scholarly journals Recent Advances of Macromolecular Hydrogels for Enzyme Immobilization in the Food Products

2021 ◽  
Author(s):  
Leila Yavari Maroufi ◽  
Mohsen Rashidi ◽  
Mahnaz Tabibiazar ◽  
Maryam Mohammadi ◽  
Akram Pezeshki ◽  
...  
Keyword(s):  
Enzyme Activity ◽  
Glucose Oxidase ◽  
Enzyme Immobilization ◽  
Food Industry ◽  
High Water ◽  
Special Importance ◽  
Bioactive Substances ◽  
Arabic Gum ◽  
Macromolecular Network ◽  
Kappa Carrageenan

Enzymes are one of the main biocatalysts with various applications in the food industry. Stabilization of enzymes on insoluble carriers is important due to the low reuse, low operational stability, and high cost in applications. The immobility and the type of carrier affect the activity of the immobile enzyme. Hydrogels are three-dimensionally cross-linked macromolecular network structures designed from various polymers. Hydrogels can provide a matrix for an immobile enzyme due to their extraordinary properties such as high water absorbing capacity, carrier of bioactive substances and enzymes, biocompatibility, safety, and biodegradability. Therefore, this study mainly focuses on some enzymes (Lactase, Lipases, Amylases, Pectinase, Protease, Glucose oxidase) that are of special importance in the food industry. These enzymes could be immobilized in the hydrogels constructed of macromolecules such as kappa-carrageenan, chitosan, arabic gum, pectin, alginate, and cellulose. At last, in the preparation of these hydrogels, different enzyme immobilization methods in macromolecular hydrogels, and effect of hydrogels on enzyme activity were discussed.

Enzyme Immobilization on Nanomaterials for Biosensor and Biocatalyst in Food and Biomedical Industry

2019 ◽  
Vol 25 (24) ◽  
pp. 2661-2676 ◽  
Author(s):  
Sundaresan Bhavaniramya ◽  
Ramar Vanajothi ◽  
Selvaraju Vishnupriya ◽  
Kumpati Premkumar ◽  
Mohammad S. Al-Aboody ◽  
...  
Keyword(s):  
Enzyme Activity ◽  
Enzyme Immobilization ◽  
Food Industry ◽  
Environmental Changes ◽  
Immobilized Enzymes ◽  
Food Industries ◽  
Physiological Processes ◽  
Different Types ◽  
Simple Processing ◽  
Biomedical Industry

Enzymes exhibit a great catalytic activity for several physiological processes. Utilization of immobilized enzymes has a great potential in several food industries due to their excellent functional properties, simple processing and cost effectiveness during the past decades. Though they have several applications, they still exhibit some challenges. To overcome the challenges, nanoparticles with their unique physicochemical properties act as very attractive carriers for enzyme immobilization. The enzyme immobilization method is not only widely used in the food industry but is also a component methodology in the pharmaceutical industry. Compared to the free enzymes, immobilized forms are more robust and resistant to environmental changes. In this method, the mobility of enzymes is artificially restricted to changing their structure and properties. Due to their sensitive nature, the classical immobilization methods are still limited as a result of the reduction of enzyme activity. In order to improve the enzyme activity and their properties, nanomaterials are used as a carrier for enzyme immobilization. Recently, much attention has been directed towards the research on the potentiality of the immobilized enzymes in the food industry. Hence, the present review emphasizes the different types of immobilization methods that is presently used in the food industry and other applications. Various types of nanomaterials such as nanofibers, nanoflowers and magnetic nanoparticles are significantly used as a support material in the immobilization methods. However, several numbers of immobilized enzymes are used in the food industries to improve the processing methods which not only reduce the production cost but also the effluents from the industry.

