scholarly journals Optimization of Chitosan hydrolysis by Cellulase Enzyme to produce Chitooligosaccharide

2017 ◽  
Vol 20 (K3) ◽  
pp. 74-82
Author(s):  
Hoai Van Bui ◽  
Quang An Dao ◽  
Nghiep Dai Ngo
Keyword(s):  
Substrate Concentration ◽  
Water Solubility ◽  
Enzyme Concentration ◽  
Water Soluble ◽  
Hydrolysis Time ◽  
Surface Response Method ◽  
Optimal Values ◽  
Response Method ◽  
Central Composite ◽  
Chitosan Hydrolysis

In order to increase the water solubility of chitosan and potential application to products that is good for human health. Chitosan was caried out the optimization of hydrolysis by cellulase to produce chitooligosaccharide. Chitosan with degree of deacetyl more than 80% and cellulase used in this study. Surface Response Method (RSM) - Central Composite Design (CCD) option is used to optimize the hydrolysis. Results of the study showed optimal values for hydrolysis such as 49 oC temperature, 5.9 pH, 0.76% substrate concentration, and 8.97 U/g enzyme concentration, 180 minutes hydrolysis time. More than 90% of the oligosaccharides produced were in the range less than 10 kDa. The research results are the premise for production of COS powder to water-soluble.

Formation of radioactive diacylglycerol from radioisotope-labelled phosphatidylethanolamine by Escherichia coli extracts

1989 ◽  
Vol 67 (6) ◽  
pp. 288-292 ◽  
Author(s):  
H. Aubry ◽  
P. Proulx
Keyword(s):  
Escherichia Coli ◽  
Phospholipase C ◽  
Substrate Concentration ◽  
Incubation Medium ◽  
Isotope Ratio ◽  
Enzyme Concentration ◽  
Water Soluble ◽  
Ph Optimum ◽  
Direct Incorporation

Radioisotope-labelled phosphatidylethanolamine can be converted to radioactive diacylglycerol in the presence of added unlabelled diacylglycerol. With [14C-glycerol; 3H-acyl]phosphatidylethanolamine as substrate, the conversion to double-labelled diacylglycerol occurred without change in isotope ratio indicating that the whole diacylglycerol moiety of phosphatidylethanolamine was directly involved. With [3H-acyl; 32P]phosphatidylethanolamine, formation of [3H]diacylglycerol occurred without production of labelled water-soluble products and consequently no phospholipase C activity could be detected. Under similar conditions, a conversion of [14C-acyl]- or [3H-acyl]-diacylglycerol to labelled phosphatidylethanolamine could also be shown even in the presence of hydroxylamine. [14C-Glycerol; 3H-acyl] diacylglycerol was converted to double-labelled product without change in isotope ratio which again indicated a direct incorporation of the entire diacylglycerol molecule into phosphatidylethanolamine. Both types of conversions were dependent upon time, enzyme concentration, and substrate concentration, and both displayed a pH optimum of approximately 6 and required no added cofactors. In the presence of increasing concentrations of [14C-acyl]diacylglycerol, added to incubation medium containing [3H-acyl]phosphatidylethanolamine, equal amounts of [14C]phosphatidylethanolamine and [3H]diacylglycerol were formed which matched the decrease in [3H]phosphatidylethanolamine. From these results, we conclude that Escherichia coli has an enzyme that catalyses the exchange between the diacylglycerol moiety of phosphatidylethanolamine and free diacylglycerol, with complete sparing of the phosphoethanolamine moiety.Key words: diacylglycerol, phosphatidylethanolamine, exchange, Escherichia coli.

Optimization of Enzymatic Hydrolysis Conditions for Preparation of Gingko Peptides from Ginkgo Nuts

2012 ◽  
Vol 8 (1) ◽  
Author(s):  
Hanju Sun ◽  
Zhe Chen ◽  
Peng Wen ◽  
Hong Lei ◽  
Juan Shi ◽  
...  
Keyword(s):  
Reaction Temperature ◽  
Substrate Concentration ◽  
Orthogonal Experiment ◽  
Enzyme Concentration ◽  
Neutral Protease ◽  
Degree Of Hydrolysis ◽  
Single Factor ◽  
Hydrolysis Time ◽  
Initial Ph ◽  
Hydrolysis Conditions

