Effect of Enzymatic Hydrolysis on Structural, Chemical and Elemental Properties of Sweet Potato Flour
In the present study, the structural, chemical and elemental changes of sweet potato flour after hydrolysis by α-amylase (liquefaction) and a mixture of α-amylase and glucoamylase (saccharification) were investigated. Thin layer chromatography (TLC), high performance liquid chromatography (HPLC), sc...
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| Veröffentlicht in: | Waste and biomass valorization 2021-02, Vol.12 (2), p.687-697 |
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| creator | Jagatee, Suman Rout, Jyoti Ranjan Behera, Shuvashish Ram, Shidharth Sankar Sudarshan, Mathummal Pradhan, Chinmay Sahoo, Santi Lata Mohanty, Rama Chandra |
| description | In the present study, the structural, chemical and elemental changes of sweet potato flour after hydrolysis by α-amylase (liquefaction) and a mixture of α-amylase and glucoamylase (saccharification) were investigated. Thin layer chromatography (TLC), high performance liquid chromatography (HPLC), scanning electron microscopy (SEM), fourier-transforms infrared spectroscopy (FTIR) and energy dispersive X-ray fluorescence spectrometry (EDXRF) were used to study the properties of the hydrolyzed sweet potato starch. Efficient hydrolysis was evidenced from both TLC and HPLC that the thermostable α-amylase was able to yield the simple forms of sugar such as glucose, fructose, maltose and maltotriose whereas, only glucose is depolymerized after the combined effect of α-amylase and glucoamylase. SEM analysis of raw, liquefied and saccharified sweet potato root flour (SPRF) showed the various porous starch granules with a high degree of structural changes in saccharified samples in comparison to others, which indicates the active involvement of tested the enzymes. The saccharified SPRF were fermented by
Saccharomyces cerevisiae
and
Zymomonas mobilis
separately and the results confirmed that
Z. mobilis
was able to produce more stretching vibration of –OH than
S. cerevisiae
, suggesting better production of bioethanol. In addition, the elemental analysis was carried out to evaluate the impact of
S. cerevisiae
and
Z. mobilis
with respect to elemental constituents. The results of the elemental analysis showed increase in the concentrations of S, Cl, Ca, Mn, Fe and Zn and decrease in the concentrations of P and K in the fermented residue of
S. cerevisiae
and
Z. mobilis
, however more variation was observed in
Z. mobilis
.
Graphic Abstract |
| doi_str_mv | 10.1007/s12649-020-00984-9 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_journals_2484292459</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>2484292459</sourcerecordid><originalsourceid>FETCH-LOGICAL-c356t-94bd25b4a9ae910030398b5b5ca419fefc7fc99661e645ccb089e03886d1ba1f3</originalsourceid><addsrcrecordid>eNp9kF1LwzAUhoMoOOb-gFcBb60mafqRSxmdEwYOpuBdSNMT7WibmaRI_fV2VvTOq3MOvB-cB6FLSm4oIdmtpyzlIiKMRISInEfiBM1onmURS5OX09-d03O08H5PCGGU5izOZggKY0AHbA0uus-hVaHWeD1UzjaDrz22Hd4F1-vQO9Vc4-UbtLVWDVZdhYsGWujCeG2dPYALNfhj0O4DIOCtDSpYvGps7y7QmVGNh8XPnKPnVfG0XEebx_uH5d0m0nGShkjwsmJJyZVQIMbXYhKLvEzKRCtOhQGjM6OFSFMKKU-0LkkugMR5nla0VNTEc3Q15R6cfe_BB7kf27uxUjKecyYYT8SoYpNKO-u9AyMPrm6VGyQl8khUTkTlSFR-E5VHUzyZ_CjuXsH9Rf_j-gKCjXmE</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>2484292459</pqid></control><display><type>article</type><title>Effect of Enzymatic Hydrolysis on Structural, Chemical and Elemental Properties of Sweet Potato Flour</title><source>SpringerLink Journals - AutoHoldings</source><creator>Jagatee, Suman ; Rout, Jyoti Ranjan ; Behera, Shuvashish ; Ram, Shidharth Sankar ; Sudarshan, Mathummal ; Pradhan, Chinmay ; Sahoo, Santi Lata ; Mohanty, Rama Chandra</creator><creatorcontrib>Jagatee, Suman ; Rout, Jyoti Ranjan ; Behera, Shuvashish ; Ram, Shidharth Sankar ; Sudarshan, Mathummal ; Pradhan, Chinmay ; Sahoo, Santi Lata ; Mohanty, Rama Chandra</creatorcontrib><description>In the present study, the structural, chemical and elemental changes of sweet potato flour after hydrolysis by α-amylase (liquefaction) and a mixture of α-amylase and glucoamylase (saccharification) were investigated. Thin layer chromatography (TLC), high performance liquid chromatography (HPLC), scanning electron microscopy (SEM), fourier-transforms infrared spectroscopy (FTIR) and energy dispersive X-ray fluorescence spectrometry (EDXRF) were used to study the properties of the hydrolyzed sweet potato starch. Efficient hydrolysis was evidenced from both TLC and HPLC that the thermostable α-amylase was able to yield the simple forms of sugar such as glucose, fructose, maltose and maltotriose whereas, only glucose is depolymerized after the combined effect of α-amylase and glucoamylase. SEM analysis of raw, liquefied and saccharified sweet potato root flour (SPRF) showed the various porous starch granules with a high degree of structural changes in saccharified samples in comparison to others, which indicates the active involvement of tested the enzymes. The saccharified SPRF were fermented by
Saccharomyces cerevisiae
and
Zymomonas mobilis
separately and the results confirmed that
Z. mobilis
was able to produce more stretching vibration of –OH than
S. cerevisiae
, suggesting better production of bioethanol. In addition, the elemental analysis was carried out to evaluate the impact of
S. cerevisiae
and
Z. mobilis
with respect to elemental constituents. The results of the elemental analysis showed increase in the concentrations of S, Cl, Ca, Mn, Fe and Zn and decrease in the concentrations of P and K in the fermented residue of
S. cerevisiae
and
Z. mobilis
, however more variation was observed in
Z. mobilis
.
Graphic Abstract</description><identifier>ISSN: 1877-2641</identifier><identifier>EISSN: 1877-265X</identifier><identifier>DOI: 10.1007/s12649-020-00984-9</identifier><language>eng</language><publisher>Dordrecht: Springer Netherlands</publisher><subject>Amylases ; Biofuels ; Chromatography ; Depolymerization ; Engineering ; Environment ; Environmental Engineering/Biotechnology ; Ethanol ; Flour ; Fourier transforms ; Glucoamylase ; Glucose ; High performance liquid chromatography ; Hydrolysis ; Industrial Pollution Prevention ; Infrared spectroscopy ; Liquefaction ; Liquid chromatography ; Maltose ; Maltotriose ; Manganese ; Original Paper ; Potatoes ; Renewable and Green Energy ; Saccharification ; Saccharomyces cerevisiae ; Scanning electron microscopy ; Spectrometry ; Starch ; Sweet potatoes ; Thin layer chromatography ; Vegetables ; Waste Management/Waste Technology ; X-ray fluorescence ; Yeast ; Zymomonas mobilis ; α-Amylase</subject><ispartof>Waste and biomass valorization, 2021-02, Vol.12 (2), p.687-697</ispartof><rights>Springer Nature B.V. 2020</rights><rights>Springer Nature B.V. 2020.