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Utilization of residue from cassava starch processing for production of fermentable sugar by enzymatic hydrolysis Ciênc. Tecnol. Aliment.
SOUTO,Luciana Reis Fontinelle; CALIARI,Márcio; SOARES JÚNIOR,Manoel Soares; FIORDA,Fernanda Assumpção; GARCIA,Marina Costa.
Abstract The aim of this study was to characterize and perform enzymatic hydrolysis of cassava peeling residue (peel and inner peel), mainly composed of peels and small pieces. Residue was sanitized, dried at 55 °C for 24 hours and ground. The obtained flour showed pH of 4.85; 72.53 g 100 g–1 moisture; 5.18 mL 1M NaOH 100 g–1 acidity; 60.68 g 100 g–1 starch; 1.08 g 100 g–1 reducing sugar; 1.63 g 100g–1 ash; 0.86 g 100 g–1 lipid and 3.97 g 100 g–1 protein. Enzymatic hydrolysis was carried out by means of rotational central composite design, analyzing the effects of concentrations of α-amylase enzyme (10 to 50 U g starch–1), and the amyloglucosidase enzyme (80 to 400 U g starch–1) on variable responses: percent conversion of starch into reducing sugars (RSC)...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Manihotesculenta Cranz; Starch hydrolysate; Α-amylase; Amyloglucosidase; Reducing sugars.
Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000100019
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