Simulación del proceso de clarificación enzimática de jarabes glucosados producidos por medio de celulasas a partir de residuos agroindustriales
ilustraciones, diagramas
- Autores:
-
Morales González, Alejandro
- Tipo de recurso:
- Fecha de publicación:
- 2023
- Institución:
- Universidad Nacional de Colombia
- Repositorio:
- Universidad Nacional de Colombia
- Idioma:
- spa
- OAI Identifier:
- oai:repositorio.unal.edu.co:unal/83836
- Palabra clave:
- 660 - Ingeniería química::664 - Tecnología de alimentos
Jarabe - Clarificación
Pectina
Jarabe glucosado
Enzimas
Simulación
Poligalacturonasa
Clarificación
Pectin
Glucose syrup
Polygalacturonase
Simulation
Enzymes
Clarification
- Rights
- openAccess
- License
- Atribución-NoComercial-SinDerivadas 4.0 Internacional
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UNACIONAL2 |
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Universidad Nacional de Colombia |
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| dc.title.spa.fl_str_mv |
Simulación del proceso de clarificación enzimática de jarabes glucosados producidos por medio de celulasas a partir de residuos agroindustriales |
| dc.title.translated.eng.fl_str_mv |
Simulation of the enzymatic clarification process of glucose syrups produced by cellulases from agro-industrial waste |
| title |
Simulación del proceso de clarificación enzimática de jarabes glucosados producidos por medio de celulasas a partir de residuos agroindustriales |
| spellingShingle |
Simulación del proceso de clarificación enzimática de jarabes glucosados producidos por medio de celulasas a partir de residuos agroindustriales 660 - Ingeniería química::664 - Tecnología de alimentos Jarabe - Clarificación Pectina Jarabe glucosado Enzimas Simulación Poligalacturonasa Clarificación Pectin Glucose syrup Polygalacturonase Simulation Enzymes Clarification |
| title_short |
Simulación del proceso de clarificación enzimática de jarabes glucosados producidos por medio de celulasas a partir de residuos agroindustriales |
| title_full |
Simulación del proceso de clarificación enzimática de jarabes glucosados producidos por medio de celulasas a partir de residuos agroindustriales |
| title_fullStr |
Simulación del proceso de clarificación enzimática de jarabes glucosados producidos por medio de celulasas a partir de residuos agroindustriales |
| title_full_unstemmed |
Simulación del proceso de clarificación enzimática de jarabes glucosados producidos por medio de celulasas a partir de residuos agroindustriales |
| title_sort |
Simulación del proceso de clarificación enzimática de jarabes glucosados producidos por medio de celulasas a partir de residuos agroindustriales |
| dc.creator.fl_str_mv |
Morales González, Alejandro |
| dc.contributor.advisor.none.fl_str_mv |
Ruiz-Colorado, Angela Adriana Acosta Pavas, Juan Camilo |
| dc.contributor.author.none.fl_str_mv |
Morales González, Alejandro |
| dc.contributor.researchgroup.spa.fl_str_mv |
Bioprocesos y Flujos Reactivos |
| dc.contributor.orcid.spa.fl_str_mv |
Morales González, Alejandro [0009-0009-4895-6208] |
| dc.contributor.cvlac.spa.fl_str_mv |
Morales González, Alejandro [0001892156] |
| dc.subject.ddc.spa.fl_str_mv |
660 - Ingeniería química::664 - Tecnología de alimentos |
| topic |
660 - Ingeniería química::664 - Tecnología de alimentos Jarabe - Clarificación Pectina Jarabe glucosado Enzimas Simulación Poligalacturonasa Clarificación Pectin Glucose syrup Polygalacturonase Simulation Enzymes Clarification |
| dc.subject.lemb.none.fl_str_mv |
Jarabe - Clarificación |
| dc.subject.proposal.spa.fl_str_mv |
Pectina Jarabe glucosado Enzimas Simulación Poligalacturonasa Clarificación |
| dc.subject.proposal.eng.fl_str_mv |
Pectin Glucose syrup Polygalacturonase Simulation Enzymes Clarification |
| description |
ilustraciones, diagramas |
| publishDate |
2023 |
| dc.date.accessioned.none.fl_str_mv |
