logo
Vol. 4 (2010)
Published 2010-05-08
license

When the Publicaciones e Investigaciones Journal receives an original study or article from its author(s), whether by email, postal service, or the platforms available for said purpose, know that it may be published in physical or electronic formats in national or international archives, databases, or SIRES. As such, Publications and Research authorizes the reproduction and citation of said material, provided that the description of information is carried out in conformity with bibliographic norms, and mention the corresponding names, authors, article, issue, and pages. Publications and Research, in advance, expresses that the information, concepts, and methods are the responsibility of the author(s). As such, the UNAD does not have any influence whatsoever over that expressed in the manuscript.

Original article

SACCHARIFICATION ENZYMATIC APPLIED TO THE FRESH PEA POD VARIETY PISUM SATIVUM L. FOR OBTAIN REDUCING SUGAR.

DOI: https://doi.org/10.22490/25394088.579
Simón Andrés González González Programa de Ingeniería de alimentos, Fundación Universitaria Agraria de Colombia. Colombia.
PDF (Spanish)

This study describes the process of enzymatic saccharification applied to the fresh pea pod variety Santa Isabel, a content rich vegetable material lignocellulose, which can be exploited to obtain sugars. For effects of the research they thought about to apply nine treatments keeping in mind: the solvent type (deionized water and sulfuric acid), the enzyme type (Novozymes® and Alkozym®), the so much dilution relationship of the solvent like of the enzyme, one also kept in mind the use or not of autoclave like part of the treatment applied to the samples. The qualitative and quantitative determination of the sugars was carried out for liquid chromatography of high resolution (HPLC) using a team LC-2010 AHT Shimadzu®, with a detector of refraction index RID-10A Shimadzu® and a column Shodex SC1011, using deionized water as the phase mobile. Similarly it was a chemical characterization of the pea pods certain percentage of moisture, protein, fiber, fat and ash. It also performed analysis of Lignin, holocellulose, cellulose and hemicellulose. The Statistical analysis for the content of sugars was performed by analysis of variance and comparison of means by Tukey test, in order to find the best treatment; Finding that treatment 8, the works best for obtaining glucose and fructose, but considering not to use sulfuric acid, the best treatment would be 4; which applies to all three sugars identified and quantified (sucrose, glucose and fructose). For data obtained from the analysis of lignin, holocellulose, cellulose and hemicellulose was applied to analysis of variance to establish whether the samples subjected to hydrolysis treatments show a significant difference in content of lignocellulosic material

keywords: enzyme, hydrolysis, hydrolyzed, lignocellulosic material, saccharides.
license

How to Cite

González González, S. A. (2010). SACCHARIFICATION ENZYMATIC APPLIED TO THE FRESH PEA POD VARIETY PISUM SATIVUM L. FOR OBTAIN REDUCING SUGAR. Publicaciones E Investigación, 4(1), 71-92. https://doi.org/10.22490/25394088.579
Almétricas
Crossref
Scopus
Google Scholar
Europe PMC
Metrics
Metrics Loading ...

PRIVACY STATEMENT: In accordance with the Personal Data Protection Law (Law 1581 of 2012), the names and email addresses managed by Publicaciones e Investigación will be used exclusively for the purposes stated by this journal and will not be made available for any other purpose or to any other individual. Manuscripts submitted to the publication are only accessible to the editorial team and external peer reviewers. 

Design and implemented by