Transformation into sugars

Starch case

Production Processes
Feedstock Preparation

Transformation into sugars

Fermentation

Distillation

Sugar case

Collection

Milling and
filtering

Fermentation
C6

Distillation

Fermentation
C6

Distillation

Starch case

Feedstock
cleaning

Milling

Liquefaction

Cooking

Saccharification

Lignocellulosic Biomass case

Conditioning

Milling

Termochemical
hydrolysis

Separation L/S

Fermentation
C5
Distillation

2nd Enzymatic
Hydrolysis

Fermentation
C6

Enzymatic Starch Hydrolysis

Starch
Starch is a carbohydrate consisting of a large number of glucose units joined
by glycosidic bonds.
Starch is a storage polysaccharide of plants, consists entirely of glucose
monomers. Plants store surplus starch as granules within chloroplasts and
other plastids.

Starch
Starch consists of a mixture of two types of polymers: amylose and
amylopectin.
The classic test for the presence of starch is reaction with iodine.
If starch molecules are present in a substance, the addition of iodine yields a
deep blue color.

Characteristics of starch
Starch is generally insoluble in water at room temperature. Because of this, starch in nature
is stored in cells as small granules which can be seen under a microscope.
Starch granules are quite resistant to penetration by both water and hydrolytic enzymes due
to the formation of hydrogen bonds within the same molecule and with other neighboring
molecules. However, these inter- and intra-hydrogen bonds can become weak as the
temperature of the suspension is raised.
When an aqueous suspension of starch is heated, the hydrogen bonds weaken, water is
absorbed, and the starch granules swell.
This process is commonly called gelatinization because the solution formed has a
gelatinous, highly viscous consistency. The same process has long been employed to thicken
broth in food preparation.

Where is it found?
Roots/Tubers
Potato
Cassava
Tapioca

Cereal

Corn
Waxy corn
Wheat
Rice
Waxy rice

Amaranth starch
(Bar: 1 m)

Arrowroot starch
(Bar: 20 m)

Buckwheat starch
(Bar: 5 m)

Cassava starch
(Bar: 10 m)

Corn starch
(Bar: 10 m)

Oat starch
(Bar: 5 m)

Potato starch
(Bar: 50 m)

Rice starch
(Bar: 2 m)

Kidney bean starch

(Bar: 20 m)

Starch Composition
Amylose. Linear a-1,4 glucose chain. DP: 180-320, MW~106. Branch
approximately every 200 glucose units
Amylopectin. Linear a-1,4 chain with an a-1,6 branch approximately every 20
glucose units. MW~108
Amylose: amylopectin ~ 1:3

Waxy starches contains virtually all amylopectin

High amylose mutants up to 70% amylose
Generally roots/tubers contain more amylopectin than cereals
Roots/Tubers: 80% amylopectin
Cereals: 75% amylopectin

Starch Composition
Starch
Tapioca
Potato
Wheat
Corn
Waxy corn
Hi amylose
Rice

% amylose % amylopectin
17%
83%
~20%
~80%
25-26%
~75%
24-28%
~75
~0%
~100%
~ 75%
~ 25%
22%
78%

Amylose
Amylose-linear polysaccharide-linked by -(14) glycosidic linkage between glucose
residues.
Molecular weight: less than 0.5 million
Water soluble
Can form coils which will trap iodine and turn blue

Amylopectin
Amylopectin is branched linked by (16) linkage b/w glucose residues and also by (14).
Water insoluble.
Molecular weight: 50-500 million
Limited coiling causes purplish-red color when iodine added

Starch Granule
Made in the cytoplasm of plant cells
Amylopectin forms in concentric circles with amylose dispersed in between
Held together by hydrogen bonds
The granule swells when heated in water

Starch Granule

Amylopectin in Granules

Granule Structure

Why should starch be hydrolyzed to glucose?

Most microbes could not utilize starch directly.

To obtain sugar from the starch of many different plants, rather than just
sugar beets or sugar cane.

