Obtención de jarabes glucosados a partir de sorgo mediante hidrólisis enzimática
Fecha
2016-06
Autores
Rega López, Lisyaulén
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Editor
Universidad Central “Marta Abreu” de Las Villas. Facultad de Química Farmacia. Departamento de Ingeniería Química
Resumen
El sorgo es un cereal que por sus propiedades y características ha alcanzado gran auge en muchas partes del mundo. Actualmente para los jarabes glucosados que se producen en Cuba, en la Empresa Glucosa de Cienfuegos, utilizan maíz, cereal costoso y de importación, al cual primero se le extrae el almidón y después se elaboran los jarabes con la lechada de este. El estudio realizado partió de eliminar esta primera etapa y moler el sorgo, convirtiéndolo en harina, luego someterlo a un proceso de hidrólisis mediante el uso de las enzimas Bialfa T, para la licuefacción, y Glucozyme 2X para la sacarificación. Se usó un diseño experimental factorial multinivel del tipo 2k, donde k representó el número de variables independientes a estudiar: relación sólido/líquido, concentración de Bialfa T y tiempo de sacarificación. Los resultados se procesaron en el Software Statgraphics Centurion XV obteniéndose que los valores óptimos de las variables respuestas analizadas: grados Bx, Azúcares Reductores Totales (ART) y Equivalente de Dextrosa se alcanzan usando una relación de sólido/líquido del 30%, 2 % p/p de concentración de Bialfa T y 48 horas de sacarificación. También se seleccionó el equipamiento para el proceso, realizándose un análisis económico con el objetivo de ver la factibilidad de obtener jarabes glucosados directamente del grano de sorgo, eliminando la etapa de extracción de almidón. Los resultados obtenidos arrojaron una ganancia de $ 1 226 140,39 y un período de recuperación de la modificación de 0,4 años.
Sorghum is a cereal that by its properties and characteristics has reached boom in many parts of the world. Currently for the glucosados syrups produced in Cuba in the Company of Glucose of Cienfuegos, they use corn, a cereal with high cost and of importation, from which is extracted first the starch and the syrups are made with this slurry. The study started from the removal of this first stage and then grinds the sorghum, turning it in flour, and then subjecting it to a hydrolysis process using enzymes Bialfa T for liquefaction, and Glucozyme for the saccharification. It was used an experimental design multilevel factorial type 2k, where the number of independent variables to study is represented by K: solid/liquid ratio, concentration of Bialfa T and time of saccharification. The results were processed in the software Statgraphics Centurion XV, obtaining that the optimal values of the response variables analyzed: degrees Bx, Total Reducing Sugars (ART) and Dextrose Equivalent are achieved using a solid/liquid ratio of 30%, 2 % w / w of concentration Bialfa T and 48 hours of saccharification. It was selected the equipment for the process, performing an economic analysis in order to see the feasibility of obtaining glucosados syrups directly from the sorghum grain, eliminating the step of extracting starch. The results showed a profit of $ 1 226 140, 39 and a recovery period of modification of 0,4 years.
Sorghum is a cereal that by its properties and characteristics has reached boom in many parts of the world. Currently for the glucosados syrups produced in Cuba in the Company of Glucose of Cienfuegos, they use corn, a cereal with high cost and of importation, from which is extracted first the starch and the syrups are made with this slurry. The study started from the removal of this first stage and then grinds the sorghum, turning it in flour, and then subjecting it to a hydrolysis process using enzymes Bialfa T for liquefaction, and Glucozyme for the saccharification. It was used an experimental design multilevel factorial type 2k, where the number of independent variables to study is represented by K: solid/liquid ratio, concentration of Bialfa T and time of saccharification. The results were processed in the software Statgraphics Centurion XV, obtaining that the optimal values of the response variables analyzed: degrees Bx, Total Reducing Sugars (ART) and Dextrose Equivalent are achieved using a solid/liquid ratio of 30%, 2 % w / w of concentration Bialfa T and 48 hours of saccharification. It was selected the equipment for the process, performing an economic analysis in order to see the feasibility of obtaining glucosados syrups directly from the sorghum grain, eliminating the step of extracting starch. The results showed a profit of $ 1 226 140, 39 and a recovery period of modification of 0,4 years.
Descripción
Palabras clave
Empresa Glucosa, Cienfuegos, Jarabes Glucosados, Grano de Sorgo, Harina de Sorgo, Licuefacción, Enzimas, Hidrólisis Enzimática, Sacarificación