Otimização do processo de sacarificação do amido de batata (Solanum Tuberosaum L.) utilizando enzimas amilolíticas
Ano de defesa: | 2011 |
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Autor(a) principal: | |
Orientador(a): | |
Banca de defesa: | , |
Tipo de documento: | Dissertação |
Tipo de acesso: | Acesso aberto |
Idioma: | por |
Instituição de defesa: |
Universidade Federal de Santa Maria
|
Programa de Pós-Graduação: |
Programa de Pós-Graduação em Engenharia de Processos
|
Departamento: |
Engenharia de Processos
|
País: |
BR
|
Palavras-chave em Português: | |
Palavras-chave em Inglês: | |
Área do conhecimento CNPq: | |
Link de acesso: | http://repositorio.ufsm.br/handle/1/7954 |
Resumo: | The potato (Solanum tuberosum) is important raw material for agro-industrial production of hydrolysates. The lack of information about the process of hydrolysis of potato starch industry hampers the use of regional raw material and promote the use of crops such as maize, cassava and sugarcane to produce ethanol. The objective of this study was to determine the optimum range of the effects of different concentrations of substrate, concentration of enzyme amyloglucosidase (AMG) and reaction times, reduce process time, enzymes and material to be hydrolyzed. This was a central composite experimental design with three independent variables namely: [1] substrate concentration (3-7%) [2] enzyme dosage (0.36 to 1.0 μL.g MS-1) [ 3] time of action of enzymes computed after the addition of AMG in the middle (4 to 48 hours). The α-amylase concentration remained constant at 0.8 μL/g starch. The experiments were conducted in the bioreactor followed by metabolic bath. The dependent variables analyzed were the concentration of reducing sugars (RS) and the efficiency of hydrolysis of starch. The data were processed by Statistica 8.0, to generate predictive models at 95% confidence. The larger fraction of RA was reached in the middle (35.55 g/L), with time (26 hours) and dose of enzyme (0.68 mL) and substrate concentration at the maximum level (7%). The efficiency of hydrolysis (125%) occurred with the minimum ratio of substrate (3%) and enzyme dosage (0.68 mL) and the average time (26 hours). To reduce costs of enzyme (0.36 mL AMG), working with the same concentration of substrate, the model estimated that the hydrolysis for 39 hours was able to release 33.17 g/L of the AR 128, 62% efficiency. The use of different enzyme concentrations showed no significant increase in responses, and the time factor is set lower than recommended by the manufacturer of the enzymes. The concentration of substrate influenced more significantly than other factors, for both dependent variables. The performance presented demonstrates that this process is an efficient alternative to the industry, emerging as an important source this material for the production of hydrolysates. |
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2012-11-092012-11-092011-05-20SCIPIONI, Gustavo Callegari. Optimization of the saccharification of potato STARCH (Solanum Tuberosaum L.) using amylolytic enzymes. 2011. 95 f. Dissertação (Mestrado em Engenharia) - Universidade Federal de Santa Maria, Santa Maria, 2011.http://repositorio.ufsm.br/handle/1/7954The potato (Solanum tuberosum) is important raw material for agro-industrial production of hydrolysates. The lack of information about the process of hydrolysis of potato starch industry hampers the use of regional raw material and promote the use of crops such as maize, cassava and sugarcane to produce ethanol. The objective of this study was to determine the optimum range of the effects of different concentrations of substrate, concentration of enzyme amyloglucosidase (AMG) and reaction times, reduce process time, enzymes and material to be hydrolyzed. This was a central composite experimental design with three independent variables namely: [1] substrate concentration (3-7%) [2] enzyme dosage (0.36 to 1.0 μL.g MS-1) [ 3] time of action of enzymes computed after the addition of AMG in the middle (4 to 48 hours). The α-amylase concentration