Characteristics of pectinase treated with ultrasound both during and after the immobilization process

Artificial antibody-antigen-directed immobilization of lipase for consecutive catalytic synthesis of ester: Benzyl acetate case study

A strategy based on artificial antibody-antigen recognition was proposed for the specific directed immobilization of lipase. The artificial antibody was synthesized using catechol as a template, α-methacrylic acid as a functional monomer, and Fe3O4 as the matrix material. Lipase was modified with 3,4-dihydroxybenzaldehyde as an artificial antigen. The artificial antibody can specifically recognize catechol fragment in the enzyme structure to achieve the immobilization of lipase. The immobilization amount, yield, specific activity, and immobilized enzyme activity were 13.2 ± 0.2 mg/g, 78.9 ± 0.4 %, 7.9 ± 0.2 U/mgprotein, and 104.6 ± 1.7 U/gcarrier, respectively. Moreover, the immobilized lipase exhibited strong reusability and regeneration ability. Additionally, the immobilized lipase successfully catalyzed the synthesis of benzyl acetate and demonstrated robust continuous catalytic activity. These results fully demonstrate the feasibility of the proposed artificial antibody-antigen-directed immobilization of lipase.

Construction of co-immobilized multienzyme systems using DNA-directed immobilization technology and multifunctionalized nanoparticles

The multienzyme co-immobilization systems with high cascade catalytic efficiency and selectivity have attracted considerable attention. In this study, through DNA-directed immobilization (DDI) technology, two model enzymes, glucose oxidase (GOD) and horseradish peroxide (HRP) were co-immobilized on the multifunctional silica nanoparticles (DDI enzyme). In addition to the directional distribution promoted by DNA complementary chains, the multienzyme system allowed the control of the stoichiometric ratio of the enzymes by adjusting the ratio of amino/carboxyl groups. The optimal mole ratio of GOD/HRP was 1:2, while the protein loading amount could reach 8.06 mg·g-1. Compared with the conventional direct adsorption, the catalytic activity of the DDI enzyme was 2.49 times higher. Moreover, with the enhancement of thermal and mechanical stability, the DDI enzyme could still retain at least 50% of its initial activity after 12 cycles. Accompanied by an excellent response and good selectivity, the constructed multienzyme systems simultaneously showed the potential as a glucose detector. Therefore, based on the DDI technology, the highly efficient multienzyme co-immobilization system could be further extended for a wider range of research fields.

Thermodynamics and Physicochemical Properties of Immobilized Maleic Anhydride-Modified Xylanase and Its Application in the Extraction of Oligosaccharides from Wheat Bran

Xylanases are the preferred enzymes for the extracting of oligosaccharides from wheat bran. However, free xylanases have poor stability and are difficult to reuse, which limit their industrial application. In the present study, we covalently immobilized free maleic anhydride-modified xylanase (FMA-XY) to improve its reusability and stability. The immobilized maleic anhydride-modified xylanase (IMA-XY) exhibited better stability compared with the free enzyme. After six repeated uses, 52.24% of the activity of the immobilized enzyme remained. The wheat bran oligosaccharides extracted using IMA-XY were mainly xylopentoses, xylohexoses, and xyloheptoses, which were the β-configurational units and α-configurational units of xylose. The oligosaccharides also exhibited good antioxidant properties. The results indicated that FMA-XY can easily be recycled and can remain stable after immobilization; therefore, it has good prospects for future industrial applications.

Sono-activation of food enzymes: From principles to practice

Over the last decade, sono-activation of enzymes as an emerging research area has received considerable attention from food researchers. This kind of relatively new application of ultrasound has demonstrated promising potential in facilitating the modern food industry by broadening the application of various food enzymes, improving relevant industrial unit operation and productivity, as well as increasing the yield of target products. This review aims to provide insight into the fundamental principles and possible industrialization strategies of the sono-activation of food enzymes to facilitate its commercialization. This review first provides an overview of ultrasound application in the activation of food protease, carbohydrase, and lipase. Then, the recent development on ultrasound activation of food enzymes is discussed on aspects including mechanisms, influencing factors, modification effects, and its applications in real food systems for free and immobilized enzymes. Despite the far fewer studies on sono-activation of immobilized enzymes compared with those on free enzymes, we endeavored to summarize the relevant aspects in three stages: ultrasound pretreatment of free enzyme/carrier, assistance in immobilization process, and modification of the already immobilized enzyme. Lastly, challenges for the scalability of ultrasound in these target areas are discussed and future research prospects are proposed.

