ESTUDO DA HIDRÓLISE ENZIMÁTICA DO AMIDO DO MESOCARPO DE BABAÇU

Abstract

The present work aimed to determine the constitution of babassu mesocarp, morphological parameters, physico-chemical and structural this starch polysaccharide, responsible for determining the relative susceptibility to enzymatic attack, as well as the yield of enzymatic hydrolysis. Babassu mesocarp flour presented a large percentage in starch, which makes this fruit raw material potential for the production of fermentable sugars. The starch granules babassu mesocarp are mostly medium-sized (10-25 μ m), and small (5-10 μ m), which according to the literature, the smaller are the beads more easily be hydrolyzed. The pattern of starch crystallinity is of type A, the same presented by hot cereals. In General, type A, starches are more susceptible to enzymatic attack than starches type B and C, and in this way, it is suggested that this may promote susceptibility of starch enzyme action. After enzymatic hydrolysis, the crystallinity pattern remained the same, however, the peaks were sharper, showing a more crystalline character, having the crystallinity index, history of 28.47 to 35.67, suggesting that the amorphous region of granule of starch was hydrolyzed to form sharper than the crystalline region. The only sugar identified was to glucose, which demonstrates the great efficiency of alpha amylase and Glucoamylase enzymes, complete conversion of starch to glucose. The minimum and maximum glucose concentrations obtained in experiments of this work were to 0.85 g and 2.13 g, which corresponds to income of 12 and 30, considered very significant, taking into consideration a relatively short reaction time of just two hours, which demonstrates the great susceptibility of starch by enzymatic attack. Before the parameters analyzed, the hydrolysis yield satisfactory, corroborates the conclusions taken from the great susceptibility of starch, based solely on factors of structural parameters, morphological and physico-chemical.