A kinetic assessment of the enzymatic hydrolysis of potato (Solanum tuberosum)

Delgado, Raúl; Castro, Agustín Jaime; Vázquez, Manuel

doi:10.1016/j.lwt.2008.11.001

Cited by 34 publications

(25 citation statements)

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“…A better homogenization of the mash was observed with increasing temperature. Gelatinization would allow enzymes to penetrate easily into starch structures contributing to a more efficient reaction (Delgado et al 2009; Hansen et al 2008). After the gelatinization step, mean reducing sugar values of 62, 69 and 54 g glucose equivalent/L for fresh sweet potato and 43, 57 and 52 g glucose equivalent/L for flour were found for 90, 100 and 121°C respectively (Figure 1).…”

Section: Resultsmentioning

confidence: 99%

Evaluation of sweet potato for fuel bioethanol production: hydrolysis and fermentation

et al. 2013

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The enzymatic starch hydrolysis and bioethanol production from a variety of sweet potato developed for bioenergy purposes (K 9807.1) on the basis of its high starch yields, was studied. Drying at 55°C and 95°C of sweet potato neither affected the sugar content nor the starch enzymatic hydrolysis efficiency. Simultaneous saccharification and ethanol fermentations for dry matter ratio of sweet potato to water from 1:8 to 1:2 (w/v) were studied. Fresh sweet potato and dried at 55°C (flour) were assayed. At ratios of 1:8, similar results for fresh sweet potato and flour in terms of ethanol concentration (38–45 g/L), fermentation time (16 h) and sugar conversion (~ 100%) were found. At higher dry matter content, faster full conversion were observed using flour. A higher ratio than that for fresh sweet potato (1:2.2) did not improve the final ethanol concentration (100 g/L) and yields. High ethanol yields were found for VHG (very high gravity) conditions. The sweet potato used is an attractive raw matter for fuel ethanol, since up to 4800 L ethanol per hectare can be obtained.

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Section: Resultsmentioning

confidence: 99%

Evaluation of sweet potato for fuel bioethanol production: hydrolysis and fermentation

et al. 2013

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“…The influence of casein, DDGS, and yeast extract was determined using the response surface methodology (RSM), which has been used to optimize biochemical and biotechnological processes (Delgado, Castro, & Vázquez, 2009). The fractional factorial design is especially suitable to account the interactions and identifies the most significant components in the culture medium.…”

Section: Response Surface Modelmentioning

confidence: 99%

Evaluation of sorghum grain hydrolysates and dried distillers grains with solubles for the production of microbial transglutaminase

Rodríguez-Castillejos

Luis

Vázquez

et al. 2013

CyTA - Journal of Food

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Sorghum grains can be used as a source of fermentable sugars to reduce the culture media cost for microbial growth of Streptomyces and the production of microbial transglutaminase (MTGase). In the production of ethanol from corn, dried distillers grains with solubles (DDGSs) are generated as waste. The aim of this work is to elucidate the biotechnological production of transglutaminase by Streptomyces mobaraensis NRRL-3191 grown in a medium containing sorghum grains hydrolysates and DDGS is feasible. The results showed that casein has a great effect on the production of MTGase while DDGS did not show any significant effect on the range of study. The model obtained predicts 0.66 U/mL of MTGase activity using enzymatic hydrolysates of sorghum grains supplemented with yeast extract (2 g/L), DDGS (2 g/L), and casein (19.5 g/L).Keywords: transglutaminase; Streptomyces mobaraensis; sorghum; dried distillers grains with solubles; casein; hydrolysates Los granos de sorgo se pueden utilizar como fuente de azúcares fermentables para reducir los costes de medios de cultivo para el crecimiento microbiano de Streptomyces y la producción de transglutaminasa microbiana (MTGasa). En la producción de etanol a partir de maíz, se generan como residuos granos de destilería secos con solubles (DDGS). El objetivo de este trabajo fue determinar si la producción biotecnológica de transglutaminasa por Streptomyces mobaraensis NRRL-3191 cultivados en un medio que contiene hidrolizados de granos de sorgo y DDGS es factible. Los resultados mostraron que la caseína tiene un gran efecto en la producción de MTGasa mientras que DDGS no mostraron un efecto significativo en el intervalo de estudio. El modelo obtenido predice 0.66 U/mL de actividad MTGase usando hidrolizados enzimáticos de granos de sorgo suplementados con extracto de levadura (2 g/L), DDGS (2 g/L) y caseína (19,5 g/L).