Gelatinization
When starch is heated in water
Hydrogen bonds break, allowing water to enter the granule and the granule
swells
Amylose migrates out of the granule
H-bonding between water and amylopectin increases
Reduced free water changes the viscosity of the starch mixture, thickening it

Gelatinization and Temperature

Gradually thicken with temperature
Can be heated to 100oC without much granule rupture
If held at 95oC will implode and lose viscosity

Corn Starch, corn.org

Effect of agitation on gelatinization

Effect of pH on gelatinization

Gelatinization and Type of Starch

Best thickening ability: potato starch
Worst thickening ability: wheat
starch
More amylopectin=more
translucent=more stringy

Viscosity and Type of Starch

Visco/Amylo/Graph

ViscoAmyloGraph

Viscosity

heating

constant temperature

65oC
30oC
90oC

Time

Conversion of starch to fermentable sugars

Acid hydrolysis method
Starch slurry is acidified to a pH value and then heated in a converter
under pressure.
(C6H10O5)n (C6H10O5)x C12H22O11 C6H12O6
amylum dextrin oligosaccharidesglucose

Due to heat and acid, there are

Glucose combination reaction and decomposition reaction

How to avoid combination and decomposition

reactions occur?
Concentration of starch
Concentration of hydrolysis acid
Reaction temperature

not too high

Advantages:
Simple
Time saving
Disadvantages:
More by-product, DE value only 90
Requiring fine starch
Need corrosion resistant materials
Need more energy for heating

Extent of hydrolysis measured using dextrose equivalents DE value

(DE) value =

reducing sugars x 100

total solids

The higher the DE, the more sugars and less dextrins are present.
The DE value of starch is zero and that of dextrose is 100.

Acid Hydrolyzed Corn Syrup Analyis

Nutritive Sweeteners From Corn , corn.org

Enzyme hydrolysis method

Which enzyme is used to break down starch into sugar syrup?
Amylase
Glucoamylase
Also called: double enzyme hydrolysis

Starch Hydrolysis

Ethanol Production Process From Grain

Bacteria and Fungi Producing Amylase

Bacteria

Fungi

Bacillus amyloliquefacians
B. caldolyticus
B. coagulans
B. cereus
B. lichenformii
B. subtilis
B. stearothermophilus
Escherichia spp..
Lactobacillus spp..
Micrococcus spp.
Pseudomonas spp.
Proteus spp.
Serratia spp.

Aspergillus
Candida
Cephalosporium
Mucor
Neurospora
Penicillium

-Amylase (Alpha-Amylase)
Produced by bacteria and fungi, Industrially it is obtained from Bacillus
amyloliquefaciens.
Ca-metalloenzyme
By acting at random location along the starch chain , amylase breaks down
long chain carbohydrate ultimately yielding maltotriose and maltose or
glucose and limit dextrin from amylopectin.
Because it can act anywhere on the substrate amylase tends to be faster
than amylases.
It is called an endoglucanase because it normally attacks internal 1,4
bonds.

-Amylase
Found primarily in plants, but is infrequently made by bacteria.
Removes maltose molecules from the non reducing ends of starch.
-amylase catalyzes the hydrolysis of the second -1,4 glycosidic bond,
cleaving off two glucose units (maltose) at a time.
So it removes molecules from the external end, it is called an exoglucanase.
works from the non reducing end.
Fruit ripening starch converted to maltose by -amylase which gives sweet
flavor.
Found mainly in plants but is infrequently made by bacteria.

 Amylase (Glucoamylase or Amyloglucosidase)

Amylase will cleave (1-6) glycosidic linkages, as well as the last (1-4) glycosidic
linkages at the non reducing end of amylose and amylopectin, yielding glucose.
Unlike the other forms of amylase, -amylase is most efficient in acidic environments and
has an optimum pH of 3.
Inverting exo acting starch hydrolases releasing glucose from non reducing end of starch.
It is derived by submerged fermentation of specially selected producer strains of
Aspergillus niger.
Selectively attacks the last bond on the reducing terminal.

Pullulanase or Isoamylase
A special kind of glucanase, an amylolytic enzyme that degrades pullulan.
Pullulan is a polysaccharide polymer consisting of maltotriose units.
Three glucose in maltotriose connected by (1-4) glycosidic bond whereas
consecutive maltotriose units are connected to each other by (1-6) glycosidic
bonds.
Pullulan is produced from starch by fungus Auerobasidium pullulans.

