Detalhes bibliográficos
Autor(a) principal: |
Melo,Walber C. |
Data de Publicação: |
2008 |
Outros Autores: |
Santos,Alexandre S. dos,
Santa Anna,Lídia Maria M.,
Pereira Jr.,Nei |
Tipo de documento: |
Artigo
|
Idioma: |
eng |
Título da fonte: |
Journal of the Brazilian Chemical Society (Online) |
Texto Completo: |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-50532008000300008
|
Resumo: |
The starch hydrolysis process of Castor Bean Cake by (CBC) acid or enzymatic combination of alpha-amylase, glucoamylase and pullulanase was evaluated and followed by fermentation. The chemical hydrolysis resulted in 27.3 g L-1 of sugars with 33.4% of hydrolysis efficiency. The generated hydrolyzate was fermented yielding 11 g L-1 of ethanol (Y P/S=0.48 g g-1). The best enzymatic hydrolysis condition was as follows (per gram of CBC): 200 µL of a-amylase, at 90 ºC; 200 µL of glucoamylase and 100 µL of pullulanase, both at 60 °C, which yielded 75 g L-1 of total reducing sugars corresponding to 91.4 % of hydrolysis efficiency. These sugars were subsequently converted to 34.5 g L-1 of ethanol. The acid hydrolysis process was also capable to allow the detoxification of the Castor Bean Cake. |