Optimization of reducing sugar production from enzymatic hydrolysis of banana peels using response surface methodology

Abstract

Banana varieties have a significant effect on the reducing sugar content in the peel. The Musa ABB cv. Kluai 'Hom Thong' banana variety produced the most reducing sugar in the peel (52.45 mg/g), followed by cv. Kluai 'Namwa' (44.80 mg/g), cv. Kluai 'Leb Mu Nang' (39.13 mg/g) and cv. Kluai 'Khai' (36.98 mg/g). A 4-factor-5-level central composite design (x1 and x2 = value of temperature (70-90 °C) and period of time (15-75 min) by hydrolysis with α-amylase; x3 and x4 = value of temperature (50-70 °C) and period of time (75-135 min) by hydrolysis with glucoamylase), was applied to determine the optimal conditions for reducing sugar production from banana peel (cv. Kluai 'Hom Thong') by enzymatic hydrolysis using α-amylase and glucoamylase. The optimal conditions for the highest reducing sugar yield (60.65 mg/g) were α-amylase at 86 °C for 75 minutes and glucoamylase for 60 °C for 75 minutes.

Keywords

• banana peel
• central composite design
• optimization
• reducing sugar
• response surface method