CHEMICAL AND ENZYMATIC HYDROLYSIS OF YACON EXTRACT (Smallanthus sonchifolius) TO PRODUCE FRUCTOSE

• Autores: Chirinos, Rosana, Mendoza, Rocío, Aguilar-Gálvez, Ana, Campos, David
• Formato: artículo
• Fecha de Publicación: 2017
• Institución: Sociedad Química del Perú
• Repositorio: Revista de la Sociedad Química del Perú
• Lenguaje: español
• OAI Identifier: oai:rsqp.revistas.sqperu.org.pe:article/198
• Enlace del recurso: http://revistas.sqperu.org.pe/index.php/revistasqperu/article/view/198
• Nivel de acceso: acceso abierto
• Materia: yacon; fructose; chemical hydrolysis; enzymatic hydrolysis; yacón; fructosa; hidrólisis química; hidrólisis enzimática

The maximum conversion parameters of sucrose and fructooligosaccharides (FOS) from a clarified yacon extract (1% FOS) to fructose were optimized by using chemical and enzymatic hydrolysis. Chemical hydrolysis was performed using sulfuric and phosphoric acids and enzymatic hydrolysis with inulinase and invertase enzymes. Surface methodology response was employed for optimization hydrolysis. A Box-Behnken design, was used for chemical hydrolysis, where optimal conditions using sulfuric acid were: pH 1, temperature 88,4°C and time of 38,7 min reaching 9,11 g fructose/L extract while with phosphoric acids were: pH 1, temperature 89,9°C and time of 42,2 min obtaining 7,84 g fructose/L extract. To enzymatic hydrolysis a central compose design was used, founding as optimal conditions with inulinase a time of 134 min and a enzymatic concentration of 11,7 U/g FOS and with invertase a time of 127,5 min and a enzymatic concentration of 6,74 x 10-1 U/g FOS (both reactions under constant conditions of temperature 50°C and pH of 5) reaching as maximum 6,16 and 7,50 g fructose/L extract, respectively. The obtained response surface models produced a satisfactory fitting of the results for both hydrolysis methods (R2 entre 0,880 y 0,999).