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Wang J, Wu W, Yang J, Zhang X, Wu Q, Wang C. Distinctive activation of β-galactosidase by carboxymethylated β-glucan in vitro and mechanism study: Critical role of hydrophobic and electrostatic interactions. Food Chem 2024; 448:139082. [PMID: 38537544 DOI: 10.1016/j.foodchem.2024.139082] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2023] [Revised: 10/31/2023] [Accepted: 03/18/2024] [Indexed: 04/24/2024]
Abstract
β-galactosidase (lactase) is commercially important as a dietary supplement to alleviate the symptoms of lactose intolerance. This work investigated a unique activation of CMP (carboxymethylated (1 → 3)-β-d-glucan) on lactase and its mechanism by comparing it with carboxymethyl chitosan (CMCS), an inhibitor of lactase. The results illustrated that the secondary and tertiary structures of lactase were altered and its active sites exposed after complexation with CMP, and dissociation of lactase aggregates was also observed. These changes favored better accessibility of the substrate to the active sites of lactase, resulting in a maximum increase of 60.5 % in lactase activity. Furthermore, the hydrophobic and electrostatic interactions with lactase caused by the carboxymethyl group of CMP were shown to be crucial for its activation ability. Thus, the improvement of lactase activity and stability by CMP shown here is important for the development of new products in the food and pharmaceutical industries.
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Affiliation(s)
- Jingyi Wang
- National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei University of Technology, Wuhan 430068, China; College of Bioengineering and Food, Hubei University of Technology, Wuhan 430068, China
| | - Wenjuan Wu
- National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei University of Technology, Wuhan 430068, China; College of Bioengineering and Food, Hubei University of Technology, Wuhan 430068, China
| | - Jun Yang
- National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei University of Technology, Wuhan 430068, China; College of Bioengineering and Food, Hubei University of Technology, Wuhan 430068, China
| | - Xue Zhang
- National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei University of Technology, Wuhan 430068, China; College of Bioengineering and Food, Hubei University of Technology, Wuhan 430068, China
| | - Qian Wu
- National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei University of Technology, Wuhan 430068, China; College of Bioengineering and Food, Hubei University of Technology, Wuhan 430068, China
| | - Chao Wang
- National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei University of Technology, Wuhan 430068, China; College of Bioengineering and Food, Hubei University of Technology, Wuhan 430068, China.
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Altam AA, Zhu L, Wang W, Yagoub H, Yang S. Stability improvement of carboxymethyl cellulose/chitosan complex beads by thermal treatment. Int J Biol Macromol 2022; 223:1278-1286. [PMID: 36379283 DOI: 10.1016/j.ijbiomac.2022.11.089] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2022] [Revised: 10/22/2022] [Accepted: 11/09/2022] [Indexed: 11/14/2022]
Abstract
Carboxymethyl cellulose (CMC) and chitosan (CHI) are two well-known natural polymer derivatives, as such the CMC@CHI complex beads fulfill many requirements for bio-related and safety-required applications. However, poor mechanical properties of CMC@CHI beads hinder their applications. We managed to improve the beads stability by a simple thermal treatment during the bead preparation. The effects of temperature, changing from 25 °C to 75 °C, on the stability of the formed beads were investigated. The morphology, diameter, shell thickness and structure of the beads treated at different temperature were analyzed using SEM, XPS and FTIR. The mechanical test and swelling experiments showed that the thermal treatment enhanced the bead's ability to withstand pressure and swelling. The beads treated at 75 °C showed the best pressure resistance, while the beads treated at 55 °C exhibited the highest swelling capability without losing integrity. This method is convenient to implement, not only improves the stability, but also controls the swelling capacity and mechanical properties of the beads, which are important for their potential applications in adsorption and controlled release. More importantly, this work offered insights on the effects of thermal treatment on the complexation process of the two polysaccharide molecular chains.
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Affiliation(s)
- Ali A Altam
- State Key Laboratory for Modification of Chemical Fibers and Polymer Materials, Center for Advanced Low-dimension Materials, Donghua University, Shanghai 201620, China
| | - Liping Zhu
- State Key Laboratory for Modification of Chemical Fibers and Polymer Materials, Center for Advanced Low-dimension Materials, Donghua University, Shanghai 201620, China.
| | - Weijie Wang
- State Key Laboratory for Modification of Chemical Fibers and Polymer Materials, Center for Advanced Low-dimension Materials, Donghua University, Shanghai 201620, China
| | - Hajo Yagoub
- State Key Laboratory for Modification of Chemical Fibers and Polymer Materials, Center for Advanced Low-dimension Materials, Donghua University, Shanghai 201620, China
| | - Shuguang Yang
- State Key Laboratory for Modification of Chemical Fibers and Polymer Materials, Center for Advanced Low-dimension Materials, Donghua University, Shanghai 201620, China.