Ginkgo nuts were used as raw material and peptides were prepared in turn with Neutral protease and Flavourzyme. In single-factor experiments of Neutral protease, conditions of temperature, pH, enzyme concentration and substrate concentration were optimized in term of degree of hydrolysis (DH). Based on the results of single-factor experiments, an orthogonal experiment (L9(3)4) was conducted to optimize the hydrolysis conditions of Neutral protease. The results showed that enzyme concentration, substrate concentration, reaction temperature and initial pH were the main variables that influenced DH. The highest DH was obtained when hydrolysis time, reaction temperature, initial pH, enzyme amount and substrate concentration were 4 h, 45 oC, 7.0, 1.8 mg/mL and 0.02 g/mL, respectively. Subsequently, the resulting solution was further hydrolyzed with Flavourzyme. Initial pH, temperature, time and enzyme concentration were optimized in term of DH. Finally, another orthogonal experiment (L9(3)4) was conducted to get the best enzymatic conditions of Flavourzyme, and enzyme concentration, initial pH, temperature and time were used as factors. The results showed that when Flavourzyme concentration, reaction temperature, initial pH and hydrolysis time were 9.0 mg/mL, 50 oC, 7.0 and 5 h, respectively, DH was the highest. The final degree of hydrolysis was 22.56%.

scholarly journals Extraction optimization of soluble compounds of yerba maté

2002 ◽  
Vol 45 (2) ◽  
pp. 189-193 ◽  
Author(s):  
César Sambiassi ◽  
Andrea M. Escalada ◽  
Miguel E. Schmalko
Keyword(s):  
Experimental Design ◽  
Linear Equation ◽  
Water Soluble ◽  
Extraction Time ◽  
Yerba Mate ◽  
Surface Response ◽  
Extract Concentration ◽  
Extraction Optimization ◽  
Surface Response Method ◽  
Response Method

The objective of this research was the extraction optimization of water soluble compounds of yerba maté. Measures variables were extract concentration and weight of leaves and twigs. Controlled variables were time and temperature of extraction and water/solid relation. A surface response method of three variables was used as experimental design, with 20 experiences in each case. The range of each variable, defined in the experimental design, was: extraction time, 13.2 to 46.8 minutes; temperature, 48.2 to 81.8°C and water solid relation, 4.64 to 11.36 g water/100 g of dry solid. Extract weight varied from 13.14 to 29.56 g in leaves and 8.98 to 16.32 g in twigs (each one per 100 g of dry solid). Extract concentration varied between 2.17 and 3.43 g/100 ml in leaves and between 1.32 and 2.31 g/100 ml in twigs. The results were fit to a linear equation in each case.

scholarly journals Formulasi Breakfast Meal Flakes dari Tepung Suweg dan Stabilized Rice Bran Menggunakan Metode Respon Permukaan

2019 ◽  
Vol 8 (2) ◽  
Author(s):  
Adha Nuriana ◽  
Nur Aini ◽  
Karseno Karseno
Keyword(s):  
Response Surface ◽  
Rice Bran ◽  
Skim Milk ◽  
Ash Content ◽  
Breakfast Meal ◽  
Physical Chemical ◽  
Organoleptic Characteristics ◽  
Surface Response Method ◽  
Response Method ◽  
Central Composite

