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The starch hydrolysis process of Castor Bean Cake by (CBC) acid or enzymatic combination of alpha-amylase, glucoamylase and pullulanase was evaluated and followed by fermentation. The chemical hydrolysis resulted in 27.3 g L-1 of sugars with 33.4% of hydrolysis efficiency. The generated hydrolyzate was fermented yielding 11 g L-1 of ethanol (YP/S=0.48 g g-1). The best enzymatic hydrolysis condition was as follows (per gram of CBC): 200 µL of a-amylase, at 90 oC; 200 µL of glucoamylase and 100 µL of pullulanase, both at 60 °C, which yielded 75 g L-1 of total reducing sugars corresponding to 91.4 % of hydrolysis efficiency. These sugars were subsequently converted to 34.5 g L-1 of ethanol. The acid hydrolysis process was also capable to allow the detoxification of the Castor Bean Cake.

journal of the brazilian chemical society

Acid and enzymatic hydrolysis of the residue from Castor Bean (Ricinus communis L.) oil extraction for ethanol production: detoxification and biodiesel process integration