remained constant at 0.8 μL/g starch. The experiments were conducted in the bioreactor followed by metabolic bath. The dependent variables analyzed were the concentration of reducing sugars (RS) and the efficiency of hydrolysis of starch. The data were processed by Statistica 8.0, to generate predictive models at 95% confidence. The larger fraction of RA was reached in the middle (35.55 g/L), with time (26 hours) and dose of enzyme (0.68 mL) and substrate concentration at the maximum level (7%). The efficiency of hydrolysis (125%) occurred with the minimum ratio of substrate (3%) and enzyme dosage (0.68 mL) and the average time (26 hours). To reduce costs of enzyme (0.36 mL AMG), working with the same concentration of substrate, the model estimated that the hydrolysis for 39 hours was able to release 33.17 g/L of the AR 128, 62% efficiency. The use of different enzyme concentrations showed no significant increase in responses, and the time factor is set lower than recommended by the manufacturer of the enzymes. The concentration of substrate influenced more significantly than other factors, for both dependent variables. The performance presented demonstrates that this process is an efficient alternative to the industry, emerging as an important source this material for the production of hydrolysates.A batata (Solanum tuberosum) é importante matéria-prima agroindustrial para produção de hidrolisados. A falta de informações sobre o processo de hidrólise do amido de batata na indústria dificulta a utilização desta matéria-prima regional e favorece o uso das culturas como: milho, mandioca e cana de açúcar para produção de álcool etílico. O objetivo deste trabalho foi apurar a faixa otimizada dos efeitos de diferentes concentrações de substrato, concentração de enzima amiloglicosidase (AMG) e períodos reacionais, na redução de tempo do processo, enzimas e material a ser hidrolisado. Foi realizado um desenho experimental central composto, com três variáveis independentes sendo elas: [1] concentração de substrato (3-7%), [2] dosagem enzimática (0,36-1,0μL/g de MS), [3] tempo de ação das enzimas computado após a adição da AMG no meio (4 a 48 horas). A concentração de α-amilase manteve-se constante em 0,8μL/g de amido. Os experimentos foram conduzidos em bioreator seguido de banho metabólico. As variáveis dependentes analisadas foram a concentração de açúcares redutores (AR) e a eficiência de hidrólise do amido. Os dados foram tratados pelo Statistica 8.0, para gerar modelos preditivos a 95% de confiança. O teor maior de AR foi alcançado no meio (35,55g/L), com tempo (26 horas) e dosagem de enzima (0,68μL) e concentração de substrato no nível máximo (7%). A maior eficiência de hidrólise (125%) ocorreu com a razão mínima de substrato (3%) e dosagem de enzimas (0,68μL) e tempo no nível médio (26 horas). Para a redução dos custos com enzima (0,36μL/g MS de AMG), trabalhando-se com a mesma concentração de substrato, o modelo estimou que a hidrólise por 39 horas era capaz de liberar 33,17 g/L de AR , com 128,62% de eficiência. O uso de diferentes concentrações de enzimas não apresentou incremento significativo nas respostas, sendo que o fator tempo se estabeleceu abaixo do recomendado pelo fabricante das enzimas. A concentração de substrato influenciou de forma mais significativa que os demais fatores, para ambas variáveis dependentes. O rendimento apresentado demonstra que este processo é uma alternativa eficiente à indústria, despontando este material como fonte importante para produção de hidrolisados.Coordenação de Aperfeiçoamento de Pessoal de Nível Superiorapplication/pdfporUniversidade Federal de Santa MariaPrograma de Pós-Graduação em Engenharia de ProcessosUFSMBREngenharia de ProcessosBatataSacarificaçãoOtimizaçãoFunção desejabilidadeAmilaseAmiloglicosidasePotatoSaccharificationOptimizationDesirability functionAmylaseAmyloglucosidaseCNPQ::ENGENHARIAS::ENGENHARIA DE PRODUCAOOtimização do processo de sacarificação do amido de batata (Solanum Tuberosaum L.) utilizando enzimas amilolíticasOptimization of the saccharification of potato