Production of bioethanol from triticale

Triticale (Triticosecale) is a crop species resulting from a plant breeder's cross between wheat (Triticum sp.) "mother" and rye (Secale sp.) "father". Today, it has been cultivated in more than 50 countries worldwide. During the researches conducted over period 2005-2006, the quality of three varieties of triticale was examined. Chemical quality parameters were the scope of the paper. The analyzed varieties of triticale showed high a-amylase activity, that was measured by falling number and amylolitic activity. While investigating thermal preparation of the samples at three different temperatures 60, 70 and 90°C, the optimum temperature was determined. Three different modes of thermal preparations were applied in the experiment: 1) without the addition of technical enzymes (a-amylase and glucoamylase), 2) with the addition of glucoamylase, and 3) with the addition of glucoamylase and a-amylase. The enzymes were dosed according to the recommendations of the manufacturer. The thermal preparation of samples conducted at 90°C, produced the lowest content of fermentable starch. This is due to inactivation of amylolytic enzymes in triticale at 90°C. During 2006, the survey on bioethanol production from triticale was directed towards lowering the temperature regimes of the preparation step up to 60°C. During the first preparation mode (without the additional enzymes), the obtained results for the content of fermentable starch and the ethanol yield, showed that native amylolytic enzymes of triticale can degrade 80-90% of the available starch. The addition of glucoamylase, during the second preparation mode, increased the content of fermentable starch and ethanol yield. The best results were achieved applying the third mode of preparation. Comparing the preparation modes, it could be concluded that the application of both a-amylase and glucoamylase in the preparation step increased the content of fermentable starch and ethanol yield by 7-13%. Further research should optimize the addition of a-amylase and glucoamylase. According to the results, the thermal preparation modes at 60°C are considered more suitable because of the energy savings