2023-05-19T19:24:43Z |
| dc.date.available.none.fl_str_mv |
2023-05-19T19:24:43Z |
| dc.date.issued.none.fl_str_mv |
2023 |
| dc.type.spa.fl_str_mv |
Trabajo de grado - Maestría |
| dc.type.driver.spa.fl_str_mv |
info:eu-repo/semantics/masterThesis |
| dc.type.version.spa.fl_str_mv |
info:eu-repo/semantics/acceptedVersion |
| dc.type.content.spa.fl_str_mv |
Text |
| dc.type.redcol.spa.fl_str_mv |
http://purl.org/redcol/resource_type/TM |
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acceptedVersion |
| dc.identifier.uri.none.fl_str_mv |
https://repositorio.unal.edu.co/handle/unal/83836 |
| dc.identifier.instname.spa.fl_str_mv |
Universidad Nacional de Colombia |
| dc.identifier.reponame.spa.fl_str_mv |
Repositorio Institucional Universidad Nacional de Colombia |
| dc.identifier.repourl.spa.fl_str_mv |
https://repositorio.unal.edu.co/ |
| url |
https://repositorio.unal.edu.co/handle/unal/83836 https://repositorio.unal.edu.co/ |
| identifier_str_mv |
Universidad Nacional de Colombia Repositorio Institucional Universidad Nacional de Colombia |
| dc.language.iso.spa.fl_str_mv |
spa |
| language |
spa |
| dc.relation.references.spa.fl_str_mv |
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Effect of enzymatic treatment and concentration method on chemical, rheological, microstructure and thermal properties of prickly pear syrup. LWT, 113, 108314. https://doi.org/10.1016/J.LWT.2019.108314 Bueno Zabala, K. (2018). Efecto de la membrana en recuperación de jarabes de glucosa in situ a partir de residuos agroindustriales. [Tesis de doctorado, Universidad Nacional de Colombia]. Repositorio Institucional – Universidad Nacional de Colombia. Casey, James P. «High Fructose Corn Syrup – A Case History of Innovation». Research Management 19, n.o 5 (1976): 27-32. http://www.jstor.org/stable/24117895 Cerreti, Martina, Kristina Kantorova, Marco Esti, Michal Rosenberg, y Martin Rebroš. «Immobilisation of pectinases into PVA gel for fruit juice application». International Journal of Food Science & Technology 52 (1 de febrero de 2017): 531-39. https://doi.org/10.1111/ijfs.13309. Cho, Sang Woo, Seungho Lee, y Whanchul Shin. «The X-Ray Structure of Aspergillus Aculeatus Polygalacturonase and a Modeled Structure of the Polygalacturonase-Octagalacturonate Complex1 1Edited by J. Thornton». Journal of Molecular Biology 311, n.o 4 (24 de agosto de 2001): 863-78. https://doi.org/10.1006/jmbi.2001.4919 Colonna, W.J., Upasiri Samaraweera, Margaret Clarke, Michael Cleary, Mary Godshall, y John White. «Sugar», 2006. https://doi.org/10.1002/0471238961.1618151603151215.a01.pub2. Cristancho, L. M., y Monroy R. A. (2014) «Manual de métodos generales para determinación de carbohidratos». UPTC . https://es.slideshare.net/LeidyCristancho/manual-de-mtodos-generales-para-determinacin-de-carbohidratos. Cruz, Leandra Cristina Crema, Roger Darros Barbosa, y Pedro Alexandre da Cruz. «Effects of Temperature and Cationic Surfactant on the Clarification of Sugar Syrup by Air Dissolved Flotation». International Journal of Advanced Engineering Research and Science 6, n.o 6 (5 de octubre de 2019). http://journal-repository.com/index.php/ijaers/article/view/659. Dalagnol, Luíza M. G., Vitória C. C. Silveira, Halisson Baron da Silva, Vitor Manfroi, y Rafael C. Rodrigues. «Improvement of Pectinase, Xylanase and Cellulase Activities by Ultrasound: Effects on Enzymes and Substrates, Kinetics and Thermodynamic Parameters». Process Biochemistry 61 (1 de octubre de 2017): 80-87. https://doi.org/10.1016/j.procbio.2017.06.029. Desagiacomo, Carla Cristina Villela, Robson Carlos Alnoch, Vanessa Elisa Pinheiro, Mariana Cereia, Carla Botelho Machado, André Damasio, Marlei Josiele Augusto, Wellington Pedersoli, Roberto Nascimento Silva, y Maria de Lourdes Teixeira de Moraes Polizeli. «Structural Model and Functional Properties of an Exo-Polygalacturonase from Neosartorya Glabra». 