期刊名称：Advance Journal of Food Science and Technology
印刷版ISSN：2042-4868
电子版ISSN：2042-4876
出版年度：2018
卷号：15
期号：SPL
页码：158-165
DOI：10.19026/ajfst.14.5889
出版社：MAXWELL Science Publication
摘要：This study evaluated the effect of enzymatic hydrolysis on the physicochemical and structural properties of cassava bagasse ( Manihot esculenta Cranz ). Cassava bagasse is a byproduct of the cassava starch process with limited applications in the industry. Were applied enzymatic treatments to three ratios a substrate (cassava bagasse): Buffer volume (1:10, 1:15, 1:20). Were used two commercial enzymes, cellulase (CelluSEB TL) and α-amylase (Licquozyme supra 2.2X). The physicochemical and structural analysis was performed after each treatment, including a control. The physicochemical analysis showed that the cassava bagasse had a high content of carbohydrates (61,19%) and fiber (22,63%); additionally, there were significant differences (p -1 corresponding to the cellulose chemical bond CH, as well as the decrease in the intensity of the band 2927 cm-1 corresponding to the CH bonds and CH2, which may be related to a decrease of the crystallinity in the enzymatically treated bagasse. It was found that, due to its physicochemical composition, cassava bagasse is a material that could be used for biotechnology or food purposes; moreover, enzymatic hydrolysis produces the decrystallization of cellulose and significant changes in its physicochemical properties.
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