Estudo das características estruturais de amidos: efeito do 'annealing', da hidrólise ácida e da hidrólise enzimática

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Produção e caracterização de maltodextrinas a partir de amidos de mandioca e batata-doce

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Produção de frutose a partir de hidrolisado enzimático de amido de mandioca

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Complexo xilanolítico de Penicillium sclerotiorum: produção, purificação e caracterização de xilanases e de ß-xilosidases

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Degradação de blendas poliméricas por microrganismos de solo e de chorume

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Obtenção e avaliação das potencialidades biológicas de complexos metálicos de 'ZN' e 'CO' contendo proteínas hidrolisadas do soro do leite

Pós-graduação em Química - IQ

Caracterização bioquímica e funcional da ação da peptidase de Thermomucor indicae-seudaticae N31 sobre a caseína

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Produção de ligno-hemi-celulases por fermentação em estado sólido e avaliação dos efeitos da aplicação das enzimas na composição química e estrutura do bagaço e da palha de cana

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Pré-tratamento oxidativo de bagaço de cana com persulfato de sódio para sacarificação enzimática e produção de etanol celulósico

Pós-graduação em Química - IBILCE

Aspergillus niger beta-Glucosidase Has a Cellulase-like Tadpole Molecular Shape INSIGHTS INTO GLYCOSIDE HYDROLASE FAMILY 3 (GH3) beta-GLUCOSIDASE STRUCTURE AND FUNCTION

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Multi-scale structural and chemical analysis of sugarcane bagasse in the process of sequential acid-base pretreatment and ethanol production by Scheffersomyces shehatae and Saccharomyces cerevisiae

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Produção de hidrolisado enzimático de farinha de batata-doce para fermentação etanólica

Recently there is a great quest of producing alcohol from starchy resources, replacing the sugar cane. The most common starchy sources are cassava, maize and sweet potatoes and a lot of research are been realized with excellent results. In this work it was evaluated the influence of the concentration of dry matter on the enzymatic hydrolysis process of starch from sweet potato for ethanol production. Through the sweet potato was produced a flour using a low-cost method and easy operation equipments. The sweet potato flour was characterized physical and chemically and from these results was prepared the treatments for enzymatic hydrolysis. The experimental design considered as independent variable the dry matter concentration of the sweet potato flour in 3 levels; 10, 15 and 20% in the formulation of suspensions. The other variables were keeping constant being: temperature in the 1° hydrolysis step of 90°C and time of 2 hours; temperature in the 2° saccharification step of 60°C and time of 17 hours. The hydrolysates obtained at the three assays were transferred to six liter enlerynmeyer and inoculated with a biologic catalyst, Saccharomyces, dehydrated yeasts of Saccharomyces cerevisiae CAT 1, at a rate of 5% in weight. The flasks were placed in a shaker type orbital with controlled temperature of 30°C during a time of 15 hours. The initial reducer sugars concentration and respective ethanol concentrations in wine were: 11.2% glucose and 2.16% ethanol in the suspension with 10% of dry matter; 13.5% glucose and 4.39% ethanol with 15% and 17.5% glucose and 6.03% ethanol in suspension with 20% of dry matter. ix The results showed that the higher percentage of dry matter carried out to higher sugar yield in hydrolyzed. It was possible observed that products quality improved with a higher concentration of dry matter

Avaliação da Hidrólise Ácida e Alcalina do Caroço de Abacate para a Produção de Etanol

New patterns from replaceable sources have been searched by scientific community to ethanol produce. The seed of avocado has thereabout 20% of starch. The starch hydrolysis results fermentable sugars by Saccharomyces cerevisiae, and the ethanol is the major product of fermentation. The starch can be hydrolysed by acids, basis and enzymes. Previous studies showed that enzymatic hydrolysis can produce 26,01 liter of ethanol per ton of seed. At the present work, we analyzed the chemistry hydrolysis efficiency before the enzymatic hydrolysis and the use of dormant seed consequence. The Brix rate variation at each stage was evaluated and the ethanol concentration was determined with gas chromatograph technique. The chemistry hydrolysis with subsequent enzymatic hydrolysis was effective, producing until 61,8 L.ton-1. The use of dormant seeds wasn’t significative to raise the Brix rate. The seed of avocado demonstrated to be an alternative replaceable source to ethanol produce

Estudo do potencial enzimático hidrolítico e oxidativo do microorganismo Myceliophthora thermophila M.7.7

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)