Acta Univ. Agric. Silvic. Mendelianae Brun. 2017, 65, 35-40

https://doi.org/10.11118/actaun201765010035
Published online 2017-02-28

Optimization of Enzymatic Hydrolysis of Waste Bread before Fermentation

Helena Hudečková, Petra Šupinová, Libor Babák

Institute of food science and biotechnology, Faculty of chemistry, Brno university of technology, Purkyňova 118, 612 00 Brno, Czech Republic

Finding 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 α‑amylase (BAN 240 L). The saccharification was performed by glucoamylase (AMG 300 L). Optimal conditions for α‑amylase (pH 6; 80 °C) were found. The yield of total sugars was 67.08 g∙L-1 (calculated to maltose). As optimal conditions for glucoamylase (pH 4.2; 60 °C) were found. Amount of glucose was 70.28 g∙L1. 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.

References

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