Characteristics of enzymes from Acremonium cellulolyticus strains and their utilization in the saccharification of potato pulp

2014 ◽  
Vol 83 ◽  
pp. 1-7 ◽  
Author(s):  
Min-Tian Gao ◽  
Shinichi Yano ◽  
Tomaki Minowa
Keyword(s):  
Potato Pulp ◽  
Acremonium Cellulolyticus

Research on Ethanol Production by Biological Fermentation of Potato Pulp

2013 ◽  
Vol 805-806 ◽  
pp. 281-285
Author(s):  
Zhong Xu
Keyword(s):  
Chemical Composition ◽  
Ethanol Production ◽  
Production Rate ◽  
Liquid Ratio ◽  
Fermentation Time ◽  
Potato Pulp ◽  
Fermentation Temperature ◽  
Ethanol Production Rate ◽  
Solid Liquid

Bioconversion of potato pulp to fuel ethanol, analysing the potato pulp chemical composition and determining the potato pulp in the role of microorganism produce ethanol under the best conditions is the major research. An analysis of the chemical composition of potato pulp showed that : the basic ingredients are Protein (9.72%), Starch (25.52%), Cellulose (17.90%). The effects of ethanol production rate of solid-liquid ratio, fermentation temperature, inoculumconcertration, fermentation time. The results showed that: the best conditions producting ethanol from potato pulp obtained by single factor experiments are: solid-liquid ratio: 1:15, fermentation temperature: 35°C, inoculumconcertration: 3mL, fermentation time: 20h. Under this occasion, the ethanol production rate was 0.183mL·g-1.

Effect of Ultrasound-Assisted Dough Fermentation on the Quality of Dough and Steamed Bread with 50% Sweet Potato Pulp

2021 ◽  
Author(s):  
Min Zhang ◽  
Wenjing Suo ◽  
Yuxin Deng ◽  
Lijun Jiang ◽  
Mingming Qi ◽  
...  
Keyword(s):  
Sweet Potato ◽  
Potato Pulp ◽  
Steamed Bread ◽  
Ultrasound Assisted

Definition and characterization of enzymes for maximal biocatalytic solubilization of prebiotic polysaccharides from potato pulp

2011 ◽  
Vol 49 (3) ◽  
pp. 289-297 ◽  
Author(s):  
Lise V. Thomassen ◽  
Dorte M. Larsen ◽  
Jørn D. Mikkelsen ◽  
Anne S. Meyer
Keyword(s):  
Potato Pulp

scholarly journals Determinations of Triacylglycerol and Fatty Acid Esters in Potato Pulp Fermented with Lactic Acid-Producing Fungus

2004 ◽  
Vol 53 (11) ◽  
pp. 565-569 ◽  
Author(s):  
Keita YUNOKI ◽  
Renaguli MUSA ◽  
Mikio KINOSHITA ◽  
Yuji ODA ◽  
Masao OHNISHI
Keyword(s):  
Lactic Acid ◽  
Fatty Acid ◽  
Fatty Acid Esters ◽  
Potato Pulp ◽  
Acid Esters

scholarly journals The use of enzyme preparations for pectin extraction from potato pulp

2018 ◽  
Vol 7 (2) ◽  
pp. 215-243
Author(s):  
Olena Hrabovska ◽  
Hanna Pastukh ◽  
Oleksandr Lysyi ◽  
Volodymyr Miroshnyk ◽  
Nadiya Shtangeeva
Keyword(s):  
Enzyme Preparations ◽  
Potato Pulp

scholarly journals Effect of Potato Pulp Pectic Polysaccharide on the Stability of Acidified Milk Drinks

Molecules ◽  
2020 ◽  
Vol 25 (23) ◽  
pp. 5632
Author(s):  
Weixuan Sun ◽  
Wenhan Yang ◽  
Yuxue Zheng ◽  
Huiling Zhang ◽  
Haitian Fang ◽  
...  
Keyword(s):  
Particle Size ◽  
Zeta Potential ◽  
Neutral Sugar ◽  
Lower Serum ◽  
Pectic Polysaccharide ◽  
Potato Pulp ◽  
Lower Viscosity ◽  
Stabilizing Effect ◽  
New Ideas ◽  
The Stability

In order to broaden the application of potato pulp pectic polysaccharide (PPP) in stabilizing acidified milk drinks (AMDs) and investigate the stabilizing effect and physical properties of AMDs prepared with PPP, a comparative study was made among PPP, commercial high methoxyl pectin (HMP) and low methoxyl pectin (LMP). The zeta potential, rheology, particle size and serum separation of AMDs were evaluated after preparing with PPP, HMP and LMP, respectively. Results indicated that PPP led to lower serum separation than LMP (14.65% for AMDs prepared with 0.5% PPP compared to 25.05% for AMDs prepared with 0.5% LMP), but still higher than HMP (9.09% for AMDs prepared with 0.5% HMP). However, narrower particle size distribution and lower viscosity of AMDs was achieved by PPP than by LMP and HMP. PPP can electrostatically adsorb on the surface of casein and its abundant neutral sugar side chains would provide steric hindrance to prevent casein flocculation in AMDs. Our results might provide some new ideas for the application of PPP in improving the stability of AMDs.

Pelletization of biomass waste with potato pulp content

2014 ◽  
Vol 28 (1) ◽  
pp. 85-91 ◽  
Author(s):  
Sławomir Obidziński
Keyword(s):  
Main Element ◽  
Power Demand ◽  
Biomass Waste ◽  
Research Results ◽  
Potato Pulp ◽  
Oat Bran ◽  
Heating Fuel ◽  
Context Of Use

Abstract This paper presents the results of a research on the influence of potato pulp content in a mixture with oat bran on the power demand of the pelletization process and on the quality of the produced pellets, in the context of use thereof as a heating fuel. The tests of the densification of the pulp and bran mixture were carried out on a work stand whose main element was a P-300 pellet mill with the ‘flat matrix-densification rolls’ system. 24 h after the pellets left the working system, their kinetic durability was established with the use of a Holmen tester. The research results obtained in this way allowed concluding that increasing the potato pulp content in a mixture with oat bran from 15 to 20% caused a reduction of the power demand of the pellet mill. It was also established that as the pulp content in a mixture with oat bran increases from 15 to 25%, the value of the kinetic durability of the pellets determined using Holmen and Pfost methods decreases.

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