Hydrolysis of sweet potato (Ipomoea batatas (L.) Lam.) flour by Candida homilentoma strains: effects of pH and temperature using Central Composite Rotatable Design
Título del documento: Hydrolysis of sweet potato (Ipomoea batatas (L.) Lam.) flour by Candida homilentoma strains: effects of pH and temperature using Central Composite Rotatable Design
Revista: Anais da Academia Brasileira de Ciencias
Base de datos: PERIÓDICA
Número de sistema: 000436089
ISSN: 0001-3765
Autores: 1
2
2
2
Instituciones: 1Universidade Federal de Santa Catarina, Departamento de Engenharia Quimica e Engenharia de Alimentos, Florianopolis, Santa Catarina. Brasil
2Universidade Federal do Tocantins, Programa de Graduacao em Engenharia de Alimentos, Palmas, Tocantins. Brasil
Año:
Volumen: 92
Número: 2
País: Brasil
Idioma: Inglés
Tipo de documento: Artículo
Enfoque: Aplicado, descriptivo
Resumen en inglés The current study focuses on the evaluation of culture parameters on the enzymatic hydrolysis of Ipomoea batatas (L.) Lam flour by Candida homilentoma strains. A 2-factor-5-level CCRD was used to evaluate the effect of pH and temperature on the hydrolysis process. For the S-47 strain, pH and both studied parameters were significant at 48 h and 96 h, respectively. Regarding S-81 strain, temperature was the only factor affecting the process, at 96 hours. The regression models were significant, and no lack of fit was observed for them
Disciplinas: Química
Palabras clave: Química de alimentos,
Harina de camote,
Hidrólisis enzimática,
Amilasas,
Azúcares reductores,
Candida homilentoma
Keyword: Food chemistry,
Sweet potato flour,
Enzymatic hydrolysis,
Amylases,
Candida homilentoma,
Reducing sugars
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