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KMID : 1134820210500020172
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Journal of the Korean Society of Food Science and Nutrition
2021 Volume.50 No. 2 p.172 ~ p.178
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Optimization of Ethanol Production from Watermelon by Enzyme Treatment
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Kim Bee-Sung
Kim Ji-Hoo
Lee Hee-Seob
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Abstract
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This study was undertaken to evaluate the efficiency of ethanol produced by the response surface methodology using enzyme-treated low-grade watermelons (Citrullus vulgaris Schrad.). Before ethanol production, entire watermelons were treated with different sets of enzymes. The extraction yield with the Celluclast® 1.5L and Viscozyme® L (1:1) combination was significantly higher than other treatments. Compared to other conditions, the total sugar and reducing sugar contents were significantly higher with two conditions, viz., Celluclast® 1.5L and Viscozyme® L (1:1), and Celluclast® 1.5L, Pextinex® Ultra Pulp and Viscozyme L (1:1:1). To optimize the ethanol production from enzyme treated Citrullus vulgaris Schrad., a central composite design (CCD) was introduced, based on the following four variables: amount of Saccharomyces cerevisiae AFY (X1: 0∼6%), amount of Kluyveromyces marxianus KCCM 12015 (X2: 0∼6%), amount of Candida kefyr KCCM 50614 (X3: 0∼6%), and fermentation time (X4: 0∼10 days). The experimental data were fitted with quadratic regression equations, and the accuracy of the equations was analyzed by ANOVA. The statistical model predicted highest ethanol production of 6.18% under the optimal conditions X1= 3.61%, X2=1.5%, X3=1.5%, and X4=7.5 days. The optimized conditions were validated by observation of an actual ethanol production, which yielded 5.9% ethanol. These results agree well with the predicted model value.
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KEYWORD
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watermelon, ethanol production, optimization, enzyme treatment, response surface methodology
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