A Eficiência da Hidrólise do Amido de Mandioca (Manihot Esculenta Crantz), em Diferentes Tempos de Ações Enzimáticas, Visando a Produção de Etanol.

Abstract

The use of biomass is considered a favorable option for the production of energy and biofuel. In this context ethanol produced from starchy sources such as cassava becomes a possible option. The present study had the objective to evaluate the efficiency of the hydrolysis of cassava starch, by means of different times of enzymatic actions, aiming the production of ethanol. Four cassava varieties of the industry were used: BRS Caipira, BRS Formosa, Mucuruna and BRS Tapioqueira, provided by Embrapa Pesca e Aquicultura. In the UFT soil laboratory, the roots underwent a process of washing, peeling, grating, drying, grinding and sieving. Subsequently we weighed 1 g of dry sample, of each variety, adding 40 ml of buffer solution with pH 5.0. In the process of hydrolysis of the starch were used the enzymes Liquozyme Supra 2.2x and AMG 300L, the methodology adopted for the process was carried out in three different hydrolysis times: T1 (2h α amylase and 3h amyloglucosidase), T2 (3h α amylase and 4, 5h amyloglucosidase), and T3 (4h α amylase and 6h amyloglucosidase). Significant effects (P <0.05) were observed for the interaction of the variables: hydrolysis coefficient; concentration of glucose in the hydrolyzate (g / L); effectively fermented glucose (g / L); yield of the fermentation (%); potential of ethanol production (mL / kgMS). This result evidences that there is a dependence between the starch hydrolysis times and the cassava varieties studied. The observed results of lower hydrolysis and total glucose coefficients for the Mucuruma variety indicate that they may be related to the gelatinization time of the starch and this may have influenced these parameters which gives slower cooking times. The BRS Tapioqueira variety is indicated as the variety that obtained the highest potential of cassava ethanol production for the municipality of Palmas reaching 329.11 ml / Kg.MS. In the analysis of the gas production during the fermentation we can conclude that the hydrolysis T2 was the best within the Tapioqueira variety.