Efficient starch recovery from cassava bagasse: role of cellulase and pectinase

Pham Tuan Anh, Pham Kim Ngan, To Kim Anh
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Authors

  • Pham Tuan Anh School of Biotechnology and Food Technology, Hanoi University of Science and Technology, No.1 Dai Co Viet Road, Ha Noi, Viet Nam
  • Pham Kim Ngan School of Biotechnology and Food Technology, Hanoi University of Science and Technology, No.1 Dai Co Viet Road, Ha Noi, Viet Nam
  • To Kim Anh School of Biotechnology and Food Technology, Hanoi University of Science and Technology, No.1 Dai Co Viet Road, Ha Noi, Viet Nam

DOI:

https://doi.org/10.15625/2525-2518/57/4/12764

Keywords:

Starch recovery, cassava bagasse, cellulase, pectinase

Abstract

 In this paper, the bagasses were treated with single pectinase (Pectinex Ultra SP-L, Novozymes) and cellulase (NS22192, Novozymes) or their mixture at various enzyme ratio. The response surface methodology was used to fit the experimental data and investigate the enzyme ratio influence on the starch recovery yield.  The highest starch yield was achieved in the treatment of bagasse with 15 CMCU and 9PGU per gram of dry bagasse at 450C and pH 5 for 4 hours at the solid loading 5%, attained  86.55% of the residue starch.

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References

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Published

01-07-2019

How to Cite

[1]
P. T. Anh, P. K. Ngan, and T. K. Anh, “Efficient starch recovery from cassava bagasse: role of cellulase and pectinase”, Vietnam J. Sci. Technol., vol. 57, no. 4, pp. 401–409, Jul. 2019.

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Section

Natural Products

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