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Wang L, Jiao B, Shen Y, Du R, Yuan Q, Wang J. Co-Immobilization of Lactase and Glucose Isomerase on the Novel g-C 3N 4/CF Composite Carrier for Lactulose Production. NANOMATERIALS (BASEL, SWITZERLAND) 2022; 12:4290. [PMID: 36500913 PMCID: PMC9738431 DOI: 10.3390/nano12234290] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/30/2022] [Revised: 11/27/2022] [Accepted: 11/29/2022] [Indexed: 06/17/2023]
Abstract
The g-C3N4/CF composite carrier was prepared by ultrasound-assisted maceration and high-temperature calcination. The enzyme immobilization using the g-C3N4/CF as the novel carrier to immobilize lactase and glucose isomerase was enhanced for lactulose production. The carbon fiber (CF) was mixed with melamine powder in the mass ratio of 1:8. The g-C3N4/CF composite carrier was obtained by calcination at 550 °C for 3 h. After the analysis of characteristics, the g-C3N4/CF was successfully composited with the carbon nitride and CF, displaying the improvement of co-immobilization efficiency with the positive effects on the stability of the enzyme. The immobilization efficiency of the co-immobilized enzyme was 37% by the novel carrier of g-C3N4/CF, with the enzyme activity of 13.89 U g-1 at 60 °C. The relative activities of co-immobilized enzymes maintained much more steadily at the wider pH and higher temperature than those of the free dual enzymes, respectively. In the multi-batches of lactulose production, the relative conversion rates in enzymes co-immobilized by the composite carrier were higher than that of the free enzymes during the first four batches, as well as maintaining about a 90% relative conversation rate after the sixth batch. This study provides a novel method for the application of g-C3N4/CF in the field of immobilizing enzymes for the production of lactulose.
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Affiliation(s)
- Le Wang
- National Engineering Laboratory for Wheat & Corn Further Processing, College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Bingyu Jiao
- National Engineering Laboratory for Wheat & Corn Further Processing, College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Yan Shen
- National Engineering Laboratory for Wheat & Corn Further Processing, College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Rong Du
- National Engineering Laboratory for Wheat & Corn Further Processing, College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Qipeng Yuan
- State Key Laboratory of Chemical Resource Engineering, Beijing University of Chemical Technology, Beijing 100029, China
| | - Jinshui Wang
- National Engineering Laboratory for Wheat & Corn Further Processing, College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
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Duan F, Sun T, Zhang J, Wang K, Wen Y, Lu L. Recent innovations in immobilization of β-galactosidases for industrial and therapeutic applications. Biotechnol Adv 2022; 61:108053. [DOI: 10.1016/j.biotechadv.2022.108053] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2022] [Revised: 10/18/2022] [Accepted: 10/20/2022] [Indexed: 11/17/2022]
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5
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Polymer/Enzyme Composite Materials—Versatile Catalysts with Multiple Applications. CHEMISTRY 2022. [DOI: 10.3390/chemistry4040087] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022] Open
Abstract
A significant interest was granted lately to enzymes, which are versatile catalysts characterized by natural origin, with high specificity and selectivity for particular substrates. Additionally, some enzymes are involved in the production of high-valuable products, such as antibiotics, while others are known for their ability to transform emerging contaminates, such as dyes and pesticides, to simpler molecules with a lower environmental impact. Nevertheless, the use of enzymes in industrial applications is limited by their reduced stability in extreme conditions and by their difficult recovery and reusability. Rationally, enzyme immobilization on organic or inorganic matrices proved to be one of the most successful innovative approaches to increase the stability of enzymatic catalysts. By the immobilization of enzymes on support materials, composite biocatalysts are obtained that pose an improved stability, preserving the enzymatic activity and some of the support material’s properties. Of high interest are the polymer/enzyme composites, which are obtained by the chemical or physical attachment of enzymes on polymer matrices. This review highlights some of the latest findings in the field of polymer/enzyme composites, classified according to the morphology of the resulting materials, following their most important applications.
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Mejri MZ, Aschi A. Evaluation of properties and structural transitions of Poly (2-acrylamido-2-methyl-1-propanesulfonic acid-co-acrylonitrile) / β-Galactosidase complex coacervates: effects of pH and aging. Colloids Surf B Biointerfaces 2022; 217:112627. [PMID: 35724598 DOI: 10.1016/j.colsurfb.2022.112627] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2021] [Revised: 05/17/2022] [Accepted: 06/10/2022] [Indexed: 11/29/2022]
Abstract
The coacervates of the Poly (2-acrylamido-2-methyl-1-propanesulfonic acid-co-acrylonitrile) / β-Galactosidase complex are characterized using several techniques (Turbidimetry, dynamic and static light scattering (DLS / SLS), optical microscopy, image dynamic light scattering (IDLS), and ultra-small angles light scattering (USALS)). Turbidity and SLS were used to accurately determine the critical pHs of complex formation (pHc, pHϕ1, pHopt, and pHϕ2), DLS was used to probe the microscopic structure of coacervate droplets rich in proteins and polyelectrolytes in liquid-liquid phase separation, and IDLS and USALS have been introduced to better understand, during aging, the topology of the network formed of materials based on fractals in the dense phase. Observations of the architecture, the spatial inhomogeneity, and the size distributions of liquid complex coacervate droplets and fractal solid precipitates, were performed by optical microscopy. The pair-distance distribution function, P(r), presented in this review, is a new methodology of calculus for determining with precision the radius of gyration Rg of droplets coacervates. These techniques show that aging improves the stability of swollen condensates, the growth of the coacervate droplets is due to the attractive electrostatic interactions within the complex and does not undergo Ostwald ripening, except for the case of pHopt and having fractal dimensions Df generated by diffusion-limited cluster aggregation (DLCA).
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Affiliation(s)
- Mohamed Zied Mejri
- Université de Tunis El Manar, Faculté des Sciences de Tunis, LR99ES16 Laboratoire Physique de la Matière Molle et de la Modélisation Électromagnétique, 2092 Tunis, Tunisia
| | - Adel Aschi
- Université de Tunis El Manar, Faculté des Sciences de Tunis, LR99ES16 Laboratoire Physique de la Matière Molle et de la Modélisation Électromagnétique, 2092 Tunis, Tunisia.