Voltammetric glucose biosensor based on glucose oxidase encapsulation in a chitosan-kappa-carrageenan polyelectrolyte complex

2019 ◽  
Vol 95 ◽  
pp. 152-159 ◽  
Author(s):  
Ilhem Rassas ◽  
Mohamed Braiek ◽  
Anne Bonhomme ◽  
Francois Bessueille ◽  
Guy Rafin ◽  
...  
Keyword(s):  
Glucose Oxidase ◽  
Polyelectrolyte Complex ◽  
Glucose Biosensor ◽  
Kappa Carrageenan

Convenient Partial Purification of Glucose Oxidase from Aspergillus niger A9 Fermentation Broth by Reversed Micelles

2012 ◽  
Vol 554-556 ◽  
pp. 957-961
Author(s):  
Hong An ◽  
Xi Feng He ◽  
Shu Gang Gao
Keyword(s):  
Enzyme Activity ◽  
Aspergillus Niger ◽  
Glucose Oxidase ◽  
Fermentation Broth ◽  
Volume Ratio ◽  
Reversed Micelles ◽  
Partial Purification ◽  
Ammonium Bromide ◽  
Ultrasonic Oscillation ◽  
Protein Activity

Aim of this work was to establish the optimum conditions for the extraction and recovery by cationic reversed micelles of glucose oxidase (GOX) from Aspergillus niger A9, The influence of pH, temperature, solvent/co-solvents ratio on the extraction was investigated by experiment, using the residual enzyme activity to evaluate the results. The best condition for GOX extraction were ensured using iso-octane as solvent and butanol and n-hexanol co-solvent at 76/18/6 volume ratio, pH 4.80, 200mM cetyl-trimethyl ammonium bromide (CTAB) as cationic surfactant, The enzyme activity of GOX is measured by DNS method (3,5-dinitro salicylic acid method). In the extraction process, ultrasonic oscillation was adopted to mix organic solvent and water, ultrasonic oscillation temperature is 45 °C. Protein activity recovery of GOX can reach 88.2% in extraction.

Moving into Nanotechnology Roles to Mimic and Boost Enzyme Activity

2018 ◽  
pp. 421-440
Author(s):  
Maria Laura Soriano
Keyword(s):  
Enzyme Activity ◽  
Catalytic Activity ◽  
Enzyme Immobilization ◽  
Mesoporous Materials ◽  
Specific Activity ◽  
Artificial Enzymes ◽  
Catalytic Nanoparticles ◽  
Solid Liquid ◽  
By Products ◽  
Insight Into

A new tendency toward the design of artificial enzymes based on nanostructures (nanodots, nanofibers, mesoporous materials) has emerged. On one hand, nanotechnology bestows self-catalytic nanoparticles with a specific activity to achieve efficient reactions with low number of by-products. On other hand, the nanoparticles may behave as nanometric scaffolds for hosting enzymes, promoting their catalytic activity and stability. In this case, enzyme immobilization requires the preservation of the catalytic activity by preventing enzyme unfolding and avoiding its aggregation. These approaches render many other advantages like hosting/storing enzymes in nanotechnological solid, liquid, and gel-like media. This chapter focuses on the most up-to-date approaches to manipulate or mimic enzyme activity based on nanotechnology, and offers examples of their applications in the most promising fields. It also gives new insight into the creation of reusable nanotechnological tools for enzyme storage.

scholarly journals Promising Antioxidant and Antimicrobial Food Colourants from Lonicera caerulea L. var. Kamtschatica

Antioxidants ◽  
2019 ◽  
Vol 8 (9) ◽  
pp. 394 ◽  
Author(s):  
Adriana K. Molina ◽  
Erika N. Vega ◽  
Carla Pereira ◽  
Maria Inês Dias ◽  
Sandrina A. Heleno ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Linoleic Acid ◽  
Food Industry ◽  
Microbial Contamination ◽  
Antioxidant Properties ◽  
Lonicera Caerulea ◽  
Free Sugars ◽  
Arabic Gum ◽  
Colour Parameters ◽  
Promising Source

