Click on “Download PDF” for the PDF version or on the title for the HTML version.

If you are not an ASABE member or if your employer has not arranged for access to the full-text, Click here for options.

Production of Glucose Sweetener by Simple Single- Step Hydrolysis of Native Cassava Root Starch

Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan

Citation:  Transactions of the ASABE. 60(6): 2199-2207. (doi: 10.13031/trans.12381) @2017
Authors:   Sammy N. Aso, Pratap C. Pullammanappallil, Arthur A. Teixeira, Bruce A. Welt
Keywords:   Cassava root, Cassava starch, Enzymes, Glucose, Reaction kinetics, Synergistic enzymatic hydrolysis.

Abstract. In conventional practice, starch is extracted and purified from a native source prior to glucose production using two steps: liquefaction and saccharification. Sequential protocols, liquefaction, and starch extraction and purification necessitate high-energy process conditions, material handling equipment, and other substantial cost inputs. In this work, native starch in ground fresh cassava root pulp and cassava flour was subjected to low-energy, simple single-step enzymatic hydrolysis at 37°C and 60°C for glucose production. Commercial purified cassava starch was similarly treated for comparison. Cassava root pulp reached a maximum of 30% starch conversion to glucose within 4 h of hydrolysis at 60°C and a maximum of 55% conversion within 96 h at 37°C. Cassava flour yielded mixed results, with slightly less conversion than root pulp at 60°C, reaching only 27%, but outperformed root pulp at 37°C, reaching 72% conversion. Purified cassava starch yielded 96% and 100% conversions at 60°C and 37°C, respectively. At 37°C, the reaction rate constants were 0.023 h-1, 0.021 h-1, and 0.025 h-1, respectively, for cassava root pulp, flour, and purified cassava starch, while at 60°C, the reaction rate constants were 0.816 h-1, 1.230 h-1, and 1.102 h-1, respectively. Activation energy for the substrates was similar at 134.6 kJ mol-1 for root pulp, 157.4 kJ mol-1 for flour, and 143.1 kJ mol-1 for purified starch.

(Download PDF)    (Export to EndNotes)