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

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.

Bibliographic Details

Main Authors:	Betiku,E., Akindolani,O. O., Ismaila,A. R.
Format:	Digital revista
Language:	English
Published:	Brazilian Society of Chemical Engineering 2013
Online Access:	http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0104-66322013000300005
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