Characterization of amylase activity from maize (Zea mays L.) malt - DOI: 10.4025/actascitechnol.v28i1.1202

Authors

  • Joana Paula Menezes Biazus UFS Author
  • José Carlos Curvelo Santana UNICAMP Author
  • Roberto Rodrigues de Souza UFS Author
  • Elias Basile Tambourgi UNICAMP Author

DOI:

https://doi.org/10.4025/actascitechnol.v28i1.1202

Keywords:

Zea mays, germination, maize malt, characterizing, α e β-amylases, enzymatic activity

Abstract

This work aimed to study the germination process and characterization of the amylolytic activity of the maize (Zea mays L.) malt aiming to obtain source amylases at lower cost. Enzymatic activity was monitored all days during the seed germination, for obtaining the best condition of malt production. Results showed that the enzymatic activity from maize seeds was larger in 4° germination day. Enzymes characterization showed that the maize malt amylases have optimal zone of pH between 4.3 and 6, with optimal temperatures of 50°C and 80ºC. The Km and Vmax values for starch hydrolysis were 7.69.10-2 g/L and 7.69.102g/L.min, respectively

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Author Biography

  • Elias Basile Tambourgi, UNICAMP
    Possui graduação em Engenharia Quimica pela Universidade Estadual de Campinas (1979) , mestrado em Engenharia Quí­mica pela Universidade Estadual de Campinas (1982) , doutorado em Engenharia Quí­mica pela Universidade de São Paulo (1989) e pos-doutorado pela Universidade Técnica de Lisboa (1994) . Atualmente é PROFESSOR ADJUNTO da Universidade Estadual de Campinas. Tem experiência na área de Engenharia Quí­mica , com ênfase em Operações Industriais e Equipamentos para Engenharia Quí­mica. Atuando principalmente nos seguintes temas: colunas de discos rotativos, Extracao Liquido-Liquido, Hidrodinamica Em Colunas de Extracao Currí­culo Lattes

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Published

2008-03-20

Issue

Vol. 28 No. 1 (2006)

Section

Chemical Engineering

License

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The copyrights belong exclusively to the authors. Published content is licensed under Creative Commons Attribution 4.0 (CC BY 4.0) guidelines, which allows sharing (copy and distribution of the material in any medium or format) and adaptation (remix, transform, and build upon the material) for any purpose, even commercially, under the terms of attribution.

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How to Cite

Biazus, J. P. M., Santana, J. C. C., Souza, R. R. de, & Tambourgi, E. B. (2008). Characterization of amylase activity from maize (Zea mays L.) malt - DOI: 10.4025/actascitechnol.v28i1.1202. Acta Scientiarum. Technology, 28(1), 13-19. https://doi.org/10.4025/actascitechnol.v28i1.1202

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