STARCH (Solanum Tuberosaum L.) using amylolytic enzymesinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisTerra, Lisiane de Marsillachttp://lattes.cnpq.br/3695292052760336Lovatto, Marlene Terezinhahttp://lattes.cnpq.br/2474286543685866Augusti, Paula Rossinihttp://lattes.cnpq.br/5389076387673136http://lattes.cnpq.br/4336957644050215Scipioni, Gustavo Callegari300800000005400300300300500abecbeeb-4b09-4f77-94e7-2742b9914f3291f21c2f-8be9-4739-98b2-cf73b2d0f67bd70ecb47-486d-499e-b3fc-9097e0d938bdf69ce1df-afdd-49b2-b938-9cf6ae1611d0info:eu-repo/semantics/openAccessreponame:Biblioteca Digital de Teses e Dissertações do UFSMinstname:Universidade Federal de Santa Maria (UFSM)instacron:UFSMORIGINALSCIPIONI, GUSTAVO CALLEGARI.pdfapplication/pdf2704993http://repositorio.ufsm.br/bitstream/1/7954/1/SCIPIONI%2c%20GUSTAVO%20CALLEGARI.pdfa9756b6c1eb8722948bbb8c01bb59dd3MD51TEXTSCIPIONI, GUSTAVO CALLEGARI.pdf.txtSCIPIONI, GUSTAVO CALLEGARI.pdf.txtExtracted texttext/plain151163http://repositorio.ufsm.br/bitstream/1/7954/2/SCIPIONI%2c%20GUSTAVO%20CALLEGARI.pdf.txtff0441a74bb7566fbbe4e5b605e0ab68MD52THUMBNAILSCIPIONI, GUSTAVO CALLEGARI.pdf.jpgSCIPIONI, GUSTAVO CALLEGARI.pdf.jpgIM Thumbnailimage/jpeg4893http://repositorio.ufsm.br/bitstream/1/7954/3/SCIPIONI%2c%20GUSTAVO%20CALLEGARI.pdf.jpg0d08f72a3bff19a8297877554869193dMD531/79542022-09-02 10:36:13.116oai:repositorio.ufsm.br:1/7954Biblioteca Digital de Teses e Dissertaçõeshttps://repositorio.ufsm.br/ONGhttps://repositorio.ufsm.br/oai/requestatendimento.sib@ufsm.br||tedebc@gmail.comopendoar:2022-09-02T13:36:13Biblioteca Digital de Teses e Dissertações do UFSM - Universidade Federal de Santa Maria (UFSM)false |
dc.title.por.fl_str_mv |
Otimização do processo de sacarificação do amido de batata (Solanum Tuberosaum L.) utilizando enzimas amilolíticas |
dc.title.alternative.eng.fl_str_mv |
Optimization of the saccharification of potato STARCH (Solanum Tuberosaum L.) using amylolytic enzymes |
title |
Otimização do processo de sacarificação do amido de batata (Solanum Tuberosaum L.) utilizando enzimas amilolíticas |
spellingShingle |
Otimização do processo de sacarificação do amido de batata (Solanum Tuberosaum L.) utilizando enzimas amilolíticas Scipioni, Gustavo Callegari Batata Sacarificação Otimização Função desejabilidade Amilase Amiloglicosidase Potato Saccharification Optimization Desirability function Amylase Amyloglucosidase CNPQ::ENGENHARIAS::ENGENHARIA DE PRODUCAO |
title_short |
Otimização do processo de sacarificação do amido de batata (Solanum Tuberosaum L.) utilizando enzimas amilolíticas |
title_full |
Otimização do processo de sacarificação do amido de batata (Solanum Tuberosaum L.) utilizando enzimas amilolíticas |
title_fullStr |
Otimização do processo de sacarificação do amido de batata (Solanum Tuberosaum L.) utilizando enzimas amilolíticas |
title_full_unstemmed |
Otimização do processo de sacarificação do amido de batata (Solanum Tuberosaum L.) utilizando enzimas amilolíticas |
title_sort |
Otimização do processo de sacarificação do amido de batata (Solanum Tuberosaum L.) utilizando enzimas amilolíticas |
author |
Scipioni, Gustavo Callegari |
author_facet |
Scipioni, Gustavo Callegari |
author_role |
author |
dc.contributor.advisor1.fl_str_mv |
Terra, Lisiane de Marsillac |
dc.contributor.advisor1Lattes.fl_str_mv |
http://lattes.cnpq.br/3695292052760336 |
dc.contributor.referee1.fl_str_mv |
Lovatto, Marlene Terezinha |
dc.contributor.referee1Lattes.fl_str_mv |
http://lattes.cnpq.br/2474286543685866 |
dc.contributor.referee2.fl_str_mv |
Augusti, Paula Rossini |
dc.contributor.referee2Lattes.fl_str_mv |
http://lattes.cnpq.br/5389076387673136 |
dc.contributor.authorLattes.fl_str_mv |
http://lattes.cnpq.br/4336957644050215 |
dc.contributor.author.fl_str_mv |
Scipioni, Gustavo Callegari |
contributor_str_mv |
Terra, Lisiane de Marsillac Lovatto, Marlene Terezinha Augusti, Paula Rossini |
dc.subject.por.fl_str_mv |
Batata Sacarificação Otimização Função desejabilidade Amilase Amiloglicosidase |
topic |
