Department of Chemical Engineering, Federal University of Santa Maria, Brazil.
J Zhejiang Univ Sci B. 2012 Jul;13(7):579-86. doi: 10.1631/jzus.B1100297.
This work evaluates the enzymatic hydrolysis of starch from cassava using pectinase, α-amylase, and amyloglucosidase. A central composite rotational design (CCRD) was carried out to evaluate the effects of amyloglucosidase, pectinase, reaction time, and solid to liquid ratio. All the experiments were carried out in a bioreactor with working volume of 2 L. Approximately 98% efficiency hydrolysis was obtained, resulting in a concentration of total reducing sugar released of 160 g/L. It was concluded that pectinase improved the hydrolysis of starch from cassava. Reaction time was found to be significant until 7 h of reaction. A solid to liquid ratio of 1.0 was considered suitable for hydrolysis of starch from cassava. Amyloglucosidase was a significant variable in the process: after its addition to the reaction media, a 30%-50% increase in the amount of total reducing sugar released was observed. At optimal conditions the maximum productivity obtained was 22.9 g/(L·h).
本工作评估了果胶酶、α-淀粉酶和糖化酶对木薯淀粉的酶解作用。采用中心复合旋转设计（CCRD）考察了糖化酶、果胶酶、反应时间和固液比对酶解反应的影响。所有实验均在 2 L 工作体积的生物反应器中进行。约 98%的水解效率得到了提高，释放的总还原糖浓度达到 160 g/L。结果表明，果胶酶提高了木薯淀粉的水解效率。反应时间在 7 小时之前是显著的。固液比为 1.0 被认为适合于木薯淀粉的水解。糖化酶是该过程中的一个显著变量：在向反应介质中添加该酶后，释放的总还原糖量增加了 30%-50%。在最佳条件下，获得的最大生产力为 22.9 g/（L·h）。
