Optimization of enzymatic hydrolysis of malt barley sprouts

Abstract

Malt sprouts are an affordable raw material for the isolation of target components, because they have a favorable chemical composition and low cost. Due to the fact that the high content of dietary fiber (up to 18,5%) prevents the absorption of a number of macro- and micronutrients, a series of experiments was conducted, including enzymatic hydrolysis of malt sprouts at different values of the following factors: temperature, duration of enzymatic hydrolysis, malt sprouts concentration (substrate concentration) and the concentration of the enzyme preparation. Celluclast BG (JSC “Novozymes”) with a cellulolytic activity of 3500 u/g was used as an enzyme preparation. Dry matter content in the hydrolysate was taken as an optimization parameter. The results of the experiments were processed by the program Statistica 12.0. The influence of temperature is nonlinear, which implies the existence of some optimal range of action of this factor. The effect of the duration of enzymatic hydrolysis and the concentration of the substrate is significant only with paired interaction of these factors, while simultaneous increase of their values has a negative effect on the dry matter accumulation. The effect of the concentration of the enzyme preparation on the dry matter yield is a linear positive dependence. It was established that the dry matter content in the hydrolysate reaches the maximum values and it is not less than 5.5 % at a temperature of 50.2 C, with the duration of the process of 150 min, the concentration of the substrate of 0.09 and the concentration of the enzyme preparation of 0.04%.

Accumulation of dry substances in hydrolysate during the processing of barley malt sprouts with a celluloid enzyme complex

“…Studies of Russian and foreign scientists show that under the influence of enzyme preparations, the polysaccharides that make up the matrix of cell walls are modified, which causes a breaking of the native intermolecular bonds between the main structural components of the polysaccharide complex, their fragmentation and, ultimately, release [2,3,4,6,7,8,10,11]. The use of a complex of enzyme preparations for hydrolysis provides an increase in the degree of bioconversion of cellulose while simultaneously decomposing non-starch polysaccharides.…”

“…The carbohydrate fraction of malt sprouts is characterized by the presence of fiber, hemicellulose, pectin substances, pentosans, and starch [2].…”