Endoenzymes

Exoenzymes(non-reducing end)

Enzymes in processing starch

Two Main Process in Degradation of Starch

The initial step in random degradation is the splitting of large chains into various smaller
sized segments.
This drastically reduces the viscosity of gelatinized starch solution, resulting in Liquefaction
thinning of the solution.
The final stages of degradation are mainly the formation of mono-, di-, and tri-saccharides
called as Saccharification, due to the formation of saccharides.
Eg: Bacterial amylase randomly attacks only the 1,4 bonds belongs to the
liquefying category.

The fungal amylase belongs to the saccharifying category.

Production of Glucose Syrups from Starch

Liquefaction
Higher temperature hydrolysis of starch involve a starch gelatinization
process, dissolution of the nanogram sized starch granules (swells and
bursts) to form a viscous suspension.
During liquefaction, long-chained starch molecules are partial hydrolysis into
smaller branched and linear chains of glucose units (dextrins), with
concomitant loss in viscosity.
Enzyme: amylase
End-point : DE value 20-30
iodide brown

Why should be two steps, liquefaction and saccharification?

a. Low DE value
b. Retrogradation (ageing)
c. Substance size

Saccharification
Involving the production of glucose and a little maltose by further hydrolysis.
Enzyme: glucoamylase
End-point : DE is the highest

HFS process

Advantages
Higher quality
Save energy
Protect environment
Disadvantages
Complex operation
Time consuming

Acid-enzyme combination method

(Two-stage hydrolysis)
Slurry is only partially converted by acid and then treated with an
appropriate enzyme or enzymes until the conversion is complete.

Acid-enzyme hydrolysis
Acid
Glucoamylase

---------

liquefaction
saccharification

Suitable for: starch granule is hard

Enzyme- acid hydrolysis

Amylase (thermostable) ----- liquefaction
Acid
----- saccharification
Suitable for: starch granule size is irregular

Acid Enzyme Hydrolyzed Corn Syrup Analyis

Nutritive Sweeteners From Corn , corn.org

Some products

Nutritive Sweeteners From Corn , corn.org

Comparison of Process Glucose from Starch

Inhibition Effect

For high conversion, inhibition effect increases the size of reactor more
than 5 times !!!

Cassava Case

What is Cassava
The scientific name Manihot Esculenta Crantz.
The cassava plant is the only species in its genus group that serves
as a food crop.
It stands to be the fourth largest staple in the world after, wheat,
rice and maize.
About 500 million people around the world depend cassava as a
staple food.
It is the third largest source of carbohydrates in plants used for
food in the world.

Cassava plant

Cassava root

The cassava root is toxic because it contains the chemical cyanogenic glucoside
which becomes cyanide. So processing of the root is so important
Sriroth et al,. 2010. The promise of a technology revolution in cassava bioethanol From Thai
practice to the world practice , Fuel.

Cassava Growing Areas

The crop serves as a staple food in Central America, The Caribbean, South America, Africa
and Asia.
The largest producer of the crop stands to be Africa, Thailand is largest exporter of the
crop.
Thailand grows the crop for export purposes, Brazil produces it for industrial purposes
and Africa produces it for local food expenditure.

Tropical/Sub-tropical crop

Main cassava production regions in the world

Cassava modern production

Sub-humid environment

Acid Soil environment

19000,000 hectares
233,000 Tonnes

Near Hanoi, Vietnam

Guan-Xi Province, China

Cassava as a biofuel/bioenergy crop

Yield of cassava : increase 1 ton/ha (per year)
Production of cassava in 2009
Thai Yield average = 20 T/ha
World = 12,64 T/ha
Reported ~ 90 T/ha
Area
= 19,058,000 ha

Starch in cassava
Protein
matrix

Protein
middle
lamella

Starch
granules
Outer wall
(-Glucan and
pentosan)
Inner cell wall
(-Glucan)

Main uses of Cassava

Bio-Ethanol

Starch

Industrial use of Cassava

Fried-Chips

Goren-Krupuk

Bio-ethanol production
Ethanol factory in Thai Nguan near Khon Kaen (Thailand)

