| Popis: |
Field peas (Pisum sativum) were evaluated as a potential feedstock for ethanol production. Ground peas were dry-milled and separated into starch, protein, and fibrous fractions by air classification. Starch-enriched fractions prepared from whole peas and dehulled peas contained 73.7% wt and 77.8% wt starch, respectively, a nearly two-fold enrichment compared with whole peas. The fractions were liquefied and saccharified using industrial α-amylase and glucoamylase at recommended enzyme loadings. A final ethanol concentration of 11.0% (w/v) was obtained in 48–52 hr, with yields of 0.43–0.48 g of ethanol/g of glucose. Starch present in whole ground peas was also saccharified and fermented, with 97% of the starch fermented when an autoclaving step was included in the liquefaction stage. |
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