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  1. University of Yangon
  2. Department of Industrial Chemistry

Enzymatic Hydrolysis of Taro (Colocasia esculenta; for the Preparation of Bioethanol

http://hdl.handle.net/20.500.12678/0000007603
http://hdl.handle.net/20.500.12678/0000007603
0afcff56-7d6f-4e4a-802b-27bd66154613
7a56b560-4880-41a8-ba17-9dffb7948bbb
Name / File License Actions
70.pdf 70.pdf (1 MB)
Publication type
Journal article
Upload type
Publication
Title
Title Enzymatic Hydrolysis of Taro (Colocasia esculenta; for the Preparation of Bioethanol
Language en
Publication date 2014-01-01
Authors
Pwint Phyu Thinn
Soe Soe Than
Description
Taro roe s (Colocasia esculenta) was considered as a starchy material for the preparation of bioethanol. Conversion of starch into ethanol was con ducted by enzymatic hydrolysis using α-amylase and glucoamylase enzymes, followed by fermentation using baker's yeast Saccharomyces cerevisiae. Continuous liquefaction and saccharification were conducted as starch hydrolysis by enzymes The suitable substrate concentration for liquefaction by using α-amylase 20 g/L Time of liquefaction of 2 hr with the enzyme dosage of 7 ml have been resulted for the yield of 1662.5 mg/g of reducing sugar (Dextrose equivalent of 72). For saccharification process 3ml of glucoamylase was satisfactory for the yield of reducing sugar 1900 mg g (Dextrose equivalent of 82) at the 24 hr of sncchanrlcauon time. Three Jays of anaerobic fermentation of starch hydrolysatet by yeast dosage of 3.5 g/L produced 12 %( v/v) of ethanol.
Keywords
Tam root, enzymatic hydrolysis, fermentation
Journal articles
Universities Research Journal
319-327
Vol. 6, No. 4
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