Ultrasound-Assisted Hydrolysis of Food Waste using Glucoamylase: Statistical Optimization and Mechanistic Analysis with Molecular Simulations

Abstract

Food waste represents a promising and cost-effective resource for synthesizing value-added products through a fermentative pathway. Preceding fermentation, the hydrolysis of food waste into monomeric sugars is a crucial step. This study presents a comprehensive investigation of food waste hydrolysis, encompassing experimental and computational approaches, using glucoamylase (GLCM) enzyme. Initial optimization of hydrolysis parameters was conducted through the Box–Behnken design of experiments, resulting in a total reducing sugar yield (TRS) of 263.4 mg/g biomass under optimized conditions within 42 hours. Sonication of hydrolysis mixture at 35 kHz at 20% duty cycle, yielded a 4× reduction in hydrolysis time with 22% enhancement in TRS yield (320 mg/g biomass). Analysis of GLCM’s secondary structure revealed sonication-induced changes through FTIR spectra deconvolution in both control and test experiments. Sonication led to a reduction in α-helix content and an increase in random coil content. Molecular dynamics simulations, including molecular docking, unveiled the majority of amino acid residues associated with the GLCM binding pocket in the α-helix and random coil regions. Consequently, sonication widened the binding pockets, facilitating easier transport of substrate and product. This effect translated into improved reaction kinetics in food waste hydrolysis.Research HighlightsStatistical optimization of food waste hydrolysis: TRS yield = 263.4 mg/g in 42 h4x reduction of hydrolysis time, 22% rise in TRS yield with 35 kHz sonicationSonication reduced α-helix content & increased random coil content of glucoamylaseMolecular docking simulation to deduce mechanism of ultrasound-assisted hydrolysisMD simulations reveal widening of binding pockets and enhancing catalytic efficiency

Ultrasound-assisted innovations in protein processing: review

“…These procedures increase yield and alter physical and functional features, improving enzymatic reaction efficiency. Furthermore, ultrasound-assisted hydrolysis has several uses in food processing, analytical chemistry, and the production of nanomaterial-enhanced biosensors [55]. However, this strategy is not without its drawbacks.…”