Caracterização e cultivares de milho crioulo de agricultores de base familiar para a obtenção de etanol.

Abstract

This study had as objective to verify the potential of creole corn cultivars from family-based rural properties in the ethanol obtaining. The creole corn cultivars were from the cities of Palmeira and Teixeira Soares-PR, in the South Central of Paraná. In agronomic characterization were analyzed the system of production and productivity. After harvesting, the seeds were characterized physical-chemically. With the crushed seeds, were realized the process of hydrolysis by the enzymes α amylase and amyloglucosidase and used the yeast Saccharomyces cerevisiae in the fermentation process. As further studies, thermal analyzes were performed by Shimadzu equipment, TGA-50 model and TA-60WS program. The analyzes were performed with a heating speed of 10°C min-1

and air flow of 150 ml min-1

at temperature range of 15°C to 650°C. For the granules morphological superficial evaluation, was used the Electron Microscopy Scanning equipment with field effect (SEM-FEG), TESCAN brand, MIRA 3 model, and the elemental composition was used EDS detector (X-ray energy dispersive spectrometer) Oxford Instruments brand, X-ACT model. The productivity of Amarelão cultivar (6307 kg ha-1

), with the level of economic and technological investment can be considered

significant. But Purple Straw cultivar, showed very low productivity (2611 kg ha-1

), which can be associated by sowing out of recommended period and water stress at flowering. The quantitative related to starch for the White cultivars (Palmeira and Teixeira Soares) deserve further studies with a view to genetic improvements, because they showed high values (751,4 and 754,8 g kg-1

, respectively). In the thermal analysis, the temperature stability (S) varies in the range of 180°C to 206°C approximately, as the Rajado corn had the highest value (206oC). The high relative amount of glucose achieved by the Caiano cultivar (891,5 g kg-1 , showed differential of starch or enzyme good adaptation to this type of farming (starch). The same comment can be traced to the Purple Straw, when the fermentation process, whose transformation reached 845,4 g kg-1

of ethanol kg-1 of glucose. When it gives obtaining ethanol, or gives corn-ethanol conversion, highlight the White, Caiano and Straw Purple cultivars, whose values are higher than 400 L Mg-1

, a value considered as a reference to the culture for

this kind of process.