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Thermal stability of starch degrading enzymes of teff (Eragrostis tef) malt during isothermal mashing

Authors
Publisher
Elsevier Ltd
Volume
48
Issue
12
Identifiers
DOI: 10.1016/j.procbio.2013.08.019
Keywords
  • Amylolytic Enzymes
  • Mashing
  • Teff
  • Thermal Stability
Disciplines
  • Biology

Abstract

Abstract Thermal stability of starch degrading enzymes varies from one source to another. This research was aimed to study thermal stability of starch degrading enzymes of teff malt. Isothermal mashing at temperatures ranging between 40 and 75°C with sampling in 15min interval for a total of 90min was conducted. The study showed that deactivation rate constants of alpha- and beta-amylases ranged from 0.0003 to 0.0409min−1, and 0.002 to 0.032min−1, respectively. Rate of deactivation of limit dextrinase was not significant at temperatures lower than 60°C but showed high deactivation at higher temperatures with rate constants ranging from 0.02 to 0.1min−1. The thermal deactivation energies of alpha-amylase, beta-amylase, and limit dextrinase were found to be 148, 82, and 144kJ/mol, respectively. The present findings have significant applications in commercial processes where determination of the upper temperature limits for these enzymes is required.

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