Abstract
Starch, a natural component of sugarcane juice, is the cause of losses and operational problems in the sugar industry, due to the increase in juice viscosity, which inhibits crystallization and increases the loss of sucrose. The objective of this research was to optimize the process of enzymatic hydrolysis of starch by the action of alpha amylase from Bacillus licheniformis. The enzyme concentration and the reaction time were optimized, with respect to the maximization of the maltose concentration, determined as reducing sugar by the Dinitrosalicylic Acid method; the percentage of starch hydrolysis and productivity, which were analyzed independently and together by a Rotational Composite Central Design and the Response Surface Methodology.
The alpha-amylase enzyme was characterized, obtaining an optimum temperature of 90°C and an optimum pH of 7, determining a range of linearity for the 1:100 dilution of 20 minutes, an enzymatic activity of 28.35 U/mg and the kinetic constants Km of 5.82 g/L and Vmax of 0.30 g/L*min. Finally, from the experimental design, the optimal environmental conditions of enzyme concentration of 817 ppm and reaction time of 17 minutes at a temperature of 90°C were obtained. From the validation of the optimal conditions for starch hydrolysis in sugarcane juice, the following were obtained: maltose concentration 0.380 g/L, hydrolysis percentage 73.09 % and productivity 1.341 g/L*h, which corresponded to larger variations than the calculated values, at 16%, 11.3% and 18% respectively.
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