Penelitian bertujuan untuk mengetahui jumlah tepung suweg dan stabilized rice bran (SRB) yang harus ditambahkan dalam formula breakfast meal flakes (BMF) yang optimal serta mengetahui karakter fisik, kimia, dan organoleptik BMF yang dihasilkan. Penelitian menggunakan metode respon permukaan dengan model Central Composit Design. Faktor yang diteliti yaitu proporsi tepung suweg dan SRB. Pembuatan BMF dilakukan dengan cara pencampuran tepung suweg (proporsi 70-85%) dan SRB (proporsi 15-30%) dengan bahan lainnya yaitu tapioka 10%, susu skim 15%, garam 1,5 %, margarin 5%, baking powder 3 %, vanili 1% (seluruh persentase terhadap berat tepung suweg dan SRB) dan air 100 ml, hingga membentuk adonan, kemudian dilakukan steam blanching, dicetak dan dipanggang. Penelitian ini berhasil untuk menentukan formula optimum untuk pembuatan BMF yaitu sebesar 22,5% untuk SRB dan 77,5% untuk tepung suweg. Produk BMF dari formula terbaik ini mempunyai hardness sebesar 29,44 N, dan serat pangan, antioksidan, protein, kadar lemak, kadar air, kadar abu dan karbohidrat masing-masing sebesar 15,93, 75,10, 11,7, 9,51, 2,4, 2,16, dan 64,21 %. Warna produk akhir adalah coklat keabuan dengan tekstur yang renyah serta aroma yang netral. Rasa pada produk akhir adalah dinilai tidak pahit dengan nilai kesukaan adalah disukai panelis. Kesimpulannya, formula optimal BMF dari tepung suweg dan SRB berhasil ditentukan dengan menggunakan metode respon permukaan.Formulation of Breakfast Meal Flakes Based on Suweg Flours and Stabilized Rice Bran using Response Surface MethodologyAbstractThe purpose of this research was to study the amount of suweg flour and stabilized rice bran (SRB) which must be added in the optimal breakfast meal flakes (BMF) formula and to study the physical, chemical, and organoleptic characteristics of BMF was produced. The study used Response Surface Methodology with the Central Composite Design model examined the proportion of suweg flour and SRB. Making BMF is done by mixing suweg flour (70-85%) and SB flour (15-30%) with other ingredients namely 10% tapioca starch, 15% skim milk, 1.5% salt, 5% margarine, 3% baking powder, 1% vanilla (all percentages of the weight of suweg flour and SRB), and 100 ml of water, to form a mixture, then steam blanching, molded and baked. The best formula for BMF is the proportion of 22.5 % of SRB and 77.5% of flour suweg. Breakfast meal flakes have a hardness value of 29.44 N, dietary fiber 15.93%,  antioxidant of 75.97%,  protein content of 11.7%, fat of 9.51%, moisture of 2.4%, ash content of 2.16%,  the carbohydrate content of 64.21%, color of 2.3 (grayish brown), texture of 3.3 (crispy), flavor 2.5 (neutral), taste of 2.9 (not bitter), and preference 2.9 (likes). As conclusion, surface response method successfully determined the optimal BMF formula from flour suweg and SRB.

scholarly journals Karakteristik Penyedap Rasa Alami dari Biji Bunga Matahari dan Kupang Putih dengan Hidrolisis Enzimatis

2021 ◽  
Vol 10 (1) ◽  
pp. 64-73
Author(s):  
Luqman A Wicaksono ◽  
Sri Winarti
Keyword(s):  
Incubation Time ◽  
Water Solubility ◽  
Enzyme Concentration ◽  
Degree Of Hydrolysis ◽  
Oil Absorption ◽  
Hydrolysis Time ◽  
Randomized Design ◽  
Hydrolysis Of ◽  
Maillard Products ◽  
Range Test

Research has been carried out on the production of natural flavorings from sunflower seeds and white shells by an enzymatic process using endo- and exo-protease enzymes from papaya sap (papain) and biduri plant sap (calotropin). The study aimed to determine the effect of the concentration of the mixture of endo- and exo-protease enzymes and the incubation time on the characteristics and profiles of amino acids of natural flavoring from sunflower and white shells. A completely randomized design (CRD) which consisted of 2 factors, the enzyme concentration (0; 1.5; 3.0 and 4.5%) and the hydrolysis time (1, 2 and 3 hours)was applied in this research. The obtained data were subjected to analysis of variance. The Duncan multiple range test was used to see whether there were any significant differences between treatments. The results showed that the concentration of the mixture of endo- and exo-protease enzymes and incubation time significantly affected the degree of hydrolysis, dissolved protein, water content, Maillard product, water solubility index, oil absorption and yield. The best treatment in this study was the enzyme concentration of calotropin:papain 3% and 2 hours of incubation, resulting in flavoring with the characteristics: degree of hydrolysis of 96.81%; dissolved protein of 52.86%; Maillard products of  0.162%; water solubility index of 0.036; oil absorption of 1.88%; and the glutamic acid content of 78.678 mg/g. Keywords: Calotropin; flavorings; papain; sunflower seed; white shells   ABSTRAK Telah dilakukan penelitian pembuatan penyedap rasa alami dari bahan baku biji bunga matahari dan kupang putih secara enzimatis menggunakan endo- dan ekso-enzim protease dari getah papaya (papain) dan getah tanaman biduri (calotropin). Tujuan penelitian adalah mengetahui pengaruh konsentrasi campuran endo- dan ekso-enzim protease, serta lama inkubasi terhadap karakteristik dan profil asam amino penyedap alami dari bunga matahari dan kupang putih. Rancangan penelitian adalah rancangan acak lengkap yang tersusun atas dua faktor, yaitu konsentrasi enzim (0; 1,5; 3,0 dan 4,5%) dan waktu hidrolisis (1, 2 dan 3 jam). Data yang diperoleh dianalisis menggunakan analisis keragaman, dan uji beda rataan menggunakan uji jarak berganda Duncan. Hasil penelitian menunjukkan bahwa konsentrasi campuran endo- dan ekso-enzim protease serta lama inkubasi berpengaruh nyata terhadap derajat hidrolisis, kadar protein terlarut, kadar air, produk maillard, indeks kelarutan air, daya serap minyak, dan rendemen penyedap rasa yang dihasilkan. Perlakuan terbaik pada penelitian ini adalah konsentrasi enzim calotropin:papain 3% dan lama inkubasi 2 jam, menghasilkan penyedap rasa dengan karakteristik: derajat hidrolisis 96,81%; kadar protein terlarut 52,86%; produk maillard 0,162%; indeks kelarutan air 0,036; daya serap minyak 1,88% dan kadar asam glutamat mencapai 78,678 mg/g. Kata kunci: Biji bunga matahari; calotropin; kupang putih; papain; penyedap rasa

