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Optimization of the enzymatic clarification process of glucose syrups derived from agro-industrial residues
Optimización del proceso de clarificación enzimática de jarabes glucosados a partir de residuos agroindustriales
DOI:
https://doi.org/10.15446/dyna.v91n233.112080Palabras clave:
enzymatic hydrolysis, glucose syrup, pectin, polygalacturonase, enzymatic clarification (en)hidrólisis enzimática, jarabe glucosado, pectina, poligalacturonasa, clarificación enzimática (es)
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In this work, the application of pectinase enzymes to clarify glucose syrups produced from corn fiber was studied. The enzymatic activity and kinetic parameters of the pectinase enzyme used were quantified. A specific activity of 5,528 U/mg protein, a maximum rate of 19151 U/mL, and a Michaelis-Menten constant of 1,656 mg/mL were obtained. The syrup was prepared by hydrolyzing corn fiber at 50°C and 180 rpm, and a central composite design was performed for the clarification step to find the optimal conditions of enzyme-substrate ratio and agitation. The syrup was heated to a temperature of 50°C, and an enzyme substrate ratio between 2.5 to 4.5 U/mL of syrup and agitation, varying between 215 to 285 rpm, was applied. The conditions to maximize the clarification of corn fiber syrup were determined to be an enzyme substrate ratio of 3.716 U/mL syrup and agitation of 267 rpm. These conditions were validated by taking the syrup from clarity of 65.8% to 88.1%, demonstrating that the methodology used presents advantages in the syrup clarification process. A physicochemical characterization of the corn fiber used to prepare the syrups was carried out, which presented a content of 12.90%, 23.33%, 13.4%, and 0.36% of cellulose, hemicellulose, lignin and pectin, respectively.
En este trabajo se estudió la aplicación de enzimas pectinasas para clarificar jarabes de glucosa producidos a partir de fibra de maíz. Se cuantificó la actividad enzimática y los parámetros cinéticos de la enzima utilizada. Se obtuvo una actividad específica de 5.528 U/mg de proteína, una velocidad máxima de 19151 U/mL y una constante de Michaelis-Menten de 1.656 mg/mL. El jarabe se preparó hidrolizando fibra de maíz a 50°C y 180 rpm, y se realizó un diseño compuesto central para la etapa de clarificación con el fin de encontrar las condiciones óptimas de relación enzima-sustrato y agitación. El jarabe se calentó a una temperatura de 50°C, y se aplicó una proporción enzima-sustrato entre 2,5 y 4,5 U/mL de jarabe y una agitación que varió entre 215 y 285 rpm. Se determinó que las condiciones para maximizar la clarificación del jarabe de fibra de maíz eran una proporción de sustrato enzimático de 3,716 U/mL de jarabe y una agitación de 267 rpm. Estas condiciones se validaron llevando el jarabe de una claridad del 65,8% al 88,1%, demostrando que la metodología empleada presenta ventajas en el proceso de clarificación del jarabe. Se realizó una caracterización fisicoquímica de la fibra de maíz utilizada para preparar los jarabes, que presentó un contenido de 12,90%, 23,33%, 13,4% y 0,36% de celulosa, hemicelulosa, lignina y pectina, respectivamente.
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