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This study highlights the scale-up of enzymatic hydrolysis of wheat starch from the phenomenological-based semiphysical model and control theory tools. The state variables involved were glucose concentration (L 1), maltodextrins (L 5), and temperature (L rL) for liquefaction and glucose concentration (S 1), maltodextrins (S 5), and temperature (L rS) for saccharification. The design variables included initial substrate concentration (S 0), reactor volume (V r), and initial enzyme concentrations for liquefaction (E 0L) and saccharification (E 0S). The hierarchy of low scale (LS) for the liquefaction and saccharification stage was L 1 > L 5 > T rL and S 1 > S 5 > T rS. The values of the design variables changed between LS and the high scale (HS) from 161 to 180 g/L, from 0.05 to 15.10 mL/L, and from 0.26 to 0.76 mL/L for S 0, E 0L, and E 0S, respectively. These values maintained the hierarchy in the saccharification stage but not in the liquefaction stage.

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