PRODUCTION AND OPTIMIZATION OF GLUCOAMYLASE USING CANDIDA FAMATA ISOLATED FROM FERMENTED MASHED PINEAPPLE MUST UNDER SOLID STATE FERMENTATION
CHAPTER ONE
1.0Â Â Â Â INTRODUCTION
1.1 Background
Glucoamylases also known as (α-1,4-glucan glucohydrolase, amyloglucosidase) are important enzymes that allow the hydrolysis of starch and related polymers to glucose, they can be obtained from microbial as well as other sources. The major application of glucoamylase is the saccharification of partially processed starch/dextrin to glucose, which is an essential substrate for numerous fermentation processes and a range of food and beverage industries. Glucoamylase consecutively hydrolyzes alpha 1,4-glycosidic bonds from the non-reducing ends of starch and alpha 1,6-glucosidic linkages in polysaccharides yielding glucose as the end-product, which in turn serves as a feedstock for biological fermentations (Norouzian et al., 2006; Siddhartha et al., 2012). A more technical name is (1,4) glucan glycohydrolase where glucan is the name for a series of glucose units attached and glycohydrolase describes the breaking of the bond between two glucose units. Glucoamylase has a wide range of use among industrial enzymes. This enzyme is used in the baking industry, the brewing process, and the most important application of glucoamylase is the production of high glucose syrups, it also has various applications in major areas of food processing, animal nutrition, fermentation biotechnology, paper making, fabric industries and in whole grain hydrolysis for the alcohol industry (Selvakumar et al., 1996; Zambare, 2010). Glucoamylases of microbial origin are divided into exo-acting, endo-acting, debranching and cyclodextrin producing enzymes. Glucoamylases hydrolyze α-1,4 and α-1,6 linkages and produce glucose as the sole end product from starch and related polymers (Svensson et al., 2000; Parbat and Singhal, 2011).
Glucoamylases are industrially important hydrolytic enzymes of biotechnological significance and are currently used for dextrose production, confectionary, baking and in pharmaceuticals. Glucoamylase is an economically important enzyme because of its capacity to hydrolyse starch and related polymers into β-D-glucose as the sole end product, the principal industrial use of glucoamylase is therefore, the production of glucose, which in turn serves as a feedstock for biological fermentations in the production of ethanol or high fructose syrups, it is a key enzyme in the production of saké and soy sauce. Glucoamylase is also used to improve barley mash for beer production. (Pandey et al., 2000; Pavezzi et al., 2008; Zambare, 2010).
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PRODUCTION AND OPTIMIZATION OF GLUCOAMYLASE USING CANDIDA FAMATA ISOLATED FROM FERMENTED MASHED PINEAPPLE MUST UNDER SOLID STATE FERMENTATION
