Resumo

VILLALBA, Pedro; BULA, Antonio; SAN JUAN, Homero  e  AVILA, Adrián. Yucca (manihot esculenta crantz) starch polysaccharide dextrination through biological procedures.. INCI [online]. 2008, vol.33, n.4, pp.314-316. ISSN 0378-1844.

The yucca (Manihot esculenta) starch dextrination process using Aspergillus niger has been evaluated in order to obtain fermentable sugars from the original polysaccharide. The maximum glucose concentration (2466mg·l^-1) was obtained at 30°C for a period of three days. The statistical analysis (P=0.05) of the experimental results revealed a second order behavior for the process. The interaction between the variables time (days) and temperature significantly affected the glucose production due to the enzymatic action of the A. niger on the substrate. Response surface analysis showed an optimal point for the process at 37ºC and 2.75 days, and a significant interaction between temperature and time. It is concluded that the catalytic action of A. niger strongly depends on the environmental conditions in which the process is carried out.

Palavras-chave : Aspergillus niger; Dextrination; Manihot esculenta; Starch; Yucca.