Glucose obtained from rice bran by ultrasound-assisted enzymatic hydrolysis

In this work ultrasound-assisted solid-state enzymatic hydrolysis of rice bran to obtain fermentable sugars was investigated. For this purpose, process variables such as temperature, enzyme concentration and moisture content were evaluated during the enzymatic hydrolysis with and without ultrasound...

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Autores:: Kuhn, Raquel Cristine
Mazutti, Marcio Antonio
Foletto, Edson Luiz
Dal Prá, Valéria
Zimmermann, Eduardo
Souza, Matheus
Foletto, Vitória Segabinazzi
Silveira Maleski, Tanisa Paula
Cavalheiro Lunelli, Felipe
Sfalcin, Pâmela

Tipo de recurso:: Article of journal

Fecha de publicación:: 2015

Institución:: Universidad Nacional de Colombia

Repositorio:: Universidad Nacional de Colombia

Idioma:: spa

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dc.title.spa.fl_str_mv	Glucose obtained from rice bran by ultrasound-assisted enzymatic hydrolysis
title	Glucose obtained from rice bran by ultrasound-assisted enzymatic hydrolysis
spellingShingle	Glucose obtained from rice bran by ultrasound-assisted enzymatic hydrolysis 62 Ingeniería y operaciones afines / Engineering Ultrasound-assisted enzymatic hydrolysis rice bran amylases. Ultrasonido hidrólisis enzimática salvado de arroz amilasa.
title_short	Glucose obtained from rice bran by ultrasound-assisted enzymatic hydrolysis
title_full	Glucose obtained from rice bran by ultrasound-assisted enzymatic hydrolysis
title_fullStr	Glucose obtained from rice bran by ultrasound-assisted enzymatic hydrolysis
title_full_unstemmed	Glucose obtained from rice bran by ultrasound-assisted enzymatic hydrolysis
title_sort	Glucose obtained from rice bran by ultrasound-assisted enzymatic hydrolysis
dc.creator.fl_str_mv	Kuhn, Raquel Cristine Mazutti, Marcio Antonio Foletto, Edson Luiz Dal Prá, Valéria Zimmermann, Eduardo Souza, Matheus Foletto, Vitória Segabinazzi Silveira Maleski, Tanisa Paula Cavalheiro Lunelli, Felipe Sfalcin, Pâmela
dc.contributor.author.spa.fl_str_mv	Kuhn, Raquel Cristine Mazutti, Marcio Antonio Foletto, Edson Luiz Dal Prá, Valéria Zimmermann, Eduardo Souza, Matheus Foletto, Vitória Segabinazzi Silveira Maleski, Tanisa Paula Cavalheiro Lunelli, Felipe Sfalcin, Pâmela
dc.subject.ddc.spa.fl_str_mv	62 Ingeniería y operaciones afines / Engineering
topic	62 Ingeniería y operaciones afines / Engineering Ultrasound-assisted enzymatic hydrolysis rice bran amylases. Ultrasonido hidrólisis enzimática salvado de arroz amilasa.
dc.subject.proposal.spa.fl_str_mv	Ultrasound-assisted enzymatic hydrolysis rice bran amylases. Ultrasonido hidrólisis enzimática salvado de arroz amilasa.
description	In this work ultrasound-assisted solid-state enzymatic hydrolysis of rice bran to obtain fermentable sugars was investigated. For this purpose, process variables such as temperature, enzyme concentration and moisture content were evaluated during the enzymatic hydrolysis with and without ultrasound irradiation. The enzyme used is a blend of amylases derived from genetically modified strains of Trichoderma reesei. Kinetic of the enzymatic hydrolysis of rice bran at the constant-reaction rate period were measured. The best results for the ultrasound-assisted enzymatic hydrolysis was obtained using 3 wt% of enzyme, 60 oC and moisture content of 65 wt%, yielding 0.38 g sugar/g rice bran, whereas for the hydrolysis in the absence of ultrasound the highest yield was 0.20 g sugar/g rice bran using 3 wt% of enzyme, 60 oC and moisture content of 50 wt%. The use of ultrasound-assisted enzymatic hydrolysis of rice bran was intensified, obtaining around 74% more fermentable sugar than in the absence, showing that the use of ultrasound is a promising technology to be used in enzymatic reaction as an alternative of process intensification.
