EJPAU 2006. Szambelan K. , Nowak J. ACIDC AND ENZYMATIC HYDROLYSIS OF JERUSALEM ARTICHOKE (<I>Helianthus tuberosus </I>L.) TUBERS FOR FURTHER ETHANOL PRODUCTION

Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.

2006
Volume 9
Issue 4

Topic:

Food Science and Technology

ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES

Szambelan K. , Nowak J. 2006. ACIDC AND ENZYMATIC HYDROLYSIS OF JERUSALEM ARTICHOKE (Helianthus tuberosus L.) TUBERS FOR FURTHER ETHANOL PRODUCTION, EJPAU 9(4), #38.
Available Online: http://www.ejpau.media.pl/volume9/issue4/abs-38.html

ACIDC AND ENZYMATIC HYDROLYSIS OF JERUSALEM ARTICHOKE (HELIANTHUS TUBEROSUS L.) TUBERS FOR FURTHER ETHANOL PRODUCTION

Katarzyna Szambelan, Jacek Nowak
Department of Fermentation and Biosynthesis, Institute of Food Technology of Plant Origin, The August Cieszkowski Agricultural University of Poznan, Poland

ABSTRACT

In the presented work we focused on Jerusalem artichoke tubers pre-treatment influence from the point of view of ethanol fermentation efficiency. The influence of pH, acid, temperature and time on hydrolysis yield of the Jerusalem artichoke tubers was investigated. The complete hydrolysis of the Jerusalem artichoke inulin was attained at pH 2.0, adjusted with sulphuric acid, after 1 h at 100°C. The possibility of applying inulinase from Aspergillus niger and commercial invertase to hydrolyse Jerusalem artichoke inulin was also investigated. The results showed that inulinase, in a relatively low dosage, effected 84% hydrolysis of total reducing sugars during time and temperature usually used for fermentation in Polish distilleries (30°C, 72 h). The invertase hydrolysed only 47% of sugars in those conditions.

Jerusalem artichoke tubers might be used as an efficient raw-material in the distillery industry, when commercial yeast or bacteria Zymomonas are used, but the adequate acid pre-treatment of the tuber mash or the addition of the inulinase to the fermentation is necessary.

Key words: acid hydrolysis, enzymatic hydrolysis, ethanol, inulin, Jerusalem artichoke.

Katarzyna Szambelan
Department of Fermentation and Biosynthesis,
Institute of Food Technology of Plant Origin,
The August Cieszkowski Agricultural University of Poznan, Poland
Wojska Polskiego 31, 60-624 Poznan, Poland
Phone: (+48 61) 848 72 83

Jacek Nowak
Department of Fermentation and Biosynthesis,
Institute of Food Technology of Plant Origin,
The August Cieszkowski Agricultural University of Poznan, Poland
Wojska Polskiego 31, 60-624 Poznan, Poland
Phone: (+48 61) 848 72 83
email: jacnow@au.poznan.pl

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