5.27 kg of fresh root produce one liter of ethanol

1.4 1.5 bath / kg fresh root
25 bath / lt of ethanol produced

General overview of starch conversion to ethanol

3 types of enzymes required

1. Viscosity reducing enzymes

Viscozyme Cassava R

Viscozyme cassava C

2. Alpha-Amylase

Liquozyme SC, SC DS and 4X

3. Gluco-Amylase

Spirizyme Fuel

Spirizyme Ultra

Spirizyme Excel

Three stages where enzymes are added

Milling /Slurry make up

Cooking

Fermentation

Type of
enzyme
added

Viscosity reducing enzyme

Alpha-Amylase

Gluco-Amylase

Enzyme
name

1. Viscozyme cassava R
2. Viscozyme cassava C

1. Liquozyme SC
2. Liquozyme SCDS

1. Spirizyme fuel
2. Spirizyme ultra
3. Spirizyme Excel

Main
Purpose

Reduce viscosity due to non

starch polymers

1. Reduce viscosity due to starch polymers

2. Converts starch to dextrin

To convert dextrin to
glucose

Other
Benefits

1. Enable mash to be
pumped
2. Avoids gel formation
3. Lower heating and cooling
cost

1. Processes starch to be suitable for

fermentation
2. Enables better mixing of enzymes
3. Avoids gel formation

Enables yeast to
consume the glucose
and generate ethanol

Working
Temp

50-55C

84-86C

32-35C

Ethanol yield from starch: Cassava example

Yields from 1 ton raw material
Cassava

Roots

Chips

Starch

% Starch

25

65

85

180

468

612

167

435

569

100% theoretical
Ethanol, litres
93% efficiency
Ethanol, litres

Milling & Cook: Slurry formation and initial

breakdown of starch
1. Grind cassava into smaller particles (flour)
Increase surface area (accessibility to the enzyme)
2. Mix flour with water to form a slurry
Form a uniform mixture
Add enzymes to reduce viscosity
Add enzymes to start transformation of flour into dextrin
3. Cook slurry at high temperature use jet or steam
Flour absorbs the hot water and becomes mash
Mash becomes thick (viscous) becomes gelatinized
4. Hold at temperature
Allow time for enzymes to break starch into short chain dextrins

Initial breakdown of starch into shorter dextrin

chains
Alpha-Amylase enzyme randomly cleaves large chain dextrins into a mixture of
shorter chain dextrins
Large
Dextrin chains
Shorter dextrin chains

Alpha-amylase

DP6
DP4
DP3
DP2

Further breakdown of dextrins into fermentable

sugars: Two main process options
Saccharification: Breakdown of dextrins into glucose

Pre-fermentation saccharification
Pre-fermentation saccharification in separate tank for a few hours at
optimal conditions
Simultaneous saccharification and fermentation
Sugars are generated with the yeast present
Occurs at typical fermentation conditions

What does Gluco-Amylase do?

Gluco-Amylase breaks short chain dextrins into simple fermentable sugars that
yeast can convert into ethanol

Simple
sugars
Long chain sugars
(Dextrins)

Cassava as a biofuel/bioenergy crop

Cassava Chip

- Moisture 15 %
- Starch content 65% (wet basis)

362.17 T/D
85.00% TS

Milling

1,248.50 T/D

Water
Mixing
1,794.43 T/D
17.16% TS

Steam

Liquefaction

120 T/D
1,914.43 T/D
16.08% TS

SSF
Fermentation

CO2

114.98 T/D

1,799.45 T/D
7.42%(w/w) Alcohol
Spent wash recycle
177.53 T/D

124.58 T/D
95% Alcohol
Spent wash recycle
6.23 T/D

Fusel oil

0.50 T/D

Thick Slop

1,496.84 T/D
6.5% TS

Distillation

Molecular Sieve
Dehydration

Fuel Ethanol
118.35 T/D or
150,000 L/D

Mass Balance of Ethanol from Cassava Chip

T/D = Ton/Day, TS = Total Solid ,L/D =Liter/day
Fermentation efficiency 90%, Distillation efficiency 98.5%

Cassava Novel traits

Amylose-free (waxy)
starch mutation

Amylose is difficult to degrade

Amylose-free starch should cost
less to convert into ethanol

Cassava Novel traits

Less amylose = more ethanol

Less amylose =
more ethanol

Cassava starch fermentation: with and without starch

400
350
300

Total ethanol
(mL/Kg of starch)

250

Total ethanol
(ml ethanol /
kg starch)

200
150
100
50

With enzyme

0
CM 523-7

Without enzyme

Rayong 60
NEP

Clone

WAXY

4 1/3 days

Small granule Starch

Normal Starch

Small granule/high amylose

Small granule Starch

Normal Starch

Small granule/high amylose

A small granule and a rough surface facilitate

the action of enzymes (less consumption of
enzymes, lower costs of conversion).
But higher amylose content would increase
costs.

