | Rashid, Rinani Shima Abd. |
| description | The potential of sago starch short chain oligosaccharides (SCO) to enhance the growth of Lactobacillus spp. was studied. Partially gelatinized sago starch was
hydrolyzed at pH 6.2 for 48 hours at various temperatures (45 °C - 75 °C) and concentrations (1% - 6% (v/w)) of α-amylase (Termamyl 120L). Sago starch hydrolysis using 2% (v/w) α-amylase, at 65 °C yielded a total SCO of 14.6 g/kg, while enzymatic hydrolysis at 75 °C with 1% (v/w) α-amylase produced the highest concentration of SCO reaching 15.0 g/kg after 48 hours hydrolysis. |
| first_indexed | 2025-10-17T08:19:13Z |
| format | Thesis |
| id | usm-42444 |
| institution | Universiti Sains Malaysia |
| language | English |
| last_indexed | 2025-10-17T08:19:13Z |
| publishDate | 2011 |
| record_format | EPrints |
| record_pdf | Restricted |
| spelling | usm-424442019-04-12T05:26:32Z http://eprints.usm.my/42444/ Enzymatic Production Of Sago Starch Oligosaccharides And Their Fermentation By Lactobacillus SPP Rashid, Rinani Shima Abd. T1-995 Technology(General) The potential of sago starch short chain oligosaccharides (SCO) to enhance the growth of Lactobacillus spp. was studied. Partially gelatinized sago starch was hydrolyzed at pH 6.2 for 48 hours at various temperatures (45 °C - 75 °C) and concentrations (1% - 6% (v/w)) of α-amylase (Termamyl 120L). Sago starch hydrolysis using 2% (v/w) α-amylase, at 65 °C yielded a total SCO of 14.6 g/kg, while enzymatic hydrolysis at 75 °C with 1% (v/w) α-amylase produced the highest concentration of SCO reaching 15.0 g/kg after 48 hours hydrolysis. 2011-07 Thesis NonPeerReviewed application/pdf en http://eprints.usm.my/42444/1/RINANI_SHIMA.pdf Rashid, Rinani Shima Abd. (2011) Enzymatic Production Of Sago Starch Oligosaccharides And Their Fermentation By Lactobacillus SPP. Masters thesis, Universiti Sains Malaysia. |
| spellingShingle | T1-995 Technology(General) Rashid, Rinani Shima Abd. Enzymatic Production Of Sago Starch Oligosaccharides And Their Fermentation By Lactobacillus SPP |
| thesis_level | Master |
| title | Enzymatic Production Of Sago Starch Oligosaccharides And Their Fermentation By Lactobacillus SPP |
| title_full | Enzymatic Production Of Sago Starch Oligosaccharides And Their Fermentation By Lactobacillus SPP |
| title_fullStr | Enzymatic Production Of Sago Starch Oligosaccharides And Their Fermentation By Lactobacillus SPP |
| title_full_unstemmed | Enzymatic Production Of Sago Starch Oligosaccharides And Their Fermentation By Lactobacillus SPP |
| title_short | Enzymatic Production Of Sago Starch Oligosaccharides And Their Fermentation By Lactobacillus SPP |
| title_sort | enzymatic production of sago starch oligosaccharides and their fermentation by lactobacillus spp |
| topic | T1-995 Technology(General) |
| url | http://eprints.usm.my/42444/ |
| work_keys_str_mv | AT rashidrinanishimaabd enzymaticproductionofsagostarcholigosaccharidesandtheirfermentationbylactobacillusspp |