Dynamic models for the production of glucose syrups from cassava starch

Morales, Sergio Andrés Villalba; Álvarez, Hernán; Sánchez, Claudia

doi:10.1016/j.fbp.2007.10.011

Cited by 26 publications

(40 citation statements)

References 25 publications

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“…In general, initial hydrolysis rate was increased with temperature, obtaining optimal hydrolysis rates for Liquozyme ® SC DS, Spirizyme ® Fuel (amylase and glucoamylase from Novozymes) at 80 and 70 °C, respectively. These results are according to results obtained by Zhao et al 23 On the other hand, we obtained an optimal temperature of 47 °C for Stargen™ 001, achieving similar data to those reported by Wang et al 26 However, starch hydrolysis was decreased at high temperatures, due to thermal inactivation of amylolytic enzymes (Wu and Miao, 27 Morales et al 12 ).…”

Section: Effect Of Temperature On Enzymatic Activitysupporting

confidence: 80%

“…These enzymes hydrolyze the chemical bonds α-(1-4) and α- (1)(2)(3)(4)(5)(6), to obtain products such as maltose or D-glucose syrups with DE around 40 and 96, respectively. 1,[10][11][12] These amylolytic enzymes commonly are used in soluble solutions and they can be susceptible to inhibition for both reaction substrates and/or products. For this reason, identification and optimization of reaction conditions that affect enzymatic activity could improve economic and technological feasibility of this bioprocess.…”

Section: Introductionmentioning

confidence: 99%

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Enzymatic hydrolysis of cassava starch for production of bioethanol with a colombian wild yeast strain

Ruiz¹,

Sánchez²,

Torrres³

et al. 2011

J. Braz. Chem. Soc.

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A hidrólise enzimática do amido de mandioca para produção de xaropes de glucose foi avaliada usando alfa-amilase de Bacillus licheniformis e glucoamilase de Aspergillus níger. Também, uma mistura enzimática composta de α-amylase de Aspergillus kawachi e glucoamilase de Aspergillus níger foi testada. As condições da enzima para a hidrólise do amido foram otimizadas por um planejamento fatorial experimental (3 3 ×2) usando como variáveis a concentração do substrato, a relação enzima/ substrato e o tempo de reação. As condições ótimas de reação com 100 g de amido per L foram: α-amilase pH 5,0, 80 °C e 130,5 U g -1 de amido; glucoamilase pH 4,5, 70 °C e 81,5 U g -1 de amido. Adicionalmente, as condições ótimas da mistura enzimática foram pH 4,5, 46 °C e 16,4 U g -1 de amido. Finalmente, a produção de álcool usando xaropes de glucose a partir do amido hidrolisado enzimaticamente foi realizada usando uma cepa selvagem de Candida sp isolada do caldo de cana de açúcar, obtendo produtividades em etanol volumétrico em torno de 1,Enzymatic hydrolysis of cassava starch for producing glucose syrups was evaluated using alpha-amylase from Bacillus licheniformis and glucoamylase from Aspergillus niger. Moreover, an enzyme mixture of α-amylase from Aspergillus kawachi and glucoamylase from Aspergillus niger was tested. Enzyme conditions for starch hydrolysis were optimized by a factorial experimental design (3 3 ×2) using as variables substrate concentration, enzyme/substrate ratio and time reaction. Optimal enzyme reactions with 100 g of starch per L were: α-amylase at pH 5.0, 80 °C and enzyme dosage of 130.5 U g -1 of starch; and glucoamylase, pH 4.5, 70 °C and enzyme dosage of 81.5 U g -1 of starch. Additionally, optimal conditions for the enzymatic mixture were pH 4.5, 46 °C, and enzyme dosage of 16.4 U g -1 of starch. Finally, alcohol production using glucose syrups from enzymatically-hydrolyzed starch was carried out with a wild strain of Candida sp isolated from sugar cane juice, obtaining volumetric ethanol productivities around 1.8-3.2 g L -1 h -1 .

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Section: Effect Of Temperature On Enzymatic Activitysupporting

confidence: 80%

Section: Introductionmentioning

confidence: 99%

Enzymatic hydrolysis of cassava starch for production of bioethanol with a colombian wild yeast strain

Ruiz¹,

Sánchez²,

Torrres³

et al. 2011

J. Braz. Chem. Soc.

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“…[1] Currently, cassava is widely cultivated in tropical and subtropical regions, including Africa, Asia, South America, Latin America and the Caribbean. [2,3] Cassava was introduced to China more than a thousand years ago, and some new germplasms, such as SC9 and 417, have been bred locally within the last several years. With the increasing industrial utilization of cassava in developing countries, cassava was second in root and stem production in 2017, reaching 4.86 million tons in China.…”