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Hebeda, RONALD E. «CHAPTER 12 - Starches, Sugars, and Syrups». En Enzymes in Food Processing (Third Edition), editado por Tilak Nagodawithana y Gerald Reed, 321-46. Food Science and Technology. London: Academic Press, 1993. https://doi.org/10.1016/B978-0-08-057145-4.50019-0. Hobbs, Larry. «Chapter 21 - Sweeteners from Starch: Production, Properties and Uses». En Starch (Third Edition), editado por James BeMiller y Roy Whistler, 797-832. Food Science and Technology. San Diego: Academic Press, 2009. https://doi.org/10.1016/B978-0-12-746275-2.00021-5. Hosseini, Seyed Saeid, Faramarz Khodaiyan, Seyed Mohammad Mousavi, y Seyedeh Zahra Azimi. «Clarification of the Pomegranate Juice in a Bioreactor Packed by Pectinase Enzymes Immobilized on the Glass Bead Activated with Polyaldehyde Polysaccharides». LWT 137 (1 de febrero de 2021): 110500. https://doi.org/10.1016/j.lwt.2020.110500. Hull, Peter. «History of Glucose Syrups». En Glucose Syrups, 1-7. John Wiley & Sons, Ltd, 2010. https://doi.org/10.1002/9781444314748.ch1. Hull, Peter. «Glucose Syrup Manufacture». En Glucose Syrups, 19-44. John Wiley & Sons, Ltd, 2010. https://doi.org/10.1002/9781444314748.ch3. Icontec. (2022). Alimentos para animales. Determinación de ceniza cruda. (Norma núm. NTC 4648). https://tienda.icontec.org/gp-ntc-alimentos-para-animales-determinacion-de-ceniza-cruda-ntc4648-2022.html Icontec. (2020). Ceniza en madera, pulpa, papel y cartón: combustión a 525 °C. (Norma núm. NTC 841:2020). https://tienda.icontec.org/gp-ceniza-en-madera-pulpa-papel-y-carton-combustion-a-525-c-ntc841-2020.html Icontec. (1999). Extraccion de muestras de residuos sólidos para analisis quimico mediante extraccion soxhlet. (Norma núm. NTC 4709:1999). https://tienda.icontec.org/gp-extraccion-de-muestras-de-residuos-solidos-para-analisis-quimico-mediante-extraccion-soxhlet-ntc4709-1999.html Icontec. (2018). Medición directa del contenido de humedad en la madera y materiales a base de madera. (Norma núm. NTC 206-2:2018). https://tienda.icontec.org/gp-ceniza-en-madera-pulpa-papel-y-carton-combustion-a-525-c-ntc841-2020.html Johansson, Kenth, Mustapha El-Ahmad, Rosmarie Friemann, Hans Jörnvall, Oskar Markovič, y Hans Eklund. «Crystal Structure of Plant Pectin Methylesterase». FEBS Letters 514, n.o 2-3 (2002): 243-49. https://doi.org/10.1016/S0014-5793(02)02372-4. Johnston, David, Arland Hotchkiss, y Kevin Hicks. «Corn fiber gum: A potential gum arabic replacer for beverage flavor emulsification». Food Hydrocolloids 21 (1 de octubre de 2007): 1022-30. https://doi.org/10.1016/j.foodhyd.2006.07.009. Kainuma, Keiji. «Isomerized Glucose Syrup-History, Chemistry and Industrial Aspects». Journal of the Japanese Society of Starch Science 27, n.o 2 (1980): 139-45. https://doi.org/10.5458/jag1972.27.139. Kálmán, Gergely, Katalin Recseg, Maria Gaspar, y K Réczey. «Novel Approach of Corn Fiber Utilization». Applied biochemistry and biotechnology 131 (1 de abril de 2006): 738-50. https://doi.org/10.1385/ABAB:131:1:738. Kaur, Dalveer, Gisha Singla, Umesh Singh, y Meena Krishania. «Efficient Process Engineering for Extraction of Hemicellulose from Corn Fiber and Its Characterization». Carbohydrate Polymer Technologies and Applications 1 (25 de diciembre de 2020): 100011. https://doi.org/10.1016/j.carpta.2020.100011. Kaur, Sawinder, B.c. Sarkar, H.k. Sharma, y Charanjiv Singh. «Response Surface Optimization of Conditions for the Clarification of Guava Fruit Juice Using Commercial Enzyme». Journal of Food Process Engineering 34, n.o 4 (2011): 1298-1318. https://doi.org/10.1111/j.1745-4530.2009.00414.x. Kent, Lisa M., Trevor S. Loo, Laurence D. Melton, Davide Mercadante, Martin A. K. Williams, y Geoffrey B. 