Functional and Antioxidant Properties of Angelwing Clam (Phplas orientalis) Hydrolysate Produced using Alcalase

2014 ◽  
Vol 11 (1) ◽  
pp. 29
Author(s):  
Nonnah Ismail ◽  
Juliana Mahmod ◽  
Awatif Khairul Fatihin Mustafa Kamal
Keyword(s):  
Antioxidant Properties ◽  
Enzyme Concentration ◽  
Degree Of Hydrolysis ◽  
Emulsifying Properties ◽  
Hydrolysis Time ◽  
Chelating Activity ◽  
Metal Chelating ◽  
Metal Chelating Activity ◽  
Intermediate Concentration ◽  
As Solubility

In this study, Hydrolysate from angelwing clam (Pholas orientalis) was produced at 0, 1, 2 and 3 hrs and E/S ratio of0.5 and 3%using alcalase where the pH and temperature were kept constant at pH 8.5 and 60°C, respectively. The hydrolysates were analysed for antioxidant and functional properties such as solubility, emulsifying properties and water and oil holding capacity. Degree of hydrolysis (DH), yield, functional and antioxidant properties were influenced by the hydrolysis time and E/S ratio. Higher enzyme concentration (E/S 3%) and longer hydrolysis time increased the DH. Yield was higher at E/S 3% but reduced with hydrolysis time. Longer hydrolysis time produced more soluble hydrolysate and higher metal chelating activity but lower in emulsifying properties and DPPH activity. Higher enzyme concentration resulted in increase only in solubility and metal chelating activity. This study revealed that enzymatic hydrolysis using alcalase should be performed at shorter hydrolysis time using intermediate concentration of enzyme (E/S between 0.5 to 3%) in order to produce angelwing clam hydrolysate with collectively good functional and antioxidant properties. 

BODIPY Fluorophores for Membrane Potential Imaging

2019 ◽  
Author(s):  
Jenna Franke ◽  
Benjamin Raliski ◽  
Steven Boggess ◽  
Divya Natesan ◽  
Evan Koretsky ◽  
...  
Keyword(s):  
Mammalian Cells ◽  
Water Solubility ◽  
Water Soluble ◽  
Voltage Sensitivity ◽  
Chemical Transformations ◽  
Direct Modification ◽  
Biological Compatibility ◽  
Meso Position ◽  
Ionizable Groups ◽  
Boron Center

Fluorophores based on the BODIPY scaffold are prized for their tunable excitation and emission profiles, mild syntheses, and biological compatibility. Improving the water-solubility of BODIPY dyes remains an outstanding challenge. The development of water-soluble BODIPY dyes usually involves direct modification of the BODIPY fluorophore core with ionizable groups or substitution at the boron center. While these strategies are effective for the generation of water-soluble fluorophores, they are challenging to implement when developing BODIPY-based indicators: direct modification of BODIPY core can disrupt the electronics of the dye, complicating the design of functional indicators; and substitution at the boron center often renders the resultant BODIPY incompatible with the chemical transformations required to generate fluorescent sensors. In this study, we show that BODIPYs bearing a sulfonated aromatic group at the meso position provide a general solution for water-soluble BODIPYs. We outline the route to a suite of 5 new sulfonated BODIPYs with 2,6-disubstitution patterns spanning a range of electron-donating and -withdrawing propensities. To highlight the utility of these new, sulfonated BODIPYs, we further functionalize them to access 13 new, BODIPY-based voltage-sensitive fluorophores. The most sensitive of these BODIPY VF dyes displays a 48% ΔF/F per 100 mV in mammalian cells. Two additional BODIPY VFs show good voltage sensitivity (≥24% ΔF/F) and excellent brightness in cells. These compounds can report on action potential dynamics in both mammalian neurons and human stem cell-derived cardiomyocytes. Accessing a range of substituents in the context of a water soluble BODIPY fluorophore provides opportunities to tune the electronic properties of water-soluble BODIPY dyes for functional indicators.

