Optimizing Clarification of Pineapple Peel

Ugsornphak Tengrang; Sininart Chongkhong

doi:10.4028/www.scientific.net/AMR.941-944.1060

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HomeAdvanced Materials ResearchAdvanced Materials Research Vols. 941-944Optimizing Clarification of Pineapple Peel

Optimizing Clarification of Pineapple Peel

Abstract:

Alpha-amylase is a potentially useful enzyme for the pretreatment and pre-hydrolysis (clarification) of pineapple peel. The clarified products contain sufficient glucose content for ethanol fermentation. The influences of quantity of the peel to water (10-16 %w: weight of peel to weight of water), alpha-amylase amount (100-240 U/g: U of amylase to g of peel), pH value (5.5-7.0), temperature (70-100^oC) and time (60-240 min) were investigated by RSM (Response surface methodology). To obtain 31.8 g/L of the highest glucose concentration, the clarification is to be performed by 16 %w peel to water, 188 U amylase/g, 5.5 pH at 70^oC for 240 min.

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Periodical:

Advanced Materials Research (Volumes 941-944)

Pages:

1060-1064

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.941-944.1060

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Online since:

June 2014

Authors:

Ugsornphak Tengrang, Sininart Chongkhong*

Keywords:

Alpha-Amylase, Clarification, Enzymatic Hydrolysis, Pineapple Peel

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