Published

2015-05-01

Glucose obtained from rice bran by ultrasound-assisted enzymatic hydrolysis

Glucosa obtenida de salvado de arroz por hidrólisis enzimática asistida por ultrasonido

Keywords:

Ultrasound-assisted, enzymatic hydrolysis, rice bran, amylases. (en)
Ultrasonido, hidrólisis enzimática, salvado de arroz, amilasa. (es)

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Authors

  • Raquel Cristine Kuhn Federal University of Santa Maria, Brazil
  • Marcio Antonio Mazutti Federal University of Santa Maria, Brazil.
  • Edson Luiz Foletto Federal University of Santa Maria, Brazil.
  • Valéria Dal Prá Researcher, Department of Chemical Engineering, Federal University of Santa Maria, Brazil.
  • Eduardo Zimmermann Researcher, Department of Chemical Engineering, Federal University of Santa Maria, Brazil.
  • Matheus Souza Researcher, Department of Chemical Engineering, Federal University of Santa Maria, Brazil.
  • Vitória Segabinazzi Foletto Researcher, Undergradu-ate Course in Pharmacy. Federal University of Santa Maria, Brazil.
  • Tanisa Paula Silveira Maleski Researcher, Department of Chemical Engineering, Federal University of Santa Maria, Brazi
  • Felipe Cavalheiro Lunelli Federal University of Santa Maria, Brazil.
  • Pâmela Sfalcin Researcher, Department of Chemical Engineering, Federal University of Santa Maria, Brazil.

In this work ultrasound-assisted solid-state enzymatic hydrolysis of rice bran to obtain fermentable sugars was investigated. For this purpose, process variables such as temperature, enzyme concentration and moisture content were evaluated during the enzymatic hydrolysis with and without ultrasound irradiation. The enzyme used is a blend of amylases derived from genetically modified strains of Trichoderma reesei. Kinetic of the enzymatic hydrolysis of rice bran at the constant-reaction rate period were measured. The best results for the ultrasound-assisted enzymatic hydrolysis was obtained using 3 wt% of enzyme, 60 oC and moisture content of 65 wt%, yielding 0.38 g sugar/g rice bran, whereas for the hydrolysis in the absence of ultrasound the highest yield was 0.20 g sugar/g rice bran using 3 wt% of enzyme, 60 oC and moisture content of 50 wt%. The use of ultrasound-assisted enzymatic hydrolysis of rice bran was intensified, obtaining around 74% more fermentable sugar than in the absence, showing that the use of ultrasound is a promising technology to be used in enzymatic reaction as an alternative of process intensification. 

En este trabajo se investigó la hidrólisis enzimática de salvado de arroz por ultrasonido para obtener glucosa. Se evaluaron variables del proceso tales como la temperatura, la concentración de enzima y la humedad para la hidrólisis enzimática con y sin la aplicación de la irradiación ultrasónica. La enzima utilizada fue una mezcla de amilasa de Trichoderma reesei. Se evaluó la cinética de la hidrólisis enzimática de salvado de arroz en el período constante de la velocidad de reacción. Los mejores resultados para la hidrólisis enzimática con la aplicación de ultrasonidos fueran utilizando 3% de enzima, 60 ° C y 65% de humedad, el rendimiento obtenido fue 0,38 g de azúcar / g de salvado de arroz, mientras que el más alto rendimiento de la hidrólisis en ausencia de ultrasonido fue 0,20 g de azúcar / g de salvado de arroz utilizando 3% de enzima, 60 ° C y 50% de humedad. El uso de ultrasonido mejora la hidrólisis enzimática permitiendo obtener 74% más azúcares fermentables que en la ausencia de ultrasonidos, lo que demuestra que el uso de ultrasonido es una promisora tecnología que se puede utilizar en las reacciones enzimáticas y como una alternativa de intensificación de procesos.

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Copyright (c) 2015 Raquel Cristine Kuhn, Marcio Antonio Mazutti, Edson Luiz Foletto, Valéria Dal Prá, Eduardo Zimmermann, Matheus Souza, Vitória Segabinazzi Foletto, Tanisa Paula Silveira Maleski, Felipe Cavalheiro Lunelli, Pâmela Sfalcin

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