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Improving palm kernel cake nutrition using enzymatic hydrolysis optimized by Taguchi method
Witida Sathitkowitchai1, Sunee Nitisinprasert1,2, Suttipun Keawsompong1,2
11Department of Biotechnology, Faculty of Agro-Industry, Kasetsart University, Bangkok, 10900 Thailand.
3 Biotech
|September 22, 2018
Summary
Optimizing enzymatic hydrolysis of palm kernel cake using Taguchi methods significantly boosted protein release. The study identified key factors for improving substrate quality for better yields.
Area of Science:
- Biotechnology
- Biochemical Engineering
Background:
- Palm kernel cake is a low-value byproduct.
- Improving its substrate quality is crucial for valorization.
Purpose of the Study:
- To optimize enzymatic hydrolysis of palm kernel cake.
- To enhance substrate quality using multi-response criteria.
Main Methods:
- Utilized Taguchi orthogonal array (L9) for experimental design.
- Applied analysis of variance (ANOVA) to identify significant factors.
- Optimized percent substrate, incubation time, and enzyme units.
Main Results:
- Percent substrate was the most significant factor, followed by incubation time and enzyme units.
- Optimal conditions determined as 14% substrate, 6h incubation, and 750 enzyme units.
- Experimental protein release was threefold higher than predicted.
Conclusions:
- Taguchi method effectively optimized enzymatic hydrolysis.
- Achieved significant improvement in protein release from palm kernel cake.
- Demonstrated potential for palm kernel cake valorization.
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