Acid and enzymatic hydrolysis of the residue from Castor Bean (Ricinus communis L.) oil extraction for ethanol production: detoxification and biodiesel process integration

Journal of the Brazilian Chemical Society

Walber C. Melo²  Alexandre S. Dos Santos¹  Lídia Maria M. Santa Anna¹  Nei Pereira Jr.² 

[1] ,Universidade Federal do Rio de Janeiro Departamento de Engenharia Bioquímica Rio de Janeiro RJ ,Brazil

关键词: Castor Bean Cake;    enzymatic hydrolysis;    acid hydrolysis;    bioethanol;   

DOI  :  10.1590/S0103-50532008000300008

来源: SciELO

【 摘 要 】

The starch hydrolysis process of Castor Bean Cake by (CBC) acid or enzymatic combination of alpha-amylase, glucoamylase and pullulanase was evaluated and followed by fermentation. The chemical hydrolysis resulted in 27.3 g L-1 of sugars with 33.4% of hydrolysis efficiency. The generated hydrolyzate was fermented yielding 11 g L-1 of ethanol (Y P/S=0.48 g g-1). The best enzymatic hydrolysis condition was as follows (per gram of CBC): 200 µL of a-amylase, at 90 ºC; 200 µL of glucoamylase and 100 µL of pullulanase, both at 60 °C, which yielded 75 g L-1 of total reducing sugars corresponding to 91.4 % of hydrolysis efficiency. These sugars were subsequently converted to 34.5 g L-1 of ethanol. The acid hydrolysis process was also capable to allow the detoxification of the Castor Bean Cake.

【 授权许可】

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