Physicochemical characterization of special cassava starches and their application for bio-ethanol production through no-cook technology at very high gravity
No hay miniatura disponible
Fecha
Título de la revista
ISSN de la revista
Título del volumen
Editor
Elsevier
Resumen
Descripción
Various cassava genotypes were developed with distinct starch characteristics, including amylose-free and small-granule mutations. Despite these unique traits, the ethanol production potential of these starches has not been explored. Cassava starch plays a crucial role in ethanol production, particularly in tropical countries like Colombia. This study aimed to assess the physicochemical properties of different cassava starches (including the amylose-free and small granule mutations), and to evaluate their potential for ethanol production using the Simultaneous Liquefaction, Saccharification, and Fermentation process under very high gravity (SLSF-VHG) and no-cooking conditions. Comparative analysis revealed that two double mutant starches and small-granule starch (GM4694–1) exhibited lower resistant starch content than those from wild-type and amylose-free cassava, making them more susceptible to enzymatic breakdown. The amylose content for GM4694–1 and wild-type cassava was 21.9 and 16.1 %, respectively, while the remaining samples were amylose-free. In the SLSF-VHG process, GM4694–1 demonstrated a significant ethanol yield, surpassing 16 % v/v, equivalent to 80 % of the theoretical ethanol yield within 90 hours. This suggests that the GM4694–1 genotype has the potential to produce ethanol efficiently at a temperature of 30°C. Furthermore, the solid residue obtained after the SLSF-VHG process could serve as a high-quality feed additive. This study enhances our understanding of the properties of special cassava starches and their correlation with ethanol production.
Palabras clave
cassava, fermentation, amylose