The Role of Enzyme Loading on Starch and Cellulose Hydrolysis of Food Waste

Salimi, Erfaneh; Saragas, Konstantinos; Taheri, Mir Edris; Novaković, Jelica; Barampouti, Elli Maria; Mai, Sofia; Μουστάκας, Κωνσταντίνος; Malamis, Dimitris; Loizidou, Maria

doi:10.1007/s12649-019-00826-3

Cited by 33 publications

(11 citation statements)

References 26 publications

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“…Currently there is no knowledge about characteristics of starch granules present in the legume seeds malts and about optimal temperature for legume seed malt enzymes to complete saccharification of starch present in legume seed malt mashes. There are many factors that can hinder starch hydrolysis, such as lack of amylolytic enzymes [ 28 ], non-catalytic binding of enzymes on non-substrate polymers, or physical barriers preventing access to the starch [ 6 ]. The conducted study shows that in the case of lentil malt, the main reason seems to be a lack of amylolytic enzymes, because samples L-MLC and L-MLV, prepared with external α-amylases, saccharified fully.…”

Section: Discussionmentioning

confidence: 99%

Analysis of Physicochemical Parameters of Congress Worts Prepared from Special Legume Seed Malts, Acquired with and without Use of Enzyme Preparations

Gasiński

Błażewicz

Kawa-Rygielska

et al. 2021

Foods

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This study was conducted to produce malt from legume seeds (chickpea, lentil, pea, and vetch) and test whether malting with parameters, typically barley grain, will result in well-modified legume seed malt. Analysis of malt was performed by producing congress worts from legume seed malts. Concentration of phenolic compounds, as well as antioxidant activity of legume seed malts was analysed. Acquired worts were characterised with poor technological characteristics (wort extract, wort volume, saccharification time, brewhouse efficiency); however, the malting process increased concentration of phenolic compounds and antioxidant activity of the plant material. Subsequent mashing tests with addition of different external enzymes and/or gelatinisation of legume seed malt were performed. Use of external enzymes improved saccharification time, extract content, wort volume, as well brewhouse efficiency in the case of some legume seed malts. The best brewhouse efficiencies and highest extract values were acquired by the samples prepared with 30% of gelatinised vetch malt or chickpea malt mixed with 70% of Pilsner malt. The study shows that there is possibility of creating legume seed malts, but malting and mashing characteristics need to be customised for these special malts.

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Section: Discussionmentioning

confidence: 99%

Analysis of Physicochemical Parameters of Congress Worts Prepared from Special Legume Seed Malts, Acquired with and without Use of Enzyme Preparations

Gasiński

Błażewicz

Kawa-Rygielska

et al. 2021

Foods

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“…Therefore, after rehydration of the starch (liquefaction), the polymers first need to be hydrolyzed (saccharification) to obtain a carbohydrate mixture. This mixture of mainly glucose and maltose can be used as a substrate for PHB production (Salimi et al 2019). Haas et al (2008) reported the use of waste potato starch hydrolysate and obtained 95 g/L PHB at 1.5 g/(L•h) PHB, however, maltose accumulated as this could not be assimilated by the C. necator strain, thereby causing a decreased conversion and significant carbon loss (Table 1).…”

Section: State-of-the-art Phb Production From Firstgeneration Biomassmentioning

confidence: 99%

Industrial side streams as sustainable substrates for microbial production of poly(3-hydroxybutyrate) (PHB)

Vlaeminck

Uitterhaegen

Quataert

et al. 2022

World J Microbiol Biotechnol

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Poly(3-hydroxybutyrate) (PHB) is a microbially produced biopolymer that is emerging as a propitious alternative to petroleum-based plastics owing to its biodegradable and biocompatible properties. However, to date, the relatively high costs related to the PHB production process are hampering its widespread commercialization. Since feedstock costs add up to half of the total production costs, ample research has been focusing on the use of inexpensive industrial side streams as carbon sources. While various industrial side streams such as second-generation carbohydrates, lignocellulose, lipids, and glycerol have been extensively investigated in liquid fermentation processes, also gaseous sources, including carbon dioxide, carbon monoxide, and methane, are gaining attention as substrates for gas fermentation. In addition, recent studies have investigated two-stage processes to convert waste gases into PHB via organic acids or alcohols. In this review, a variety of different industrial side streams are discussed as more sustainable and economical carbon sources for microbial PHB production. In particular, a comprehensive overview of recent developments and remaining challenges in fermentation strategies using these feedstocks is provided, considering technical, environmental, and economic aspects to shed light on their industrial feasibility. As such, this review aims to contribute to the global shift towards a zero-waste bio-economy and more sustainable materials.

