Kinetic Studies of Enzymatic Hydrolysis Pre-Treatment of Waste Bread Under Preliminary Conditions

Abstract

This study investigate the process conditions of enzyme concentration (2.0, 4.0, 6.0% w/v), temperature (30, 40, 50 °C), and reaction time (0, 60, 90, 120, 180, 240 min) of enzymatic hydrolysis for sugar recovery from waste bread. The kinetics of the enzyme (α-amylase) was studied to analyse the chemical reaction and the activity of the α-amylase towards the starch present in the waste bread. Enzymatic hydrolysis with different substrate concentration (5, 10, 15, 20 g) was conducted to analyse the kinetics of the enzyme with increasing amount of substrate concentration. The highest reducing sugar yield from the waste bread was 119.73 mg/mL at 15g of substrate concentration, 6.0% w/v enzyme concentration, temperature 50°C and 180 mins reaction time. From this value, the percentage recovery of the reducing sugar was 71.84%. The Michaelis-Menten equation was applied to study the kinetics of enzymatic hydrolysis of waste bread. The Vmax value was 3443.234 µmol/L/min and the Km value was 6.0g.