Ultrasonic and microwave treatment improved jujube juice yield

The methods to leaching juice from dried jujube using six treatments and some factors related with juice yield such as total soluble solids (TSS), pectinase activity, pectin contents, galacturonic acid, and the microstructure morphology of cell were investigated. Six treatments including natural leaching, ultrasonic, microwave, ultrasonic before microwave, ultrasonic after microwave, and pressing directly were applied to extract juice. The group which treating with ultrasonic before microwave displayed its total soluble solids (TSS) was 16 °Brix, which was 6.67% higher than that of natural leaching. And its total soluble solids (TSS) reached to equilibrium in 2 hr, which was faster than that of natural leaching. The mechanism of improving the production efficiency of juice yield using ultrasonic combined with microwave was explored accordingly. The content of pectin and galacturonic acid increased by 58.52% and 59.01%, respectively, which were the highest among all samples. The activity of pectinase was 9.71 μg/(h·g), which was significantly decreased 40.23% as compared to natural leaching. And the treated cells became shriveled and pitted, which led to the leakage of the contents of cell. Thus, the result showed that treating with ultrasonic before microwave displayed the best juice yield. Ultrasonic cooperate with microwave was an efficient method to leaching juice from dried jujube.

Ultrasonic-promoted enzymatic preparation, identification and multi-active studies of nature-identical phenolic acid glycerol derivatives

Phenolic acid glycerols (PAGs) are a group of rare phytochemicals found from potato periderm, which show great potential in the food, cosmetic and pharmaceutical industries. In this study, seven PAGs were enzymatically synthesized via transesterification of ethyl phenates (EPs) with glycerol by ultrasonic promotion. The conversions of 88.1–98.5% could be obtained in 1–9 h. Compared with the conventional stirring methods, the catalytic efficiency was significantly increased 11.0–44.0 folds by ultrasound assistance. The lipid peroxidation inhibition activity increased 8.1-fold and 14.4-fold compared to the parent phenolic acids (PAs). Furthermore, caffeoyl glycerol and feruloyl glycerol exhibited excellent antimicrobial activity against Escherichia coli compared to the corresponding PAs with minimum inhibitory concentration (MIC) decreasing 4–16-fold. The PAGs can also absorb a much wider and higher amount of the harmful UV-B rays than the corresponding PAs. The present strategy for facile synthesis of multifunctional PAGs paves the way for the development and application of natural phytochemicals and novel ingredients.

A group of rare nature-identical phenolic acid glycerol derivatives was enzymatically prepared and identified, and showed much better antioxidant and antimicrobial activities than the corresponding phenolic acids.

A novel strategy to synthesize dual-responsive polymeric nanocarriers for investigating the activity and stability of immobilized pectinase

A dual-stimuli-responsive support material for pectinase immobilization through ionic bonding was prepared. Specifically, polystyrene-b-polymethylacrylic (PS-b-PMAA), light- and pH-sensitive polystyrene-(5-propargylether-2-nitrobenzyl bromoisobutyrate)-b-poly(diethylamino)ethyl methacrylate-b-poly(polyethylene glycol methacrylate) (PS-ONB-PDEAEMA-b-PPEGMA) were synthesized through atom transfer radical polymerization, click chemistry, and hydrolysis. The two parts could self-assemble into the micelles in an aqueous solution. The micelles shrunk at a higher pH, and their size reduced under UV irradiation. The stimuli-responsive properties of micelles were characterized by dynamic light scattering and transmission electron microscopy. It has been found that this support was able to adsorb 10 U/mL of immobilized pectinase (approximately 223 mg/g) at pH 5.0 and 60 °C for 60 Min. Meanwhile, the highest relative activity of immobilized pectinase was up to approximately 95% at pH 5.0 and 60 °C. The immobilized pectinase retained more than 50% of the initial activity after eight cycles. The relative activity of the pectinase immobilized on the supports without UV irradiation was approximately 3% lower than that after UV irradiation at 60 °C, indicating that tailoring of enzyme activity was achieved by changing environmental conditions. Apparently, the original enzymatic support material had a great application prospect on enzyme immobilization.

