Modelling of the Enzymatic Hydrolysis of Potato (Solanum tuberosum) Using Response Surface Methodology

Starch hydrolysates containing glucose can be obtained from potato (Solanum tuberosum). Acid hydrolysis generates a solution that must be neutralized to be used for fermentative purposes while an enzymatic hydrolysis generates a glucose solution which can be used without further treatments. This work deals with the modelling of the enzymatic hydrolysis of dried potatoes with alpha-amylase and glucoamylase with temperature, time, activity units/substrate ratio and alpha-amylase activity fraction as operational variables and released glucose concentration as dependent variable. The model obtained showed that the optimal conditions were 70 degrees C, 60 min; 74 activity units/g Substrate and 0 13 alpha-amylase activity U/total U fraction. Using these conditions, a glucose concentration of 38.9 g/L was predicted which corresponded well with an experimental value of 38.0 +/- 0.5 g/L The model obtained can be used in the development of processes for the hydrolysis-fermentation of potato for the production of food additives or ethanol.