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Yılmaz-Karaoğlu S, Gökmen BG, Tunali-Akbay T. Lactose hydrolyzing activity of the lactase immobilized polycaprolactone and silk fibroin-based nanofiber and nitrocellulose membrane. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101828] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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8
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Mirsalami SM, Alihosseini A. Selection of the most effective kinetic model of lactase hydrolysis by immobilized Aspergillus niger and free β-galactosidase. JOURNAL OF SAUDI CHEMICAL SOCIETY 2021. [DOI: 10.1016/j.jscs.2021.101395] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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de Albuquerque TL, de Sousa M, Gomes E Silva NC, Girão Neto CAC, Gonçalves LRB, Fernandez-Lafuente R, Rocha MVP. β-Galactosidase from Kluyveromyces lactis: Characterization, production, immobilization and applications - A review. Int J Biol Macromol 2021; 191:881-898. [PMID: 34571129 DOI: 10.1016/j.ijbiomac.2021.09.133] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2021] [Revised: 08/30/2021] [Accepted: 09/20/2021] [Indexed: 01/06/2023]
Abstract
A review on the enzyme β-galactosidase from Kluyveromyces lactis is presented, from the perspective of its structure and mechanisms of action, the main catalyzed reactions, the key factors influencing its activity, and selectivity, as well as the main techniques used for improving the biocatalyst functionality. Particular attention was given to the discussion of hydrolysis, transglycosylation, and galactosylation reactions, which are commonly mediated by this enzyme. In addition, the products generated from these processes were highlighted. Finally, biocatalyst improvement techniques are also discussed, such as enzyme immobilization and protein engineering. On these topics, the most recent immobilization strategies are presented, emphasizing processes that not only allow the recovery of the biocatalyst but also deliver enzymes that show better resistance to high temperatures, chemicals, and inhibitors. In addition, genetic engineering techniques to improve the catalytic properties of the β-galactosidases were reported. This review gathers information to allow the development of biocatalysts based on the β-galactosidase enzyme from K. lactis, aiming to improve existing bioprocesses or develop new ones.
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Affiliation(s)
- Tiago Lima de Albuquerque
- Federal University of Ceará, Technology Center, Chemical Engineering Department, Campus do Pici, Bloco 709, 60 455 - 760 Fortaleza, Ceará, Brazil
| | - Marylane de Sousa
- Federal University of Ceará, Technology Center, Chemical Engineering Department, Campus do Pici, Bloco 709, 60 455 - 760 Fortaleza, Ceará, Brazil
| | - Natan Câmara Gomes E Silva
- Federal University of Ceará, Technology Center, Chemical Engineering Department, Campus do Pici, Bloco 709, 60 455 - 760 Fortaleza, Ceará, Brazil
| | - Carlos Alberto Chaves Girão Neto
- Federal University of Ceará, Technology Center, Chemical Engineering Department, Campus do Pici, Bloco 709, 60 455 - 760 Fortaleza, Ceará, Brazil
| | - Luciana Rocha Barros Gonçalves
- Federal University of Ceará, Technology Center, Chemical Engineering Department, Campus do Pici, Bloco 709, 60 455 - 760 Fortaleza, Ceará, Brazil
| | - Roberto Fernandez-Lafuente
- Instituto de Catálisis y Petroleoquímica - CSIC, Campus of excellence UAM-CSIC, Cantoblanco, 28049 Madrid, Spain; Center of Excellence in Bionanoscience Research, King Abdulaziz University, Jeddah, Saudi Arabia.
| | - Maria Valderez Ponte Rocha
- Federal University of Ceará, Technology Center, Chemical Engineering Department, Campus do Pici, Bloco 709, 60 455 - 760 Fortaleza, Ceará, Brazil.
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Yi F, Liu YC, Yang YJ, Ji XH, He ZK. Three-dimensional magnetic enzyme-inorganic hybrid nanocomplexes with high reusability and stability to obtain lactose-free products. CHEMICAL PAPERS 2021. [DOI: 10.1007/s11696-021-01726-4] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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11
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Cargnin MA, Gasparin BC, dos Santos Rosa D, Paulino AT. Performance of lactase encapsulated in pectin-based hydrogels during lactose hydrolysis reactions. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111863] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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12
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Li X, Yang S, Lu C, Long J, Kong X, Hua Y. Complexation of pea albumins with anionic polysaccharides and purification of PA1a. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106670] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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13
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Multicatalytic Hybrid Materials for Biocatalytic and Chemoenzymatic Cascades—Strategies for Multicatalyst (Enzyme) Co-Immobilization. Catalysts 2021. [DOI: 10.3390/catal11080936] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022] Open
Abstract
During recent decades, the use of enzymes or chemoenzymatic cascades for organic chemistry has gained much importance in fundamental and industrial research. Moreover, several enzymatic and chemoenzymatic reactions have also served in green and sustainable manufacturing processes especially in fine chemicals, pharmaceutical, and flavor/fragrance industries. Unfortunately, only a few processes have been applied at industrial scale because of the low stabilities of enzymes along with the problematic processes of their recovery and reuse. Immobilization and co-immobilization offer an ideal solution to these problems. This review gives an overview of all the pathways for enzyme immobilization and their use in integrated enzymatic and chemoenzymatic processes in cascade or in a one-pot concomitant execution. We place emphasis on the factors that must be considered to understand the process of immobilization. A better understanding of this fundamental process is an essential tool not only in the choice of the best route of immobilization but also in the understanding of their catalytic activity.
