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Academic Journal of Engineering and Technology Science, 2019, 2(1); doi: 10.25236/AJETS.020019.

Producing Amino Acid by Hydrolysis of Fermented Mash and Slag of Food Waste with the Differrnt Proteases

Author(s)

Tao Suna, Cuifeng Jiang, Jue Wang and Zehuan Liu*

Corresponding Author:
Zehuan Liu
Affiliation(s)

Research Center for Molecular Biology, Institutes of Life and Health Engineering, College of Life Science and Technology, Jinan University, Guangzhou 510632, PR China
*Corresponding author e-mail: zhliu@jnu.edu.cn, asuntao2016@stu2016.jnu.edu.cn

Abstract

With the development of economy and society, the output of kitchen waste has increased year by year, fermentation is an effective way to solve the problem of kitchen waste. After fermentation, there will be a lot of mash and slag. This study studied the optimum temperature and pH of FLA and PRO proteases. The optimum temperature and pH of FLA were 50℃, pH=6; the optimum temperature and pH of PRO were 50℃, pH=6. In the case of two enzyme substrate concentrations of 0.05%, 0.1%, 0.2% and 0.4% (g/g), the mash and slag were hydrolyzed to determine the amino acid content at 36 h and 72 h respectively. In order to further improve the hydrolysis effect, the mash and the slag are mixed in equal amounts to carry out hydrolysis. Under the action of FLA enzyme, good hydrolysis effect can be achieved. When the amount of FLA enzyme is 0.4% (g/g), 72 h, the maximum content of amino acid is 26.79 mg/ml. PRO enzyme failed to achieve the desired effect. This study is the first time to study the mash and slag residue after fermentation of kitchen waste, and try to establish a new industrial method to provide some ideas for the treatment of kitchen waste and slag.

Keywords

Mash and slag of food waste, Proteases, Enzymatic hydrolysis

Cite This Paper

Tao Sun, Cuifeng Jiang, Jue Wang and Zehuan Liu, Producing Amino Acid by Hydrolysis of Fermented Mash and Slag of Food Waste with the Differrnt Proteases. Academic Journal of Engineering and Technology Science (2019) Vol. 2: 92-100. https://doi.org/10.25236/AJETS.020019.

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