Hydrolysis of ginger bagasse starch in subcritical water and carbon dioxide

dc.creatorMoreschi, SRM
dc.creatorPetenate, AJ
dc.creatorMeireles, MAA
dc.date2004
dc.date45352
dc.date2014-11-14T05:25:09Z
dc.date2015-11-26T17:13:30Z
dc.date2014-11-14T05:25:09Z
dc.date2015-11-26T17:13:30Z
dc.date.accessioned2018-03-29T00:01:52Z
dc.date.available2018-03-29T00:01:52Z
dc.identifierJournal Of Agricultural And Food Chemistry. Amer Chemical Soc, v. 52, n. 6, n. 1753, n. 1758, 2004.
dc.identifier0021-8561
dc.identifierWOS:000220285600054
dc.identifier10.1021/jf035347a
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/69012
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/69012
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/69012
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1281586
dc.descriptionGinger bagasse from supercritical extraction was hydrolyzed using subcritical water and CO2 to produce reducing sugars and other low molecular mass substances. Response surface methodology was used to find the best hydrolysis conditions; the degree of hydrolysis and the yield were the two response variables selected for maximization. The kinetic studies of the hydrolysis were performed at 150 bar and temperatures of 176, 188, and 200 degreesC. The higher degree of hydrolysis (97.1% after 15 min of reaction) and higher reducing sugars yield (18.1 % after 11 min of reaction) were established for the higher process temperature (200 degreesC). Different mixtures of oligosaccharides with different molecular mass distributions were obtained, depending on the temperature and on the reaction time. The ginger bagasse hydrolysis was treated as a heterogeneous reaction with a first-order global chemical kinetic, in relation to the starch concentration, which resulted in an activation energy of 180.2 kJ/mol and a preexponential factor of 5.79 x 10(17)/S.
dc.description52
dc.description6
dc.description1753
dc.description1758
dc.languageen
dc.publisherAmer Chemical Soc
dc.publisherWashington
dc.publisherEUA
dc.relationJournal Of Agricultural And Food Chemistry
dc.relationJ. Agric. Food Chem.
dc.rightsfechado
dc.sourceWeb of Science
dc.subjectginger bagasse
dc.subjecthydrolysis
dc.subjectstarch
dc.subjectsubcritical water
dc.subjectsupercritical fluids
dc.subjectCellulose Hydrolysis
dc.subjectSupercritical Water
dc.subjectExtracts
dc.subjectKinetics
dc.subjectPretreatment
dc.subjectCo2
dc.subjectAutohydrolysis
dc.subjectDecomposition
dc.subjectEnvironments
dc.subjectSolubility
dc.titleHydrolysis of ginger bagasse starch in subcritical water and carbon dioxide
dc.typeArtículos de revistas


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