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Revista Politécnica 15, n.o 28 (25 de junio de 2019): 42-53. https://doi.org/10.33571/rpolitec.v15n28a4. Hames, B, R Ruiz, C Scarlata, A Sluiter, J Sluiter, y D Templeton. «Preparation of Samples for Compositional Analysis: Laboratory Analytical Procedure (LAP); Issue Date 08/08/2008». Technical Report, 2008, 12. Li, Qian, Anthony M. Coffman, y Lu-Kwang Ju. «Development of Reproducible Assays for Polygalacturonase and Pectinase». Enzyme and Microbial Technology 72 (1 de mayo de 2015): 42-48. https://doi.org/10.1016/j.enzmictec.2015.02.006. Lu, Xiaohua, Jianguo Lin, Changgao Wang, Xin Du, y Jun Cai. «Purification and Characterization of Exo-Polygalacturonase from Zygoascus Hellenicus V25 and Its Potential Application in Fruit Juice Clarification». Food Science and Biotechnology 25, n.o 5 (2016): 1379-85. https://doi.org/10.1007/s10068-016-0215-3. Ninga, Kombele Aime, Zangue Steve Carly Desobgo, Sirshendu De, y Emmanuel Jong Nso. «Pectinase Hydrolysis of Guava Pulp: Effect on the Physicochemical Characteristics of Its Juice». Heliyon 7, n.o 10 (1 de octubre de 2021). https://doi.org/10.1016/j.heliyon.2021.e08141. Pagnonceli, J., L. M. Rasbold, G. B. Rocha, J. L. C. Silva, M. K. Kadowaki, R. C. G. Simão, y A. Maller. «Biotechnological Potential of an Exo-Polygalacturonase of the New Strain Penicillium Janthinellum VI2R3M: Biochemical Characterization and Clarification of Fruit Juices». Journal of Applied Microbiology 127, n.o 6 (diciembre de 2019): 1706-15. https://doi.org/10.1111/jam.14426. Ropartz, David, y Marie-Christine Ralet. «Pectin Structure». En Pectin: Technological and Physiological Properties, editado por Vassilis Kontogiorgos, 17-36. Cham: Springer International Publishing, 2020. https://doi.org/10.1007/978-3-030-53421-9_2. Zhang, Luxin, Guoyun Xi, Kun Yu, Han Yu, y Xiaochang Wang. «Furfural Production from Biomass–Derived Carbohydrates and Lignocellulosic Residues via Heterogeneous Acid Catalysts». Industrial Crops and Products 98 (1 de abril de 2017): 68-75. https://doi.org/10.1016/j.indcrop.2017.01.014 Biz, Alessandra, Fernanda Cardoso Farias, Francine Aline Motter, Diogo Henrique de Paula, Peter Richard, Nadia Krieger, and David Alexander Mitchell. «Pectinase Activity Determination: An Early Deceleration in the Release of Reducing Sugars Throws a Spanner in the Works!» PLOS ONE 9, n.o 10 (22 de octubre de 2014): e109529. https://doi.org/10.1371/journal.pone.0109529. Dal Magro, Lucas, Kelly Silva de Moura, Betina Elys Backes, Eliana Weber de Menezes, Edilson Valmir Benvenutti, Sabrina Nicolodi, Manuela P. Klein, Roberto Fernandez-Lafuente, y Rafael C. Rodrigues. «Immobilization of Pectinase on Chitosan-Magnetic Particles: Influence of Particle Preparation Protocol on Enzyme Properties for Fruit Juice Clarification». Biotechnology Reports 24 (1 de diciembre de 2019): e00373. https://doi.org/10.1016/j.btre.2019.e00373. Ma, Xiaobin, Wenjun Wang, Mingming Zou, Tian Ding, Xingqian Ye, y Donghong Liu. «Properties and Structures of Commercial Polygalacturonase with Ultrasound Treatment: Role of Ultrasound in Enzyme Activation». RSC Advances 5, n.o 130 (17 de diciembre de 2015): 107591-600. https://doi.org/10.1039/C5RA19425C. Mahir, Maha, Anas El Maakoul, Ismail Khay, Said Saadeddine, y Mohamed Bakhouya. «An Investigation of Heat Transfer Performance in an Agitated Vessel». Processes 9 (5 de marzo de 2021): 468. https://doi.org/10.3390/pr9030468. Mohammadi, Maryam, Reza Rezaei Mokarram, Rahim Shahvalizadeh, Khashayar Sarabandi, Loong-Tak Lim, y Hamed Hamishehkar. «Immobilization and Stabilization of Pectinase on an Activated Montmorillonite Support and Its Application in Pineapple Juice Clarification». Food Bioscience 36 (1 de agosto de 2020): 100625. https://doi.org/10.1016/j.fbio.2020.100625. Munir, M., Roheena Abdullah, Ikram Haq, Afshan Kaleem, M. Iqtadar, y Sarah Ashraf. «Purification, characterization, kinetics and thermodynamic analysis of polygalacturonase from Aspergillus tamarii for industrial applications». Revista Mexicana de Ingeniería Química 19 (1 de septiembre de 2020): 293-304. https://doi.org/10.24275/rmiq/Bio1753. Serrano-Martínez, Ana, Iuliana Aprodu, Iuliana Banu, Carmen Lucas-Abellán, Pilar Hernández Sánchez, Lucía Guardiola, Estrella Núñez-Delicado, y Vicente M. Gómez-López. «Heat Inactivation of Thermolabile Polygalacturonase down to Single Molecule Level. 