Author/Authors :
Sakinah, A. M. Mimi Universiti Teknologi Malaysia - Faculty of Chemical Engineering and Natural Resources - Research Unit, Malaysia , Sakinah, A. M. Mimi Universiti Kebangsaan Malaysia - Faculty of Science and Technology - School of Chemistry and Food Science, Malaysia , Sakinah, A. M. Mimi Universiti Malaysia Pahang - Faculty of Chemical Engineering and Natural Resources, Malaysia , Hassan, Osman Universiti Kebangsaan Malaysia - Faculty of Science and Technology - School of Chemical Sciences Food Technology, Malaysia , Ismail, A. F. Universiti Teknologi Malaysia - Faculty of Chemical Engineering and Natural Resources - Research Unit, Malaysia , Zularisam, A. W. Universiti Malaysia Pahang - Faculty of Chemical Engineering and Natural Resources, Malaysia , Zularisam, A. W. Universiti Teknologi Malaysia - Faculty of Chemical Engineering and Natural Resources - Research Unit, Malaysia , Illias, Rosli Md. Universiti Teknologi Malaysia - Faculty of Chemical Engineering and Natural Resources - Bioprocess Engineering Department, Malaysia
Abstract :
The effect of starch pre-treatment temperature and exposure duration of raw tapioca starch on cyclodextrins production using thermostable cyclodextrin glycosyltransferase was investigated in this study. Maximum concentration of cyclodextrins was produced after an hour of exposure duration on raw tapioca starch at 80°C of the starch pretreatment temperature. Employment of this critical condition as the starch pretreatment procedure promotes high cyclodextrins production as well as better preservation on the starch granule structure. As a matter of fact, the starch critical pretreatment temperature also increased 93% and 94% of swelling power and leached amylose, respectively. All types of cyclodextrin produced revealed significant linear relationship with starch pretreatment temperature
Keywords :
Cyclodextrins , Starch pretreatment , Tapioca starch , Thermostable cyclodextrin glycosyltransferase , Statistical analysis
