61A-1 |
Hydrolysis of sorghum straw using hydrochloric acid at autoclave pressure |
A. HERRERA, S. J. Téllez-Luis, J. A. Ramírez, and M. Vázquez. Dept. of Food Science & Technology, Univ. Autónoma de Tamaulipas, U. A. M. Reynosa-Aztlán, Calle 16 y Lago de Chapala, Col Aztlán, Reynosa, Tamaulipas, 88740, Mexico Sorghum straw is a renewable, cheap and widely available resource, which is commonly used as feedstuffs. The hydrolysis of sorghum straw to produce xylose solutions could be a good alternative for this abundant resource. The hydrolysis of sorghum straw to obtain xylose solutions has a double consequence, the elimination of a waste and the production of a value-added product that increases the economy of the process. Xylose production can be considered a first step to produce biotechnological food additives such as xylitol or astaxanthin. The objective of this work was evaluated the hydrolysis of sorghum straw using hydrochloric acid at autoclave pressure (122°C) to obtain xylose solution with low concentration of microbial growth inhibitors (acetic acid and furfural). Several hydrochloric acid concentrations (2, 4 or 6%) and reaction times (20, 40, 60, 180 or 300 min) were assayed. Sorghum straw was obtained from a local farm. Moisture was determined gravimetrically, xylose, glucose and acetic acid were determined by HPLC with IR detector, and furfural was determined by UV-Vis spectrometry. A maximum xylose concentration (16.2 g/L) was obtained with 6% of hydrochloric acid after 1 h of reaction time. In this conditions, 4.0 g glucose/L, 2.0 g furfural/L, 0.4 g acetic acid/L were also obtained. Degradation reactions were observed after 1 h with a consequent decrease in the xylose concentration. Using lower hydrochloric acid concentrations were not achieved higher xylose concentrations. The results showed that it is possible to obtain xylose solutions with low concentration of growth inhibitor from sorghum straw using hydrochloric acid. Therefore, these solutions can be used as media for biotechnological production of food additives.
Session 61A, Carbohydrate
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