A kinetic model for enzymatic wheat starch saccharification

A kinetic model describing the enzymatic saccharification of wheat starch b y a mixture of ol-amylase and amyloglucosidase has been developed. The mode l describes the influence of pH, glucose inhibition and starch and enzyme c oncentration, The results of experimental saccharification under different physical conditions, eg pH and temperature, were used to determine the para meters in the model. The dominant enzyme in the mixture was amyloglucosidas e and the maximum rate of saccharification due to this enzyme was found to be optimal at pH 5, and increased Five-Fold when the temperature was increa sed from 30 to 55 degrees C, Saccharification due to the action of amyloglu cosidase was inhibited by the glucose produced and simulation showed that t he maximum rate of saccharification decreased by 58% at a starch concentrat ion of 140gdm(-3) compared with a starch concentration much less than 110 g dm(-3) where the effect of glucose inhibition was negligible, (C) 2000 soci ety of Chemical Industry.