Enzymatic hydrolysis of cassava stalk pretreated with the alkaline method

Clicks: 370
ID: 11675
2015
Free PDF
Article Quality & Performance Metrics
Overall Quality
Not rated
Combines reader engagement with the AI quality analysis. This article has not been analysed, so there is no overall score — reader engagement is measured and shown alongside.
AI Quality Assessment
Not analyzed
Readership in this journal
Steady

Ranked #4 of 17 articles by views in agronomía colombiana

Most read Least read

Bar heights use a square-root scale.

Mint this article as an NFT
Not yet minted

Create a permanent, verifiable on-chain record of this article on the Scimatic Network. The NFT is held in your Journament account, and you can withdraw it to your own wallet at any time.

5 SUSD one-off · no wallet required
Sign in to mint
Abstract
This study was developed with the aim of evaluating the pH, enzymatic complex load and temperature effects on the saccharification of pretreated cassava stalks (CS) using the response surface methodology (RSM). The factor levels evaluated were temperature 35 - 40°C, pH 4.0 - 5.0 and dose of enzymatic complex Accellerase 1500™ 2.9 - 14.5 FPU/g of substrate. The reducing sugar (RS) response was used. The pH was controlled through the use of hydrochloric acid and sodium hydroxide solutions and the system was shaken orbitally at 120 rpm with a solids loading of 10% w/v. The fitted model showed that the optimal operating conditions were: pH 4.0, 38°C and enzyme dose of 14.5 FPU/g substrate, reaching a sugar concentration of 18.4 g L-1.
Reference Key
p2015enzymaticagronoma Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors P., Hader Castaño;A., Juan G. Reales;M., José Zapata;
Journal agronomía colombiana
Year 2015
DOI
DOI not found
URL
https://revistas.unal.edu.co/index.php/agrocol/article/view/50115
Keywords Keywords not found

Citations

No citations found. To add a citation, contact the admin at info@scimatic.org

Comments

No comments yet. Be the first to comment on this article.