Hydrolysis of sweet potato (<i>Ipomoea batatas</i> (L.) Lam.) flour by <i>Candida homilentoma</i> strains: effects of pH and temperature using Central Composite Rotatable Design

COELHO, ANA LETÍCIA S.; ARRAES, AGELLES A.; ABREU-LIMA, THIAGO LUCAS DE; CARREIRO, SOLANGE CRISTINA

doi:10.1590/0001-3765202020180410

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BIOLOGICAL SCIENCES • An. Acad. Bras. Ciênc. 92 (02) • 2020 • https://doi.org/10.1590/0001-3765202020180410 copy

Hydrolysis of sweet potato (Ipomoea batatas (L.) Lam.) flour by Candida homilentoma strains: effects of pH and temperature using Central Composite Rotatable Design

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Abstract

The current study focuses on the evaluation of culture parameters on the enzymatic hydrolysis of Ipomoea batatas (L.) Lam flour by Candida homilentoma strains. A 2-factor-5-level CCRD was used to evaluate the effect of pH and temperature on the hydrolysis process. For the S-47 strain, pH and both studied parameters were significant at 48 h and 96 h, respectively. Regarding S-81 strain, temperature was the only factor affecting the process, at 96 hours. The regression models were significant, and no lack of fit was observed for them.

Key words
amylases; Candida homilentoma; reducing sugar; statistical design; starch; sweet potato flour

Code	Variable	Low axial (-1.42 )	Low factorial (-1)	Center (0)	High factorial (+1)	High axial (+1.42)
X₁	pH	4.5	4.8	5.5	6.2	6.5
X₂	Temperature (°C )	30	33	40	47	50

Runs	X₁	X₂	S-47			S-81
Runs	X₁	X₂	24h	48h	96h	24h	48h	96h
1	4.8	33	592.8	118	180.8	0.089	0.02	239.95
2	6.2	33	514.6	20.3	ND	ND	ND	21.18
3	4.8	47	ND	ND	ND	0.037	ND	379.1
4	6.2	47	69.6	58.1	224	ND	ND	541.3
5	4.5	40	77.6	32.6	8.8	ND	ND	297.1
6	6.5	40	114.8	ND	ND	ND	ND	286.8
7	5.5	30	137	230	130	49.4	67.06	152.6
8	5.5	50	194.5	266.8	265.9	610.05	574.7	227.5
9	5.5	40	200.6	206.8	160.9	220.6	202.9	262.05
10	5.5	40	118.6	170.6	140.6	135.8	113.8	185.3
11	5.5	40	93	86.8	123	114.7	118.2	165.8

Coefficients variables	t value	Pr(>\|t\|)	t value	Pr(>\|t\|)	t value	Pr(>\|t\|)
Coefficients variables	S-47 (24 hours)		S-47 (48 hours)		S-47 (96 hours)
Intercept	1.148	0.303	3.873	0.0117^α	8.816	0.000312^α
pH (L)	0.075	0.943	-0.439	0.6787	0.390	0.712850
T (L)	-1.617	0.167	-0.143	0.8920	2.998	0.030172^α
pH (Q)	0.225	0.831	-3.086	0.0273^α	-5.850	0.002067^α
T (Q)	0.563	0.563	0.900	0.4094	2.400	0.061602^α
pH*T	0.738	0.738	1.129	0.3102	7.282	0.000764^α

Coefficients variables	t value	Pr(>ItI)	t value	Pr(>ItI)	t value	Pr(>ItI)
Coefficients variables	S-81 (24 hours)		S-81 (48 hours)		S-81 (96 hours)
Intercept	1.621	0.166	1.604	0.170	3.549	0.0164^α
pH (L)	0.00	1.00	0.00	1.00	-0.251	0.8116
T (L)	1.683	0.153	1.635	0.163	2.704	0.0426^α
pH (Q)	-1.694	0.151	0.736	0.495	1.359	0.2321
T (Q)	0.648	0.546	-1.708	0.148	0.151	0.8862
pH*T	0.00	1.00	0.00	1.00	1.907	0.1149

S-47 (48 hours)
Source	DF	Sum Square	Mean Square	F-value	Pr (>F)
Model	2	62636	31317.9	6.5779	0.0398
Residuals	5	23805	4761.1
Lack of fit	3	16228	5409.3	1.4277	0.4372
Pure error	2	7578	3788.8
R²	0.7455
S-47 (96 hours)
Source	DF	Sum Square	Mean Square	F-value	Pr (>F)
Model	2	41007	20504	26.5284	0.0021767
Residuals	5	3864	773
Lack of fit	3	3145	1048	2.9144	0.2658145
Pure error	2	719	360
R²	0.9584
S-81 (96 hours)
Source	DF	Sum Square	Mean Square	F-value	Pr (>F)
Model	2	73605	36803	3.6862	0.01038
Residuals	5	49919	9984
Lack of fit	3	44741	14914	5.76	0.1515
Pure error	2	5178	2589
R²	0.7211

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[1] Correspondence to: Ana Letícia Silva Coelho E-mail: alscoelho@uft.edu.br