EFFECT OF PH ON PREPARATION AND PERFORMANCE OF PHYSICALLY IMMOBILIZEDAMYLOGLUCOSIDASE ON DEAE-CELLULOSE

This study was to optimize the pH for immobilization as well as for re peated saccharification of dextrinized starch by physically immobilize d amyloglucosidase on DEAE-cellulose. Immobilization activity yield fo r physical immobilization of amyloglucosidase on DEAE-cellulose was hi gh at neutral pH values. Activity of immobilized amyloglucosidase incr eased as pH decreased and was high at pH 4.0 under our experimental co nditions. However, for the repeated batchwise saccharification of dext rinized starch, pH 4.5 was optimal as both degree of saccharification (85%) and enzyme retentivity (72%) of immobilized enzyme were high at the end of third cycle.