Synergistic effects of cellulolytic and pectinolytic enzymes in degrading sugar beet pulp

Spagnuolo, Matteo; Crecchio, Carmine; Pizzigallo, Maria; Ruggiero, P.

doi:10.1016/s0960-8524(97)00013-8

Cited by 79 publications

(41 citation statements)

References 13 publications

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“…Segundo ACAR [16], os componentes do suco apresentam propriedade tampão, muitas vezes não sendo possível verificar mudanças aparentes para os valores de pH das amostras. Os valores de pH relatados por SCHOLS et al [30] [35], as preparações enzimáticas comerciais são obtidas a partir de fungos e bactérias, microrganismos capazes de produzir mais que uma enzima, nem sempre atendendo aos objetivos desejados e MIHALEV et al [23] afirmaram que preparações enzimá-ticas comerciais pectinolíticas apresentam, pelo menos, atividades secundárias de proteases.…”

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“…DRILLEAU, MASSIOT & LE QUERÉ [35] avaliaram a concentração de nitrogênio total dos sucos obtidos e detectaram um aumento de 28% para o suco resultante da liquefação. Os autores relataram que os valores de 210 mg.L -1 para o processo de prensagem e 260 mg.L -1 de nitrogênio total para o processo de liquefação são elevados pela origem da matéria-prima, existe uma forte influência sob o aspecto da adubação nitrogenada na determinação do teor de nitrogênio total em vegetais.…”

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Avaliação do método de liquefação enzimática na extração de suco de maçã

Oliveira¹,

Silva²,

Nogueira³

et al. 2006

Ciênc. Tecnol. Aliment.

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RESUMOO conceito da tecnologia limpa visa otimizar o processo de extração para obter o máximo de suco da fruta, diminuir perdas e gerenciar a aplicação do resíduo gerado. A utilização de complexos enzimáticos, constituídos por celulases e pectinases, na extração de suco permite, além de modificar características químicas e físico-químicas dos produtos, minimizar a geração de resíduos. O objetivo deste trabalho foi avaliar as condições de extração de suco de maçã por liquefação enzimática e comparar as características de qualidade dos produtos obtidos a partir desse método com os do tradicional processo de prensagem. Para o processo de liquefação, as melhores condições para obtenção de suco de maçã foram: enzimas 0,1 mL.Kg -1 , temperatura 50 °C e tempo 75 min. O rendimento foi de 83,5% com a geração de 16,5% de bagaço, com uma diferença de 19%, quando comparado ao processamento de suco por prensagem. O suco obtido por liquefação foi mais ácido, apresentou maiores teores de cinzas e de nitrogênio do que o suco obtido por prensagem. No bagaço obtido por liquefação, os valores de acidez e cinzas, de extrato etéreo e de nitrogênio foram maiores do que no obtido por prensagem mas não houve diferença significativa nos teores de fibras alimentares embora os teores de pectina tenham sido mais baixos. Não foram detectadas diferenças significativas nas proporções de açúcares neutros relacionados à parede celular. O processamento por liquefação apresentou melhores resultados no rendimento do suco e na diminuição de bagaço, com uma vantagem de 18,5% sobre o processamento tradicional por prensagem. Palavras-chave: liquefação, maçã. SUMMARYEVALUATION OF APPLE JUICE EXTRACTION BY THE ENZYME LIQUEFACTION METHOD. The clean technology concept aims to optimize juice extraction in order to obtain high yields, low losses and to manage the use of residues. The preparation of enzymes available nowadays containing depolimerizing activities like pectinases and celulases reach high yields of modified apple juice with less by-products. The main objective of this work was to establish the conditions for apple juice processing by enzymatic liquefaction and to evaluate the apple juice and residual pomace comparing them with that obtained by the traditional pressing extraction. The best conditions found include enzyme concentration of 0.1 mL.Kg -1 and 75 min of reaction at 50 °C. The yield of juice was 83.5% with around 16.5% of residual pomace, which represents 19% more when compared with the results found with traditional pressing processing. When obtained by enzyme liquefaction the juice was more acidic, with higher contents of minerals and of nitrogen than the pressed juice. In the apple pomace left by enzyme liquefaction, the values of acidity and ash of lipids and nitrogen compound were higher than in the pressed pomace but there are significant differences in food fibers although the pectin levels were significantly higher. No differences were found in the proportions of neutral sugars related to cellular walls. Enzyme liquefaction pro...

