Evaluation of optimal pH and temperature conditions for saccharification of breadfruit starch by amyloglucosidase

Abstract

Given the complex nature of the metabolic reactions involved in breaking down starch polymers into monosaccharides, identifying the most conducive conditions for this process was crucial. The current study aimed to determine the optimal pH and temperature ranges for the enzymatic saccharification of breadfruit starch by amyloglucosidase. Utilizing a pure culture of thermostable amyloglucosidase, the study investigated the conditions that best facilitate the hydrolysis of breadfruit starch. Through systematic experimentation, the ideal pH and temperature parameters for maximizing the saccharification process were elucidated, providing valuable insights into the enzymatic conversion of starch into fermentable sugars. Subsequently, the enzyme's activity was assessed across various pH values, temperatures, and durations. Findings revealed a notable increase in reducing sugar and dextrose equivalent levels over time, alongside a significant decline in sample dry weight in response to higher pH, temperature, and duration values. Notably, at pH 4 and 60°C for 72 hours, optimal levels of reducing sugar (71.71%) and dextrose equivalent (93.13 DE) were observed. These results underscore the importance of pH and temperature regulation in optimizing enzymatic saccharification processes, offering valuable insights into enhancing the efficiency of breadfruit starch hydrolysis.