Enzymatic hydrolysis of cassava stalks pretreated with the alkaline method
ABSTRACT: This study was developed with the aim of evaluating the pH, enzymatic complex load and temperature effects on the saccharification of pretreated cassava stalks (CS) using the response surface methodology (RSM). The factor levels evaluated were temperature 35-40°C, pH 4.0-5.0 and dose of en...
- Autores:
-
Castaño P, Hader
Reales A, Juan G.
Zapata Montoya, José Edgar
- Tipo de recurso:
- Article of investigation
- Fecha de publicación:
- 2015
- Institución:
- Universidad de Antioquia
- Repositorio:
- Repositorio UdeA
- Idioma:
- eng
- OAI Identifier:
- oai:bibliotecadigital.udea.edu.co:10495/24032
- Acceso en línea:
- http://hdl.handle.net/10495/24032
- Palabra clave:
- Digestión
Digestion
Almidón
Starch
Yuca
Cassava
Enzimólisis
Enzymolysis
Lignocelulosa
Lignocellulose
Manihot esculenta Crantz
- Rights
- openAccess
- License
- http://creativecommons.org/licenses/by-nc-sa/2.5/co/
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| dc.title.spa.fl_str_mv |
Enzymatic hydrolysis of cassava stalks pretreated with the alkaline method |
| dc.title.alternative.spa.fl_str_mv |
Hidrólisis enzimática de tallos de yuca pretratados por el método alcalino |
| title |
Enzymatic hydrolysis of cassava stalks pretreated with the alkaline method |
| spellingShingle |
Enzymatic hydrolysis of cassava stalks pretreated with the alkaline method Digestión Digestion Almidón Starch Yuca Cassava Enzimólisis Enzymolysis Lignocelulosa Lignocellulose Manihot esculenta Crantz |
| title_short |
Enzymatic hydrolysis of cassava stalks pretreated with the alkaline method |
| title_full |
Enzymatic hydrolysis of cassava stalks pretreated with the alkaline method |
| title_fullStr |
Enzymatic hydrolysis of cassava stalks pretreated with the alkaline method |
| title_full_unstemmed |
Enzymatic hydrolysis of cassava stalks pretreated with the alkaline method |
| title_sort |
Enzymatic hydrolysis of cassava stalks pretreated with the alkaline method |
| dc.creator.fl_str_mv |
Castaño P, Hader Reales A, Juan G. Zapata Montoya, José Edgar |
| dc.contributor.author.none.fl_str_mv |
Castaño P, Hader Reales A, Juan G. Zapata Montoya, José Edgar |
| dc.subject.decs.none.fl_str_mv |
Digestión Digestion Almidón Starch |
| topic |
Digestión Digestion Almidón Starch Yuca Cassava Enzimólisis Enzymolysis Lignocelulosa Lignocellulose Manihot esculenta Crantz |
| dc.subject.lemb.none.fl_str_mv |
Yuca Cassava Enzimólisis Enzymolysis Lignocelulosa Lignocellulose |
| dc.subject.proposal.spa.fl_str_mv |
Manihot esculenta Crantz |
| description |
ABSTRACT: This study was developed with the aim of evaluating the pH, enzymatic complex load and temperature effects on the saccharification of pretreated cassava stalks (CS) using the response surface methodology (RSM). The factor levels evaluated were temperature 35-40°C, pH 4.0-5.0 and dose of enzymatic complex Accellerase 1500™ 2.9 - 14.5 FPU/g of substrate. The reducing sugar (RS) response was used. The pH was controlled through the use of hydrochloric acid and sodium hydroxide solutions and the system was shaken orbitally at 120 rpm with a solids loading of 10% w/v. The fitted model showed that the optimal operating conditions were: pH 4.0, 38°C and enzyme dose of 14.5 FPU/g substrate, reaching a sugar concentration of 18.4 g L-1. |
| publishDate |
2015 |
| dc.date.issued.none.fl_str_mv |
2015 |
| dc.date.accessioned.none.fl_str_mv |
2021-11-12T15:48:36Z |
| dc.date.available.none.fl_str_mv |
2021-11-12T15:48:36Z |
| dc.type.spa.fl_str_mv |
info:eu-repo/semantics/article |
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http://purl.org/coar/version/c_970fb48d4fbd8a85 |
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http://purl.org/coar/resource_type/c_2df8fbb1 |
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https://purl.org/redcol/resource_type/ART |
| dc.type.local.spa.fl_str_mv |
Artículo de investigación |
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http://purl.org/coar/resource_type/c_2df8fbb1 |
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publishedVersion |
| dc.identifier.issn.none.fl_str_mv |
0120-9965 |
| dc.identifier.uri.none.fl_str_mv |
http://hdl.handle.net/10495/24032 |
| dc.identifier.doi.none.fl_str_mv |
10.15446/agron.colomb.v33n2.50115 |
| dc.identifier.eissn.none.fl_str_mv |
2357-3732 |
| identifier_str_mv |
0120-9965 10.15446/agron.colomb.v33n2.50115 2357-3732 |
| url |
http://hdl.handle.net/10495/24032 |
| dc.language.iso.spa.fl_str_mv |
eng |
| language |
eng |
| dc.relation.ispartofjournalabbrev.spa.fl_str_mv |
Agron. Colomb. |
| dc.rights.spa.fl_str_mv |
