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Optimization of enzymatic hydrolysis of corn starch to obtain glucose syrups by genetic algorithm
Optimización de la hidrólisis enzimática del almidón de maíz para obtener siropes de glucosa mediante algoritmos genéticos
DOI:
https://doi.org/10.15446/dyna.v92n235.116302Palabras clave:
hidrólisis enzimática, jarabes de glucosa, amilasas, algoritmo genético, equivalente de dextrosa (es)enzymatic hydrolysis, glucose syrups, amylases, genetic algorithm, dextrose equivalent (en)
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Este trabajo corresponde a la optimización de las variables de operación de la hidrólisis enzimática de almidón de maíz para la obtención de jarabes de glucosa utilizando el algoritmo genético de Matlab (2020a). Para ello, el proceso de hidrólisis se modeló matemáticamente mediante la metodología de superficie de respuesta. El diagrama de Pareto indicó que las variables de sacarificación ejercen la mayor influencia en la conversión del almidón. Este modelo matemático es de gran utilidad para una mejor comprensión y control operacional de la hidrólisis a nivel industrial. La solución del problema de optimización muestra que puede alcanzarse un equivalente máximo de dextrosa del 98,13% si la hidrólisis se realiza en las condiciones operacionales óptimas, las cuales se comprobaron experimentalmente. Los resultados muestran que, para alcanzar el mayor rendimiento, la licuefacción debe llevarse a cabo a una temperatura de 92oC, pH de 6,3, dosis de α-amilasa de 1,5 mg de enzima/g de almidón y tiempo de hidrólisis de 1 hora; mientras que la sacarificación debe realizarse a una temperatura de 57oC, pH de 4,9, dosis de glucoamilasa de 1,15 mg de enzima/g de almidón y tiempo de hidrólisis de 34 horas. El fenómeno de reversión se detectó cuando el tiempo de hidrólisis superó las 35 horas, con una incidencia negativa sobre el equivalente en dextrosa.
This work corresponds to the optimization of the operating variables of the enzymatic hydrolysis of corn starch to obtain glucose syrups using the genetic algorithm of Matlab (2020a). For this reason, the hydrolytic process is mathematically modeled by response surface methodology. Pareto chart indicated that saccharification variables exert the highest influence on starch conversion. This mathematical model is beneficial for a better understanding and operational control of hydrolysis at the industrial level. The optimization problem solution shows that a maximum dextrose equivalent of 98.13% can be reached if the hydrolysis is performed under optimal operating conditions, which were also confirmed experimentally. The results show that to achieve the highest yield, liquefaction should be carried out at a temperature of 92oC, pH of 6.3, α-amylase dose of 1.5 mg enzyme/g starch and hydrolysis time of 1 hour; while saccharification should be conducted at a temperature of 57oC, pH of 4.9, glucoamylase dose of 1.15 mg enzyme/g starch and hydrolysis time of 34 hours. The reversion phenomenon is detected when the hydrolysis time exceeds 35 hours, with a negative incidence on the dextrose equivalent.
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