Enzymatic hydrolysis optimization of sweet potato (Ipomoea batatas) peel using a statistical approach

Brazilian Journal of Chemical Engineering

E. Betiku¹  O. O. Akindolani¹  A. R. Ismaila¹ 

[1] ,Obafemi Awolowo University Department of Chemical Engineering Biochemical Engineering LaboratoryIle-Ife Osun State ,Nigeria

关键词: Hydrolysis;    Enzymes;    Optimization;    Response surface methodology;    Sweet potato peel;   

DOI  :  10.1590/S0104-66322013000300005

来源: SciELO

【 摘 要 】

In this work, two-step enzymatic hydrolysis of sweet potato peel was optimized. The effects of time, enzyme dose and temperature on glucose concentration were investigated. The Box-Behnken design was applied and a total of 17 experimental runs were generated for each step. For the liquefaction step, an ANOVA test showed the quadratic model obtained to be significant (p < 0.05). The statistical model predicted the maximum glucose concentration to be 126.66 g/L at a temperature of 56.4 ºC, α-amylase dose 1% (v/v) and time 60 min. A quadratic model was also obtained for the saccharification step and the model was also significant (p < 0.05). The statistical model for the second step predicted the maximum glucose concentration to be 178.39 g/L, established at the temperature of 45 ºC, glucoamylase dose 1% (v/v) and time 60 min. The optimized liquefaction and saccharification conditions were validated with the actual glucose concentrations of 126.03 and 176.89 g/L, respectively.

【 授权许可】

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