info:eu-repo/semantics/openAccess |
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http://creativecommons.org/licenses/by-nc-sa/2.5/co/ |
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http://purl.org/coar/access_right/c_abf2 |
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https://creativecommons.org/licenses/by-nc-sa/4.0/ |
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openAccess |
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http://creativecommons.org/licenses/by-nc-sa/2.5/co/ http://purl.org/coar/access_right/c_abf2 https://creativecommons.org/licenses/by-nc-sa/4.0/ |
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6 |
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application/pdf |
| dc.publisher.spa.fl_str_mv |
Universidad Nacional de Colombia, Facultad de Ciencias Agrarias |
| dc.publisher.group.spa.fl_str_mv |
Grupo de Nutrición y Tecnología de Alimentos |
| dc.publisher.place.spa.fl_str_mv |
Bogotá, Colombia |
| institution |
Universidad de Antioquia |
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andres.perez@udea.edu.co |
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1812173118192484352 |
| spelling |
Castaño P, HaderReales A, Juan G.Zapata Montoya, José Edgar2021-11-12T15:48:36Z2021-11-12T15:48:36Z20150120-9965http://hdl.handle.net/10495/2403210.15446/agron.colomb.v33n2.501152357-3732ABSTRACT: This study was developed with the aim of evaluating the pH, enzymatic complex load and temperature effects on the saccharification of pretreated cassava stalks (CS) using the response surface methodology (RSM). The factor levels evaluated were temperature 35-40°C, pH 4.0-5.0 and dose of enzymatic complex Accellerase 1500™ 2.9 - 14.5 FPU/g of substrate. The reducing sugar (RS) response was used. The pH was controlled through the use of hydrochloric acid and sodium hydroxide solutions and the system was shaken orbitally at 120 rpm with a solids loading of 10% w/v. The fitted model showed that the optimal operating conditions were: pH 4.0, 38°C and enzyme dose of 14.5 FPU/g substrate, reaching a sugar concentration of 18.4 g L-1.RESUMEN: Este estudio fue desarrollado con el objetivo de evaluar el efecto del pH, la carga del complejo enzimático y la temperatura sobre la sacarificación de tallos de yuca pretratados (CS) utilizando la metodología de superficie de respuesta (RSM). Los niveles de los factores evaluados fueron para la temperatura 35 - 40°C, pH 4,0-5,0 y la dosis del complejo enzimático Accellerase 1500™ 2,9 - 14,5 FPU/g de sustrato. Se utilizó el azúcar reductor (RS) como respuesta. El pH se controló a través del uso de soluciones de ácido clorhídrico y hidróxido de sodio y el sistema se agitó orbitalmente a 120 rpm con una carga de sólidos de 10% w/v. El modelo ajustado mostró que las condiciones óptimas de operación fueron: pH 4,0, 38°C y la dosis de enzima de 14,5 FPU/g de sustrato, alcanzando una concentración de azúcar de 18,4 g L-1.COL00107716application/pdfengUniversidad Nacional de Colombia, Facultad de Ciencias AgrariasGrupo de Nutrición y Tecnología de AlimentosBogotá, Colombiainfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_2df8fbb1https://purl.org/redcol/resource_type/ARTArtículo de investigaciónhttp://purl.org/coar/version/c_970fb48d4fbd8a85info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-sa/2.5/co/http://purl.org/coar/access_right/c_abf2https://creativecommons.org/licenses/by-nc-sa/4.0/Enzymatic hydrolysis of cassava stalks pretreated with the alkaline methodHidrólisis enzimática de tallos de yuca pretratados por el método alcalinoDigestiónDigestionAlmidónStarchYucaCassavaEnzimólisisEnzymolysisLignocelulosaLignocelluloseManihot esculenta CrantzAgron. Colomb.Agronomía Colombiana238243332CC-LICENSElicense_rdflicense_rdfapplication/rdf+xml; charset=utf-81051http://bibliotecadigital.udea.edu.co/bitstream/10495/24032/2/license_rdfe2060682c9c70d4d30c83c51448f4eedMD52ORIGINALZapataJose_2015_EnzymaticHydrolysisCassavaStalksPretreatedAlkaline Method.pdfZapataJose_2015_EnzymaticHydrolysisCassavaStalksPretreatedAlkaline Method.pdfArtículo de investigaciónapplication/pdf190964http://bibliotecadigital.udea.edu.co/bitstream/10495/24032/1/ZapataJose_2015_EnzymaticHydrolysisCassavaStalksPretreatedAlkaline%20Method.pdf440e30369dc90dd389829fa04c5cccdaMD51LICENSElicense.txtlicense.txttext/plain; charset=utf-81748http://bibliotecadigital.udea.edu.co/bitstream/10495/24032/3/license.txt8a4605be74aa9ea9d79846c1fba20a33MD5310495/24032oai:bibliotecadigital.udea.edu.co:10495/240322021-11-12 10:48:36.758Repositorio Institucional Universidad de Antioquiaandres.perez@udea.edu.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 |