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| Optimization of enzymatic hydrolysis of cassava to obtain fermentable sugars |
| Renata M. Collares, Luiza V. S. Miklasevicius, Mariana M. Bassaco, Nina P. G. Salau, Marcio A. Mazutti, Dilson A. Bisognin, Lisiane M. Terra |
| Department of Chemical Engineering, Federal University of Santa Maria, Av. Roraima 1000, Santa Maria 97105-900, Brazil; Department of Horticulture, Federal University of Santa Maria, Av. Roraima 1000, Santa Maria 97105-900, Brazil |
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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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Received: 16 September 2011
Published: 05 July 2012
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