Optimization of enzymatic hydrolysis of cassava to obtain fermentable sugars

This work evaluates the enzymatic hydrolysis of starch from cassava using pectinase, α-amylase, and amyloglucosidase. A central composite rotational design (CCRD) was carried out to evaluate the effects of amyloglucosidase, pectinase, reaction time, and solid to liquid ratio. All the experiments wer...

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Detalhes bibliográficos
Main Authors: Collares, Renata M., Miklasevicius, Luiza V. S., Bassaco, Mariana M., Salau, Nina P. G., Mazutti, Marcio A., Bisognin, Dilson A., Terra, Lisiane M.
Formato: Artigo
Idioma:Inglês
Publicado em: Zhejiang University Press 2012
Assuntos:
Biotechnology
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC3390715/
https://ncbi.nlm.nih.gov/pubmed/22761249
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1631/jzus.B1100297
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