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| Santos,Tamires Carvalho dos; Cavalcanti,Ingrid Souza; Bonomo,Renata Cristina Ferreira; Santana,Nivio Batista; Franco,Marcelo. |
| The present paper analyses the effects of water activity (0.88, 0.94 and 0.97) and of fermentation time (24, 48, 72, 96 and 120 hours) on the kinetic activity of enzymes cellulolytic, produced during the solid state fermentation of waste from the improvement of mango, with the aid of fungus species Aspergillus niger. Solid state fermentation was carried out at 35°C inside a bacteriological incubator. The statistical results indicated that the best activity for enzyme CMCase was 7.26U g-1 after 74.51 hours of fermentation, whereas for enzyme FPase was 2.55U g-1 after 98.52 hours, both presenting best results in approximately 0.928 of water activity. Pareto charts have showed that fermentation time has greater effect over the activity of enzyme CMCase, while... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Aspergillus niger; Pareto charts; Solid state fermentation; Mangifera indica. L.. |
| Ano: 2011 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782011001200027 |
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| Melo Neto,Biano A. de; Bonomo,Renata C. F.; Franco,Marcelo; Almeida,Paulo F. de; Pontes,Karen V.. |
| ABSTRACT The objective was to study the starch extraction process of the peach palm (Bactris gasipaes Kunth.) fruit focused on increasing yield and in preserving the quality characteristics the extracted product. Two experimental designs are carried out in order to investigate the effects of NaOH and NaHSO3 concentrations, as well as the decantation time, on the yield of starch and on product color. Firstly, a 23 full factorial design provided a linear model with 95% of confidence, indicating major tendencies for optimization. Secondly, a 22 central composite design rendered a quadratic model which allowed the maximization of yield (it 9.0% higher) without compromising the color of the product. The maximum yield of 23.90%, validated with triplicate... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Design of experiments; Response surface methodology; Native starch. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-69162017000100148 |
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