publishDate	2015
dc.date.issued.spa.fl_str_mv	2015-05-01
dc.date.accessioned.spa.fl_str_mv	2019-07-03T04:50:02Z
dc.date.available.spa.fl_str_mv	2019-07-03T04:50:02Z
dc.type.spa.fl_str_mv	Artículo de revista
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dc.identifier.issn.spa.fl_str_mv	ISSN: 2248-8723
dc.identifier.uri.none.fl_str_mv	https://repositorio.unal.edu.co/handle/unal/67676
dc.identifier.eprints.spa.fl_str_mv	http://bdigital.unal.edu.co/68705/
identifier_str_mv	ISSN: 2248-8723
url	https://repositorio.unal.edu.co/handle/unal/67676 http://bdigital.unal.edu.co/68705/
dc.language.iso.spa.fl_str_mv	spa
language	spa
dc.relation.spa.fl_str_mv	https://revistas.unal.edu.co/index.php/ingeinv/article/view/49710
dc.relation.ispartof.spa.fl_str_mv	Universidad Nacional de Colombia Revistas electrónicas UN Ingeniería e Investigación Ingeniería e Investigación
dc.relation.references.spa.fl_str_mv	Kuhn, Raquel Cristine and Mazutti, Marcio Antonio and Foletto, Edson Luiz and Dal Prá, Valéria and Zimmermann, Eduardo and Souza, Matheus and Foletto, Vitória Segabinazzi and Silveira Maleski, Tanisa Paula and Cavalheiro Lunelli, Felipe and Sfalcin, Pâmela (2015) Glucose obtained from rice bran by ultrasound-assisted enzymatic hydrolysis. Ingeniería e Investigación, 35 (2). pp. 61-66. ISSN 2248-8723
dc.rights.spa.fl_str_mv	Derechos reservados - Universidad Nacional de Colombia
dc.rights.coar.fl_str_mv	http://purl.org/coar/access_right/c_abf2
dc.rights.license.spa.fl_str_mv	Atribución-NoComercial 4.0 Internacional
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rights_invalid_str_mv	Atribución-NoComercial 4.0 Internacional Derechos reservados - Universidad Nacional de Colombia http://creativecommons.org/licenses/by-nc/4.0/ http://purl.org/coar/access_right/c_abf2
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dc.publisher.spa.fl_str_mv	Universidad Nacional de Colombia - Sede Bogotá - Facultad de Ingeniería
institution	Universidad Nacional de Colombia
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spelling	Atribución-NoComercial 4.0 InternacionalDerechos reservados - Universidad Nacional de Colombiahttp://creativecommons.org/licenses/by-nc/4.0/info:eu-repo/semantics/openAccesshttp://purl.org/coar/access_right/c_abf2Kuhn, Raquel Cristine293f523a-555e-460b-a7f2-3abfd1ed4d49300Mazutti, Marcio Antoniodaf3372e-bf3f-4766-9158-b618b42d5db2300Foletto, Edson Luiz1e992b6c-496a-4869-b0ae-d8a0e278a56f300Dal Prá, Valéria5d24973b-90f6-42b3-a3e2-d482e8cac934300Zimmermann, Eduardo494d39e4-d5ec-45d6-9a8f-a357a1c9f696300Souza, Matheus787dde4c-ca68-4423-ad76-7fd87d320219300Foletto, Vitória Segabinazzib88cfe95-bd90-42b6-990f-5e4c985616b6300Silveira Maleski, Tanisa Paula7a74d8fd-5059-41c4-be4e-9226f581a7bf300Cavalheiro Lunelli, Felipe2fa2c0cf-1e9d-44e1-91d3-ebcc9c64a548300Sfalcin, Pâmelaf216b893-281d-4c12-b5a0-88a6e10c11233002019-07-03T04:50:02Z2019-07-03T04:50:02Z2015-05-01ISSN: 2248-8723https://repositorio.unal.edu.co/handle/unal/67676http://bdigital.unal.edu.co/68705/In this work ultrasound-assisted solid-state enzymatic hydrolysis of rice bran to obtain fermentable sugars was investigated. For this purpose, process variables such as temperature, enzyme concentration and moisture content were evaluated during the enzymatic hydrolysis with and without ultrasound irradiation. The enzyme used is a blend of amylases derived from genetically modified strains of Trichoderma reesei. Kinetic of the enzymatic hydrolysis of