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Cassava Bagasse as a Substrate to Produce Cyclodextrins
Author(s) -
Pinheiro Keren Hapuque,
Watanabe Lycio Shinji,
Nixdorf Suzana Lucy,
Barão Carlos Eduardo,
Pimentel Tatiana Colombo,
Matioli Graciette,
de Moraes Flavio Faria
Publication year - 2018
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.201800073
Subject(s) - dextrin , bagasse , residue (chemistry) , starch , chemistry , substrate (aquarium) , food science , ethanol fuel , ethanol , pulp and paper industry , microbiology and biotechnology , biochemistry , biology , ecology , engineering
Cassava bagasse (CB) is an agro‐industry residue usually discarded by starch industries. In this study, CB is used as a substrate to produce cyclodextrins (CDs), due to the high carbohydrate content (62%). The influence of CB concentration (2–4%) and temperature (60–70 °C) on the production of α, β, and γ‐CD was verified by means of the CGTase Toruzyme enzyme. Higher CD production (8.61 mM) is observed for 4% CB at 70 °C. The CB performed similar or better in the CD production and conversion rates when compared to cassava dextrin (CM), the main substrate used for CD production. The addition of 10% ethanol to the reaction medium containing CB doubled the conversion rate to 48.5%. Therefore, CD production with CB can solve the problem of discarding this residue, allowing the production of CDs with lower costs, and can generate additional income for the cassava starch industry.