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Damin BIS, Kovalski FC, Fischer J, Piccin JS, Dettmer A. Challenges and perspectives of the β-galactosidase enzyme. Appl Microbiol Biotechnol 2021; 105:5281-5298. [PMID: 34223948 DOI: 10.1007/s00253-021-11423-7] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2021] [Revised: 06/20/2021] [Accepted: 06/22/2021] [Indexed: 11/29/2022]
Abstract
The enzyme β-galactosidase has great potential for application in the food and pharmaceutical industries due to its ability to perform the hydrolysis of lactose, a disaccharide present in milk and in dairy by-products. It can be used in free form, in batch processes, or in immobilized form, which allows continuous operation and provides greater enzymatic stability. The choice of method and support for enzyme immobilization is essential, as the performance of the biocatalyst is strongly influenced by the properties of the material used and by the interaction mechanisms between support and enzyme. Therefore, this review showed the main enzyme immobilization techniques, and the most used supports for the constitution of biocatalysts. Also, materials with the potential for immobilization of β-galactosidases and the importance of their biotechnological application are presented. KEY POINTS: • The main methods of immobilization are physical adsorption, covalent bonding, and crosslinking. • The structural conditions of the supports are determining factors in the performance of the biocatalysts. • Enzymatic hydrolysis plays an important role in the biotechnology industry.
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Affiliation(s)
- B I S Damin
- Faculty of Agronomy and Veterinary Medicine (FAMV), Postgraduate Program in Food Science and Technology (PPGCTA), University of Passo Fundo (UPF), Passo Fundo, RS, Brazil
| | - F C Kovalski
- Faculty of Engineering and Architecture (FEAR), Chemical Engineering Course, University of Passo Fundo (UPF), Passo Fundo, RS, Brazil
| | - J Fischer
- Institute of Exact Sciences and Geosciences (ICEG), Chemical Course, University of Passo Fundo (UPF), Passo Fundo, RS, Brazil.
| | - J S Piccin
- Faculty of Agronomy and Veterinary Medicine (FAMV), Postgraduate Program in Food Science and Technology (PPGCTA), University of Passo Fundo (UPF), Passo Fundo, RS, Brazil
| | - A Dettmer
- Faculty of Agronomy and Veterinary Medicine (FAMV), Postgraduate Program in Food Science and Technology (PPGCTA), University of Passo Fundo (UPF), Passo Fundo, RS, Brazil
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Van der Verren M, Smeets V, Vander Straeten A, Dupont-Gillain C, Debecker DP. Hybrid chemoenzymatic heterogeneous catalyst prepared in one step from zeolite nanocrystals and enzyme-polyelectrolyte complexes. NANOSCALE ADVANCES 2021; 3:1646-1655. [PMID: 36132563 PMCID: PMC9417918 DOI: 10.1039/d0na00834f] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/08/2020] [Revised: 03/25/2021] [Accepted: 01/30/2021] [Indexed: 05/04/2023]
Abstract
The combination of inorganic heterogeneous catalysts and enzymes, in so-called hybrid chemoenzymatic heterogeneous catalysts (HCEHCs), is an attractive strategy to effectively run chemoenzymatic reactions. Yet, the preparation of such bifunctional materials remains challenging because both the inorganic and the biological moieties must be integrated in the same solid, while preserving their intrinsic activity. Combining an enzyme and a zeolite, for example, is complicated because the pores of the zeolite are too small to accommodate the enzyme and a covalent anchorage on the surface is often ineffective. Herein, we developed a new pathway to prepare a nanostructured hybrid catalyst built from glucose oxidase and TS-1 zeolite. Such hybrid material can catalyse the in situ biocatalytic formation of H2O2, which is subsequently used by the zeolite to trigger the epoxidation of allylic alcohol. Starting from an enzymatic solution and a suspension of zeolite nanocrystals, the hybrid catalyst is obtained in one step, using a continuous spray drying method. While enzymes are expectedly unable to resist the conditions used in spray drying (temperature, shear stress, etc.), we leverage on the preparation of "enzyme-polyelectrolyte complexes" (EPCs) to increase the enzyme stability. Interestingly, the use of EPCs also prevents enzyme leaching and appears to stabilize the enzyme against pH changes. We show that the one-pot preparation by spray drying gives access to hybrid chemoenzymatic heterogeneous catalysts with unprecedented performance in the targeted chemoenzymatic reaction. The bifunctional catalyst performs much better than the two catalysts operating as separate entities. We anticipate that this strategy could be used as an adaptable method to prepare other types of multifunctional materials starting from a library of functional nanobuilding blocks and biomolecules.