Batata Sacarificação Otimização Função desejabilidade Amilase Amiloglicosidase Potato Saccharification Optimization Desirability function Amylase Amyloglucosidase CNPQ::ENGENHARIAS::ENGENHARIA DE PRODUCAO |
dc.subject.eng.fl_str_mv |
Potato Saccharification Optimization Desirability function Amylase Amyloglucosidase |
dc.subject.cnpq.fl_str_mv |
CNPQ::ENGENHARIAS::ENGENHARIA DE PRODUCAO |
description |
The potato (Solanum tuberosum) is important raw material for agro-industrial production of hydrolysates. The lack of information about the process of hydrolysis of potato starch industry hampers the use of regional raw material and promote the use of crops such as maize, cassava and sugarcane to produce ethanol. The objective of this study was to determine the optimum range of the effects of different concentrations of substrate, concentration of enzyme amyloglucosidase (AMG) and reaction times, reduce process time, enzymes and material to be hydrolyzed. This was a central composite experimental design with three independent variables namely: [1] substrate concentration (3-7%) [2] enzyme dosage (0.36 to 1.0 μL.g MS-1) [ 3] time of action of enzymes computed after the addition of AMG in the middle (4 to 48 hours). The α-amylase concentration remained constant at 0.8 μL/g starch. The experiments were conducted in the bioreactor followed by metabolic bath. The dependent variables analyzed were the concentration of reducing sugars (RS) and the efficiency of hydrolysis of starch. The data were processed by Statistica 8.0, to generate predictive models at 95% confidence. The larger fraction of RA was reached in the middle (35.55 g/L), with time (26 hours) and dose of enzyme (0.68 mL) and substrate concentration at the maximum level (7%). The efficiency of hydrolysis (125%) occurred with the minimum ratio of substrate (3%) and enzyme dosage (0.68 mL) and the average time (26 hours). To reduce costs of enzyme (0.36 mL AMG), working with the same concentration of substrate, the model estimated that the hydrolysis for 39 hours was able to release 33.17 g/L of the AR 128, 62% efficiency. The use of different enzyme concentrations showed no significant increase in responses, and the time factor is set lower than recommended by the manufacturer of the enzymes. The concentration of substrate influenced more significantly than other factors, for both dependent variables. The performance presented demonstrates that this process is an efficient alternative to the industry, emerging as an important source this material for the production of hydrolysates. |
publishDate |
2011 |
dc.date.issued.fl_str_mv |
2011-05-20 |
dc.date.accessioned.fl_str_mv |
2012-11-09 |
dc.date.available.fl_str_mv |
2012-11-09 |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/masterThesis |
format |
masterThesis |
status_str |
publishedVersion |
dc.identifier.citation.fl_str_mv |
SCIPIONI, Gustavo Callegari. Optimization of the saccharification of potato STARCH (Solanum Tuberosaum L.) using amylolytic enzymes. 2011. 95 f. Dissertação (Mestrado em Engenharia) - Universidade Federal de Santa Maria, Santa Maria, 2011. |
dc.identifier.uri.fl_str_mv |
http://repositorio.ufsm.br/handle/1/7954 |
identifier_str_mv |
SCIPIONI, Gustavo Callegari. Optimization of the saccharification of potato STARCH (Solanum Tuberosaum L.) using amylolytic enzymes. 2011. 95 f. Dissertação (Mestrado em Engenharia) - Universidade Federal de Santa Maria, Santa Maria, 2011. |
url |
http://repositorio.ufsm.br/handle/1/7954 |
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por |
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300800000005 |
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Universidade Federal de Santa Maria |
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Programa de Pós-Graduação em Engenharia de Processos |
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UFSM |
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BR |
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Engenharia de Processos |
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Universidade Federal de Santa Maria |
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