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“…The release of glucose molecules from the slurry of acid treated SPRF typically depends on several factors like pH, temperature, incubation period, enzyme concentration and the maximum glucose is formed through break down of α-(1-4) and α-(1-6) chemical bonds (Riaz et al 2012;Lincoln et al 2019;Strąk-Graczyk and Balcerek 2020). Moreover, the glucoamylase-maltose complex (maltose first produced after acid hydrolysis) also insists on the rate of formation of glucose with interacting the non-reducing end side of the substrate (Chiba 1997;Salimi et al 2019).…”

Section: Hydrolysis Product Analysis Through Tlcmentioning

confidence: 99%

Optimization of saccharification prospective from starch of sweet potato roots through acid-enzyme hydrolysis: structural, chemical and elemental profiling

et al. 2021

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The sweet potato root, a potent source of starch which is being considered as an efficient alternative for fuel ethanol production in recent times. The starchy substrate needs to be subsequently dextrinized and saccharified so as to enhance the utilization of its carbohydrates for ethanol production. In the present investigation, acid-enzyme process was conducted for the dextrinization and saccharification of sweet potato root flour (SPRF). The best optimized condition for dextrinization was achieved with an incubation period of 60 min, temperature 100 ºC and 1M HCl. However, for saccharification, the best result was obtained with an incubation of 18 h, pH 4, temperature 65 ºC and 1000 U concentration of Palkodex®. After the dextrinization process, maximum concentrations of total sugar and hydroxymethylfurfural (HMF) [380.44 ± 3.17 g/kg and 13.28 ± 0.25 mg/g, respectively] were released. Nevertheless, after saccharification, 658.80 ± 7.83 g/kg of total sugar was obtained which was about 73% more than that of dextrinization. After successful dextrinization and saccharification, the structural, chemical and elemental analysis were investigated using techniques such as scanning electron microscopy (SEM), Fourier-transforms infrared spectroscopy (FTIR) and energy-dispersive X-ray fluorescence spectrophotometer (EDXRF), respectively. Effective hydrolysis was demonstrated in thin layer chromatography (TLC) where the HCl was able to generate monomeric sugar such as glucose and maltose. On the other hand, only glucose is synthesized on the mutual effect of HCl and Palkodex®. The SEM findings indicate that the rough structure of both dextrinized and saccharified sample was gained due to the vigorous effect of both acid and enzyme subsequently. The saccharified SPRF when subjected to fermentation with Saccharomyces cerevisiae and Zymomonas mobilis separately, it was observed that Z. mobilis produced more stretching vibration of –OH than S. cerevisiae, which evidenced the better production of bioethanol. Additionally, evaluation of the influence of S. cerevisiae and Z. mobilis through elemental analysis revealed upsurge in the concentrations of S, Cl, Ca, Mn, Fe and Zn and decline in the concentrations of P, K and Cu in the fermented residue of S. cerevisiae and Z. mobilis, however, Z. mobilis showed little more variation than that of S. cerevisiae.

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The Role of Enzyme Loading on Starch and Cellulose Hydrolysis of Food Waste

Cited by 33 publications

References 26 publications

Analysis of Physicochemical Parameters of Congress Worts Prepared from Special Legume Seed Malts, Acquired with and without Use of Enzyme Preparations

Analysis of Physicochemical Parameters of Congress Worts Prepared from Special Legume Seed Malts, Acquired with and without Use of Enzyme Preparations

Industrial side streams as sustainable substrates for microbial production of poly(3-hydroxybutyrate) (PHB)

Optimization of saccharification prospective from starch of sweet potato roots through acid-enzyme hydrolysis: structural, chemical and elemental profiling

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