Scientific Research and Essays

  • Abbreviation: Sci. Res. Essays
  • Language: English
  • ISSN: 1992-2248
  • DOI: 10.5897/SRE
  • Start Year: 2006
  • Published Articles: 2754

Full Length Research Paper

Evaluation of locally produced Saccharomyces cerevisiae pectinase enzyme for industrial extraction of starch from cassava in Ghana

Dzogbefia, V. P.*, Ofosu, G. A. and Oldham, J. H.
Department of Biochemistry and Biotechnology, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana.
Email: [email protected]

  •  Accepted: 25 July 2008
  •  Published: 31 August 2008

Abstract

 

Enzymes are widely used in industries to improve upon process parameters such as product yield and rate of product formation. Such biotechnological applications are not currently exploited by industries in Ghana. The objective of the study was to evaluate the suitability of a crude pectin enzyme for the industrial extraction of cassava starch. Pectin enzymes produced by culturing Saccharomyces cerevisiae ATCC 52712 in an appropriate medium for 6 days was used as a crude enzyme extract and tested for its ability to enhance the extractability of cassava starch.  An enzyme dosage of 0.02% with a reaction time of 30 min gave the optimum increase in rate of starch extraction (60%) and increase in yield of starch extracted (53%). When these optimum conditions were applied on a scale-up extraction process with a traditional starch processor, the corresponding values were 50 and 45.6%, respectively.  These results indicate the possible use of enzyme technology to improve starch processing by starch producers in Ghana if the enzymes are made available. 

 

Key words: Pectin enzymes, enzyme dosage, extraction rate, reaction time, traditional extraction, yield.