THE INFLUENCE OF SOME VITAMINS ON THE HYDROLYSIS REACTION OF STARCH WITH AMYLASE USED IN BIOTECHNOLOGY

The influence of some hydrosoluble vitamins( vitamins C, B12, B6, B2); was studied on the hydrolysis reaction of starch with amylase, using the colorimetric determination of amylaseactivity with DNS reagent, modified by the authors. The water-soluble vitaminsstudied, acted as enzymatic activators, vitamin Cbeing the stronger activator. All the vitaminsstudies were amylaseactivators. The greatest effect had vitamin C, which increased the hydrolysis rate of the starch due to its capacity to form hydrogen bonds in the reaction medium, and to favoured the 'induced adaptation' of the amylaseto the starch. On the other hand, vitamin Cis able to modify the pH of the reaction medium in industrial fermentationprocess to an optimum pH for wheat amylaseactivity.