Study on the enzymatic hydrolysis performances of carbohydrates, proteins and oils after γ-ray irradiation

Hydrolysis is considered the rate-limiting step in the anaerobic digestion of food waste. In this study, the effect of γ-ray irradiation on the enzymatic hydrolysis efficiency of polysaccharides, proteins and oils in food waste was performed. The cooked rice, tofu and soybean oil were irradiated with ⁶⁰Co-γ rays. The samples treated with different doses (0, 8.28, 16.56, 24.84 kGy) of irradiation were subjected to enzymatic hydrolysis experiments at constant temperature. The results show that γ-ray irradiation can enhance the sensitivity of starch, protein and oil to the corresponding enzymes, so that their enzymatic hydrolysis rate and degree can be improved. (author)