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Atribución-NoComercial-SinDerivadas 4.0 Internacionalhttp://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccesshttp://purl.org/coar/access_right/c_abf2Ruiz-Colorado, Angela Adriana7cd7a63c83a2319d2d956ac8a78e5cd2600Acosta Pavas, Juan Camilo54bbcc6bcf0575de39114582bb382717Morales González, Alejandro28250a2b77b7191abc8718a66a0c92baBioprocesos y Flujos ReactivosMorales González, Alejandro [0009-0009-4895-6208]Morales González, Alejandro [0001892156]2023-05-19T19:24:43Z2023-05-19T19:24:43Z2023https://repositorio.unal.edu.co/handle/unal/83836Universidad Nacional de ColombiaRepositorio Institucional Universidad Nacional de Colombiahttps://repositorio.unal.edu.co/ilustraciones, diagramasEn general, esta investigación busca modelar y simular el proceso de clarificación enzimática con pectinasas y mejorar los procesos de clarificación tradicionales utilizados en los jarabes glucosados producidos a partir de residuos agroindustriales, permitiendo mejorar los jarabes producidos por el grupo de Investigación Bioprocesos y Flujos Reactivos de la Universidad Nacional de Colombia (BIOFRUN). Los jarabes glucosados son soluciones ricas principalmente en glucosa, producidas por la hidrólisis ácida o enzimática del almidón, celulosa de residuos agroindustriales y/u otros materiales. A través de los pretratamientos y la hidrólisis, no solo se libera la glucosa, también quedan en la solución restos de las células vegetales, proteínas, grasas, aceites, pectinas y otros compuestos disueltos y suspendidos que le dan una apariencia turbia y opaca a los jarabes producidos. Dependiendo de los usos de estos jarabes, estos necesitan ser tratados con métodos de clarificación que remuevan o degraden estos compuestos contaminantes del jarabe. Estos métodos presentan algunos inconvenientes, la decantación y la centrifugación, a pesar de ser simples, presentan pérdidas considerables de jarabe (40 - 50%), la adsorción con carbón activado, a pesar de presentar la mejor eliminación del color, tiene el inconveniente de adsorber los azúcares del jarabe (alrededor del 14%), y la floculación mejora los procesos de clarificación, pero no puede actuar por sí sola, por lo que se ha buscado otros métodos para realizar este proceso. En los jarabes producidos a partir de residuos agroindustriales hay presencia de un residuo de particular interés, la pectina, un polisacárido complejo de alto peso molecular, que tiene la capacidad de formar geles cuando las largas cadenas de una molécula interactúa con las de otra, atrapando otras sustancias disueltas y sólidas, dando una apariencia turbia a las soluciones en las que está presente. Otros productos donde la pectina también está presente son los jugos y vinos producidos a partir de frutas. Por esta razón, para su clarificación son usadas enzimas pectídicas, que modifican y degradan la pectina, obteniendo un producto más claro y menos turbio. Este uso de las enzimas pectídicas se aplicó en este trabajo en jarabes glucosados con el fin de degradar la pectina presente en estos y obtener un aumento de su claridad. Esta investigación tuvo como propósito la evaluación de enzimas pectídicas aplicadas al momento de realizar la clarificación de jarabes glucosados producidos a partir de residuos de carácter lignocelulósico, encontrando las mejores condiciones para realizar dicho proceso y