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Low Viscosity and Rapid Saccharification Pretreatment of Fresh Sweet Potato for Ethanol Production(PDF)

Chinese Journal of Applied & Environmental Biology[ISSN:1006-687X/CN:51-1482/Q]

2009 02
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Publishing date:


Low Viscosity and Rapid Saccharification Pretreatment of Fresh Sweet Potato for Ethanol Production
GAN Mingzhe1 2 JIN Yanlin12 ZHOU Lingling1 2 QI Tiansheng1 & ZHAO Hai1**
(1Chengdu Institute of Biology, Chinese Academy of Sciences, Chengdu 610041, China)
(2Graduate University of Chinese Academy of Sciences, Beijing 100049, China)
fresh sweet potato saccharification low viscosity pretreatment ethanol fermentation
TQ920.6 : S531.099

Sweet potato is one of the major feedstock for the fuel ethanol production in China. As fresh sweet potato syrup shows high viscosity, it is hard to be fully converted to glucose by enzymes in the traditional saccharification process. The high-viscosity syrup is difficult to be transmitted in pipes, which may be easily blocked. Meanwhile it could also reduce the efficency of later ethanol fermentation. To solve these problems, the pasting property of fresh sweet potato was studied by rapid visco analysis (RVA). Effects of the pretreatment conditions including the ratio of material to water, temperature, pH, retention time, and kinds of icons and enzymes on the dextrose equivalent value (DE) and syrup viscosity were also investigated. The most favorable pretreatment conditions were the ratio of material to water 2:1, 126 ℃ for 5 min, pH 2.5. The amounts of pectinase and cellulose added in saccharification were 40 U per g syrup and 0.5U per g syrup, respectively. The highest DE of 99.3 and the lowest viscosity of 4.5×104 mPa.s were obtained by the most favorable pretreatment conditions, while those of 85.8 and over 1.0×105 mPa.s was produced by traditional treatment conditions. The pretreatment could also be applied for the material syrup without adding water, by which the DE could reach 97.6, higher than of 76.6 in normal process. The later experiments showed that it had no negative effect on the ethanol fermentation and exhibited lower viscosity. Fig 1, Tab 4, Ref 20


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Last Update: 2009-05-05