Aproveitamento do resíduo da produção de etanol a partir de farelo de mandioca, como fonte de fibras dietéticas
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Data
1999-05-01
Autores
LEONEL, M. [UNESP]
CEREDA, M. P. [UNESP]
ROAU, X.
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Editor
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
Resumo
O presente trabalho teve por objetivo analisar resíduos do farelo de mandioca resultantes de processos de hidrólise enzimática para obtenção de etanol; visando o aproveitamento destes como fonte de fibras dietéticas. Foram realizados quatro ensaios enzimáticos utilizando as enzimas amilolíticas, a-amilase e amiloglucosidase, complementadas ou não com celulase e/ou pectinase. Os resíduos foram caracterizados quanto à composição centesimal, pH, acidez, perfil de açúcares e quanto às fibras (FDA, FDN, celulose, hemicelulose, lignina, açúcares neutros). Realizou-se também a análise microscópica dos resíduos. Pelos resultados obtidos na caracterização dos resíduos calculou-se a energia metabolizável aparente (EM). Observou-se que independente do ensaio enzimático todos os resíduos podem ser usados como fonte de fibras insolúveis. Os resíduos resultantes dos ensaios com pectinase apresentaram uma proporção aproximada de 1:1:1 de amido, fibras e açúcares, sendo a glicose o açúcar majoritário, e com energia metabolizável aparente de cerca de 2,6 kcal/g. Já os resíduos, onde não se utilizou a pectinase a proporção foi de 2:1:1 aproximadamente e a energia 3,1 kcal/g. A análise microscópica dos resíduos mostrou a presença de amido não hidrolisado preso às células em todos os ensaios enzimáticos sendo que, nos resíduos dos ensaios com pectinase a quantidade observada foi bem inferior aos demais. Uma possível alternativa para diminuir o valor calórico dos resíduos seria a lavagem com água após a prensagem para extração do hidrolisado para fermentação.
The research had as propose to evaluate the residues of the enzymatic hydrolysis process of the ethanol production from cassava fibrous waste by dietetic fibers. Four hydrolysis process were carried out using the amylases, a-amylase and amyloglucosidase, with or without pectinase and/or cellulase. Proximate percent composition, pH, acidity, sugars and components of the fiber fraction (ADF, NDF, cellulose, hemicellulose, lignin and neutral sugars) was estimated. Microscopic analysis was made and the metabolic energy also was calculated. The results showed that all residues may be used as insoluble high-fiber product. The residues of the treatment with pectinase by complementary enzyme had a proximate proportion of the 1:1:1 starch, fibers and total sugars, and the glucose was the main sugar. The metabolic energy was 2.6 kcal/g. In the residues without pectinase the proportion was 2:1:1 and the metabolic energy was 3.1 kcal/g. Microscopic analysis showed that would have starch granules inside the unbroken cells and in the process with pectinase less granules were observed. An alternative for caloric value reduction would be the washing of the residue with water after the pressing process.
The research had as propose to evaluate the residues of the enzymatic hydrolysis process of the ethanol production from cassava fibrous waste by dietetic fibers. Four hydrolysis process were carried out using the amylases, a-amylase and amyloglucosidase, with or without pectinase and/or cellulase. Proximate percent composition, pH, acidity, sugars and components of the fiber fraction (ADF, NDF, cellulose, hemicellulose, lignin and neutral sugars) was estimated. Microscopic analysis was made and the metabolic energy also was calculated. The results showed that all residues may be used as insoluble high-fiber product. The residues of the treatment with pectinase by complementary enzyme had a proximate proportion of the 1:1:1 starch, fibers and total sugars, and the glucose was the main sugar. The metabolic energy was 2.6 kcal/g. In the residues without pectinase the proportion was 2:1:1 and the metabolic energy was 3.1 kcal/g. Microscopic analysis showed that would have starch granules inside the unbroken cells and in the process with pectinase less granules were observed. An alternative for caloric value reduction would be the washing of the residue with water after the pressing process.
Descrição
Palavras-chave
amilase, pectinase, celulase, fibras, farelo de mandioca, amylase, pectinase, cellulase, fibers, cassava fibrous waste
Como citar
Food Science and Technology (Campinas). Sociedade Brasileira de Ciência e Tecnologia de Alimentos, v. 19, n. 2, p. 241-245, 1999.