Starch-less mutation

Source:
L. Carvalho
EMBRAPA
Brazil

Boiler

Ethanol from corn or cassava is more expensive

because starch need to be degraded to the
equivalent of sugar cane juices

Ethanol
Maize or Cassava
Distillation &
dehydration

Liquefaction
& saccharification
Starch
degradation

Sugarcane juices
Fermentation

Sugarcane

Thermo-stable
Alpha-amylase
(Liquefacction)

Sorce of
satrch

Yeasts

Storage
tank

Glucoamylase
(Saccharification)

Distillation &
dehydration

Secondary
Liquefaction
(95 C 90)

Fermentation

Slurry tank

Grinding

Saccharification
60 C (8-10 horas)

Jet cooker
>100 C
(5-8)

Solids

Thermo-stable
Alpha-amylase
(Liquefacction)

Sorce of
satrch

Yeasts

Storage
tank

Distillation &
dehydration

Secondary
Liquefaction
(95 C 90)

Fermentation

Slurry tank

Grinding

Saccharification
60 C (8-10 horas)

Jet cooker
>100 C
(5-8)

New enzymes
LiquefactionGlucoamylase
+ saccharification

(Saccharification)

Solids

Sorce of
satrch

Yeasts

Storage
tank

Liquefaction
Liquefaction
+ saccharification
+ saccharification
+ fermentation

Distillation &
dehydration

Fermentation

New enzymes
+ yeasts
New enzymes

Saccharification
60 C (8-10 horas)

Slurry tank

Grinding

Solids

Digestion rate of different cassava starches

(1.0 ml of pacreatic amilase)
pH 6.9 at 37C
Hidrolisis Index (%)

100

~80%

80
60
40
20

~30%

0
0

10

20

30
Time (minutes)

40

50

60

Digestion rate of different cassava starches

(0.5 ml of StargenTM 2)
pH 4.0 at 37C
80

Hidrolisis index (%)

60

40

~60%

~30%

20

0
0

10

20

30
Time (minutes)

40

50

60

Root processing vs. quality

Starch degrading enzymes and yeast are being improved.
The process to convert starch into ethanol constantly changes.
As in maize, there are genetic differences in cassava for ethanol production (small starch
granule).
We are in a unique position to analyze the best germplasm processing method to

maximize economic benefit and reduce negative impact on the environment.

What is the potential of sugary cassava?

UN Chemical Engineering Master Thesis Results

DETERMINACIN EXPERIMENTAL DE LAS CONDICIONES DE OPERACIN
PARA EL PROCESO DE HIDRLISIS ENZIMTICA DE ALMIDN DE YUCA
NATIVA DE LA REGIN AMAZNICA EN LA CIUDAD DE LETICIA.

WILHER ANDRS VILLADA PINILLA

Cassava traits
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23

Nombre comn

Tipo

Arpn
Brasilera 1
Brasilera 2
Carai
Ceiba
Indio
Lupuna
Pibicho 005
Arawana
Barandilla
Canero
Catala
Cuya
Lombriz
Manicuera
Morada
Pjaro ahumao
Pan
Pata de paloma
Pibicho
Piririca
Vega
Yema de huevo

Brava
Brava
Brava
Brava
Brava
Brava
Brava
Brava
Dulce
Dulce
Dulce
Dulce
Dulce
Dulce
Dulce
Dulce
Dulce
Dulce
Dulce
Dulce
Dulce
Dulce
Dulce

Mtodo de adecuacin de muestras

a)

b)

Figura. 5-3 a) Tanque de lavado de yuca de 25 L y pre-filtro de fondo b) Lechada de yuca despus de lavado.

