Effect of a-amylase source on enzymatic activity in Sorghum Starch Hydrolysis

Sorghum (Sorghum bicolor (L.) Moench) exhibit unique starches properties. These properties influence the digestibility of starch in the presence of a-amylases and can be a good raw material for glucose production. The aim of this research is to determine the susceptibility of amylase from different sources: a-amylases from human salivary, a-amylases from fungy (Aspergillus oryzae) and a-amylases from bacteria (Bacillus subtilis) and show how the source of amylase affects the atcivities in starch hydrolysis. Starch sorghum was isolated and purified in the laboratory from white and pigmented seeds of cultivars from Algeria In Salah). The enzymatic hydrolysis reactions were done in batch bioreactors and the reducing sugars obtained were determined quantitatively and qualitatively using HPAEC-PAD. The kinetic studies of enzymatic catalysis had allowed to identify of optimum operating conditions and to calculate enzymatic activities. The results showed a significant influence of amylase source on the kind of maltooligosaccharides. The fungal a-amylases is more efficient than bacterial a-amylases.