</rights><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c356t-94bd25b4a9ae910030398b5b5ca419fefc7fc99661e645ccb089e03886d1ba1f3</citedby><cites>FETCH-LOGICAL-c356t-94bd25b4a9ae910030398b5b5ca419fefc7fc99661e645ccb089e03886d1ba1f3</cites><orcidid>0000-0001-9717-4901</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://link.springer.com/content/pdf/10.1007/s12649-020-00984-9$$EPDF$$P50$$Gspringer$$H</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.1007/s12649-020-00984-9$$EHTML$$P50$$Gspringer$$H</linktohtml><link.rule.ids>314,780,784,27924,27925,41488,42557,51319</link.rule.ids></links><search><creatorcontrib>Jagatee, Suman</creatorcontrib><creatorcontrib>Rout, Jyoti Ranjan</creatorcontrib><creatorcontrib>Behera, Shuvashish</creatorcontrib><creatorcontrib>Ram, Shidharth Sankar</creatorcontrib><creatorcontrib>Sudarshan, Mathummal</creatorcontrib><creatorcontrib>Pradhan, Chinmay</creatorcontrib><creatorcontrib>Sahoo, Santi Lata</creatorcontrib><creatorcontrib>Mohanty, Rama Chandra</creatorcontrib><title>Effect of Enzymatic Hydrolysis on Structural, Chemical and Elemental Properties of Sweet Potato Flour</title><title>Waste and biomass valorization</title><addtitle>Waste Biomass Valor</addtitle><description>In the present study, the structural, chemical and elemental changes of sweet potato flour after hydrolysis by α-amylase (liquefaction) and a mixture of α-amylase and glucoamylase (saccharification) were investigated. Thin layer chromatography (TLC), high performance liquid chromatography (HPLC), scanning electron microscopy (SEM), fourier-transforms infrared spectroscopy (FTIR) and energy dispersive X-ray fluorescence spectrometry (EDXRF) were used to study the properties of the hydrolyzed sweet potato starch. Efficient hydrolysis was evidenced from both TLC and HPLC that the thermostable α-amylase was able to yield the simple forms of sugar such as glucose, fructose, maltose and maltotriose whereas, only glucose is depolymerized after the combined effect of α-amylase and glucoamylase. SEM analysis of raw, liquefied and saccharified sweet potato root flour (SPRF) showed the various porous starch granules with a high degree of structural changes in saccharified samples in comparison to others, which indicates the active involvement of tested the enzymes. The saccharified SPRF were fermented by
Saccharomyces cerevisiae
and
Zymomonas mobilis
separately and the results confirmed that
Z. mobilis
was able to produce more stretching vibration of –OH than
S. cerevisiae
, suggesting better production of bioethanol. In addition, the elemental analysis was carried out to evaluate the impact of
S. cerevisiae
and
Z. mobilis
with respect to elemental constituents. The results of the elemental analysis showed increase in the concentrations of S, Cl, Ca, Mn, Fe and Zn and decrease in the concentrations of P and K in the fermented residue of
S. cerevisiae
and
Z. mobilis
, however more variation was observed in
Z. mobilis
.
Graphic Abstract</description><subject>Amylases</subject><subject>Biofuels</subject><subject>Chromatography</subject><subject>Depolymerization</subject><subject>Engineering</subject><subject>Environment</subject><subject>Environmental Engineering/Biotechnology</subject><subject>Ethanol</subject><subject>Flour</subject><subject>Fourier transforms</subject><subject>Glucoamylase</subject><subject>Glucose</subject><subject>High performance liquid chromatography</subject><subject>Hydrolysis</subject><subject>Industrial Pollution Prevention</subject><subject>Infrared spectroscopy</subject><subject>Liquefaction</subject><subject>Liquid chromatography</subject><subject>Maltose</subject><subject>Maltotriose</subject><subject>Manganese</subject><subject>Original Paper</subject><subject>Potatoes</subject><subject>Renewable and Green Energy</subject><subject>Saccharification</subject><subject>Saccharomyces cerevisiae</subject><subject>Scanning electron microscopy</subject><subject>Spectrometry</subject><subject>Starch</subject><subject>Sweet potatoes</subject><subject>Thin layer