a)

b)

c)

d)

Figura. 5-4 a) almidn final obtenido despus de secado, b) fondos recogidos despus del proceso de decantacin, c)
proceso de secado en bandejas del almidn despus de decantacin d) mancha recogido en el prefiltro (L2)

Cassava characterization
Nombre comn
Armenia (HMC-1)
Arpon
Brasilera1
Brasilera2
Carai
Ceiba
Indio
Lupuna
Pibicho005
Arawana
Barandilla
Canero
Catalan 022
Cuya
Lombriz
Manicuera
Morada
Pjaro ahumao
Pan
Pata de Palomo
Pibicho
Piririca
Vega
Yema de Huevo

Materia Seca (g)

11.22
12.53B
27.66
30.23
31.00
32.25
35.17A
32.60
27.48
21.24
34.44 M
31.00
33.70 M
36.66 A
33.45 M
29.06
22.06
33.79M
25.74
23.78
31.12
24.34
32.21
36.48 A

% cenizas (p/p)
0.0029
0.0050
0.0042
0.0015 B
0.0025
0.0041
0.0039
0.0078
0.0067
0.0088
0.0087
0.0083
0.0067
0.0074
0.0093
0.0055
0.0068
0.0127 A
0.0029
0.0066
0.0072
0.0068
0.0084
0.0071

Almidn Total
p/p (bs)
0.9039
0.9444M
0.9208
0.9382
0.9438
0.9414
0.9503 M
0.9420
0.9429
0.9046
0.9578 M
0.9366
0.9457
0.9548 M
0.9453
0.9443
0.9108 B
0.9469
0.9309
0.9311
0.9495
0.9151 B
0.9407
0.9539 M

almidn libre
(p/p)
0.175
0.152
0.157
0.153
0.175 M
0.117
0.140
0.103
0.087
0.218 M
0.142
0.113
0.125
0.085
0.125
0.132
0.180 M
0.117
0.139
0.103
0.127
0.161 M
0.137
0.123

Caracterizacin fisicoqumica en el almidn nativo de yuca amaznica 1: *ndice de Absorcin

de agua; **ndice de Solubilidad de Agua; ***Poder de Hinchamiento
Nombre comn
Armenia (HMC-1)
Arpon
Brasilera1
Brasilera2
Carai
Ceiba
Indio
Lupuna
Pibicho005
Arawana
Barandilla
Canero
Catalan 022
Cuya
Lombriz
Manicuera
Morada
Pjaro ahumao
Pan
Pata de Palomo
Pibicho
Piririca
Vega
Yema de Huevo

IAA*
(p/p)

Temperatura Gel (C)

65.0
66.0
63.0
62.0 B
64.0
66.0
71.5 A
68.0
65.0
66.0
65.0
64.0
68.0
65.5
67.0
64.0
67.0
65.7
65.0
65.7
67.0
68.0
69.0
71.0 A

9.00
5.94
30.44A
6.72
11.45 A
5.67
6.01
3.75 B
6.46
6.12
6.28
5.28
5.18
7.41
5.99
6.08
8.86
5.5
26.18 A
5.12
6.61
4.85
7.43
4.21

ISA**
(ml)
9.30
9.11
26.59 A
5.74
12.62
5.92
6.53
3.71 B
15.28 A
3.78 B
13.89 A
7.38
5.89
4.65
5.22
14.26 A
7.18
4.27
26.57 A
5.32
16.39 A
5.84
6.78
5.93

PH***
(p/p)
9.97
6.42
34.55 A
7.06
13.37 A
6.18
6.63
3.92 B
7.21
6.47
7.16
5.86
5.65
8.00
6.50
6.96
9.52
5.89
29.30 A
5.34
7.68
5.08
7.90
4.55

Caracterizacin fisicoqumica en el almidn nativo de

yuca amaznica
No

Variedad

almidn libre
(p/p)

Susceptibilidad al ataque enzimtico

(ppm de glucosa)

Protena
(% p/p)

Amilosa
(p/p)

Ponderacin de datos

1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18

BlancoArm
Arawana
Arpon
Barandilla
Brasilera1
Brasilera2
Canero
Carai
Catalan022
Ceiba
Cuya
Indio
Lombriz
Lupuna
Manicuera
Morada
Pjaro ahumao
Pan

