Proceedings of the International Joint Conference on Science and Engineering (IJCSE 2020)

The Study of Amylase’s Reaction Kinetics From Soybean Sprouts (Glycine max L.) in Hydrolyzing Starch

Authors
Rudiana Agustini, Nuniek Herdyastuti
Corresponding Author
Rudiana Agustini
Available Online 24 November 2020.
DOI
https://doi.org/10.2991/aer.k.201124.060How to use a DOI?
Keywords
Analysis optimization, Soybean, Reaction kinetics
Abstract
Amylase is an enzyme that has a role in hydrolyzing starch. This enzyme can be obtained from germinated seeds, one of them is soybean seed sprouts. The research aimed at studying the reaction kinetics in hydrolyzing the substrate, which is called starch, has been done. The research was conducted in three stages: 1) preparation of amylase which included germination of soybean seeds, isolation of amylase, purification with ammonium sulfate 35% (w/v); 2) optimization of amylase activity (germination time, enzyme concentration, temperature, and pH), optimization of germination time, pH, temperature, enzyme concentration, substrate concentration (starch); and 3) determination reaction kinetics of amylase in starch hydrolysis. The reaction kinetics study included the values of Vmax (maximum reaction velocity) and KM (Michaelis-Menten constant). Determination of amylase activity using the DNS (Dinitrosalicylate) method. The data that has been collected were analyzed by a descriptive quantitative method. The result showed that: 1) the optimum concentration of the amylase enzyme is 2.5% (v/v), the optimum temperature in hydrolyzing starch is 30 °C, and the optimum pH is 7; 2) value of Vmax is 6.869 Units/minutess; and 3) value of KM is 11.87 Units/mL. This information is very important to increase the economical value and efficiency of amylase in the industry.
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This is an open access article distributed under the CC BY-NC license.

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Volume Title
Proceedings of the International Joint Conference on Science and Engineering (IJCSE 2020)
Series
Advances in Engineering Research
Publication Date
24 November 2020
ISBN
978-94-6239-276-2
ISSN
2352-5401
DOI
https://doi.org/10.2991/aer.k.201124.060How to use a DOI?
Open Access
This is an open access article distributed under the CC BY-NC license.

Cite this article

TY  - CONF
AU  - Rudiana Agustini
AU  - Nuniek Herdyastuti
PY  - 2020
DA  - 2020/11/24
TI  - The Study of Amylase’s Reaction Kinetics From Soybean Sprouts (Glycine max L.) in Hydrolyzing Starch
BT  - Proceedings of the International Joint Conference on Science and Engineering (IJCSE 2020)
PB  - Atlantis Press
SP  - 331
EP  - 336
SN  - 2352-5401
UR  - https://doi.org/10.2991/aer.k.201124.060
DO  - https://doi.org/10.2991/aer.k.201124.060
ID  - Agustini2020
ER  -