Biochemistry characterization of α- and β-amylases from Zea mays malt and statistical analysis approach of the degradation of manioc starch

This work examined the degradation of manioc starch by amylases from maize malt and the biochemistry characterization of enzymes. Enzyme characterization showed that the maize malt amylases have optimal pH between 4.5 and 6.5, with optimal temperature between 50 and 90C; Michaelis-Menten constant (K-m) and maximum velocity of starch hydrolysis (V-max) values for starch hydrolysis by maize malt were 7.69 x 10(-2) g/L and 7.69 x 10(2) g/L/min, respectively. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis analysis of the eluted sample from ion-exchange expanded bed chromatography showed that molecular weights of alpha- and beta-amylases from maize malt were of 67.4 and 47.5 kDa, respectively. The hydrolysis times had been found between 20 and 30 h, and the higher hydrolysis yield values were about 31%; it was higher than 27% (cited by literature) and was obtained at 65C and at 9 and 11% (w/v) of any starch concentration studied.