Hydrolysis of sweet potato (Ipomoea batatas (L.) Lam.) flour by Candida homilentoma strains: effects of pH and temperature using Central Composite Rotatable Design

Abstract

The current study focuses on the evaluation of culture parameters on the enzymatic hydrolysis of Ipomoea batatas (L.) Lam fl our by Candida homilentoma strains.A 2-factor-5-level CCRD was used to evaluate the effect of pH and temperature on the hydrolysis process. For the S-47 strain, pH and both studied parameters were signifi cant at 48 h and 96 h, respectively. Regarding S-81 strain, temperature was the only factor affecting the process, at 96 hours. The regression models were signifi cant, and no lack of fi t was observed for them.