Journal
STARCH-STARKE
Volume 61, Issue 10, Pages 601-609Publisher
WILEY-V C H VERLAG GMBH
DOI: 10.1002/star.200800161
Keywords
alpha-Amylase; Glucoamylase, Dried potato; Enzymatic hydrolysis; Hydrolysis kinetics
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Funding
- Ministerio de Eclucacion y Ciencia (Spain) [AGL2006-08250/ALI]
- CONACYT (Mexico) [206489]
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Starch hydrolysates containing glucose can be obtained from potato (Solanum tuberosum). Acid hydrolysis generates a solution that must be neutralized to be used for fermentative purposes while an enzymatic hydrolysis generates a glucose solution which can be used without further treatments. This work deals with the modelling of the enzymatic hydrolysis of dried potatoes with alpha-amylase and glucoamylase with temperature, time, activity units/substrate ratio and alpha-amylase activity fraction as operational variables and released glucose concentration as dependent variable. The model obtained showed that the optimal conditions were 70 degrees C, 60 min; 74 activity units/g Substrate and 0 13 alpha-amylase activity U/total U fraction. Using these conditions, a glucose concentration of 38.9 g/L was predicted which corresponded well with an experimental value of 38.0 +/- 0.5 g/L The model obtained can be used in the development of processes for the hydrolysis-fermentation of potato for the production of food additives or ethanol.
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