modelarlo usando datos de la investigación. La primera parte de este trabajo comienza con una recopilación bibliográfica de los temas relacionados con este proceso, empezando con la historia de los jarabes glucosados, las materias primas de las que se obtienen, sus métodos de producción y clarificación, que es la pectina y las enzimas pectídicas, estudios previos para la clarificación de jugos y jarabes, y el modelamiento. La segunda parte de esta investigación corresponde al proceso de clarificación enzimática, que inicia con la caracterización de la materia prima utilizada para la producción del jarabe y las enzimas usadas para la clarificación, encontrando propiedades como la composición química de la materia prima, los parámetros cinéticos y la actividad de la enzima. Con estos datos se procede a preparar el jarabe y realizar los ensayos de clarificación, variando la concentración de enzima y la agitación para encontrar la combinación de parámetros que obtienen la mejor clarificación, y finalmente seguir el proceso de clarificación de los jarabes a lo largo del tiempo. La última etapa de este estudio es utilizar los datos de clarificación contra tiempo y parámetros cinéticos obtenidos en la etapa anterior, para combinarlos con otra información de la literatura y así llegar al planteamiento de un modelo dinámico con base fenomenológica que sea capaz de simular como se degrada la pectina en oligosacáridos de ácido poligalacturónico, hasta llegar a la formación de ácido galacturónico, y vincular esta degradación con la clarificación del jarabe. Adicionalmente, se buscó la optimización de los parámetros del modelo, comparando los datos simulados con los experimentales, encontrando la combinación de parámetros que reduzca sus diferencias por medio de programas matemáticos. (Texto tomado de la fuente)In general, this study tries to simulate the clarification process with pectolytic enzymes and enhance the traditional clarification methods used in glycosidic syrups produced from agroindustrial wastes, to improve the syrups produced by the research group Bioprocess and Reactive Flows of the National University of Colombia (BIOFRUN). Glucose syrups are solutions mainly composed of glucose, produced by the acid or enzymatic hydrolysis of starch, cellulose from agro-industrial residues or other materials. Through the pretreatments and hydrolysis, not only glucose is liberated, other remnants like pieces of vegetable cells, proteins, fats, oils, pectin and other dissolved and suspended residues are produced, that gives the syrup a hazy and dark appearance. Depending on the use of the syrups, needing to be treated with clarification methods that remove or degrade these contaminants from the syrup. These methods have disadvantages, while the decantation and the centrifugation process are simple, a considerable quantity of syrup is lost (40 - 50%), the adsorption with activated charcoal presents the best color removal, but it has the inconvenience of also adsorbing the sugars from the syrup (around 14%) and the flocculation enhances the clarification methods, but it cannot be used alone, for this reason other methods to do this process were researched. In the glucose syrups produced from agro-industrial residues exist a compound of particular interest, pectin, a complex polysaccharide with a high molecular weight, which has the capability to produce gels when the long chains of one molecule interact with ones of another, this gel can ensnare other suspended molecules, giving the solutions in which, it is present a hazy appearance. Other products that present pectin, are the fruit juices and wines, for this reason pectolytic enzymes are used for their clarification, enzymes that can modify and degrade the pectin, obtaining a clearer and less hazy product. The use of this kind of enzyme was applied to glucose