Academic Journal of Engineering and Technology Science, 2019, 2(1); doi: 10.25236/AJETS.020019.
Tao Suna, Cuifeng Jiang, Jue Wang and Zehuan Liu*
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: [email protected], a[email protected]
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.
Mash and slag of food waste, Proteases, Enzymatic hydrolysis
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.
[1] Li Y, Jin Y. Effects of thermal pretreatment on acidification phase during two-phase batch anaerobic digestion of kitchen waste,Renewable Energy, Vol. 77 (2015), p.550-7.
[2] Kelley TR, Walker PM. Bacterial concentration reduction of food waste amended animal feed using a single-screw dry-extrusion process, Bioresource Technology, Vol. 67 (1999), p.247-53.
[3] Shen D, Yin J, Yu X, Wang M, Long Y, Shentu J, et al. Acidogenic fermentation characteristics of different types of protein-rich substrates in food waste to produce volatile fatty acids, Bioresour Technol, Vol. 227 (2017), p.125-32.
[4] Wan Y-S, Odle WS, Eleazr lE, Bariaz MA. Methane potential of food waste and anaerobic toxicity of leachate produced during food waste decomposition,Waste Management & Research, Vol. 15 (1997).
[5] Li P, Li T, Zeng Y, Li X, Jiang X, Wang Y, et al. Biosynthesis of xanthan gum by Xanthomonas campestris LRELP-1 using kitchen waste as the sole substrate, Carbohydrate polymers, Vol. 151 (2016), p.684-91.
[6] Li P, Xie Y, Zeng Y, Hu W, Kang Y, Li X, et al. Bioconversion of Welan Gum from Kitchen Waste by a Two-Step Enzymatic Hydrolysis Pretreatment, Applied biochemistry and biotechnology, Vol. 183 (2017), p.820-32.
[7] Liu N, Wang Q, Jiang J, Zhang H. Effects of salt and oil concentrations on volatile fatty acid generation in food waste fermentation, Renewable Energy, Vol. 113 (2017), p.1523-8.
[8] Priyadarshi D, Paul KK. Single phase blend: An advanced microwave process for improved quality low-cost biodiesel production from kitchen food waste, Biochemical Engineering Journal, Vol. 137 (2018), p.273-83.
[9] Tong H, Shen Y, Zhang J, Wang C-H, Ge TS, Tong YW. A comparative life cycle assessment on four waste-to-energy scenarios for food waste generated in eateries, Applied Energy, Vol. 225 (2018), p.1143-57.
[10] Bahari A, Pirdashti H, Yaghubi M. The effects of amino acid fertilizers spraying on photosynthetic pigments and antioxidant enzymes of wheat (Triticum aestivum L.) under salinity stress, Scientia Horticulturae, Vol. 165 (2013), p.91-8.
[11] Ghasemi S, Khoshgoftarmanesh AH, Afyuni M, Hadadzadeh H. Iron(II)–amino acid chelates alleviate salt-stress induced oxidative damages on tomato grown in nutrient solution culture, Scientia Horticulturae, Vol. 165 (2014), p.91-8.
[12] Zhang L, Cai Q-F, Wu G-P, Shen J-D, Liu G-M, Su W-J, et al. Arginine aminopeptidase from white shrimp (Litopenaeus vannamei) muscle: purification and characterization, European Food Research and Technology, Vol. 236 (2013), p.759-69.
[13] Kanu PJ, Kanu JB, H. Sandy E, B.A. Kande J, Mornya PMP, Huiming Z. Optimization of Enzymatic Hydrolysis of Defatted Sesame Flour by Different Proteases and their Effect on the Functional Properties of the Resulting Protein Hydrolysate, American Journal of Food Technology, Vol. 4 (2009), p.226-40.
[14] Balat M, Balat H. Recent trends in global production and utilization of bio-ethanol fuel, Applied Energy, Vol. 86 (2009), p.2273-82.
[15] BickerstaffG.F., ZhouH. Protease Activity and Autodigestion (Autolysis) Assays Using Coomassie Blue Dye Binding, Analytical Biochemistry, Vol. 210 (1993), p.155-8.
[16] Kamnerdpetch C, Weiss M, Kasper C, Scheper T. An improvement of potato pulp protein hydrolyzation process by the combination of protease enzyme systems, Enzyme and Microbial Technology, Vol. 40 (2007), p.508-14.
[17] Fountoulakis M, Lahm H-W. Hydrolysis and amino acid composition analysis of proteins, Journal of Chromatography A, Vol. 826 (1998), p.109-34.
[18] Agboola SO, Dalgleish DG. Enzymatic Hydrolysis of Milk Proteins Used for Emulsion Formation. 1. Kinetics of Protein Breakdown and Storage Stability of the Emulsions, Journal of Agricultural and Food Chemistry, Vol. 44 (1996), p.3631-6.
[19] Ma H, Huang L, Jia J, He R, Luo L, Zhu W. Effect of energy-gathered ultrasound on Alcalase, Ultrasonics sonochemistry, Vol. 18 (2011), p.419-24.