Acid Modification of Sago Hampas for Industrial Purposes

Abstract

Sago pith and sago hampas mainly consist of starch and fiber. In this research, acid modification of starch and fiber was conducted by high-temperature (autoclaving) and microwave-assisted treatments and slow or mild acid hydrolysis. Autoclaving and microwave-assisted treatments influenced the gelatinization and solubilization of starch granules to produce depolymerized starch and changed the fiber structure to become more amorphous forms. Heating in dilute acid produced high soluble total sugars with high dextrose equivalent, but the process also released hydroxymethylfurfural as undesired by-products. Slow or mild acid hydrolysis attacked the amorphous regions of starch and fiber. It did not change the starch and fiber crystallinity pattern but increased the degree of crystallinity. Acid modification techniques for sago starch and its fiber can be used for producing certain products such as starch sugar, fermentable sugars, and filler for biofoam production.

Sorption of Coated and Uncoated Nanocrystalline Zinc Oxide from Aqueous Solutions onto Raw and Acetylated Cellulose Sago Hampas: Equilibrium, Kinetic and Thermodynamic Studies

“…From the results, extractive free components of RSH (organic and inorganic components) was found to be 9.89% which is in line with the <10% quoted by Yang and Jaakkola, [28]. However, the study also reported 11.57% lignin in RCH which corroborates with the study by Utami et al, [29] with the percentage lignin in sago hampas at 12%.…”

Temporal Profile of the Microbial Community and Volatile Compounds in the Third-Round Fermentation of Sauce-Flavor baijiu in the Beijing Region

“…Pichia , the dominant non-Saccharomyces fungal genus in the fermented grains of the Guizhou region, not only decomposes lactic acid to maintain vigorous growth under acid stress but also inhibits the growth of filamentous fungi and Bacillus by producing toxins and organic acids [ 28 , 29 , 32 , 33 , 34 ]. Issatchenkia can thrive in varied fermentation environments, owing to its high acid and temperature tolerance, while producing various acids and ethanol to shape the microbial community structure [ 35 , 36 ]. The acidity of fermented grains was positively correlated with the relative abundance of Issatchenkia and Pichia ( Figure 5 D), indicating that acidity had a remarkable driving effect on the microbial community succession during the third round of fermentation of sauce-flavor baijiu in the Beijing region.…”

“…Pichia, the dominant non-Saccharomyces fungal genus in the fermented grains of the Guizhou region, not only decomposes lactic acid to maintain vigorous growth under acid stress but also inhibits the growth of filamentous fungi and Bacillus by producing toxins and organic acids [28,29,[32][33][34]. Issatchenkia can thrive in varied fermentation environments, owing to its high acid and temperature tolerance, while producing various acids and ethanol to shape the microbial community structure [35,36].…”

Organic sensitization of graphene oxide and reduced graphene oxide thin films for photovoltaic applications

“…31,32 Plus, kojic acid is a non-toxic natural product deliberating admirable biodegradability and tyrosinase (catalyzing enzyme for melanin production) inhibition properties. 33 Kojic acid is prepared by fermentation of sago biomass 34 while azobenzene is obtained from the esterification process. 35 Commonly, the chemical and thermal reduction methods are applied in the production of rGO.…”