chromatography</subject><subject>Vegetables</subject><subject>Waste Management/Waste Technology</subject><subject>X-ray fluorescence</subject><subject>Yeast</subject><subject>Zymomonas mobilis</subject><subject>α-Amylase</subject><issn>1877-2641</issn><issn>1877-265X</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2021</creationdate><recordtype>article</recordtype><recordid>eNp9kF1LwzAUhoMoOOb-gFcBb60mafqRSxmdEwYOpuBdSNMT7WibmaRI_fV2VvTOq3MOvB-cB6FLSm4oIdmtpyzlIiKMRISInEfiBM1onmURS5OX09-d03O08H5PCGGU5izOZggKY0AHbA0uus-hVaHWeD1UzjaDrz22Hd4F1-vQO9Vc4-UbtLVWDVZdhYsGWujCeG2dPYALNfhj0O4DIOCtDSpYvGps7y7QmVGNh8XPnKPnVfG0XEebx_uH5d0m0nGShkjwsmJJyZVQIMbXYhKLvEzKRCtOhQGjM6OFSFMKKU-0LkkugMR5nla0VNTEc3Q15R6cfe_BB7kf27uxUjKecyYYT8SoYpNKO-u9AyMPrm6VGyQl8khUTkTlSFR-E5VHUzyZ_CjuXsH9Rf_j-gKCjXmE</recordid><startdate>20210201</startdate><enddate>20210201</enddate><creator>Jagatee, Suman</creator><creator>Rout, Jyoti Ranjan</creator><creator>Behera, Shuvashish</creator><creator>Ram, Shidharth Sankar</creator><creator>Sudarshan, Mathummal</creator><creator>Pradhan, Chinmay</creator><creator>Sahoo, Santi Lata</creator><creator>Mohanty, Rama Chandra</creator><general>Springer Netherlands</general><general>Springer Nature B.V</general><scope>AAYXX</scope><scope>CITATION</scope><orcidid>https://orcid.org/0000-0001-9717-4901</orcidid></search><sort><creationdate>20210201</creationdate><title>Effect of Enzymatic Hydrolysis on Structural, Chemical and Elemental Properties of Sweet Potato Flour</title><author>Jagatee, Suman ; Rout, Jyoti Ranjan ; Behera, Shuvashish ; Ram, Shidharth Sankar ; Sudarshan, Mathummal ; Pradhan, Chinmay ; Sahoo, Santi Lata ; Mohanty, Rama Chandra</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c356t-94bd25b4a9ae910030398b5b5ca419fefc7fc99661e645ccb089e03886d1ba1f3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2021</creationdate><topic>Amylases</topic><topic>Biofuels</topic><topic>Chromatography</topic><topic>Depolymerization</topic><topic>Engineering</topic><topic>Environment</topic><topic>Environmental Engineering/Biotechnology</topic><topic>Ethanol</topic><topic>Flour</topic><topic>Fourier transforms</topic><topic>Glucoamylase</topic><topic>Glucose</topic><topic>High performance liquid chromatography</topic><topic>Hydrolysis</topic><topic>Industrial Pollution Prevention</topic><topic>Infrared spectroscopy</topic><topic>Liquefaction</topic><topic>Liquid chromatography</topic><topic>Maltose</topic><topic>Maltotriose</topic><topic>Manganese</topic><topic>Original Paper</topic><topic>Potatoes</topic><topic>Renewable and Green Energy</topic><topic>Saccharification</topic><topic>Saccharomyces cerevisiae</topic><topic>Scanning electron microscopy</topic><topic>Spectrometry</topic><topic>Starch</topic><topic>Sweet potatoes</topic><topic>Thin layer chromatography</topic><topic>Vegetables</topic><topic>Waste Management/Waste Technology</topic><topic>X-ray fluorescence</topic><topic>Yeast</topic><topic>Zymomonas mobilis</topic><topic>α-Amylase</topic><toplevel>online_resources</toplevel><creatorcontrib>Jagatee, Suman</creatorcontrib><creatorcontrib>Rout, Jyoti Ranjan</creatorcontrib><creatorcontrib>Behera, Shuvashish</creatorcontrib><creatorcontrib>Ram, Shidharth Sankar</creatorcontrib><creatorcontrib>Sudarshan, Mathummal</creatorcontrib><creatorcontrib>Pradhan, Chinmay</creatorcontrib><creatorcontrib>Sahoo, Santi Lata</creatorcontrib><creatorcontrib>Mohanty, Rama Chandra</creatorcontrib><collection>CrossRef</collection><jtitle>Waste and biomass valorization</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Jagatee, Suman</au><au>Rout, Jyoti Ranjan</au><au>Behera, Shuvashish</au><au>Ram, Shidharth