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Avaliação do método de liquefação enzimática na extração de suco de maçã

Oliveira¹,

Silva²,

Nogueira³

et al. 2006

Ciênc. Tecnol. Aliment.

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“…Fortunately, early studies indicated that pectinase pretreatment has been used for improving ethanol production from various feedstocks [25,26]. Compared with physical or thermo-chemical processes, pectinase treatment requires less energy and produces no inhibitory factors, and the treatment conditions are environmentally friendly, making the process much economical and easy to perform [27].…”

Section: Introductionmentioning

confidence: 99%

Improving Production of Bioethanol from Duckweed (Landoltia punctata) by Pectinase Pretreatment

et al. 2012

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Landoltia punctata, a widely distributed duckweed strain with the ability to accumulate starch, was used as a novel feedstock for bioethanol production by Saccharomyces cerevisiae. To improve ethanol production, pectinase pretreatment was used to release much more glucose from L. punctata mash and the pretreatment conditions (enzyme loading, temperature and pretreatment time) for the duckweed were optimized by using a surface response design. The results showed that maximum glucose yield was 218.64 ± 3.10 mg/g dry matter, which is a 142% increase compared to the untreated mash, with a pectinase dose of 26.54 pectin transeliminase unit/g mash at 45 °C for 300 min. Pectinase pretreatment apparently changed the ultrastructure of L. punctata, as evidenced by scanning electron microscopy analysis. Further fermentation experiments were performed and 30.8 ± 0.8 g/L of ethanol concentration, 90.04% of fermentation efficiency and 2.20 g/L / h of productivity rate were achieved. This is the highest ethanol concentration reported to date using duckweed as the feedstock.

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“…Sugar beet leaves are composed mainly of cellulose (13% -18%), hemicellulose (11% -17%), and pectin (14% -18%) with small amount of lignin (5% -6%) [19] [20] [21]. Although the study of enzyme hydrolysis of other herbaceous leaves is not available, previous studies on high pectin-containing biomass, such as sugar beet pulp and citrus waste, showed the importance of pectinase enzyme during hydrolysis process [22] [23].…”

Section: Introductionmentioning

confidence: 99%

Response Surface Optimization of Enzymatic Hydrolysis of Sugar Beet Leaves into Fermentable Sugars for Bioethanol Production

Aramrueang¹,

Zicari²,

Zhang³

2017

ABB

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Sugar beet leaves are the major crop waste from sugar beet production, while the unused leaves contain a high number of sugars and polysaccharides. The effects of different enzyme products (cellulase, Cellic CTec2; xylanase, Cellic HTec2; and pectinase, Pectinex Ultra SPL) were determined during high-solids enzymatic hydrolysis of sugar beet leaves at 10% total solids (TS) content. Response surface methodology was used to study the effects of enzyme loadings during the hydrolysis of sugar beet leaves for producing fermentable sugars. It was found that both cellulases and pectinases are important enzymes for the hydrolysis of sugar beet leaves. Enzyme loading and reaction time were important factors. Based on the amount of sugars released, a maximum sugar conversion of 82% was achieved after 72 h of hydrolysis using 30 filter paper unit (FPU) g −1 glucan for cellulase and 150 polygalacturonase unit (PGU) g −1 polygalacturonic acid for pectinase, or 37 FPU g −1 glucan for cellulase and 100 PGU g −1 polygalacturonic acid for pectinase. The corresponding sugar yield and sugar concentration were 0.35 g•g −1 TS, and 35 g•l −1 , respectively. Sugar conversion ranged from 59% -70%, 68% -80%, and 74% -82% after 24 h, 48 h, and 72 h of hydrolysis depending on the design conditions.

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Synergistic effects of cellulolytic and pectinolytic enzymes in degrading sugar beet pulp

Cited by 79 publications

References 13 publications

Avaliação do método de liquefação enzimática na extração de suco de maçã

Avaliação do método de liquefação enzimática na extração de suco de maçã

Improving Production of Bioethanol from Duckweed (Landoltia punctata) by Pectinase Pretreatment

Response Surface Optimization of Enzymatic Hydrolysis of Sugar Beet Leaves into Fermentable Sugars for Bioethanol Production

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