syrups in this work, to degrade the pectin and achieve an increment on its clarity. The purpose of this research work was to verify if this clarification process with pectolytic enzymes could be used in the clarification of glucose syrups produced from lignocellulosic residues, finding the best conditions to execute this process, and modeling it using the data from the investigation. The first part of this work begins with a bibliographic compilation of the themes related to this process, beginning with the history of glycosidic syrups, the materials used in its production, the methods to produce and clarify them, what are pectin and pectolitic enzymes, previous studies about clarification of juices and syrups and process modeling. The second part of this investigation covers the enzymatic clarification process, beginning with the characterization of the lignocellulosic material used to produce the syrup and the enzymes used for its clarification, finding properties like the chemical composition of the materials, the kinetic parameters and activity of the enzyme. After obtaining this information, the production and clarification of the syrup began, varying the enzyme concentration and stirring to find the combination of parameters that produces the highest clarity, and finally follow the clarification process through the time. The last stage of this study is to use the information obtained from following the clarification process through the time and kinetic parameters obtained in the previous part, combine it with other information from the literature to propose a semi-physical mathematical model that is capable to simulate how pectin degrades in polygalacturonic acid oligosaccharides until it becomes monomers of galacturonic acid and link this degradation with the clarification of the syrup. Additionally, the model parameters were optimized, comparing the experimental data with the simulated ones, searching the combination of parameters that minimizes the difference through mathematical programs.MaestríaMagíster en Ingeniería QuímicaCaracterización de la materia prima según las metodologías del National Renewable Energy Laboratory (NREL)Pretratamiento de residuos agroindustriales por vía química y enzimática99 páginasapplication/pdfspaUniversidad Nacional de ColombiaMedellín - Minas - Maestría en Ingeniería - Ingeniería QuímicaFacultad de MinasMedellín, ColombiaUniversidad Nacional de Colombia - Sede Medellín660 - Ingeniería química::664 - Tecnología de alimentosJarabe - ClarificaciónPectinaJarabe glucosadoEnzimasSimulaciónPoligalacturonasaClarificaciónPectinGlucose syrupPolygalacturonaseSimulationEnzymesClarificationSimulación del proceso de clarificación enzimática de jarabes glucosados producidos por medio de celulasas a partir de residuos agroindustrialesSimulation of the enzymatic clarification process of glucose syrups produced by cellulases from agro-industrial wasteTrabajo de grado - Maestríainfo:eu-repo/semantics/masterThesisinfo:eu-repo/semantics/acceptedVersionTexthttp://purl.org/redcol/resource_type/TMAbbès, F., Bouaziz, M. A., Blecker, C., Masmoudi, M., Attia, H., & Besbes, S. (2011). Date syrup: Effect of hydrolytic enzymes (pectinase/cellulase) on physico-chemical characteristics, sensory and functional properties. LWT - Food Science and Technology, 44(8), 1827–1834. https://doi.org/10.1016/J.LWT.2011.03.020Afanasjeva, Natalia, Luis C. Castillo, Juan C. Sinisterra, y University of Valle. «Lignocellulosic Biomass. Part I: Biomass Transformation.» En Journal of Science with Technological Applications, 3:27-43, 2017. https://doi.org/10.34294/j.jsta.17.3.22.Almandoz, Cristina, Cecilia Pagliero, Ariel Ochoa, y José Marchese. «Corn Syrup Clarification by Microfiltration with Ceramic Membranes». Journal of Membrane Science 363, n.o 1 (1 de noviembre de 2010): 87-95. https://doi.org/10.1016/j.memsci.2010.07.017.Alvarez, Hernán, Rosalba Lamanna, Pastora Vega, y Silvana Revollar. «Metodología para la Obtención de Modelos Semifísicos de Base Fenomenológica Aplicada a una Sulfitadora de Jugo de Caña de Azúcar». 