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Affiliation(s)
- Margot Van der Verren
- Institute of Condensed Matter and Nanosciences, UCLouvain Place Louis Pasteur 1 1348 Louvain-la-Neuve Belgium
| | - Valentin Smeets
- Institute of Condensed Matter and Nanosciences, UCLouvain Place Louis Pasteur 1 1348 Louvain-la-Neuve Belgium
| | - Aurélien Vander Straeten
- Institute of Condensed Matter and Nanosciences, UCLouvain Place Louis Pasteur 1 1348 Louvain-la-Neuve Belgium
| | - Christine Dupont-Gillain
- Institute of Condensed Matter and Nanosciences, UCLouvain Place Louis Pasteur 1 1348 Louvain-la-Neuve Belgium
| | - Damien P Debecker
- Institute of Condensed Matter and Nanosciences, UCLouvain Place Louis Pasteur 1 1348 Louvain-la-Neuve Belgium
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16
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Holyavka M, Faizullin D, Koroleva V, Olshannikova S, Zakhartchenko N, Zuev Y, Kondratyev M, Zakharova E, Artyukhov V. Novel biotechnological formulations of cysteine proteases, immobilized on chitosan. Structure, stability and activity. Int J Biol Macromol 2021; 180:161-176. [PMID: 33676977 DOI: 10.1016/j.ijbiomac.2021.03.016] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2020] [Revised: 02/20/2021] [Accepted: 03/03/2021] [Indexed: 12/14/2022]
Abstract
Bromelain, papain, and ficin are studied the most for meat tenderization, but have limited application due to their short lifetime. The aim of this work is to identify the adsorption mechanisms of these cysteine proteases on chitosan to improve the enzymes' stability. It is known that immobilization can lead to a significant loss of enzyme activity, which we observed during the sorption of bromelain (protease activity compared to soluble enzyme is 49% for medium and 64% for high molecular weight chitosan), papain (34 and 28% respectively) and ficin (69 and 70% respectively). Immobilization on the chitosan matrix leads to a partial destruction of protein helical structure (from 5 to 19%). Using computer modelling, we have shown that the sorption of cysteine proteases on chitosan is carried out by molecule regions located on the border of domains L and R, including active cites of the enzymes, which explains the decrease in their catalytic activity upon immobilization. The immobilization on chitosan does not shift the optimal range of pH (7.5) and temperature values (60 °C for bromelain and papain, 37-60 °C for ficin), but significantly increases the stability of biocatalysts (from 5.8 times for bromelain to 7.6 times for papain).
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Affiliation(s)
- Marina Holyavka
- Voronezh State University, Universitetskaya sq. 1, Voronezh 394018, Russian Federation; Sevastopol State University, Universitetskaya st. 33, Sevastopol 299053, Russian Federation.
| | - Dzhigangir Faizullin
- Kazan Institute of Biochemistry and Biophysics, FRC Kazan Scientific Center of RAS, 2/31, Lobachevsky st., Kazan 420111, Russian Federation
| | - Victoria Koroleva
- Voronezh State University, Universitetskaya sq. 1, Voronezh 394018, Russian Federation
| | - Svetlana Olshannikova
- Voronezh State University, Universitetskaya sq. 1, Voronezh 394018, Russian Federation
| | - Nataliya Zakhartchenko
- Kazan Institute of Biochemistry and Biophysics, FRC Kazan Scientific Center of RAS, 2/31, Lobachevsky st., Kazan 420111, Russian Federation
| | - Yuriy Zuev
- Kazan Institute of Biochemistry and Biophysics, FRC Kazan Scientific Center of RAS, 2/31, Lobachevsky st., Kazan 420111, Russian Federation
| | - Maxim Kondratyev
- Institute of Cell Biophysics of the Russian Academy of Sciences, Institutskaya st. 3, Puschino, Moscow region 142290, Russian Federation
| | - Ekaterina Zakharova
- Institute of Cell Biophysics of the Russian Academy of Sciences, Institutskaya st. 3, Puschino, Moscow region 142290, Russian Federation
| | - Valeriy Artyukhov
- Voronezh State University, Universitetskaya sq. 1, Voronezh 394018, Russian Federation
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17
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Ferreira LO, Santos MB, Garcia-Rojas EE. Complex coacervates between bovine serum albumin and anionic polysaccharides: formation and characterization. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2021. [DOI: 10.1590/1981-6723.07021] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Abstract The comparative study regarding complexes coacervated between Bovine Serum Albumin (BSA) and different polysaccharides, Pectin (PEC) and Gum Acacia (GA), was carried out by evaluating the influence of different ratios (protein:polysaccharide) and sodium chloride (NaCl) concentrations on turbidity and zeta potential. The BSA:PEC complexes were formed in a 10:1 ratio whereas BSA:GA at 3:1. The complexation pH showed different behavior, BSA: PEC complexes exhibited maximum turbidity in a wide pH range (4.9 to 1.5), while BSA: GA had maximum turbidity at pH 3.5. The increase in the concentration of NaCl negatively influenced the complexation. The NaCl concentration of 0.40 mol L-1 suppressed the interaction in BSA:PEC (10:1) and reduced the range formation of BSA:GA (3:1). The Fourier Transform Infrared (FTIR) demonstrated the participation not only of electrostatic interactions, but also of hydrogen bonds in the complexation. This initial study elucidated fundamental aspects about the formation of coacervate complexes between BSA:GA/PEC that assist in directing its application in food products especially, in acidic matrices (pH~4.0) as well as with low concentration of salts, in view of the effect of pH on maximum formation and sensitivity to NaCl. These complexes can be added directly to products in order to add nutritional value or even be used as a new matrix for the encapsulation of bioactive compounds.
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Xiao J, Chen Y, Li J, Shi X, Deng L, Wang B. Evaluation of the Effect of Auxiliary Starter Yeasts With Enzyme Activities on Kazak Cheese Quality and Flavor. Front Microbiol 2020; 11:614208. [PMID: 33391244 PMCID: PMC7772356 DOI: 10.3389/fmicb.2020.614208] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2020] [Accepted: 11/18/2020] [Indexed: 11/30/2022] Open
Abstract
To investigate the effect of yeasts on Kazak cheese quality and flavor, three isolated yeasts (Kluyveromyces marxianus A2, Pichia kudriavzevii A11, and Pichia fermentans A19) were used to ferment cheeses and designated as StC, LhC, and WcC, respectively. The cheese fermented with a commercial lactic acid starter without adding yeast was used as control named LrC. The results showed that the texture of cheese added with yeasts were more brittle. K. marxianus A2 contributed to the formation of free amino acids and organic acids, especially glutamate and lactic acid. Moreover, K. marxianus A2 provides cheese with onion, oily, and floral aromas. Furthermore, P. kudriavzevii A11 promotes a strong brandy, herbaceous, and onion flavor. Although no significant aroma change was observed in PfC, it promoted the production of acetic acid, isoamyl acetate, and phenethyl acetate. These results indicate that yeasts are important auxiliary starters for cheese production.
