|Table of Contents|

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]

Issue:
2009 02
Page:
260-270
Research Field:
swz
Publishing date:

Info

Title:
Low Viscosity and Rapid Saccharification Pretreatment of Fresh Sweet Potato for Ethanol Production
Author(s):
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)
Keywords:
fresh sweet potato saccharification low viscosity pretreatment ethanol fermentation
CLC:
TQ920.6 : S531.099
PACS:
DOI:
10.3724/SP.J.1145.2009.00262
DocumentCode:

Abstract:
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

References

1 Sun Q (孙清), Wang XD (王晓丹), Ge W (葛雯), Cao YR (曹玉瑞). 双酶糖化工艺条件对玉米淀粉发醇生产酒精的影响. Rural Energy (农村能源), 2000, 94 (6): 13~16
2 Li XY (李雪雁). 实现酒精高效率发酵的控制途径. Liquor Making (酿酒), 2002, 29 (2): 66~67
3 Che LM, Wang LJ, Li D, Bhandari B, Özkan N, Chen XD, Mao ZH. Starch pastes thinning during high-pressure homogenization. Carbohydrate Polymers, 2009, 75 (1): 32~38
4 Ning ZX (宁正祥). Food Analysis Manual. Beijing, China (北京): China Light Industry Press (中国轻工业出版社), 1998
5 State Bureau of Quality and Technical Supervision, China (中国国家质量技术监督局). GB/T 5009.9-2003. Method for determination of starch in food-Enzyme-colorimetric method. Beijing, China (北京): Standards Press of China (中国标准出版社), 2003
6 Shewale SD, Pandit AB. Enzymatic production of glucose from different qualities of grain sorghum and application of ultrasound to enhance the yield. Carbohyd Res, 2009, 344 (1): 52~60
7 Liu Y (刘艳), Zhao H (赵海), Qi TS (戚天胜), Tang QL (唐秋琳), Huang YF (黄宇峰). Fast production of ethanol by zymomonas mobilis (Zy-1). Chin J Appl Environ Biol (应用与环境生物学报), 2007, 13 (1): 69~72
8 Zaidul ISM, Norulain NAN, Omar AKM, Yamauchi H, Noda T. RVA analysis of mixtures of wheat flour and potato, sweet potato, yam, and cassava starches. Carbohyde Polym, 2007, 69 (4): 784~791
9 Huang HH (黄华宏). Physicochemical properties of sweet potato starch: [Master Degree Dissertation]. Hangzhou, China (杭州): Zhejiang University (浙江大学), 2002
10 Tan RX (谭仁祥). Analysis of Plant Ingredient. Beijing, China (北京): Science Press (科学出版社), 2002
11 Zhang YP (张燕萍). 变性淀粉制造与应用. Beijing, China (北京): Chemical Industry Press (化学工业出版社), 2001
12 Viamajala S, McMillan JD, Schell DJ, Elander RT. Rheology of corn stover slurries at high solids concentrations – effects of saccharification and particle size. Bioresour Technol, 2009, 100 (2): 925~934
13 Marques PT, Perego C., Lemeins JF, Borsali R, Soldi V. Study of gelatinization process and viscoelastic properties of cassava starch: Effect of sodium hydroxide and ethylene glycol diacrylate as cross-linking agent. Carbohyde Polym, 2006, 66 (3): 396~407
14 Zhao QC (赵前程), Wu SW (吴素文), Li XH (李新华) , Yu JY (于济洋), Wang C (王翀). Influence of citric acid on the pasting properties of starches from normal corn hybrids. Agric Sci & Technol & Equipment (农业科技与装备), 2007, 174 (6): 53~55
15 Zhang KG (章克昌). 酒精与蒸馏酒工艺学. Beijing, China (北京): China Light Industry Press (中国轻工业出版社), 1995
16 Iida Y, Tuziuti T, Yasui K, Towata A, Kozuka T. Control of viscosity in starch and polysaccharide solutions with ultrasound after gelatinization. Innovative Food Sci & Emerging Technol, 2008, 9 (2): 140~146
17 Wang XX (王晓霞), Zhang KC (章克昌), Zhang LX (张礼星), Xu R (徐柔). Study on the application of pectinase in ethanol-high-gravity-fermentation. Food & Fermentation Ind (食品与发酵工业), 2001, 27 (3): 44~47
18 Thierry M, Navarro JM. Production of alcohol from raw wheat flour by Amyloglucosidase and Saccharomyces cerevisiae. Enzyme & Microbial Technol, 2000, 27 (6): 362~370
19 Byars JA, Fanta GF, Felker FC. The effect of cooling conditions on jet-cooked normal corn starch dispersions. Carbohyd Polym, 2003, 54 (3): 321~326
20 Klinke HB, Thomsen AB, Ahring BK. Inhibition of ethanol-producing yeast and bacteria by degradation products produced during pre-treatment of biomass. Appl Microbiol & Biotechnol, 2004, 66 (1): 10~26

Memo

Memo:
-
Last Update: 2009-05-05