Sains Malaysiana 50(10)(2021): 2977-2991

http://doi.org/10.17576/jsm-2021-5010-12

Sugar Recovery from Bakery Leftovers through Enzymatic Hydrolysis: Effect of Process Conditions and Product Characterization

(Perolehan Kembali Gula daripada Lebihan Bakeri melalui Hidrolisis Berenzim: Kesan Keadaan Proses dan Pencirian Produk)

NURFATIMAH MOHD THANI¹, SITI MAZLINA MUSTAPA KAMAL¹*, FARAH SALEENA TAIP¹, ALIFDALINO SULAIMAN¹ & ROZITA OMAR²

¹Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Darul Ehsan, Malaysia

²Department of Chemical and Environmental Engineering, Faculty of Engineering, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Darul Ehsan, Malaysia

Diserahkan: 16 November 2020/Diterima: 5 Februari 2021

ABSTRACT

This study evaluates the process conditions, (enzyme concentration (120-1200 U/g substrate), temperature (30-60 °C), and pH (3-9)) of enzymatic hydrolysis (EH) for sugar recovery from leftover croissants (LC) and leftover doughnut (LD), and characterizing its residue and hydrolysate. The highest sugar yield recovered from LC was 574.21 ± 0.74 mg/g (840 U/g substrate, 49 °C and pH 3) and for LD was 460.53 ± 0.74 mg/g (1176 U/g substrate, 47 °C and pH 3). The highest fructose and glucose yield for LC and LD were 14.47±0.73 mg/g and 11.84±0.21 mg/g, and 13.26±0.63 mg/g and 10.34±0.11 mg/g, respectively. Morphology analysis (SEM) showed that the structure of LC and LD had changes in its starch granules that indicates hydrolysis process occurrence. The presence of monosaccharides and oligosaccharides were detected from FTIR. HMF was also detected from sugar degradation due to EH, (0.043 ± 0.0334 mg/g for LC) and (0.023 ± 0.0124 mg/g for LD).

Keywords:  Bakery leftovers; enzyme hydrolysis; glucose; hydroxymethylfurfural; sugar

ABSTRAK

Kajian ini menilai keadaan proses (enzim (120-1200 U/g substrat), suhu (30-60 °C) dan pH (3-9)) hidrolisis berenzim untuk perolehan kembali gula daripada sisakroisan dan sisa donat dan mencirikan hampas dan hidrolisatnya. Hasil gula tertinggi yang diperoleh daripada sisakroisan adalah 574.21 ± 0.74 mg/g (840 U/g substrat, 49 °C dan pH 3) dan untuk LD adalah 460.53 ± 0.74 mg/g (1176 U/g substrat, 47 °C dan pH 3). Hasil fruktosa dan glukosa tertinggi untuk sisa kroisan dan sisa donat masing-masing adalah 14.47±0.73 mg/g dan 11.84±0.21 mg/g dan 13.26±0.63 mg/g  dan 10.34±0.11 mg/g. Analisis morfologi (SEM) menunjukkan bahawa struktur sisa kroisan and sisa donat mempunyai perubahan pada butiran kanji yang menunjukkan berlakunya proses hidrolisis. Kehadiran monosakarida dan oligosakarida telah dikesan daripada FTIR. HMF juga telah dikesan daripada kemerosotan gula yang disebabkan oleh hidrolisis berenzim (0.043 ± 0.0334 mg/g untuk sisa kroisan) dan (0.023 ± 0.0124 mg/g untuk sisa donat).

Kata kunci: Glukosa; gula; hidroksimetilfurfural; hidrolisis berenzim; sisa roti

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*Pengarang untuk surat-menyurat; email: smazlina@upm.edu.my