Sankar</au><au>Sudarshan, Mathummal</au><au>Pradhan, Chinmay</au><au>Sahoo, Santi Lata</au><au>Mohanty, Rama Chandra</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of Enzymatic Hydrolysis on Structural, Chemical and Elemental Properties of Sweet Potato Flour</atitle><jtitle>Waste and biomass valorization</jtitle><stitle>Waste Biomass Valor</stitle><date>2021-02-01</date><risdate>2021</risdate><volume>12</volume><issue>2</issue><spage>687</spage><epage>697</epage><pages>687-697</pages><issn>1877-2641</issn><eissn>1877-265X</eissn><abstract>In the present study, the structural, chemical and elemental changes of sweet potato flour after hydrolysis by α-amylase (liquefaction) and a mixture of α-amylase and glucoamylase (saccharification) were investigated. Thin layer chromatography (TLC), high performance liquid chromatography (HPLC), scanning electron microscopy (SEM), fourier-transforms infrared spectroscopy (FTIR) and energy dispersive X-ray fluorescence spectrometry (EDXRF) were used to study the properties of the hydrolyzed sweet potato starch. Efficient hydrolysis was evidenced from both TLC and HPLC that the thermostable α-amylase was able to yield the simple forms of sugar such as glucose, fructose, maltose and maltotriose whereas, only glucose is depolymerized after the combined effect of α-amylase and glucoamylase. SEM analysis of raw, liquefied and saccharified sweet potato root flour (SPRF) showed the various porous starch granules with a high degree of structural changes in saccharified samples in comparison to others, which indicates the active involvement of tested the enzymes. The saccharified SPRF were fermented by
Saccharomyces cerevisiae
and
Zymomonas mobilis
separately and the results confirmed that
Z. mobilis
was able to produce more stretching vibration of –OH than
S. cerevisiae
, suggesting better production of bioethanol. In addition, the elemental analysis was carried out to evaluate the impact of
S. cerevisiae
and
Z. mobilis
with respect to elemental constituents. The results of the elemental analysis showed increase in the concentrations of S, Cl, Ca, Mn, Fe and Zn and decrease in the concentrations of P and K in the fermented residue of
S. cerevisiae
and
Z. mobilis
, however more variation was observed in
Z. mobilis
.
Graphic Abstract</abstract><cop>Dordrecht</cop><pub>Springer Netherlands</pub><doi>10.1007/s12649-020-00984-9</doi><tpages>11</tpages><orcidid>https://orcid.org/0000-0001-9717-4901</orcidid></addata></record> |
| fulltext | fulltext |
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| ispartof | Waste and biomass valorization, 2021-02, Vol.12 (2), p.687-697 |
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| language | eng |
| recordid | cdi_proquest_journals_2484292459 |
| source | SpringerLink Journals - AutoHoldings |
| subjects | Amylases Biofuels Chromatography Depolymerization Engineering Environment Environmental Engineering/Biotechnology Ethanol Flour Fourier transforms Glucoamylase Glucose High performance liquid chromatography Hydrolysis Industrial Pollution Prevention Infrared spectroscopy Liquefaction Liquid chromatography Maltose Maltotriose Manganese Original Paper Potatoes Renewable and Green Energy Saccharification Saccharomyces cerevisiae Scanning electron microscopy Spectrometry Starch Sweet potatoes Thin layer chromatography Vegetables Waste Management/Waste Technology X-ray fluorescence Yeast Zymomonas mobilis α-Amylase |
| title | Effect of Enzymatic Hydrolysis on Structural, Chemical and Elemental Properties of Sweet Potato Flour |
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