Hydrolysis of sweet potato (lpornoea batatas (L.) Lam.) flour by Candida homilentoma strains: effects of pH and temperature using Central Composite Rotatable Design

被引：1

作者：

Coelho, Ana Leticia S. ^{[1
]}

Arraes, Agelles A. ^{[2
]}

De Abreu-Lima, Thiago Lucas ^{[2
]}

Carreiro, Solange Cristina ^{[2
]}

机构：

[1] Univ Fed Santa Catarina UFSC, Dept Engn Quim & Engn Alimentos, BR-88040900 Florianopolis, SC, Brazil

[2] Univ Fed Tocantins UFT, Programa Grad Engn Alimentos, Ave NS 15,ALCNO 14, BR-77001090 Palmas, TO, Brazil

来源：

ANAIS DA ACADEMIA BRASILEIRA DE CIENCIAS | 2020年 / 92卷 / 02期

关键词：

amylases; Candida homilentoma; reducing sugar; statistical design; starch; sweet potato flour; CASSAVA WASTE; FERMENTATION; OPTIMIZATION; AMYLASE; PARAMETERS; SUBSTRATE; ETHANOL; STARCH; GROWTH; ENZYME;

D O I：

10.1590/0001-3765202020180410

中图分类号：

O [数理科学和化学]; P [天文学、地球科学]; Q [生物科学]; N [自然科学总论];

学科分类号：

07 ; 0710 ; 09 ;

摘要：

The current study focuses on the evaluation of culture parameters on the enzymatic hydrolysis of ipomoea batatas (L.) Lam flour by Candida homilentoma strains. A 2-factor-5-level CCRD was used to evaluate the effect of pH and temperature on the hydrolysis process. For the S-47 strain, pH and both studied parameters were significant at 48 h and 96 h, respectively. Regarding S-81 strain, temperature was the only factor affecting the process, at 96 hours. The regression models were significant, and no lack of fit was observed for them.

引用

页码：1 / 12

页数：12

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