OBTENCIÓN DE JARABE DE GLUCOSA A PARTIR DE LA HIDRÓLISIS ENZIMÁTICA DE ALMIDÓN DE BANANO, MUSA CAVENDISH
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Rev. Bol. Quim
Abstract
El banano (Musa cavendish) es una fruta que se produce en el Ecuador y una parte de su producción está siendo desechada. Por lo que en este trabajo se estudió la utilización de este recurso para la conversión de su almidón en jarabe de glucosa, por medio enzimático. Previo a la hidrólisis se preparó un sustrato mediante lavado y secado. El proceso de hidrólisis se realizó en dos etapas. En la primera se utilizó ± -amilasa proveniente de Bacillus amyloliquefaciens; la cual permitió degradar el almidón hasta dextrinas. En esta etapa se realizaron pruebas para calcular el tiempo óptimo de hidrólisis, el cual fue de 2 horas. También se analizaron las dextrinas obtenidas de la hidrólisis mediante cromatografía de permeación en gel, siendo estas de 9, 10 y 11 unidades de glucosa. En la segunda etapa del proceso se utilizó amiloglucosidasa proveniente de Aspergillus niger. En esta etapa se realizó un diseño experimental completamente al azar con modelo factorial de 3² correspondiente a la combinación de tiempo y cantidad de enzima, con dos repeticiones. Las variables estudiadas fueron rendimiento y cristalinidad. El tratamiento recomendado fue de 1,5 ml de enzima y 14 horas de hidrólisis. Tratamiento que corresponde a un rendimiento de glucosa del 90,14%.
Banana (Musa cavendish) is a fruit that takes place in Ecuador and a part of its production is being rejected. For this reason this project is focused on the usage of this resource in order to obtain glucose syrup from its starch by an enzymatic pathway. Previous to hydrolysis the substrate needs to be prepared using a process of washing and drying of banana fruits. Hydrolysis was made in two stages. For the first hydrolysis ± -amylase from Bacillus amyloliquefaciens was used; which allowed to degrade starch to dextrins. In this stage some tests were made to calculate the optimal time for the hydrolysis, which was of 2 hours. Also, dextrins obtained were analyzed by gel permeation chromatography, obtaining dextrins of 9, 10 and 11 glucose units. In the second stage amyloglucosidase from Aspergillus niger was used. In this stage an experimental design was performed; such design was completely at random with factorial model of 3², corresponding to the combination of time and amount of enzyme, with two repetitions. The studied variables were yield and crystallinity. The recommended treatment was of 1,5 milliliters of enzyme and 14 hours of hydrolysis. Treatment that corresponds to a glucose yield of 90,14%.
Banana (Musa cavendish) is a fruit that takes place in Ecuador and a part of its production is being rejected. For this reason this project is focused on the usage of this resource in order to obtain glucose syrup from its starch by an enzymatic pathway. Previous to hydrolysis the substrate needs to be prepared using a process of washing and drying of banana fruits. Hydrolysis was made in two stages. For the first hydrolysis ± -amylase from Bacillus amyloliquefaciens was used; which allowed to degrade starch to dextrins. In this stage some tests were made to calculate the optimal time for the hydrolysis, which was of 2 hours. Also, dextrins obtained were analyzed by gel permeation chromatography, obtaining dextrins of 9, 10 and 11 glucose units. In the second stage amyloglucosidase from Aspergillus niger was used. In this stage an experimental design was performed; such design was completely at random with factorial model of 3², corresponding to the combination of time and amount of enzyme, with two repetitions. The studied variables were yield and crystallinity. The recommended treatment was of 1,5 milliliters of enzyme and 14 hours of hydrolysis. Treatment that corresponds to a glucose yield of 90,14%.
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Vol. 29, No. 1