Molecular structure of amylopectin/amylose from Solanum lycocarpum starch after enzymatic hydrolysis

Almeida, Viviane O.; Pascoal, Aline M.; Ferreira, Mayara C.; Morais, Ricardo; Moraes, Moemy Gomes de; Batista, Karla de Aleluia; Fernandes, Kátia Flávia

doi:10.1016/j.foodhyd.2019.105203

Cited by 5 publications

(1 citation statement)

References 34 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The pulping methods with enzymes, achieved high removal of the pulp attached to the seed, finding an increase in the soluble solids content, titratable acidity, and a decrease in pH, results homologous to those reported by [25] when applying a crude enzyme extract from Aspergillus japonicus 586 in copoazú pulp. This behavior is generated due to the degradation of high molecular weight components such as cellulose present in the fruits cell wall, releasing compounds enclosed within the cells [26,27].…”

Section: Pulping Methodsmentioning

confidence: 99%

Biotechnological methods for pulping copoazú (Theobroma grandiflorum (Wild. ex Spring) Schum) seed and their influence on the fermentation stage

Núñez¹,

Aldana

Criollo-Cruz³

et al. 2022

DYNA

View full text Add to dashboard Cite

Copoazú is a fruit originated from Colombian Amazon belonging to Theobroma genus, which includes species such as cacao raw material for chocolate. Both species presented similar processing stages, with different process parameters due to the physical qualities of each fruit. Enzymatic, mechanical, and combined methods for pulping copoazú seeds and their effect on the biochemical dynamics of fermentation were evaluated. The pulping treatments evaluated were manual (Ma), mechanical (Me), enzymatic (Ez), and enzymatic-mechanical (Ez-Me), considering the yield as a response variable. The results showed higher percentages of pulp recovery for enzymatic, enzymatic-mechanical, and manual treatments with 61.01%, 66.80%, and 65.71%, respectively. The dynamics of the fermentation showed a reduction of seven to four days for the fermentation stage with the enzymatic treatments, registering up to 85.3% of well-fermented grain at the end of this phase.

show abstract

Section: Pulping Methodsmentioning

confidence: 99%