Alcohol fermentation of sweet potato - 1. Acid hydrolysis and factors involved

Journal Article · Wed Apr 01 04:00:00 EST 1981 · Biotechnol. Bioeng.; (United States)

DOI:https://doi.org/10.1002/bit.260230417· OSTI ID:5167434

Azhar, A; Hamdy, M K

Factors affecting acid hydrolysis of sweet potato powder (SPP) to fermentable sugars were examined. These include HCl concentration, temperature, time, and levels of SPP. Maximum reducing sugar, reported as dextrose equivalent (DE), was detected after 24 min hydrolysis (1% SPP) in 0.034N HCl heated at 154/degree/C. These samples also had 3.43% hydroxymethylfurfural (HMF) based on dry weight. A high level of HMF (9.2%) was detected in 1% SPP heated at 154/degree/C in 0.10N HCl for 18 min. The lowest concentration of HMF formed (1.8%), at maximal DE of 61%, was established in samples containing 5% SPP and heated at 154/degree/C in 0.034N HCl for 48 min. Aqueous extracts of uncured SPP, examined by High Performance Liquid Chromatography, contained glucose, fructose and sucrose, but degraded SPP had only glucose and fructose. Products of degraded SPP, Under appropriate conditions, could be used for alcohol fermentation. 18 refs.

• Research Organization: Ga State Univ, Atlanta
• OSTI ID: 5167434
• Journal Information: Biotechnol. Bioeng.; (United States), Journal Name: Biotechnol. Bioeng.; (United States) Vol. 23:4; ISSN BIBIA
• Country of Publication: United States
• Language: English

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ACID HYDROLYSIS
ALCOHOLS
BIOCONVERSION
CARBOHYDRATES
CHEMICAL REACTIONS
CROPS
DECOMPOSITION
FERMENTATION
FOOD
HYDROLYSIS
HYDROXY COMPOUNDS
LYSIS
ORGANIC COMPOUNDS
PRODUCTION
SACCHARIDES
SOLVOLYSIS
VEGETABLES
YAMS