Effect of Different Substrate Concentrations in Starch Hydrolysis Reaction by Free α-Amylase Enzyme

Abstract

Starch is a complex semi-crystalline structure comprised of amylose and amylopectin. Amylose is the linear chain while amylopectin is the branched chain connected by glycosidic bond. It is widely acknowledged as the primary energy source in human diet due to its high carbohydrate content that could be digested into glucose as the stored energy. The study holds a significant application in industries of food and beverage, pharmaceuticals and biofuel production. Therefore, the study aims to determine the effect of different substrate concentrations ranging from 0.2%, 2.0%, and 4.0% on reducing sugar production by free α-Amylase enzyme using starch as substrate.