title: Cassava starch maltodextrinization/monomerization through thermopressurized aqueous phosphoric acid hydrolysis.
abstract: Kinetic conditions were established for the depolymerization of cassava starch for the production of maltodextrins and glucose syrups. Thin-layer chromatography and high-performance liquid chromatography analyses corroborated that the proper H3PO4 strength and thermopressurization range (e.g., 142-170 degrees C; 2.8-6.8 atm) can be successfully explored for such hydrolytic purposes of native starch granules. Because phosphoric acid can be advantageously maintained in the hydrolysate and generates, after controlled neutralization with ammonia, the strategic nutrient triplet for industrial fermentations (C, P, N), this pretreatment strategy can be easily recognized as a recommended technology for hydrolysis and upgrading of starch and other plant polysaccharides. Compared to the classic catalysts, the mandatory desalting step (chloride removal by expensive anion-exchange resin or sulfate precipitation as the calcium-insoluble salt) can be avoided. Furthermore, properly diluted phosphoric acid is well known as an allowable additive in several popular soft drinks such as colas since its acidic feeling in the mouth is compatible and synergistic with both natural and artificial sweeteners. Glycosyrups from phosphorolyzed cassava starch have also been upgraded to high-value single-cell protein such as the pigmented yeast biomass of Xanthophyllomyces dendrorhous (Phaffia rhodozyma), whose astaxanthin (diketo-dihydroxy-beta-carotene) content may reach 0.5-1.0 mg/g of dry yeast cell. This can be used as an ideal complement for animal feeding as well as a natural staining for both fish farming (meat) and poultry (eggs).
authors.affiliation: LQBB--Biomass Chemo/Biotechnology Laboratory, Department of Biochemistry, Biological Sciences Sector, UFPR-Federal University of Parana, Curitiba, Brazil.
authors.forename: J D
authors.initials: JD
authors.lastname: Fontana
authors.forename: M
authors.initials: M
authors.lastname: Passos
authors.forename: M
authors.initials: M
authors.lastname: Baron
authors.forename: S V
authors.initials: SV
authors.lastname: Mendes
authors.forename: L P
authors.initials: LP
authors.lastname: Ramos
mesh_terms: D018533:Biomass; D002338:Carotenoids / Q000737:chemistry / Q000302:isolation & purification; D002384:Catalysis; D002851:Chromatography, High Pressure Liquid; D006868:Hydrolysis; D002365:Manihot / Q000737:chemistry*; D010756:Phosphoric Acids; D011134:Polysaccharides / Q000737:chemistry* / Q000302:isolation & purification*; D011312:Pressure; D013213:Starch / Q000737:chemistry* / Q000302:isolation & purification*; D013696:Temperature; D014867:Water
chemical_list: D010756:Phosphoric Acids; D011134:Polysaccharides; D014867:Water; D002338:Carotenoids; C008315:maltodextrin; D013213:Starch; C030242:phosphoric acid