RT info:eu-repo/semantics/article
T1 Optimization of a simultaneous enzymatic hydrolysis to obtain a high-glucose slurry from bread waste
A1 Sigüenza Andrés, Teresa
A1 Pando Fernández, Valentín
A1 Gómez Pallarés, Manuel
A1 Rodríguez Nogales, José Manuel
K1 Bread
K1 Pan
K1 Alimentos - Procesos industriales
K1 Saccharification
K1 Reducing sugars
K1 Glucose
K1 Glucosa
K1 Hydrolysis
K1 Hidrólisis
K1 Amylases
K1 Enzymes
K1 Enzimas -  Aplicaciones industriales
K1 Sustainable development
K1 Desarrollo sostenible
K1 3309 Tecnología de Los Alimentos
AB 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.
PB MDPI
SN 2304-8158
YR 2022
FD 2022
LK https://uvadoc.uva.es/handle/10324/61876
UL https://uvadoc.uva.es/handle/10324/61876
LA eng
NO Foods, 2022, Vol. 11, Nº. 12, 1793
NO Producción Científica
DS UVaDOC
RD 20-may-2024