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Renata M. Collares Luiza V. S. Miklasevicius Mariana M. Bassaco Nina P. G. Salau Marcio A. Mazutti Dilson A. Bisognin Lisiane M. Terra 《Journal of Zhejiang University. Science. B》2012,13(7):579-586
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). 相似文献
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Learning Environments Research - We investigated how learning environments–involving their physical, pedagogical, and psychosocial dimensions–influence students learning experiences in... 相似文献
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