Optimization of Enzymatic Hydrolysis of Waste Bread before Fermentation

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dc.contributor.authorHudečková, Helenacs
dc.contributor.authorŠupinová, Petracs
dc.contributor.authorBabák, Liborcs
dc.coverage.issue1cs
dc.coverage.volume65cs
dc.date.issued2017-02-28cs
dc.description.abstractFinding of optimal hydrolysis conditions is important for increasing the yield of saccharides. The higher yield of saccharides is usable for increase of the following fermentation effectivity. In this study optimal conditions (pH and temperature) for amylolytic enzymes were searched. As raw material was used waste bread. Two analytical methods for analysis were used. Efficiency and process of hydrolysis was analysed spectrophotometrically by Somogyi-Nelson method. Final yields of glucose were analysed by HPLC. As raw material was used waste bread from local cafe. Waste bread was pretreated by grinding into small particles. Hydrolysis was performed in 100 mL of 15 % (w/v) waste bread particles in the form of water suspension. Waste bread was hydrolysed by two commercial enzymes. For the liquefaction was used amylase (BAN 240 L). The saccharification was performed by glucoamylase (AMG 300 L). Optimal conditions for amylase (pH 6; 80 °C) were found. The yield of total sugars was 67.08 gL-1 (calculated to maltose). As optimal conditions for glucoamylase (pH 4.2; 60 °C) were found. Amount of glucose was 70.28 gL1. The time of waste bread liquefaction was 180 minutes. The time of saccharification was 90 minutes. The results were presented at the conference CECE Junior 2014.en
dc.formattextcs
dc.format.extent35-40cs
dc.format.mimetypeapplication/pdfcs
dc.identifier.citationActa Universitatis Agriculturae et Silviculturae Mendelianae Brunensis. 2017, vol. 65, issue 1, p. 35-40.en
dc.identifier.doi10.11118/actaun201765010035cs
dc.identifier.issn1211-8516cs
dc.identifier.other133640cs
dc.identifier.researcheridXXX-8048-3142cs
dc.identifier.scopus57193697468cs
dc.identifier.urihttp://hdl.handle.net/11012/68379
dc.language.isoencs
dc.publisherMendel University Presscs
dc.relation.ispartofActa Universitatis Agriculturae et Silviculturae Mendelianae Brunensiscs
dc.relation.urihttps://acta.mendelu.cz/65/1/0035/cs
dc.rightsCreative Commons Attribution-NonCommercial-NoDerivatives 4.0 Internationalcs
dc.rights.accessopenAccesscs
dc.rights.sherpahttp://www.sherpa.ac.uk/romeo/issn/1211-8516/cs
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/cs
dc.subjectethanolen
dc.subjectwaste breaden
dc.subjectenzymatic hydrolysisen
dc.subjectamylasesen
dc.subjectalpha-amylaseen
dc.subjectglucoamylaseen
dc.subjectpHen
dc.subjecttemperatureen
dc.titleOptimization of Enzymatic Hydrolysis of Waste Bread before Fermentationen
dc.type.driverarticleen
dc.type.statusPeer-revieweden
dc.type.versionpublishedVersionen
sync.item.dbidVAV-133640en
sync.item.dbtypeVAVen
sync.item.insts2025.02.03 15:38:46en
sync.item.modts2025.01.17 15:36:16en
thesis.grantorVysoké učení technické v Brně. Fakulta chemická. Ústav chemie potravin a biotechnologiícs
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