A Review of Factors Affecting Enzymatic Hydrolysis of Food Waste

Abstract

Bioconversion of Food waste into bioenergy can be accomplished by enzymatic hydrolysis and fermentation. Food waste containing carbohydrate must be subjected to enzymatic hydrolysis to enhance the digestibility of its polymerisation structure. The three stages involved to produce fermentable sugars are gelatinization, liquefaction, and saccharification. Enzymatic hydrolysis used enzyme alpha-amylase to break down carbohydrate that contained in the food waste into simple sugars. The simple sugars are converted to various bio-chemicals by a process of fermentation. In this review, the effects of various factors on enzymatic hydrolysis have been thoroughly studied. It has been discussed how various substrate and hydrolysis conditions affect the rate of enzymatic hydrolysis of food waste. There is also some strategies applied to overcome the presence of inhibitors that effect the hydrolysis to yield maximum amount of fermentable sugars.