Section: Introductionmentioning

confidence: 99%

Comparison of the structural characterizatics and physicochemical properties of starches from sixteen cassava germplasms cultivated in China

Chen

et al. 2020

International Journal of Food Properties

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Starches from sixteen cassava germplasms harvested at the same time in the Hainan region were evaluated for their physicochemical and structural properties. The granule morphology of all the isolated cassava starch samples showed round, bell or oval shapes and exhibited the same A-type crystalline pattern. The crystallinity range was 26.6-30.8%. The selected cassava germplasms showed a wide variation in granule size distribution: The D[4,3] (the average particle size) ranged from 13.49 μm to 306.27 μm. The water absorption capacity (192.6-226.7%), oil absorption capacity (185.-0-216.9%) and transparency (6.8-16.5%) indices varied significantly among the cassava germplasms. However, the retrogradation rates of the cassava starch pastes increased rapidly during the first 1 h and then stabilized. The solubility of starch increased with the temperature. In addition, the FTIR (Fourier Transform Infrared Spectrometer) ratios of 1045/1022 cm −1 and 1022/995 cm −1 of the sixteen cassava starches varied in the range of 1.06-1.78 and 0.78-1.04, respectively. These results indicated that the granule size, relative crystallinity, degree of short-range order, water and oil absorption capacities, solubility and transparency of the cassava starches were greatly influenced by the variety of cassava, which could help in determining the advantages of these starches for applications in different food and nonfood industries.

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“…La hidrólisis del almidón se hace comúnmente por vía enzimática, obteniéndose hidrolizados hasta con 95 ED o superior (7). Durante la hidrólisis enzimática el almidón es licuado y sacarificado (2,8), convencionalmente en reactores batch. El principal problema con el uso de este tipo de reactores es el incremento en los costos de producción, debido a los tiempos de parada (relacionados con la carga, descarga y limpieza), pérdida de enzima y menor productividad (8 -10).…”

Section: Introductionunclassified

Estudio Del Proceso De Producción en Continuo De Hidrolizados De Almidón De Yuca Integrando Hidrólisis Enzimática Y Clarificación Con Membranas

Salcedo

Ricardo

Medina

2017

Vitae

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RESUMENAntecedentes: Los jarabes de glucosa obtenidos a partir del almidón de yuca han sido estudiados debido al alto contenido de almidón que su materia prima presenta (87,67 % base seca). El proceso de producción se realiza convencionalmente por vía enzimática en reactores batch (en dos etapas), seguida de una etapa de clarificación para remover sólidos suspendidos e impurezas insolubles; esta configuración aumenta los costos de producción y lo hace menos productivo. Objetivos: Estudiar el proceso de producción en continuo de hidrolizados de almidón de yuca integrando hidrólisis enzimática (en una sola etapa) y clarificación con tecnología de membranas. Métodos: Se utilizaron membranas cerámicas tubulares monocanal TAMI InsideCeram ® de 50 kDa y 0,2 μm de umbral de corte. Se analizó el efecto de la concentración de enzima (α-amilasa: 0,028-0,112 % p/p; glucoamilasa: 0,0315-0,126 % p/p) en los hidrolizados producidos en una sola etapa, además de evaluar el efecto del umbral de corte en la producción de hidrolizados bajo la configuración en continuo. Se determinaron permeabilidades, y los hidrolizados y sus filtrados fueron caracterizados en turbidez, ED, % glucosa, % materia seca y °Brix. Resultados: Se encontró que las características de los hidrolizados no se ven afectadas significativamente por las concentraciones de enzima evaluadas en mezcla, permitiendo trabajar con la menor relación. Los resultados para continuo mostraron que es posible trabajar con la membrana de 0,2 μm sin afectar la calidad del producto, haciendo el proceso más productivo. Conclusiones: Se comprobó las ventajas de utilizar una configuración en continuo respecto a una en batch, distanciando tiempos de parada, manteniendo la calidad del producto, y aumentando la productividad.Palabras clave: Filtración, membranas, hidrólisis, almidón, yuca. ABSTRACTBackground: Glucose syrups obtained from cassava starch have been studied due to the high content of starch that their raw material presents (87.67% dry base). The production process is performed conventionally in batch reactors using enzymes (in two steps). Subsequently, the hydrolysates produced are clarified to

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Dynamic models for the production of glucose syrups from cassava starch

Cited by 26 publications

References 25 publications

Enzymatic hydrolysis of cassava starch for production of bioethanol with a colombian wild yeast strain

Enzymatic hydrolysis of cassava starch for production of bioethanol with a colombian wild yeast strain

Comparison of the structural characterizatics and physicochemical properties of starches from sixteen cassava germplasms cultivated in China

Estudio Del Proceso De Producción en Continuo De Hidrolizados De Almidón De Yuca Integrando Hidrólisis Enzimática Y Clarificación Con Membranas

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