Optimal Condition for Hydrolysis of Zea mays Linn. by One Step of Enzymatic Process

Abstract

Zea mays Linn. was contained starch which was hydrolyzed by alpha-amylase. Alpha-amylase played to clave the alpha-1,4-glycosidic linkage in starch. This research was aimed to study the optimal conditions for enzyme hydrolysis. The studied parameters were included optimal pH (5.0, 6.0 and 7.0), optimal temperature (65, 75 and 85 ºC) and optimal time (30, 60, 120 and 240 minutes). From the results, it could be concluded that the optimal conditions for corn-based starch hydrolysis of alpha amylase were at pH 6.0, 65 ºC and 120 minutes. The obtained dextrose equivalent value was 59.9 which was corresponding to syrups was also widely applied in processed food, bakery products, beverages and ice-creams.