Artículos de revistas
Optimizing Of Alcohol Production From Manioc Starch [otimização Da Produção De álcool De Mandioca]
Registro en:
Ciencia E Tecnologia De Alimentos. , v. 30, n. 3, p. 613 - 617, 2010.
1012061
2-s2.0-78649409201
Autor
Curvelo-Santana J.C.
Ehrhardt D.D.
Tambourgi E.B.
Institución
Resumen
The objective of this study was the optimization of the manioc root starch hydrolysis by α-amylase from A. niger and alcohol production from this starch syrup. Hydrolysis assays were performed at pH 4.8, the starch concentration and the temperature varied from 7 to 22 g.L-1, and 30 to 59.1 °C, respectively. The starch contents during the syrup fermentation were 2.2 and 5%. The results of the starch hydrolysis showed that the hydrolysis time was between 20-200 minutes, the RSM analysis showed a decrease in the starch yield at the average concentration and above of 70% at high temperatures, and the optimal conditions were found at temperature between 55-59.1 °C and concentration between 7.9-10 or 20-22 g.L-1; conditions at which 80% of the starch was hydrolyzed. The best fermentation condition was obtained for the must containing 5% of starch. The final fermentation composition obtained was of 0.68 g.L-1 ART and 0.572 g.L-1 AR. After the fermentation process, an alcohol yield of 45% was obtained showing that this process is a very good alternative for sugar-alcohol industries. 30 3 613 617 Ascar, J.M., (1985) Alimentos: Aspectos Bromatológicos e Legais: Análise Percentual, pp. 243-252. , São Leopoldo, RS: UNISINOS Editora Barros Neto, B., Scarminio, I.S., Bruns, R.E., (2001) Como Fazer Experimentos: Pesquisa E Desenvolvimento Na Ciência E Na Indústria, p. 406. , Campinas, SP: EDUNICAMP, (Livros - Textos) Biazus, J.P.M., Optimization of drying process of Zea mays malt to use as alternative source of amylolytics enzymes (2005) Brazilian Archives of Biology and Technology, 48, pp. 185-190. , ESPECIAL Cadogan, A., Hanks, J., (1995) Microbiology & Biotechnology: Biology Advances Studies, , Croacia: Nelson Ferreira, G.B., (2005) Characterizing of Obtaining Process of a Manioc Spirit, p. 5. , In: SIMPÓSIO INTERNACIONAL DE PRODUCCÍON DE ALCOHOLES Y LEVADURAS Ferreira, G.B., Produção de álcool a partir da hidrólise do amido de mandioca por amilases do malte de milho (2006) Revista SODEBRAS, , (on-line) Fogarty, W.M., Kelly, C.T., (1979) Topics in Enzyme and Fermentation Biotechnology, 3. , [S.l.]: J. Wiley and Sons Leonel, M., Cereda, M.P., Avaliação da concentração de pectinase no processo de hidrólise-sacarificação do farelo de mandioca para obtenção de etanol (2000) Ciência E Tecnologia De Alimentos, 20 (2). , (on-line) Lima, U.A., (2001) Processos Fermentativos E Enzimáticos, 3, p. 598. , São Paulo: Ed. Edgard Blücher, (Biotecnologia Industrial) Menezes, T.J.B., (1980) Etanol, O Combustível Do Brasil, , São Paulo: Agronômica Ceres Miller, G.L., Use of dinitrosalicyIic acid reagent for determination of reducing sugar (1959) Analytical Chemistry, 31 (3), pp. 426-428 Neves, M.A., Production of alcohol by simultaneous saccharification and fermentation of low-grade wheat flour (2006) Brazilian Archives of Biology and Technology, 49 (3), pp. 481-490 Oliveira, M., Vasconcelos, Y., Revolução no canavial (2006) Pesquisa FAPESP, 122, pp. 62-70 Reguly, J.C., (1996) Biotecnologia Dos Processos Fermentativos, p. 330. , [S.l.]: Editora Universitária/UFPel Reguly, J.C., (1998) Biotecnologia Dos Processos Fermentativos: Fermentações Industriais E Biomassa Celular, p. 224. , Pelotas: Editora Universitária Reguly, J.C., (2000) Biotecnologia Dos Processos Fermentativos: Produção de Enzimas E Engenharia Das Fermentações, p. 218. , Pelotas: Editora Universitária Sleiman, M., Venturi Filho, W.G., Utilização de extratos de malte na fabricação de cervejas: Avaliação físico-química e sensorial (2004) Brazilian Journal Food and Techonology, 7 (2), pp. 145-153 Wiseman, A., (1987) Handbook of Enzyme Biotechnology, , 2 ed. New York, EUA: John Wiley Sons