Synergistic effect of ultrasonication and co-immobilized enzymes on tomato peels for lycopene extraction

In the present work, tomato peels were pre-treated using combination of ultrasound and enzyme co-immobilized amino-functionalized magnetic nanoparticles (AMNPs) for the efficient release of lycopene. To achieve maximum activity of enzymes in the co-immobilized form, optimization of several parameters were carried out. Moreover, the influence of ultrasound and enzyme co-immobilized magnetic nanoparticles on lycopene release was studied. Maximum lycopene release was obtained at 3% (w/w) enzyme co-immobilized AMNPs, pH 5.0, temperature of 50 °C, at 10 W ultrasound power and 20 min incubation time. After enzymatic pre-treatment, lycopene from the pre-treated mixture was extracted and separated using tri-solvent extraction method. Maximum recovery of lycopene using solvent extraction was obtained at 50 °C, 90 min of incubation time and agitation speed of 150 rpm. The presence of lycopene in the extract was confirmed by FT-IR, UV-vis spectroscopy and HPLC analysis. The co-immobilized bio-catalyst showed excellent reusability giving more than 50% lycopene yield even after 6th cycles of reuse.

Co-immobilization of cellulase and lysozyme on amino-functionalized magnetic nanoparticles: An activity-tunable biocatalyst for extraction of lipids from microalgae

An activity-tunable biocatalyst for Nannochloropsis sp. cell-walls degradation was prepared by co-immobilization of cellulase and lysozyme on the surface of amino-functionalized magnetic nanoparticles (MNPs) employing glutaraldehyde. The competition between cellulase and lysozyme during immobilization was caused by the limited active sites of the MNPs. The maximum recovery of activities (cellulase: 78.9% and lysozyme: 69.6%) were achieved due to synergistic effects during dual-enzyme co-immobilization. The thermal stability in terms of half-life of the co-immobilized enzymes was three times higher than that in free form and had higher catalytic efficiency for hydrolysis of cell walls. Moreover, the co-immobilized enzymes showed greater thermal stability and wider pH tolerance than free enzymes under harsh conditions. Furthermore, the co-immobilized enzymes retained up to 60% of the residual activity after being recycled 6 times. This study provides a feasible approach for the industrialization of enzyme during cell-walls disruption and lipids extraction from Nannochloropsis sp.

Magnetic nanoparticles: a versatile carrier for enzymes in bio-processing sectors

Many industrial processes experience the advantages of enzymes which evolved the demand for enzymatic technologies. The enzyme immobilisation technology using different carriers has trustworthy applications in industrial biotechnology as these techniques encompass varied advantages such as enhanced stability, activity along with reusability. Immobilisation onto nanomaterial is highly favourable as it includes almost all aspects of science. Among the various techniques of immobilisation, the uses of nanoparticles are remarkably well perceived as these possess high-specific surface area leading to high enzyme loadings. The magnetic nanoparticles (MNPs) are burgeoning in the field of immobilisation as it possess some of the unique properties such as high surface area to volume ratio, uniform particle size, biocompatibility and particularly the recovery of enzymes with the application of an external magnetic field. Immobilisation of industrially important enzymes onto nanoparticles offers overall combined benefits. In this review, the authors here focus on the current scenario in synthesis and functionalisation of MNPs which makes it more compatible for the enzyme immobilisation and its application in the biotechnological industries.