Enzyme-assisted Extraction for Optimized Recovery of Phenolic Bioactives from Peganum hermala Leaves Using Response Surface Methodology

2018 ◽  
Vol 17 (4) ◽  
pp. 349-354
Author(s):  
Qadir Rahman ◽  
Anwar Farooq ◽  
Amjad Gilani Mazhar ◽  
Nadeem Yaqoob Muhammad ◽  
Ahmad Mukhtar
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Enzyme Concentration ◽  
Coumaric Acid ◽  
Assisted Extraction ◽  
Pre Treatment ◽  
Optimized Conditions ◽  
Enzyme Complexes ◽  
Hydrolysis Of ◽  
Central Composite

This study investigates the effect of enzyme formulations (Zympex-014, Kemzyme dry-plus and Natuzyme) on recovery of phenolics from Peganum hermala (harmal) leaves, under optimized conditions using response surface methodology. As compared to the other enzyme complexes, the yield (34 g/100g) obtained through Zympex-014-assisted extraction was higher under optimized conditions such as time (75 min), temperature (70°C), pH (6.5) and enzyme concentration (5 g/100 g) using central composite design (CCD). Effectiveness of Zympex-014 towards hydrolysis of P. hermala leaves cell wall was examined by analyzing the control and enzyme-treated leave residues using scanning electron microscope (SEM). GC/MS characterization authenticated the presence of quercetin (1.44), gallic acid (0.23), caffeic acid (0.04), cinnamic acid (0.05), m-coumaric acid (0.23) and p-coumaric acid (0.37 μg/g) as the potent phenolics in Zympex-014 based extract. It can be concluded from the findings of the current work that pre-treatment of P. hermala leaves with Zympex-014 significantly enhanced the recovery of phenolics that supports its potential uses in the nutra-pharamaceutical industry.

scholarly journals Synthesis, Characterization and Bactericidal Activity of a 4-Ammoniumbuthylstyrene-Based Random Copolymer

Polymers ◽  
2021 ◽  
Vol 13 (7) ◽  
pp. 1140
Author(s):  
Silvana Alfei ◽  
Gabriella Piatti ◽  
Debora Caviglia ◽  
Anna Maria Schito
Keyword(s):  
Antibacterial Activity ◽  
Bactericidal Activity ◽  
Antimicrobial Agents ◽  
Water Solubility ◽  
Physicochemical Characterization ◽  
Random Copolymer ◽  
Water Soluble ◽  
Cationic Polymers ◽  
Severe Infections

The growing resistance of bacteria to current chemotherapy is a global concern that urgently requires new and effective antimicrobial agents, aimed at curing untreatable infection, reducing unacceptable healthcare costs and human mortality. Cationic polymers, that mimic antimicrobial cationic peptides, represent promising broad-spectrum agents, being less susceptible to develop resistance than low molecular weight antibiotics. We, thus, designed, and herein report, the synthesis and physicochemical characterization of a water-soluble cationic copolymer (P5), obtained by copolymerizing the laboratory-made monomer 4-ammoniumbuthylstyrene hydrochloride with di-methyl-acrylamide as uncharged diluent. The antibacterial activity of P5 was assessed against several multi-drug-resistant clinical isolates of both Gram-positive and Gram-negative species. Except for strains characterized by modifications of the membrane charge, most of the tested isolates were sensible to the new molecule. P5 showed remarkable antibacterial activity against several isolates of genera Enterococcus, Staphylococcus, Pseudomonas, Klebsiella, and against Escherichia coli, Acinetobacter baumannii and Stenotrophomonas maltophilia, displaying a minimum MIC value of 3.15 µM. In time-killing and turbidimetric studies, P5 displayed a rapid non-lytic bactericidal activity. Due to its water-solubility and wide bactericidal spectrum, P5 could represent a promising novel agent capable of overcoming severe infections sustained by bacteria resistant the presently available antibiotics.

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