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Affiliation(s)
- Jing Xiao
- College of Information Science and Technology, Shihezi University, Shihezi, China
| | - Yu Chen
- Food College, Shihezi University, Shihezi, China
| | - Jie Li
- Food College, Shihezi University, Shihezi, China
| | - Xuewei Shi
- Food College, Shihezi University, Shihezi, China
| | - Li Deng
- Food College, Shihezi University, Shihezi, China
| | - Bin Wang
- Food College, Shihezi University, Shihezi, China
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Carvalho CTD, Lima WBDB, de Medeiros FGM, Dantas JMDM, de Araújo Padilha CE, Dos Santos ES, de Macêdo GR, de Sousa Júnior FC. Lactose hydrolysis using β-galactosidase from Kluyveromyces lactis immobilized with sodium alginate for potential industrial applications. Prep Biochem Biotechnol 2020; 51:714-722. [PMID: 33287624 DOI: 10.1080/10826068.2020.1853157] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
The present study aimed to evaluate the lactose hydrolysis conditions from "coalho" cheese whey using β-galactosidase (β-gal) produced by Kluyveromyces lactis immobilized with sodium alginate. Three sodium alginate-based immobilization systems were evaluated (0.5, 0.7, and 1% w/v) for maximizing the immobilization yield (Y), efficiency (EM), and recovered activity (ar). The lactose hydrolysis capacity of the immobilized form of β-gal was determined, and simulated environments were used to assess the preservation of the immobilized enzyme in the gastrointestinal tract. The results showed that β-gal immobilization with 1% (w/v) sodium alginate presented the best results (EM of 66%, Y of 41%, and ar of 65%). The immobilization system maintained the highest pH stability in the range between 5.0 and 7.0, with the highest relative activity obtained under pH 5 conditions. The temperature stability was also favored by immobilization at 50 °C for 30 min was obtained a relative activity of 180.0 ± 1.37%. In 6 h, the immobilized β-gal was able to hydrolyze 46% of the initial lactose content. For the gastrointestinal simulations, around 40% of the activity was preserved after 2 h. Overall, the results described here are promising for the industrial applications of β-galactosidase from K. lactis.
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Affiliation(s)
| | | | | | | | | | | | - Gorete Ribeiro de Macêdo
- Department of Chemical Engineering, Federal University of Rio Grande do Norte (UFRN), Natal, Brazil
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Jin W, Wang Z, Peng D, Shen W, Zhu Z, Cheng S, Li B, Huang Q. Effect of linear charge density of polysaccharides on interactions with α-amylase: Self-Assembling behavior and application in enzyme immobilization. Food Chem 2020; 331:127320. [PMID: 32562981 DOI: 10.1016/j.foodchem.2020.127320] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2019] [Revised: 05/12/2020] [Accepted: 06/09/2020] [Indexed: 01/29/2023]
Abstract
The co-existence of polysaccharides and enzymes in the food matrix could form complexes that directly influence the catalytic efficacy of enzymes. This work investigated the self-assembly behaviors of α-amylase and charged polysaccharides and fabricated the α-amylase/polysaccharides complex coacervates. The results showed that the linear charge density of polysaccharides had a critical impact on the complex formation, structure, and enzyme protection under acidic conditions. At low pH, α-amylase formed compact and tight coacervates with the λ-carrageenan. However, α-amylase/pectin coacervates dissociated when the pH was lower than 3.0. The optimized binding ratio of α-amylase/λ-carrageenan was 12:1, and α-amylase/pectin was 4:1. Finally, the α-amylase/λ-carrageenan complex coacervates effectively immobilized the enzyme and almost 70% of enzyme activity remained in coacervates after exposure to pH3.0 for 1 h. This study demonstrates that the change in the linear charge density of polysaccharides could regulate the enzyme-catalyzed process in food processing by a simple and fine-controlled method.
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Affiliation(s)
- Weiping Jin
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products and College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.
| | - Zhifeng Wang
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products and College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Dengfeng Peng
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Wangyang Shen
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products and College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Zhenzhou Zhu
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products and College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Shuiyuan Cheng
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products and College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Bin Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Qingrong Huang
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products and College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; Food Science, Rutgers University, 65 Dudley Road, New Brunswick, NJ 08901, United States
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Taheri-Kafrani A, Kharazmi S, Nasrollahzadeh M, Soozanipour A, Ejeian F, Etedali P, Mansouri-Tehrani HA, Razmjou A, Yek SMG, Varma RS. Recent developments in enzyme immobilization technology for high-throughput processing in food industries. Crit Rev Food Sci Nutr 2020; 61:3160-3196. [PMID: 32715740 DOI: 10.1080/10408398.2020.1793726] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
The demand for food and beverage markets has increased as a result of population increase and in view of health awareness. The quality of products from food processing industry has to be improved economically by incorporating greener methodologies that enhances the safety and shelf life via the enzymes application while maintaining the essential nutritional qualities. The utilization of enzymes is rendered more favorable in industrial practices via the modification of their characteristics as attested by studies on enzyme immobilization pertaining to different stages of food and beverage processing; these studies have enhanced the catalytic activity, stability of enzymes and lowered the overall cost. However, the harsh conditions of industrial processes continue to increase the propensity of enzyme destabilization thus shortening their industrial lifespan namely enzyme leaching, recoverability, uncontrollable orientation and the lack of a general procedure. Innovative studies have strived to provide new tools and materials for the development of systems offering new possibilities for industrial applications of enzymes. Herein, an effort has been made to present up-to-date developments on enzyme immobilization and current challenges in the food and beverage industries in terms of enhancing the enzyme stability.
