Substrate-related factors and kinetic studies of Carbohydrate-Rich food wastes on enzymatic saccharification
Copyright © 2023 Elsevier Ltd. All rights reserved..
Food waste biorefinery is a sustainable approach to producing green chemicals, however the essential substrate-related factors hindering the efficacy of enzymatic hydrolysis have never been clarified. This study explored the key rate-limiting parameters and mechanisms of carbohydrate-rich food after different cooking and storing methods, i.e., impacts of compositions, structural diversities, and hornification. Shake-flask enzymatic kinetics determined the optimal dosages (0.5 wt% glucoamylase, 3 wt% cellulase) for food waste hydrolysis. First order kinetics and simulation results determined that reaction coefficient (K) of cooked starchy food was ∼ 3.63 h-1 (92 % amylum digestibility) within 2 h, while those for cooked cellulosic vegetables were 0.25-0.5 h-1 after 12 h of hydrolysis. Drying and frying reduced ∼ 71-89 % hydrolysis rates for rice, while hydrothermal pretreatment increased the hydrolysis rate by 82 % on vegetable wastes. This study provided insights into advanced control strategy and reduced the operational costs by optimized enzyme doses for food waste valorization.
| Medienart: |
E-Artikel |
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| Erscheinungsjahr: |
2023 |
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| Erschienen: |
2023 |
| Enthalten in: |
Zur Gesamtaufnahme - volume:390 |
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| Enthalten in: |
Bioresource technology - 390(2023) vom: 19. Dez., Seite 129858 |
| Sprache: |
Englisch |
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| Beteiligte Personen: |
Rehman, Shazia [VerfasserIn] |
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| Links: |
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| Themen: |
9005-25-8 |
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| Anmerkungen: |
Date Completed 06.11.2023 Date Revised 06.11.2023 published: Print-Electronic Citation Status MEDLINE |
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| doi: |
10.1016/j.biortech.2023.129858 |
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| funding: |
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| Förderinstitution / Projekttitel: |
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| 520 | |a Copyright © 2023 Elsevier Ltd. All rights reserved. | ||
| 520 | |a Food waste biorefinery is a sustainable approach to producing green chemicals, however the essential substrate-related factors hindering the efficacy of enzymatic hydrolysis have never been clarified. This study explored the key rate-limiting parameters and mechanisms of carbohydrate-rich food after different cooking and storing methods, i.e., impacts of compositions, structural diversities, and hornification. Shake-flask enzymatic kinetics determined the optimal dosages (0.5 wt% glucoamylase, 3 wt% cellulase) for food waste hydrolysis. First order kinetics and simulation results determined that reaction coefficient (K) of cooked starchy food was ∼ 3.63 h-1 (92 % amylum digestibility) within 2 h, while those for cooked cellulosic vegetables were 0.25-0.5 h-1 after 12 h of hydrolysis. Drying and frying reduced ∼ 71-89 % hydrolysis rates for rice, while hydrothermal pretreatment increased the hydrolysis rate by 82 % on vegetable wastes. This study provided insights into advanced control strategy and reduced the operational costs by optimized enzyme doses for food waste valorization | ||
| 650 | 4 | |a Journal Article | |
| 650 | 4 | |a Enzymatic hydrolysis | |
| 650 | 4 | |a Enzyme kinetics | |
| 650 | 4 | |a Food waste pretreatment | |
| 650 | 4 | |a Food waste variability | |
| 650 | 4 | |a Substrate enzymatic digestibility (SED) | |
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| 700 | 1 | |a Yang, Yvette Shihui |e verfasserin |4 aut | |
| 700 | 1 | |a Patria, Raffel Dharma |e verfasserin |4 aut | |
| 700 | 1 | |a Zulfiqar, Talha |e verfasserin |4 aut | |
| 700 | 1 | |a Khanzada, Noman Khalid |e verfasserin |4 aut | |
| 700 | 1 | |a Khan, Rabia Jalil |e verfasserin |4 aut | |
| 700 | 1 | |a Lin, Carol Sze Ki |e verfasserin |4 aut | |
| 700 | 1 | |a Lee, Duu-Jong |e verfasserin |4 aut | |
| 700 | 1 | |a Leu, Shao-Yuan |e verfasserin |4 aut | |
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