ArticleFoods (Basel, Switzerland)2022
Optimization of a Simultaneous Enzymatic Hydrolysis to Obtain a High-Glucose Slurry from Bread Waste.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- Harnessing Waste Bread: From Potential Use in Microbial Growth and Enzyme Production to Techno-Economic Assessment.Microorganisms · 2025Article
- Enzymatic Hydrolysis Systems Enhance the Efficiency and Biological Properties of Hydrolysates from Frozen Fish Processing Co-Products.Marine drugs · 2024Article
- Characterization of a Fermented Beverage from Discarded Bread Flour Using Two Commercial Probiotics Starters.Foods (Basel, Switzerland) · 2024Article
- New Perspectives to Enhance Wastes and By-Products from Agro-Food Processing.Foods (Basel, Switzerland) · 2023Article
- Microbial glucoamylases: structural and functional properties and biotechnological uses.World journal of microbiology & biotechnology · 2023Review
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Authors and funding
4 authors.
Funding
Abstract
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.
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Registered trials
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