A novel saccharification method of starch using microwave irradiation with addition of activated carbon

Akikazu Matsumoto, Shuntaro Tsubaki, Masahiro Sakamoto, Jun ichi Azuma

Research output: Contribution to journalArticlepeer-review

28 Citations (Scopus)

Abstract

Activated carbons were investigated for their heat catalytic effects to improve saccharification of starch by autohydrolysis in water under microwave electromagnetic field, and the results were compared with graphite and carbon nanotubes. The activated carbons with low adsorptive capacity of maltose showed high saccharification rate, while those with high adsorptive capacity exhibited low saccharification. In addition, the former activated carbons decreased the saccharification temperature by 10-30. °C. Maltooligosaccharides produced in the presence of the latter activated carbons were recovered by desorption with 50% aqueous ethanol. The results indicated that both adsorptive capacities of maltooligosaccharides and catalytic effects of hot spots arisen from the uneven surface structure of activated carbons might contribute to the improvement in starch saccharification.

Original languageEnglish
Pages (from-to)3985-3988
Number of pages4
JournalBioresource Technology
Volume102
Issue number4
DOIs
Publication statusPublished - Feb 2011
Externally publishedYes

All Science Journal Classification (ASJC) codes

  • Bioengineering
  • Environmental Engineering
  • Renewable Energy, Sustainability and the Environment
  • Waste Management and Disposal

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