rice bran at the constant-reaction rate period were measured. The best results for the ultrasound-assisted enzymatic hydrolysis was obtained using 3 wt% of enzyme, 60 oC and moisture content of 65 wt%, yielding 0.38 g sugar/g rice bran, whereas for the hydrolysis in the absence of ultrasound the highest yield was 0.20 g sugar/g rice bran using 3 wt% of enzyme, 60 oC and moisture content of 50 wt%. The use of ultrasound-assisted enzymatic hydrolysis of rice bran was intensified, obtaining around 74% more fermentable sugar than in the absence, showing that the use of ultrasound is a promising technology to be used in enzymatic reaction as an alternative of process intensification.En este trabajo se investigó la hidrólisis enzimática de salvado de arroz por ultrasonido para obtener glucosa. Se evaluaron variables del proceso tales como la temperatura, la concentración de enzima y la humedad para la hidrólisis enzimática con y sin la aplicación de la irradiación ultrasónica. La enzima utilizada fue una mezcla de amilasa de Trichoderma reesei. Se evaluó la cinética de la hidrólisis enzimática de salvado de arroz en el período constante de la velocidad de reacción. Los mejores resultados para la hidrólisis enzimática con la aplicación de ultrasonidos fueran utilizando 3% de enzima, 60 ° C y 65% de humedad, el rendimiento obtenido fue 0,38 g de azúcar / g de salvado de arroz, mientras que el más alto rendimiento de la hidrólisis en ausencia de ultrasonido fue 0,20 g de azúcar / g de salvado de arroz utilizando 3% de enzima, 60 ° C y 50% de humedad. El uso de ultrasonido mejora la hidrólisis enzimática permitiendo obtener 74% más azúcares fermentables que en la ausencia de ultrasonidos, lo que demuestra que el uso de ultrasonido es una promisora tecnología que se puede utilizar en las reacciones enzimáticas y como una alternativa de intensificación de procesos.application/pdfspaUniversidad Nacional de Colombia - Sede Bogotá - Facultad de Ingenieríahttps://revistas.unal.edu.co/index.php/ingeinv/article/view/49710Universidad Nacional de Colombia Revistas electrónicas UN Ingeniería e InvestigaciónIngeniería e InvestigaciónKuhn, Raquel Cristine and Mazutti, Marcio Antonio and Foletto, Edson Luiz and Dal Prá, Valéria and Zimmermann, Eduardo and Souza, Matheus and Foletto, Vitória Segabinazzi and Silveira Maleski, Tanisa Paula and Cavalheiro Lunelli, Felipe and Sfalcin, Pâmela (2015) Glucose obtained from rice bran by ultrasound-assisted enzymatic hydrolysis. Ingeniería e Investigación, 35 (2). pp. 61-66. ISSN 2248-872362 Ingeniería y operaciones afines / EngineeringUltrasound-assistedenzymatic hydrolysisrice branamylases.Ultrasonidohidrólisis enzimáticasalvado de arrozamilasa.Glucose obtained from rice bran by ultrasound-assisted enzymatic hydrolysisArtículo de revistainfo:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501http://purl.org/coar/resource_type/c_2df8fbb1http://purl.org/coar/version/c_970fb48d4fbd8a85Texthttp://purl.org/redcol/resource_type/ARTORIGINAL49710-255980-1-PB.pdfapplication/pdf340939https://repositorio.unal.edu.co/bitstream/unal/67676/1/49710-255980-1-PB.pdf82e88e6865b5eb0de422e53235960f8aMD51THUMBNAIL49710-255980-1-PB.pdf.jpg49710-255980-1-PB.pdf.jpgGenerated Thumbnailimage/jpeg8547https://repositorio.unal.edu.co/bitstream/unal/67676/2/49710-255980-1-PB.pdf.jpgb179ec495ac6e654f9f4ab5826b3bbd5MD52unal/67676oai:repositorio.unal.edu.co:unal/676762023-05-31 23:03:06.594Repositorio Institucional Universidad Nacional de Colombiarepositorio_nal@unal.edu.co

Glucose obtained from rice bran by ultrasound-assisted enzymatic hydrolysis

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