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“…El equivalente dextrosa obtenido para las concentraciones de 36 y 46% de almidón utilizado puede ser debido al alto contenido de amilosa encontrado en el almidón de ñame hidrolizado (40,75%); teniendo en cuenta que para la hidrólisis enzimática del almidón de papa es 26,9% de contenido de amilosa (Delgado et al 2009) y el 27,0% para el maíz (Badui 1993) se producen en la etapa de la licuefacción valores ED entre 9 a 15% al utilizar concentraciones de almidón entre 20 a 35% (Buchholz & Seibel 2008, Van der Veen et al 2006.…”

Section: Discusión Y Conclusionesunclassified

El ñame espino (Dioscorea rotundata Poir.): una opción en la producción de jarabes edulcorantes intermedios para la industria alimentaria

Tovar

2010

rev.investig.agrar.ambient.

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El ñame espino (Dioscorea rotundata Poir.): una opción en la producción de jarabes edulcorantes intermedios para la industria alimentaria Revista de Investigación Agraria y Ambiental RIAA 1 (2) 2010: 19-28 Resumen.-El objetivo principal de este trabajo fue la producción de jarabes intermedios por la hidrólisis enzimática aplicando la enzima α-amilasa sobre soluciones al 36 y 46% de almidón de ñame (D. rotundata). La variable de respuesta fue el equivalente dextrosa en cada jarabe obtenido. Se utilizó un diseño completamente al azar. Los datos fueron analizados con el paquete estadístico Statgraphics®. Los productos obtenidos fueron jarabes edulcorantes intermedios con un equivalente dextrosa de 18,81 y 22,15%, respectivamente; luego de la licuefacción, -lo que permite clasificar como un jarabe de baja conversión por su bajo contenido de glucosa-los jarabes obtenidos pueden ser utilizados por sus propiedades funcionales como jarabes intermedios o como materia prima para diferentes procesos de la industria agroalimentaria como por ejemplo la fermentación con levaduras o la obtención de jarabes ricos en glucosas aplicando la sacarificación. Lo anterior permite establecer una pauta para el aprovechamiento del ñame como materia prima no convencional en la obtención de productos a partir del almidón. Palabras clave: Almidón, Equivalente Dextrosa, Enzimas, HidrólisisAbstract.-The principal objective of this study was the production of intermediate syrups by enzymatic hydrolysis using the enzyme α-amylase on solutions of 36 and 46% (D. rotundata) The response variable was the dextrose equivalent in each syrup obtained. A completely randomized design was used. The data was analyzed using Statgraphics ® statistical package. The products obtained were intermediate sweeteners syrupswith a dextrose equivalent of 18.81 and 22.15%, respectively; after liquefaction, -which allows classification as a low conversion syrup because of its low content of glucose syrups-the syrups obtained can be used for their functional properties as intermediate syrups or as raw material for various food industry processes such as fermentation by yeast or obtaining syrups rich in glucose by saccharification. This allows establishing a guideline for the use of yam as a non-conventional raw material in the production of products from starch.

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A kinetic assessment of the enzymatic hydrolysis of potato (Solanum tuberosum)

Cited by 34 publications

References 25 publications

Evaluation of sweet potato for fuel bioethanol production: hydrolysis and fermentation

Evaluation of sweet potato for fuel bioethanol production: hydrolysis and fermentation

Evaluation of sorghum grain hydrolysates and dried distillers grains with solubles for the production of microbial transglutaminase

El ñame espino (Dioscorea rotundata Poir.): una opción en la producción de jarabes edulcorantes intermedios para la industria alimentaria

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