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Affiliation(s)
- Asghar Taheri-Kafrani
- Department of Biotechnology, Faculty of Biological Science and Technology, University of Isfahan, Isfahan, Iran
| | - Sara Kharazmi
- Department of Biotechnology, Faculty of Biological Science and Technology, University of Isfahan, Isfahan, Iran
| | | | - Asieh Soozanipour
- Department of Biotechnology, Faculty of Biological Science and Technology, University of Isfahan, Isfahan, Iran
| | - Fatemeh Ejeian
- Department of Biotechnology, Faculty of Biological Science and Technology, University of Isfahan, Isfahan, Iran
| | - Parisa Etedali
- Department of Biotechnology, Faculty of Biological Science and Technology, University of Isfahan, Isfahan, Iran
| | | | - Amir Razmjou
- Department of Biotechnology, Faculty of Biological Science and Technology, University of Isfahan, Isfahan, Iran
| | - Samaneh Mahmoudi-Gom Yek
- Department of Chemistry, Faculty of Science, University of Qom, Qom, Iran.,Department of Chemistry, Bu-Ali Sina University, Hamedan, Iran
| | - Rajender S Varma
- Regional Centre of Advanced Technologies and Materials, Palacky University, Olomouc, Czech Republic
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Ureta MM, Martins GN, Figueira O, Pires PF, Castilho PC, Gomez-Zavaglia A. Recent advances in β-galactosidase and fructosyltransferase immobilization technology. Crit Rev Food Sci Nutr 2020; 61:2659-2690. [PMID: 32590905 DOI: 10.1080/10408398.2020.1783639] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Abstract
The highly demanding conditions of industrial processes may lower the stability and affect the activity of enzymes used as biocatalysts. Enzyme immobilization emerged as an approach to promote stabilization and easy removal of enzymes for their reusability. The aim of this review is to go through the principal immobilization strategies addressed to achieve optimal industrial processes with special care on those reported for two types of enzymes: β-galactosidases and fructosyltransferases. The main methods used to immobilize these two enzymes are adsorption, entrapment, covalent coupling and cross-linking or aggregation (no support is used), all of them having pros and cons. Regarding the support, it should be cost-effective, assure the reusability and an easy recovery of the enzyme, increasing its stability and durability. The discussion provided showed that the type of enzyme, its origin, its purity, together with the type of immobilization method and the support will affect the performance during the enzymatic synthesis. Enzymes' immobilization involves interdisciplinary knowledge including enzymology, nanotechnology, molecular dynamics, cellular physiology and process design. The increasing availability of facilities has opened a variety of possibilities to define strategies to optimize the activity and re-usability of β-galactosidases and fructosyltransferases, but there is still great place for innovative developments.
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Affiliation(s)
- Maria Micaela Ureta
- Center for Research and Development in Food Cryotechnology (CIDCA, CCT-CONICET La Plata), La Plata, Argentina
| | | | - Onofre Figueira
- CQM - Centro de Química da Madeira, Universidade da Madeira, Funchal, Portugal
| | - Pedro Filipe Pires
- CQM - Centro de Química da Madeira, Universidade da Madeira, Funchal, Portugal
| | | | - Andrea Gomez-Zavaglia
- Center for Research and Development in Food Cryotechnology (CIDCA, CCT-CONICET La Plata), La Plata, Argentina
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Gennari A, Mobayed FH, Rafael RDS, Catto AL, Benvenutti EV, Rodrigues RC, Sperotto RA, Volpato G, Souza CFVD. STABILIZATION STUDY OF TETRAMERIC Kluyveromyces lactis β-GALACTOSIDASE BY IMMOBILIZATION ON IMMOBEAD: THERMAL, PHYSICO-CHEMICAL, TEXTURAL AND CATALYTIC PROPERTIES. BRAZILIAN JOURNAL OF CHEMICAL ENGINEERING 2019. [DOI: 10.1590/0104-6632.20190364s20190235] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Affiliation(s)
| | | | | | | | | | | | | | - Giandra Volpato
- Instituto Federal de Educação, Ciência e Tecnologia do Rio Grande do Sul, Brazil
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Fabra MJ, Pérez-Bassart Z, Talens-Perales D, Martínez-Sanz M, López-Rubio A, Marín-Navarro J, Polaina J. Matryoshka enzyme encapsulation: Development of zymoactive hydrogel particles with efficient lactose hydrolysis capability. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.05.026] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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Deng Z, Li J, Pei Y, Wan J, Li B, Liang H. Oligosaccharides act as the high efficiency stabilizer for β-galactosidase under heat treatment. Int J Biol Macromol 2019; 137:69-76. [DOI: 10.1016/j.ijbiomac.2019.06.218] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2019] [Revised: 06/18/2019] [Accepted: 06/27/2019] [Indexed: 12/18/2022]
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26
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Microencapsulation of lactase by W/O/W emulsion followed by complex coacervation: Effects of enzyme source, addition of potassium and core to shell ratio on encapsulation efficiency, stability and kinetics of release. Food Res Int 2019; 121:754-764. [DOI: 10.1016/j.foodres.2018.12.053] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2018] [Revised: 12/11/2018] [Accepted: 12/23/2018] [Indexed: 12/17/2022]
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Bilal M, Iqbal HMN. Naturally-derived biopolymers: Potential platforms for enzyme immobilization. Int J Biol Macromol 2019; 130:462-482. [PMID: 30825566 DOI: 10.1016/j.ijbiomac.2019.02.152] [Citation(s) in RCA: 161] [Impact Index Per Article: 32.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2018] [Revised: 02/17/2019] [Accepted: 02/26/2019] [Indexed: 02/08/2023]
Abstract
Naturally-derived biopolymers such as alginate, chitosan, cellulose, agarose, guar gum/guaran, agar, carrageenan, gelatin, dextran, xanthan, and pectins, etc. have appealed significant attention over the past several years owing to their natural abundance and availability all over the years, around the globe. In addition, their versatile properties such as non-toxicity, biocompatibility, biodegradability, flexibility, renewability, and the availability of numerous reactive sites offer significant functionalities with multipurpose applications. At present, intensive research efforts have been focused on engineering enzymes using natural biopolymers as novel support/composite materials for diverse applications in biomedical, environmental, pharmaceutical, food and biofuel/energy sectors. Immobilization appears as a straightforward and promising approach to developing biocatalysts with improved catalytic properties as compared to their free counterparts. Biopolymers-assisted enzymes are more stable, robust, and recoverable than that of free forms, and can be employed for continuous biocatalytic reactions. The present review highlights the recent developments and use of biopolymers and their advanced composites as support carriers for the immobilization of a variety of different enzymes to develop biocatalysts with desired catalytic activity and stability characteristics for emerging applications.
