Degree Type

Thesis

Date of Award

2016

Degree Name

Master of Science

Department

Biochemistry, Biophysics and Molecular Biology

Major

Biochemistry

First Advisor

Richard Honzatko

Abstract

Presented here are the action of four different Α-amylases on eight different starches in their native granular form. Of the starches, potato and amylomaize-7 were slowest to degrade, but maize, wheat, rice, barley, and tapioca degraded at a similar (and faster) rates. Waxy maize degraded most rapidly compared to the other starches. Amylases from Bacillus licheniformis and human saliva were significantly more effective than amylases from Bacillus amyloliquefaciens and porcine pancreas. The broad range of outcomes indicates the correct choice of enzyme and starch is a critical factor in the design of efficient protocols for starch processing in the bio-renewable industry.

Copyright Owner

Robert Leonard Sheets

Language

en

File Format

application/pdf

File Size

125 pages

Included in

Biochemistry Commons

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