Hey, anyone who can help us how to hydrolyze starch?

Question

We've researched the net, and we now have info 'how'. The search results have resulted to different ways-through amylase, enzymes, and even bacteria. But we're having problems on the materials. Can someone give us any info that might help us? There might be a simpler process in which the materials are easier to get (in our area). The materials we need are bacterial amylse sol'n, fungal amylase powder, amyloglucoside sol'n, human salivary sol'n and some potassium phosphate buffers-and we don't have any idea on how to get them, or maybe we have, but it's still hard. We're thinking of buying but it won't be too wise since we only need a little for each. Maybe they can be replaced by some chemicals. Please... give us any info or lead on how to solve this. This problem is stopping us from starting our experiments. The school can't give us anything, there ain't one of the mentioned above in our school labs. Thanks

Answer 1

Starch can be hydrolyzed into simpler carbohydrates by acids.
This break down of starch can be imitated in a our factories by applying acid or enzymes to cooked starch. for details visit :
http://www.starch.dk/isi/glucose/tmgluc.htm#Standard
Acid treated starch or Acid-thinned starch. Granular starch slightly hydrolysed with acid at low temperature.
http://www.starch.dk/isi/glucose/tmgluc.htm#Standard
Hydrolyzed high-amylose maize starch (Hylon VII) was prepared by treating starch suspensions with 1% (w/w) HCl at 25 C for 6, 30, and 78 hr. Native and acid-hydrolyzed granular starches were annealed for 24 hr at 50, 60, and 70 C at a moisture content of 67%.
http://www.aaccnet.org/meetings/99mtg/abstracts/acabc31.htm
Complete hydrolysis of starch with acid generates the monosaccharide glucose only. Incomplete hydrolysis or enzymic hydrolysis yields a mixture of glucose, maltose, and nonhydrolysed fractions called dextrins.
Acid hydrolysis is conducted by adding acid to a starch slurry heated to just below its gelatinisation temperature. The most common acids used are hydrochloric and sulphuric acid. The heat separates the starch molecules sufficiently to allow the acid access into the starch granule. Once within the starch granule the acid cleaves the linkages between the dextrose molecules within the starch polymer. The reaction is neutralised and the starch filtered, washed and dried.
http://www.penford.com.au/main.php?ID=11....

Answer 2

Actually, the simplest approach to it is to use you own saliva. Our saliva contains an enzyme called amylase which is responsible for degrading the startch we eat. Just drink some water but don't swallow it. Gargle it on you mouth so that saliva will be incorporated to it and then spit it out. (i do advice you to brush your teeth befire doinmg this so as not to cause bad odor on your amylase solution).
You can also simulate the acid ph by using a 1-4 M HCl solution mixed in water. Be sure to have the pH between 1-2.

Answer 3

Try a Chemist.