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Título
Optimization of a simultaneous enzymatic hydrolysis to obtain a high-glucose slurry from bread waste
Autor
Año del Documento
2022
Editorial
MDPI
Descripción
Producción Científica
Documento Fuente
Foods, 2022, Vol. 11, Nº. 12, 1793
Résumé
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
Patrocinador
Junta de Castilla y León - (Grant VA177P20)
Fondo Europeo de Desarrollo Regional (FEDER) /Interreg Spain-Portugal - (TRANSCOLAB, 0612_TRANS_CO_LAB_2_P)
Fondo Europeo de Desarrollo Regional (FEDER) /Interreg Spain-Portugal - (TRANSCOLAB, 0612_TRANS_CO_LAB_2_P)
Version del Editor
Propietario de los Derechos
© 2022 The Authors
Idioma
eng
Tipo de versión
info:eu-repo/semantics/publishedVersion
Derechos
openAccess
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