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Journal of Food Engineering 78, n.o 2 (1 de enero de 2007): 438-42. https://doi.org/10.1016/j.jfoodeng.2005.10.012.Belitz, Hans-Dieter, Werner Grosch, y Peter Schieberle, eds. «Carbohydrates». En Food Chemistry, 248-339. Berlin, Heidelberg: Springer, 2009. https://doi.org/10.1007/978-3-540-69934-7_5.Belitz, Hans-Dieter, Werner Grosch, y Peter Schieberle, eds. «Sugars, Sugar Alcohols and Honey». En Food Chemistry, 862-91. Berlin, Heidelberg: Springer, 2009. https://doi.org/10.1007/978-3-540-69934-7_20.BeMiller, James N. «An Introduction to Pectins: Structure and Properties». En Chemistry and Function of Pectins, 310:2-12. ACS Symposium Series 310. American Chemical Society, 1986. https://doi.org/10.1021/bk-1986-0310.ch001.BeMiller, James N. «15 - Pectins». En Carbohydrate Chemistry for Food Scientists (Third Edition), editado por James N. BeMiller, 303-12. AACC International Press, 2019. https://doi.org/10.1016/B978-0-12-812069-9.00015-7.BeMiller, James N. «19 - Carbohydrate and Noncarbohydrate Sweeteners». En Carbohydrate Chemistry for Food Scientists (Third Edition), editado por James N. BeMiller, 371-99. AACC International Press, 2019. https://doi.org/10.1016/B978-0-12-812069-9.00019-4.Benen, J. A., H. C. Kester, y J. Visser. «Kinetic Characterization of Aspergillus Niger N400 Endopolygalacturonases I, II and C». European Journal of Biochemistry 259, n.o 3 (febrero de 1999): 577-85. https://doi.org/10.1046/j.1432-1327.1999.00080.x.Benen, Jacques A. E., Harry C. M. Kester, Lucie Parenicová, y Jaap Visser. «Kinetics and Mode of Action of Aspergillus Niger Polygalacturonases». En Progress in Biotechnology, editado por J Visser y A. G. J. Voragen, 14:221-30. Pectins and Pectinases. Elsevier, 1996. https://doi.org/10.1016/S0921-0423(96)80257-7.Bernardi, Ricardo, Luiz Mario de Matos Jorge, y Paulo Roberto Paraíso. «Kinetic Modeling of Sugarcane Juice Clarification by Ozonation in Batch Reactor with Ozone Saturation Control». Food Science and Technology 39 (11 de abril de 2019): 81-84. https://doi.org/10.1590/fst.35417.Bertoft, Eric. «Fine Structure of Amylopectin». En Starch: Metabolism and Structure, editado por Yasunori Nakamura, 3-40. Tokyo: Springer Japan, 2015. https://doi.org/10.1007/978-4-431-55495-0_1.Bonnin, Estelle, y Jérôme Pelloux. «Pectin Degrading Enzymes». En Pectin: Technological and Physiological Properties, editado por Vassilis Kontogiorgos, 37-60. Cham: Springer International Publishing, 2020. https://doi.org/10.1007/978-3-030-53421-9_3.Borchani, M., Masmoudi, M., ben Amira, A., Abbès, F., Yaich, H., Besbes, S., Blecker, C., Garvin, A., Ibarz, A., & Attia, H. (2019). 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INTERNATIONAL JOURNAL OF FOOD PROPERTIES Vol. 7 No. 3 (31 de diciembre de 2004): 693-703. https://doi.org/10.1081/JFP-200033095.EstudiantesInvestigadoresMaestrosLICENSElicense.txtlicense.txttext/plain; charset=utf-85879https://repositorio.unal.edu.co/bitstream/unal/83836/1/license.txteb34b1cf90b7e1103fc9dfd26be24b4aMD51ORIGINAL1037643977.2023.pdf1037643977.2023.pdfTesis de Maestría en ingenieria quimicaapplication/pdf2087097https://repositorio.unal.edu.co/bitstream/unal/83836/2/1037643977.2023.pdfca75021f66742f59ba1e74cb647c8933MD52THUMBNAIL1037643977.2023.pdf.jpg1037643977.2023.pdf.jpgGenerated Thumbnailimage/jpeg6215https://repositorio.unal.edu.co/bitstream/unal/83836/3/1037643977.2023.pdf.jpg5a8782ab42dcdb6096b537720f41f4daMD53unal/83836oai:repositorio.unal.edu.co:unal/838362024-08-05 23:10:53.156Repositorio Institucional Universidad Nacional de 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