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On-line Access: 2012-07-05

Received: 2011-09-16

Revision Accepted: 2012-02-28

Crosschecked: 2012-05-04

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Journal of Zhejiang University SCIENCE B 2012 Vol.13 No.7 P.579-586

http://doi.org/10.1631/jzus.B1100297


Optimization of enzymatic hydrolysis of cassava to obtain fermentable sugars


Author(s):  Renata M. Collares, Luiza V. S. Miklasevicius, Mariana M. Bassaco, Nina P. G. Salau, Marcio A. Mazutti, Dilson A. Bisognin, Lisiane M. Terra

Affiliation(s):  Department of Chemical Engineering, Federal University of Santa Maria, Av. Roraima 1000, Santa Maria 97105-900, Brazil; more

Corresponding email(s):   mazutti@ufsm.br

Key Words:  Cassava, Enzymatic hydrolysis, Enzyme reactor, Starch


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Renata M. Collares, Luiza V. S. Miklasevicius, Mariana M. Bassaco, Nina P. G. Salau, Marcio A. Mazutti, Dilson A. Bisognin, Lisiane M. Terra. Optimization of enzymatic hydrolysis of cassava to obtain fermentable sugars[J]. Journal of Zhejiang University Science B, 2012, 13(7): 579-586.

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author="Renata M. Collares, Luiza V. S. Miklasevicius, Mariana M. Bassaco, Nina P. G. Salau, Marcio A. Mazutti, Dilson A. Bisognin, Lisiane M. Terra",
journal="Journal of Zhejiang University Science B",
volume="13",
number="7",
pages="579-586",
year="2012",
publisher="Zhejiang University Press & Springer",
doi="10.1631/jzus.B1100297"
}

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%T Optimization of enzymatic hydrolysis of cassava to obtain fermentable sugars
%A Renata M. Collares
%A Luiza V. S. Miklasevicius
%A Mariana M. Bassaco
%A Nina P. G. Salau
%A Marcio A. Mazutti
%A Dilson A. Bisognin
%A Lisiane M. Terra
%J Journal of Zhejiang University SCIENCE B
%V 13
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%P 579-586
%@ 1673-1581
%D 2012
%I Zhejiang University Press & Springer
%DOI 10.1631/jzus.B1100297

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T1 - Optimization of enzymatic hydrolysis of cassava to obtain fermentable sugars
A1 - Renata M. Collares
A1 - Luiza V. S. Miklasevicius
A1 - Mariana M. Bassaco
A1 - Nina P. G. Salau
A1 - Marcio A. Mazutti
A1 - Dilson A. Bisognin
A1 - Lisiane M. Terra
J0 - Journal of Zhejiang University Science B
VL - 13
IS - 7
SP - 579
EP - 586
%@ 1673-1581
Y1 - 2012
PB - Zhejiang University Press & Springer
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DOI - 10.1631/jzus.B1100297


Abstract: 
This work evaluates the enzymatic hydrolysis of starch from cassava using pectinase, α-amylase, and amyloglucosidase. A central composite rotational design (CCRD) was carried out to evaluate the effects of amyloglucosidase, pectinase, reaction time, and solid to liquid ratio. All the experiments were carried out in a bioreactor with working volume of 2 L. Approximately 98% efficiency hydrolysis was obtained, resulting in a concentration of total reducing sugar released of 160 g/L. It was concluded that pectinase improved the hydrolysis of starch from cassava. Reaction time was found to be significant until 7 h of reaction. A solid to liquid ratio of 1.0 was considered suitable for hydrolysis of starch from cassava. Amyloglucosidase was a significant variable in the process: after its addition to the reaction media, a 30%–50% increase in the amount of total reducing sugar released was observed. At optimal conditions the maximum productivity obtained was 22.9 g/(L·h).

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