Lonicera caerulea L. (haskap) berries are widely known for their richness in anthocyanins. In this study, such fruits were assessed for their nutritional and chemical composition, but also as sources of anthocyanins with great colouring properties to be applied in foodstuff. Haskap presented high levels of water, four free sugars (mainly fructose and glucose), five organic acids (mainly citric, malic, and quinic), α- and γ-tocopherol, twenty fatty acids (with prevalence of linoleic acid), and eight phenolic compounds, among which six were anthocyanins (mainly cyanidin-3-O-glucoside). The extract presented great antioxidant properties, evaluated through TBARS and OxHLIA assays, as well as antimicrobial capacity against six bacteria and six fungi. Two colourants were obtained by spray-drying haskap juice with maltodextrin and a mixture of maltodextrin and arabic gum. These formulations were stable over 12 weeks of storage at room and refrigerated temperature, without significant variations in colour parameters and in anthocyanins concentration. They were considered safe for consumption once neither microbial contamination nor cytotoxicity in non-tumour cells were detected. The results obtained allow for the consideration of haskap as a promising source of colourants to be applied not only in the food industry, but also in other fields that rely on artificial colourants.

scholarly journals Physicochemical properties of bean pod (Phaseolus vulgaris) flour and its potential as a raw material for the food industry

2020 ◽  
Vol 73 (2) ◽  
pp. 9179-9187
Author(s):  
Marcela Martínez-Castaño ◽  
Diana Paola Mejía Díaz ◽  
José Contreras-Calderón ◽  
Cecilia Gallardo Cabrera
Keyword(s):  
Antioxidant Capacity ◽  
Dietary Fiber ◽  
Food Industry ◽  
Structural Characteristics ◽  
High Water ◽  
Raw Material ◽  
Vacuum Drying ◽  
Drying Methods ◽  
The Sustainable Development ◽  
Functional Studies

The sustainable development of agro-industry requires the efficient use of all raw matters, which implies physicochemical and functional studies of by-products for finding their potential usage in industrial processes. The objective of the present study was to assess some physicochemical and functional properties of fIour obtained from the bean pod. Two types of drying methods were tested: convection and vacuum. The fIours tended to yellow color according to b* parameter values (convection drying: 17.54; vacuum drying: 18.35), with a slight red hue. They also showed high water-holding (convection drying: 8.30 g g-1; vacuum drying: 7.56 g g-1) and oil holding capacity (convection drying: 2.53 g g-1; vacuum drying: 2.56 g g-1), polyphenols content (convection drying: 26.62 mg GAE g-1 DW; vacuum drying: 3.77 mg GAE g-1 DW) and antioxidant capacity (convection drying: 33.42 µmol Trolox g-1; vacuum drying: 5.27 µmol Trolox g-1). The results were similar for the two types of drying methods, except for the antioxidant capacity. Since convection drying is more economical and available than vacuum drying, only the fIour obtained by convection method was analyzed on compositional and structural characteristics. This fIour showed to be a good source of dietary fiber (66.93%), being the insoluble fiber the predominant fraction (59.97%). Moreover, a high content of ash (6.65%) and low lipid content (0.58%) were also found. The IR spectrum showed signs corroborating the presence of dietary fiber, which also was evidenced morphologically. Overall, the results obtained indicated that the bean pod fIour obtained by convection drying has potential use as a raw material for the food industry.

scholarly journals Optimization of enzyme immobilization on magnetic microparticles using 1-ethyl-3-(3-dimethylaminopropyl)carbodiimide (EDC) as a crosslinking agent

2015 ◽  
Vol 7 (24) ◽  
pp. 10291-10298 ◽  
Author(s):  
F. Kazenwadel ◽  
H. Wagner ◽  
B. E. Rapp ◽  
M. Franzreb
Keyword(s):  
Enzyme Activity ◽  
Enzyme Immobilization ◽  
Crosslinking Agent ◽  
Magnetic Microparticles ◽  
Versatile Tool

Enzyme immobilization is a versatile tool in biotransformation processes to enhance enzyme activity and to secure an easy separation of catalysts and products and the reusability of enzymes.

Optimal Study of Co-Immobilized GOD/CAT on Cross-Linked Chitosan Microsphere Containing L-Lysine

2011 ◽  
Vol 236-238 ◽  
pp. 926-929 ◽  
Author(s):  
Xiao Hua Zhou ◽  
Ying Li Wang ◽  
Xia Li Su
Keyword(s):  
Enzyme Activity ◽  
Glucose Oxidase ◽  
Half Life ◽  
Immobilized Enzyme ◽  
Activity Ratio ◽  
Cross Linking ◽  
Chitosan Microsphere ