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Zhao X, Liang Q. EPS-Producing Lactobacillus plantarum MC5 as a Compound Starter Improves Rheology, Texture, and Antioxidant Activity of Yogurt during Storage. Foods 2022; 11:foods11111660. [PMID: 35681410 PMCID: PMC9179970 DOI: 10.3390/foods11111660] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2022] [Revised: 05/30/2022] [Accepted: 05/31/2022] [Indexed: 12/04/2022] Open
Abstract
This study evaluated the effects of probiotic Lactobacillus plantarum MC5 on the quality, antioxidant activity, and storage stability of yogurt, to determine its possible application as a starter in milk fermentation. Four groups of yogurt were made with different proportions of probiotic L. plantarum MC5 and commercial starters. The yogurt samples’ rheological properties, texture properties, antioxidant activity, storage stability, and exopolysaccharides (EPS) content during storage were determined. The results showed that 2:1 and 1:1 yogurt samples (supplemented with L. plantarum MC5) attained the highest EPS content (982.42 mg/L and 751.71 mg/L) during storage. The apparent viscosity, consistency, cohesiveness, and water holding capacity (WHC) of yogurt samples supplemented with L. plantarum MC5 were significantly higher than those of the control group (p < 0.05). Further evaluation of antioxidant activity revealed that yogurt samples containing MC5 starter significantly increased in DPPH, ABTS, OH, and ferric iron-reducing power. The study also found that adding MC5 can promote the growth of Streptococcus thermophilus. Therefore, yogurt containing L. plantarum MC5 had favorable rheological properties, texture, and health effects. The probiotic MC5 usage in milk fermentation showed adequate potential for industrial application.
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Affiliation(s)
| | - Qi Liang
- Correspondence: ; Tel.: +86-139-1903-4438
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Li Y, Liu Y, Cao C, Zhu X, Wang C, Wu R, Wu J. Extraction and biological activity of exopolysaccharide produced by Leuconostoc mesenteroides SN-8. Int J Biol Macromol 2020; 157:36-44. [PMID: 32339581 DOI: 10.1016/j.ijbiomac.2020.04.150] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2020] [Revised: 04/09/2020] [Accepted: 04/19/2020] [Indexed: 12/21/2022]
Abstract
An exopolysaccharide (EPS)-producing strain SN-8 isolated from Dajiang was identified as Leuconostoc mesenteroides. When sucrose was used as the carbon source for fermentation, the output of EPS was 2.42 g/L. High performance liquid chromatography analysis confirmed the presence of monomers such as glucan and mannose. The molecular weight detection value is 2.0 × 105 Da. Fourier transform infrared spectroscopy displayed the EPS had the basic skeleton and functional groups of a typical polysaccharide structure. Scanning electron microscopy showed smooth surfaces and compact structure. Thermal performance analysis showed that the highest heat resistance temperature of the EPS was 80 °C. Compared with vitamin C, its hydroxyl radical scavenging rate was as high as 32% and 1,1-diphenyl-2-picrylhydrazyl scavenging rate was as high as 40% under the same concentration. The peanut oil was the most emulsifiable at a concentration of 1.5 mg/mL, and the emulsification index was 0.55. These results might show that the EPS had high application value.
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Affiliation(s)
- Yang Li
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, PR China.
| | - Yiming Liu
- College of Foreign Language, Shenyang Agricultural University, Shenyang 110866, PR China
| | - Chengxu Cao
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, PR China
| | - XinYuan Zhu
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, PR China
| | - Cong Wang
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, PR China
| | - Rina Wu
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, PR China.
| | - Junrui Wu
- College of Foreign Language, Shenyang Agricultural University, Shenyang 110866, PR China.
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Ozdemir Babavatan E, Yildirim D, Peksel A, Binay B. Immobilization ofRhizomucor mieheilipase onto montmorillonite K-10 and polyvinyl alcohol gel. BIOCATAL BIOTRANSFOR 2019. [DOI: 10.1080/10242422.2019.1701660] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Ece Ozdemir Babavatan
- Department of Chemistry, Faculty of Arts and Science, Yildiz Technical University, Istanbul, Turkey
| | - Deniz Yildirim
- Vocational School of Ceyhan, University of Cukurova, Adana, Turkey
| | - Aysegul Peksel
- Department of Chemistry, Faculty of Arts and Science, Yildiz Technical University, Istanbul, Turkey
| | - Baris Binay
- Department of Bioengineering, Gebze Technical University, Gebze, Turkey
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Immobilization of the β-fructofuranosidase from Xanthophyllomyces dendrorhous by Entrapment in Polyvinyl Alcohol and Its Application to Neo-Fructooligosaccharides Production. Catalysts 2018. [DOI: 10.3390/catal8050201] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023] Open
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Cerreti M, Markošová K, Esti M, Rosenberg M, Rebroš M. Immobilisation of pectinases into PVA gel for fruit juice application. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13309] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Martina Cerreti
- Department for Innovation in Biological; Agro-Food and Forest Systems; University of Tuscia; San Camillo de Lellis snc Viterbo 01100 Italy
| | - Kristína Markošová
- Institute of Biotechnology; Faculty of Chemical and Food Technology; Slovak University of Technology; Radlinského 9 Bratislava 812 37 Slovakia
| | - Marco Esti
- Department for Innovation in Biological; Agro-Food and Forest Systems; University of Tuscia; San Camillo de Lellis snc Viterbo 01100 Italy
| | - Michal Rosenberg
- Institute of Biotechnology; Faculty of Chemical and Food Technology; Slovak University of Technology; Radlinského 9 Bratislava 812 37 Slovakia
| | - Martin Rebroš
- Institute of Biotechnology; Faculty of Chemical and Food Technology; Slovak University of Technology; Radlinského 9 Bratislava 812 37 Slovakia
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Graebin NG, de Andrades D, Bonin MC, Rodrigues RC, Ayub MA. Dextransucrase immobilized on activated-chitosan particles as a novel biocatalyst. ACTA ACUST UNITED AC 2016. [DOI: 10.1016/j.molcatb.2016.12.007] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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7
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Immobilization of Glycoside Hydrolase Families GH1, GH13, and GH70: State of the Art and Perspectives. Molecules 2016; 21:molecules21081074. [PMID: 27548117 PMCID: PMC6274110 DOI: 10.3390/molecules21081074] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2016] [Revised: 08/11/2016] [Accepted: 08/12/2016] [Indexed: 12/20/2022] Open
Abstract
Glycoside hydrolases (GH) are enzymes capable to hydrolyze the glycosidic bond between two carbohydrates or even between a carbohydrate and a non-carbohydrate moiety. Because of the increasing interest for industrial applications of these enzymes, the immobilization of GH has become an important development in order to improve its activity, stability, as well as the possibility of its reuse in batch reactions and in continuous processes. In this review, we focus on the broad aspects of immobilization of enzymes from the specific GH families. A brief introduction on methods of enzyme immobilization is presented, discussing some advantages and drawbacks of this technology. We then review the state of the art of enzyme immobilization of families GH1, GH13, and GH70, with special attention on the enzymes β-glucosidase, α-amylase, cyclodextrin glycosyltransferase, and dextransucrase. In each case, the immobilization protocols are evaluated considering their positive and negative aspects. Finally, the perspectives on new immobilization methods are briefly presented.
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Krasňan V, Stloukal R, Rosenberg M, Rebroš M. Immobilization of cells and enzymes to LentiKats®. Appl Microbiol Biotechnol 2016; 100:2535-53. [PMID: 26795964 DOI: 10.1007/s00253-016-7283-4] [Citation(s) in RCA: 48] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2015] [Revised: 12/22/2015] [Accepted: 12/28/2015] [Indexed: 12/16/2022]
Abstract
Biocatalyst immobilization is one of the techniques, which can improve whole cells or enzyme applications. This method, based on the fixation of the biocatalyst into or onto various materials, may increase robustness of the biocatalyst, allows its reuse, or improves the product yield. In recent decades, a number of immobilization techniques have been developed. They can be divided according to the used natural or synthetic material and principle of biocatalyst fixation in the particle. One option, based on the entrapment of cells or enzymes into a synthetic polyvinyl alcohol lens with original shape, is LentiKats® immobilization. This review describes the preparation principle of these particles and summarizes existing successful LentiKats® immobilizations. In addition, examples are compared with other immobilization techniques or free biocatalysts, pointing to the advantages and disadvantages of LentiKats®.
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Affiliation(s)
- Vladimír Krasňan
- Slovak University of Technology, Radlinského 9, 812 37, Bratislava, Slovakia
| | - Radek Stloukal
- LentiKat's a.s., Pod Vinicí 83, 471 27, Stráž pod Ralskem, Czech Republic
| | - Michal Rosenberg
- Slovak University of Technology, Radlinského 9, 812 37, Bratislava, Slovakia
| | - Martin Rebroš
- Slovak University of Technology, Radlinského 9, 812 37, Bratislava, Slovakia.
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Levan versus fructooligosaccharide synthesis using the levansucrase from Zymomonas mobilis: Effect of reaction conditions. ACTA ACUST UNITED AC 2015. [DOI: 10.1016/j.molcatb.2015.05.011] [Citation(s) in RCA: 48] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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10
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Anes J, Fernandes P. Towards the continuous production of fructose syrups from inulin using inulinase entrapped in PVA-based particles. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2014. [DOI: 10.1016/j.bcab.2013.11.006] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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11
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Dried alginate-entrapped enzymes (DALGEEs) and their application to the production of fructooligosaccharides. Process Biochem 2013. [DOI: 10.1016/j.procbio.2013.02.015] [Citation(s) in RCA: 43] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Contesini FJ, de Alencar Figueira J, Kawaguti HY, de Barros Fernandes PC, de Oliveira Carvalho P, Nascimento MDG, Sato HH. Potential applications of carbohydrases immobilization in the food industry. Int J Mol Sci 2013; 14:1335-69. [PMID: 23344046 PMCID: PMC3565324 DOI: 10.3390/ijms14011335] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2012] [Revised: 12/17/2012] [Accepted: 12/18/2012] [Indexed: 11/16/2022] Open
Abstract
Carbohydrases find a wide application in industrial processes and products, mainly in the food industry. With these enzymes, it is possible to obtain different types of sugar syrups (viz. glucose, fructose and inverted sugar syrups), prebiotics (viz. galactooligossacharides and fructooligossacharides) and isomaltulose, which is an interesting sweetener substitute for sucrose to improve the sensory properties of juices and wines and to reduce lactose in milk. The most important carbohydrases to accomplish these goals are of microbial origin and include amylases (α-amylases and glucoamylases), invertases, inulinases, galactosidases, glucosidases, fructosyltransferases, pectinases and glucosyltransferases. Yet, for all these processes to be cost-effective for industrial application, a very efficient, simple and cheap immobilization technique is required. Immobilization techniques can involve adsorption, entrapment or covalent bonding of the enzyme into an insoluble support, or carrier-free methods, usually based on the formation of cross-linked enzyme aggregates (CLEAs). They include a broad variety of supports, such as magnetic materials, gums, gels, synthetic polymers and ionic resins. All these techniques present advantages and disadvantages and several parameters must be considered. In this work, the most recent and important studies on the immobilization of carbohydrases with potential application in the food industry are reviewed.
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Affiliation(s)
- Fabiano Jares Contesini
- Laboratory of Food Biochemistry, Department of Food Science, College of Food Engineering, State University of Campinas (UNICAMP), Monteiro Lobato Street, 80, 13083-862, P.O. Box 6121, Campinas, SP, Brazil; E-Mails: (J.A.F.); (H.Y.K.); (H.H.S.)
| | - Joelise de Alencar Figueira
- Laboratory of Food Biochemistry, Department of Food Science, College of Food Engineering, State University of Campinas (UNICAMP), Monteiro Lobato Street, 80, 13083-862, P.O. Box 6121, Campinas, SP, Brazil; E-Mails: (J.A.F.); (H.Y.K.); (H.H.S.)
| | - Haroldo Yukio Kawaguti
- Laboratory of Food Biochemistry, Department of Food Science, College of Food Engineering, State University of Campinas (UNICAMP), Monteiro Lobato Street, 80, 13083-862, P.O. Box 6121, Campinas, SP, Brazil; E-Mails: (J.A.F.); (H.Y.K.); (H.H.S.)
| | | | - Patrícia de Oliveira Carvalho
- Laboratory of Multidisciplinary Research, University São Francisco, São Francisco de Assis Av, 218, 12916-900, Bragança Paulista, SP, Brazil; E-Mail:
| | - Maria da Graça Nascimento
- Chemistry Department, Federal University of Santa Catarina, Florianópolis, Santa Catarina, 88040-900, Brazil; E-Mail:
| | - Hélia Harumi Sato
- Laboratory of Food Biochemistry, Department of Food Science, College of Food Engineering, State University of Campinas (UNICAMP), Monteiro Lobato Street, 80, 13083-862, P.O. Box 6121, Campinas, SP, Brazil; E-Mails: (J.A.F.); (H.Y.K.); (H.H.S.)
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Rodríguez-Nogales JM, Vila-Crespo J, Fernández-Fernández E. Immobilization of Oenococcus oeni in lentikats® to develop malolactic fermentation in wines. Biotechnol Prog 2012; 29:60-5. [PMID: 23125148 DOI: 10.1002/btpr.1651] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2012] [Revised: 09/14/2012] [Indexed: 11/07/2022]
Abstract
Entrapment of Oenococcus oeni into a polymeric matrix based on polyvinyl alcohol (PVA) (Lentikats®) was successfully used to get a better development of malolactic fermentation (MLF) in wine. The incubation of immobilized cells in a nutrient medium before starting the MLF, did not improve the degradation of malic acid. In only one day, 100% of conversion of malic acid was achieved using a high concentration of immobilized cells (0.35 g gel/ml of wine with a cell-loading of 0.25 mg cells/mg of gel). While a low concentration of 0.21 g gel/ml of wine (cell-loading of 0.25 mg cells/mg of gel) needed 3 days to get a reduction of 40%. The entrapped cells could be reused through six cycles (runs of 3 days), retaining 75% of efficacy for the conversion of malic acid into lactic acid. The immobilized cells in PVA hydrogels gave better performance than free cells because of the increase of the alcohol toleration. Consequently, the inhibitory effect of ethanol for developing MLF could be reduced using immobilized cells into PVA hydrogels.
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Affiliation(s)
- José Manuel Rodríguez-Nogales
- Departamento de Ingeniería Agrícola y Forestal, Tecnología de los Alimentos, E.T.S. Ingenierías Agrarias, Universidad de Valladolid, 34004 Palencia, Spain.
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Cárdenas-Fernández M, López C, Álvaro G, López-Santín J. l-Phenylalanine synthesis catalyzed by immobilized aspartate aminotransferase. Biochem Eng J 2012. [DOI: 10.1016/j.bej.2012.01.009] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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15
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Figueira JDA, Dias FFG, Sato HH, Fernandes P. Screening of Supports for the Immobilization of β-Glucosidase. Enzyme Res 2011; 2011:642460. [PMID: 21915374 PMCID: PMC3170910 DOI: 10.4061/2011/642460] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2011] [Revised: 07/13/2011] [Accepted: 07/13/2011] [Indexed: 11/20/2022] Open
Abstract
A set of supports were screened for the immobilization of a partially purified extract of β-glucosidase from Aspergillus sp. These supports, namely, Eupergit, Amberlite, alginate, gelatin, polyvinyl alcohol- (PVA-) based matrices (Lentikats), and sol-gel, have proved effective for the implementation of some other enzyme-based processes. The initial criterion for selection of promising supports prior to further characterization relied on the retention of the catalytic activity following immobilization. Based on such criterion, where immobilization in sol-gel and in Lentikats outmatched the remaining approaches, those two systems were further characterized. Immobilization did not alter the pH/activity profile, whereas the temperature/activity profile was improved when sol-gel support was assayed. Both thermal and pH stability were improved as a result of immobilization. An increase in the apparent KM (Michaelis constant) was observed following immobilization, suggesting diffusion limitations.
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Affiliation(s)
- Joelise de Alencar Figueira
- Department of Bioengineering, Higher Technical Institute (IST), Avenida Rovisco Pais, 1049-001 Lisboa, Portugal
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Vettori MHPB, Mukerjea R, Robyt JF. Comparative study of the efficacies of nine assay methods for the dextransucrase synthesis of dextran. Carbohydr Res 2011; 346:1077-82. [PMID: 21529789 DOI: 10.1016/j.carres.2011.02.015] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2010] [Revised: 02/09/2011] [Accepted: 02/15/2011] [Indexed: 11/17/2022]
Abstract
A comparative study of nine assay methods for dextransucrase and related enzymes has been made. A relatively widespread method for the reaction of dextransucrase with sucrose is the measurement of the reducing value of D-fructose by alkaline 3,5-dinitrosalicylate (DNS) and thereby the amount of D-glucose incorporated into dextran. Another method is the reaction with (14)C-sucrose with the addition of an aliquot to Whatman 3MM paper squares that are washed three times with methanol to remove (14)C-D-fructose and unreacted (14)C-sucrose, followed by counting of (14)C-dextran on the paper by liquid scintillation counting (LSC). It is shown that both methods give erroneous results. The DNS reducing value method gives extremely high values due to over-oxidation of both D-fructose and dextran, and the (14)C-paper square method gives significantly low values due to the removal of some of the (14)C-dextran from the paper by methanol washes. In the present study, we have examined nine methods and find two that give values that are identical and are an accurate measurement of the dextransucrase reaction. They are (1) a (14)C-sucrose/dextransucrase digest in which dextran is precipitated three times with three volumes of ethanol, dissolved in water, and added to paper and counted in a toluene cocktail by LSC; and (2) precipitation of dextran three times with three volumes of ethanol from a sucrose/dextransucrase digest, dried, and weighed. Four reducing value methods were examined to measure the amount of D-fructose. Three of the four (two DNS methods, one with both dextran and D-fructose and the other with only D-fructose, and the ferricyanide/arsenomolybdate method with D-fructose) gave extremely high values due to over-oxidation of D-fructose, D-glucose, leucrose, and dextran.
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Affiliation(s)
- Mary Helen P B Vettori
- Laboratory of Carbohydrate Chemistry and Enzymology, Department of Biochemistry, Biophysics, and Molecular Biology, Iowa State University, Ames, IA 50011, USA
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Fernandes P. Enzymes in food processing: a condensed overview on strategies for better biocatalysts. Enzyme Res 2010; 2010:862537. [PMID: 21048872 PMCID: PMC2963163 DOI: 10.4061/2010/862537] [Citation(s) in RCA: 93] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2010] [Accepted: 09/01/2010] [Indexed: 11/20/2022] Open
Abstract
Food and feed is possibly the area where processing anchored in biological agents has the deepest roots. Despite this, process improvement or design and implementation of novel approaches has been consistently performed, and more so in recent years, where significant advances in enzyme engineering and biocatalyst design have fastened the pace of such developments. This paper aims to provide an updated and succinct overview on the applications of enzymes in the food sector, and of progresses made, namely, within the scope of tapping for more efficient biocatalysts, through screening, structural modification, and immobilization of enzymes. Targeted improvements aim at enzymes with enhanced thermal and operational stability, improved specific activity, modification of pH-activity profiles, and increased product specificity, among others. This has been mostly achieved through protein engineering and enzyme immobilization, along with improvements in screening. The latter has been considerably improved due to the implementation of high-throughput techniques, and due to developments in protein expression and microbial cell culture. Expanding screening to relatively unexplored environments (marine, temperature extreme environments) has also contributed to the identification and development of more efficient biocatalysts. Technological aspects are considered, but economic aspects are also briefly addressed.
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Affiliation(s)
- Pedro Fernandes
- Institute for Biotechnology and Bioengineering (IBB), Centre for Biological and Chemical Engineering, Instituto Superior Técnico, Avenue Rovisco Pais, 1049-001 Lisboa, Portugal
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Feng Y, Chang X, Wang W, Ma R. Stabilities of Immobilizedβ-galactosidase ofAspergillussp. AF for the Optimal Production of Galactooligosaccharides from Lactose. ACTA ACUST UNITED AC 2010; 38:43-51. [DOI: 10.3109/10731190903495777] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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Grosová Z, Rosenberg M, Rebroš M, Šipocz M, Sedláčková B. Entrapment of β-galactosidase in polyvinylalcohol hydrogel. Biotechnol Lett 2007; 30:763-7. [DOI: 10.1007/s10529-007-9606-0] [Citation(s) in RCA: 42] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2007] [Revised: 11/12/2007] [Accepted: 11/12/2007] [Indexed: 10/22/2022]
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Preparation and studies on immobilized α-glucosidase from baker’s yeast Saccharomyces cerevisiae. JOURNAL OF THE SERBIAN CHEMICAL SOCIETY 2007. [DOI: 10.2298/jsc0712255a] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Abstract
?-Glucosidase from S. cerevisiae was covalently immobilized onto Sepabeads EC-EA by the glutaraldehyde method. An analysis of the variables controlling the immobilization process is first presented and it is shown that the highest coupling of ?-glucosidase occurred within 24 h. Also, a loading of 30 mg/g support proved to be effective, resulting in a rather high activity of around 45 U g-1 with a satisfactory degree of enzyme fixed. Both free and immobilized enzymes were then characterized by determining the activity profile as a function of pH, temperature and thermal stability. The obtained immobilized preparation showed the same optimum pH, but a higher optimum temperature compared with the soluble one. In addition, the immobilized enzyme treated at 45 ?C for 1 h still retained an activity of around 20 %, whereas the free enzyme completely lost its original activity under this condition. In conclusion, the developed immobilization procedure is quite simple, easily reproducible and provides a promising solution for the application of immobilized ?-glucosidase.
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Ghazi I, De Segura AG, Fernández-Arrojo L, Alcalde M, Yates M, Rojas-Cervantes ML, Plou FJ, Ballesteros A. Immobilisation of fructosyltransferase from Aspergillus aculeatus on epoxy-activated Sepabeads EC for the synthesis of fructo-oligosaccharides. ACTA ACUST UNITED AC 2005. [DOI: 10.1016/j.molcatb.2005.04.013] [Citation(s) in RCA: 67] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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