Alcohol fermentation of sweet potato. Membrane reactor in enzymic hydrolysis

Journal Article · Thu Jan 01 00:00:00 EST 1981 · Biotechnol. Bioeng.; (United States)

DOI:https://doi.org/10.1002/bit.260230610· OSTI ID:5167419

Azhar, A; Hamdy, M K

Use of ultrafiltration membrane systems in stirred cell and in thin-channel systems for immobilizing enzyme (sweet potato intrinsic and crystalline beta-amylase) in hydrolysis of sweet potato through a continuous operation mode were studied. Both the filtration rate and reducing sugars, produced as the result of enzymic hydrolysis, decreased with the filtration time. The immobilized enzymes in the thin-channel system showed a much better performance compared to that in the stirred cell system. Addition of crystalline sweet potato beta-amylase to the sweet potato increased both the filtration rate and reducing-sugars content. Alcohol fermentation of the filtrate resulted in an alcohol content of 4.2%. This represented fermentation of 95% of the sugars with an efficiency of 88%.

• Research Organization: Dept. Biol., Georgia State Univ., Altanta, GA USA
• OSTI ID: 5167419
• Journal Information: Biotechnol. Bioeng.; (United States), Vol. 23:6
• Country of Publication: United States
• Language: English

Related Subjects

09 BIOMASS FUELS
ETHANOL
BIOSYNTHESIS
YAMS
ENZYMATIC HYDROLYSIS
FERMENTATION
ALCOHOLS
IMMOBILIZED ENZYMES
MEMBRANES
ULTRAFILTRATION
BIOCONVERSION
CHEMICAL REACTIONS
DECOMPOSITION
FILTRATION
FOOD
HYDROLYSIS
HYDROXY COMPOUNDS
LYSIS
ORGANIC COMPOUNDS
SEPARATION PROCESSES
SOLVOLYSIS
SYNTHESIS
VEGETABLES
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