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:5392692

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 degrees celcius. 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 degrees 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 degrees C in 0.034N HCl for 48 min. Aqueous extracts of uncured SPP, examined by HPLC, contained glucose, fructose and sucrose, butdegreaded SPP had only glucose and fructose. Products of degraded SPP, under appropriate conditions, could be used for alcohol fermentation. (Refs. 18).

• Research Organization: Dept. of Biology, Georgia State Univ., Atlanta, GA 30602; Dept. of Food Science, Univ. of Georgia, Athens, GA 30602
• OSTI ID: 5392692
• 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
ALDEHYDES
BIOCONVERSION
CARBOHYDRATES
CHEMICAL REACTIONS
DECOMPOSITION
ETHANOL
FERMENTATION
FOOD
FRUCTOSE
GLUCOSE
HEXOSES
HYDROLYSIS
HYDROXY COMPOUNDS
KETONES
LYSIS
MONOSACCHARIDES
ORGANIC COMPOUNDS
POLYSACCHARIDES
POTATOES
REAGENTS
SACCHARIDES
SOLVOLYSIS
STARCH
TUBERS
VEGETABLES
YAMS