Ultrasound promotes enzymatic reactions by acting on different targets: Enzymes, substrates and enzymatic reaction systems

With the extensive application of enzyme-catalyzed reactions in numerous fields, improving enzymatic efficiency has attracted wide attention for reducing operating costs and increasing output. There are three targets throughout enzymatic reactions: the enzyme, substrate, and mixed reaction system. Ultrasound has been known to accelerate enzymatic reactions by acting on different targets. It can modify both enzyme and substrate macromolecules, which is helpful for enhancing enzyme activity and product yields. The synergistic effect of ultrasound and enzymes is widely reported to increase catalytic rates. The present review discusses the positive effect induced by ultrasound throughout the enzymatic process, including ultrasonic modification of enzymes, ultrasound assisted immobilization, ultrasonic pretreatment of substrates, and ultrasound assisted enzymatic reactions.

Optimization of pectinase immobilization on grafted alginate-agar gel beads by 24 full factorial CCD and thermodynamic profiling for evaluating of operational covalent immobilization

Pectinase produced by a honey derived from the fungus Aspergillus awamori KX943614 was covalently immobilized onto gel beads made of alginate and agar. Polyethyleneimine, glutaraldehyde, loading time and enzyme's units were optimized by 2⁴ full factorial central composite design (CCD). The immobilization process increased the optimal working pH for the free pectinase from 5 to a broader range of pH4.5-5.5 and the optimum operational temperature from 55°C to a higher temperature, of 60°C, which is favored to reduce the enzyme's microbial contamination. The thermodynamics studies showed a thermal stability enhancement against high temperature for the immobilized formula. Moreover, an increase in half-lives and D-values was achieved. The thermodynamic studies proved that immobilization of pectinase made a remarkable increase in enthalpy and free energy because of enzyme stability enhancement. The reusability test revealed that 60% of pectinase's original activity was retained after 8 successive cycles. This gel formula may be convenient for immobilization of other industrial enzymes.

Ultrasonic hyperactivation of cellulase immobilized on magnetic nanoparticles

In the present work, effect of low power, low frequency ultrasound on cellulase immobilized magnetic nanoparticles (cellulase@MNPs) was studied. To gain maximum activity recovery in cellulase@MNPs various parameters viz. ratio of MNPs:cellulase, concentration of glutaraldehyde and cross-linking time were optimized. The influence of ultrasonic power on cellulase@MNPs was studied. Under ultrasonic conditions at 24kHz, 6W power, and 6min of incubation time there was almost 3.6 fold increased in the catalytic activity of immobilized cellulase over the control. Results also indicated that there was improvement in pH and temperature stability of cellulase@MNPs. Furthermore, thermal deactivation energy required was more in cellulase@MNPs than that of the free cellulase. Secondary structural analysis revealed that there were conformational changes in free cellulase and cellulase@MNPs before and after sonication which might be responsible for enhanced activity after ultrasonication. Finally, the influence of ultrasound and cellulase@MNPs for biomass hydrolysis was studied.

Ultrasound assisted intensification of enzyme activity and its properties: a mini-review

Over the last decade, ultrasound technique has emerged as the potential technology which shows large applications in food and biotechnology processes. Earlier, ultrasound has been employed as a method of enzyme inactivation but recently, it has been found that ultrasound does not inactivate all enzymes, particularly, under mild conditions. It has been shown that the use of ultrasonic treatment at appropriate frequencies and intensity levels can lead to enhanced enzyme activity due to favourable conformational changes in protein molecules without altering its structural integrity. The present review article gives an overview of influence of ultrasound irradiation parameters (intensity, duty cycle and frequency) and enzyme related factors (enzyme concentration, temperature and pH) on the catalytic activity of enzyme during ultrasound treatment. Also, it includes the effect of ultrasound on thermal kinetic parameters and Michaelis-Menten kinetic parameters (k_m and V_max) of enzymes. Further, in this review, the physical and chemical effects of ultrasound on enzyme have been correlated with thermodynamic parameters (enthalpy and entropy). Various techniques used for investigating the conformation changes in enzyme after sonication have been highlighted. At the end, different techniques of immobilization for ultrasound treated enzyme have been summarized.