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Effects of Enzymatic Hydrolysis on the Physicochemical and Structural Properties of Cassava Bagasse (Manihot esculenta Cranz)
摘要
This study evaluated the effect of enzymatic hydrolysis on the physicochemical and structural properties of cassava bagasse (Manihot esculenta Cranz). Cassava bagasse is a byproduct of the cassava starch process with limited applications in the industry. Were applied enzymatic treatments to three ratios a substrate (cassava bagasse): Buffer volume (1:10, 1:15, 1:20). Were used two commercial enzymes, cellulase (CelluSEB TL) and α-amylase (Licquozyme supra 2.2X). The physicochemical and structural analysis was performed after each treatment, including a control. The physicochemical analysis showed that the cassava bagasse had a high content of carbohydrates (61,19%) and fiber (22,63%); additionally, there were significant differences (p＜0,05) between the bagasse control and the three enzymatic treatments. The FT-IR spectroscopies of the enzymatic treatments showed the absence of the absorption signal 1374 cm^(-1) corresponding to the cellulose chemical bond CH, as well as the decrease in the intensity of the band 2927 cm^(-1) corresponding to the CH bonds and CH_2, which may be related to a decrease of the crystallinity in the enzymatically treated bagasse. It was found that, due to its physicochemical composition, cassava bagasse is a material that could be used for biotechnology or food purposes; moreover, enzymatic hydrolysis produces the decrystallization of cellulose and significant changes in its physicochemical properties.