• español
  • English
  • français
  • Deutsch
  • português (Brasil)
  • italiano
    • español
    • English
    • français
    • Deutsch
    • português (Brasil)
    • italiano
    • español
    • English
    • français
    • Deutsch
    • português (Brasil)
    • italiano
    JavaScript is disabled for your browser. Some features of this site may not work without it.

    Navegar

    Todo o repositórioComunidadesPor data do documentoAutoresAssuntosTítulos

    Minha conta

    Entrar

    Estatística

    Ver as estatísticas de uso

    Compartir

    Ver item 
    •   Página inicial
    • PRODUÇÃO CIENTÍFICA
    • Departamentos
    • Dpto. Ingeniería Agrícola y Forestal
    • DEP42 - Artículos de revista
    • Ver item
    •   Página inicial
    • PRODUÇÃO CIENTÍFICA
    • Departamentos
    • Dpto. Ingeniería Agrícola y Forestal
    • DEP42 - Artículos de revista
    • Ver item
    • español
    • English
    • français
    • Deutsch
    • português (Brasil)
    • italiano

    Exportar

    RISMendeleyRefworksZotero
    • edm
    • marc
    • xoai
    • qdc
    • ore
    • ese
    • dim
    • uketd_dc
    • oai_dc
    • etdms
    • rdf
    • mods
    • mets
    • didl
    • premis

    Citas

    Por favor, use este identificador para citar o enlazar este ítem:https://uvadoc.uva.es/handle/10324/61876

    Título
    Optimization of a simultaneous enzymatic hydrolysis to obtain a high-glucose slurry from bread waste
    Autor
    Sigüenza Andrés, TeresaAutoridad UVA
    Pando Fernández, ValentínAutoridad UVA Orcid
    Gómez Pallarés, ManuelAutoridad UVA Orcid
    Rodríguez Nogales, José ManuelAutoridad UVA Orcid
    Año del Documento
    2022
    Editorial
    MDPI
    Descripción
    Producción Científica
    Documento Fuente
    Foods, 2022, Vol. 11, Nº. 12, 1793
    Resumo
    Bread and bakery products are among the most discarded food products in the world. This work aims to investigate the potential use of wasted bread to obtain a high-glucose slurry. Simultaneous hydrolysis of wasted bread using α-amylase and glucoamylase was carried out performing liquefaction and saccharification at the same time. This process was compared with a traditional sequential hydrolysis. Temperature and pH conditions were optimized using a response surface design determining viscosity, reducing sugars and glucose concentration during the enzymatic processes. The optimal conditions of pH and temperature in the saccharification stage and the simultaneous hydrolysis were pretty similar. Results show that the slurry produced with simultaneous process had a similar glucose yield at 2 h, and at 4 h a yield higher than that obtained by the sequential method of 4 h and could reduce time and energy.
    Materias (normalizadas)
    Bread
    Pan
    Alimentos - Procesos industriales
    Saccharification
    Reducing sugars
    Glucose
    Glucosa
    Hydrolysis
    Hidrólisis
    Amylases
    Enzymes
    Enzimas - Aplicaciones industriales
    Sustainable development
    Desarrollo sostenible
    Materias Unesco
    3309 Tecnología de Los Alimentos
    ISSN
    2304-8158
    Revisión por pares
    SI
    DOI
    10.3390/foods11121793
    Patrocinador
    Junta de Castilla y León - (Grant VA177P20)
    Fondo Europeo de Desarrollo Regional (FEDER) /Interreg Spain-Portugal - (TRANSCOLAB, 0612_TRANS_CO_LAB_2_P)
    Version del Editor
    https://www.mdpi.com/2304-8158/11/12/1793
    Propietario de los Derechos
    © 2022 The Authors
    Idioma
    eng
    URI
    https://uvadoc.uva.es/handle/10324/61876
    Tipo de versión
    info:eu-repo/semantics/publishedVersion
    Derechos
    openAccess
    Aparece en las colecciones
    • DEP42 - Artículos de revista [291]
    Mostrar registro completo
    Arquivos deste item
    Nombre:
    Optimization-of-a-Simultaneous-Enzymatic-Hydrolysis.pdf
    Tamaño:
    1.473Mb
    Formato:
    Adobe PDF
    Thumbnail
    Visualizar/Abrir
    Atribución 4.0 InternacionalExceto quando indicado o contrário, a licença deste item é descrito como Atribución 4.0 Internacional

    Universidad de Valladolid

    Powered by MIT's. DSpace software, Version 5.10