0.175
0.218A
0.152
0.142
0.157
0.153
0.113
0.175
0.125
0.117
0.085 B
0.140
0.125
0.103
0.132
0.180
0.117
0.139

233.717 B
691.818
867.762
564.486
467.795
614.293
728.358
445.919
516.322
568.133
1,020.397 A
649.731
423.328
556.012
390.933
683.460
238.884 B
655.127

0.318
0.142
0.137 B
0.192
0.206
0.421
0.245
0.200
0.348
0.248
0.451
0.444
0.405
0.273
0.123 B
0.602
0.689
0.803 A

0.027
0.060 A
0.031
0.044
0.024
0.013 B
0.024
0.030
0.013 B
0.042
0.044
0.046
0.026
0.060 A
0.039
0.056
0.053
0.052

0.163
0.565
0.417
0.383
0.369
0.342
0.318
0.406
0.285
0.331
0.260
0.376
0.296
0.337
0.347
0.461
0.290
0.363

19
20
21
22
23

Patadepaloma
Pibicho
Pibicho005
Piririca
Vega

0.103

660.238

0.350

0.054

0.127
0.087 B
0.161
0.137

720.488
521.576
2,713.573 A
607.513

0.405
0.454
0.619
0.410

0.055
0.038
0.014 B
0.038

0.328
0.376
0.253
0.573
0.273

Enzymes employed

70000

Concentracin de dextrinas (ppm)

60000
50000
40000
30000
20000
10000
0
0

10

15

20

25

30

Tiempo (horas)

Figura. 6-10 Seleccin del tiempo de reaccin de las enzimas GC626 (E1); GZYMER480 (E2) y STARGENTM 001 (E3) obtenida de las dextrinas producidas a travs
del tiempo.

1.2e+5

Concentracin de sustrato (ppm)

1.0e+5

8.0e+4

6.0e+4

4.0e+4

2.0e+4

0.0

10

15

20

25

30

Tiempo (horas)

Figura. 6-14 Cintica del par enzimtico GC6262 y GZYMER480 adicionadas simultneamente a tres
diferentes concentraciones de sustrato para la variedad de almidn de yuca Arpon (Y1). Tratamiento
Y1S1 (concentracin de sustrato al 12% w/v); Y1S2 (concentracin de sustrato al 28% w/v); Y1S3
(concentracin de sustrato al 32% w/v)

70000

Concentracin de sustrato (ppm)

60000
50000
40000
30000
20000
10000
0
0

10

15

20

25

30

Tiempo (horas)

Figura. 6-15 Cintica del par enzimtico GC6262 y GZYMER480 adicionado simultneamente a tres
diferentes concentraciones de sustrato para el almidn de la variedad de yuca Arawana (Y2). Tratamiento
Y1S1 (concentracin de sustrato al 12% w/v); Y1S2 (concentracin de sustrato al 28% w/v); Y1S3
(concentracin de sustrato al 32% w/v)

1.2e+5

Concentracin de sustrato (ppm)

1.0e+5

8.0e+4

6.0e+4

4.0e+4

2.0e+4

0.0
0

10

15

20

25

30

Tiempo (horas)

Figura. 6-16 Cintica del par enzimtico GC6262 y GZYMER480 adicionadas simultneamente a tres
diferentes concentraciones de sustrato para la variedad de almidn de yuca Piririca (Y3). Tratamiento Y1S1
(concentracin de sustrato al 12% w/v); Y1S2 (concentracin de sustrato al 28% w/v); Y1S3
(concentracin de sustrato al 32% w/v)

Rendimiento de la hidrolisis
Variedad
Arpon
Arpon
Arpon
Arawana
Arawana
Arawana
Piririca
Piririca
Piririca

Concentraci
Concentracin final
n de
de dextrina (ppm)
sustrato w/v
12%
43822.56
28%
73118.42
32%
81803.35
12%
32977.95
28%
43352.42
32%
56595.24
12%
38081.44
28%
69482.66
32%
68128.48

Rendimiento
(g Azcar/g Almidn)
36.52%
26.11%
25.56%
27.48%
15.48%
17.69%
31.73%
12.41%
21.29%