Sigüenza-Andrés Teresa, Pando Valentín, Gómez Manuel, Rodríguez-Nogales José M
Food Technology Area, College of Agricultural Engineering, University of Valladolid, 34004 Palencia, Spain.
Department of Statistics and Operational Investigation, College of Agricultural Engineering, University of Valladolid, 34004 Palencia, Spain.
Foods. 2022 Jun 17;11(12):1793. doi: 10.3390/foods11121793.
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.
面包及烘焙食品是世界上被丢弃最多的食品之一。这项工作旨在研究将废弃面包用于制备高葡萄糖浆的潜在用途。使用α-淀粉酶和糖化酶对废弃面包进行同步水解，同时进行液化和糖化。将该过程与传统的顺序水解进行比较。采用响应面设计优化温度和pH条件，测定酶促过程中的粘度、还原糖和葡萄糖浓度。糖化阶段和同步水解的pH和温度最佳条件非常相似。结果表明，同步法制备的浆液在2小时时葡萄糖产率相似，在4小时时产率高于顺序法4小时的产率，且可以减少时间和能源。