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Affiliation(s)
- Muhammad Bilal
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huaian 223003, China.
| | - Hafiz M N Iqbal
- Tecnologico de Monterrey, School of Engineering and Sciences, Campus Monterrey, Ave. Eugenio Garza Sada 2501, Monterrey, N.L. CP 64849, Mexico.
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Souza CJF, Garcia-Rojas EE, Souza CSF, Vriesmann LC, Vicente J, de Carvalho MG, Petkowicz CLO, Favaro-Trindade CS. Immobilization of β-galactosidase by complexation: Effect of interaction on the properties of the enzyme. Int J Biol Macromol 2018; 122:594-602. [PMID: 30404027 DOI: 10.1016/j.ijbiomac.2018.11.007] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2018] [Revised: 11/02/2018] [Accepted: 11/02/2018] [Indexed: 12/14/2022]
Abstract
In the present work, we aimed to explore the molecular binding between alginate and β-galactosidase, as well as the effect of this interaction on the activity retention, thermal stability, and kinetic properties of the enzyme. The impact of pH and enzyme/alginate ratio on physicochemical properties (turbidity, morphology, particle size distribution, ζ-potential, FTIR, and isothermal titration calorimetry) was also evaluated. The ratio of biopolymers and pH of the system directly affected the critical pH of complex formation; however, a low alginate concentration (0.1 wt%) could achieve an electrical charge equivalence at pH 3.4 with 93.72% of yield. The binding between β-galactosidase and alginate was an equilibrium between enthalpic and entropic contributions, which promoted changes in the structure of the enzyme. Nevertheless, this conformational modification was reversible after the dissociation of the complex, which allowed the enzyme to regain its activity. These findings will likely broaden functional applications of enzyme immobilization.
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Affiliation(s)
- Clitor J F Souza
- Universidade de São Paulo, Faculdade de Zootecnia e Engenharia de Alimentos, Av. Duque de Caxias Norte, 225, CP 23, CEP 13535 900 Pirassununga, São Paulo, Brazil; Universidade Federal da Grande Dourados, Faculdade de Engenharia, Pós-graduação em Ciência e Tecnologia de Alimentos, PO Box 533, 79804-970 Dourados, Brazil
| | - Edwin E Garcia-Rojas
- Laboratório de Engenharia e Tecnologia Agroindustrial (LETA), Universidade Federal Fluminense (UFF), Av. dos Trabalhadores, 420, Volta Redonda, RJ 27255-125, Brazil
| | - Clyselen S F Souza
- Laboratório de Engenharia e Tecnologia Agroindustrial (LETA), Universidade Federal Fluminense (UFF), Av. dos Trabalhadores, 420, Volta Redonda, RJ 27255-125, Brazil
| | - Lúcia C Vriesmann
- Universidade Federal do Paraná, Departamento de Bioquímica e Biologia Molecular, CP 19046, 81531-980 Curitiba, PR, Brazil
| | - Juarez Vicente
- Programa de Pós-graduação em Ciência e Tecnologia de Alimentos (PPGCTA), Universidade Federal Rural do Rio de Janeiro (UFRRJ), Rodovia BR 465, Km 7, Seropédica, RJ 23890-000, Brazil
| | - Mario G de Carvalho
- Programa de Pós-Graduação em Química (PPGQ), Departamento de Química-ICE, Universidade Federal Rural do Rio de Janeiro (UFRRJ), Rodovia BR 465, Km 7, Seropédica, RJ 23890-000, Brazil
| | - Carmen L O Petkowicz
- Universidade Federal do Paraná, Departamento de Bioquímica e Biologia Molecular, CP 19046, 81531-980 Curitiba, PR, Brazil
| | - Carmen S Favaro-Trindade
- Universidade de São Paulo, Faculdade de Zootecnia e Engenharia de Alimentos, Av. Duque de Caxias Norte, 225, CP 23, CEP 13535 900 Pirassununga, São Paulo, Brazil.
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