Determination of Predictive Model for the Saccharification Steps of Breadfruit Starch Hydrolysis by Amyloglucosidase using a Statistical Approach

Authors: Pele GI*,

DOI: 10.23880/fsnt-16000349

Volume 9, Issue 3

Abstract

Saccharification is a multifaceted biochemical process that entails the breakdown of glycosidic bonds in starch into simpler components. A statistical approach was employed to optimize the saccharification steps of breadfruit starch hydrolysis using amyloglucosidase. The optimal conditions for the hydrolysis were determined by utilizing a pure culture of thermostable amyloglucosidase, with enzyme activity evaluated across different pH levels, temperatures, and time durations. A completely randomized experimental design (3 x 3 x 12) was applied, incorporating 3 pH levels (4.0, 4.5, and 5.0), 3 temperatures (50, 55, and 60 °C), and 12 time intervals (6, 12, 18, 24, 30, 36, 42, 48, 54, 60, 66, and 72 hours). The collected data were analyzed using multiple regression, and the correlation between the variables was evaluated. The results indicated that the p-values for model terms related to dry weight, reducing sugar, and dextrose equivalent were statistically significant (p < 0.05). Additionally, the R² values of 92.5% for dry weight, 82.6% for reducing sugar, and 88.8% for dextrose equivalent demonstrated strong correlations, effectively representing the relationships between the selected variables. The optimal levels of reducing sugar and dextrose equivalent were 71.71% and 93.13 DE, respectively, under the conditions of pH 4.0, 60 °C, and 72 hours. This model successfully depicted the relationship between the actual variables and the predicted outcomes, with the glucose produced from the optimized process potentially serving as a precursor for isomerization in the production of fructose syrup.

Keywords: Amiloglucosidase; Dextrose Equivalent; Reducing Sugar; Saccharification; Sample Dry Weight

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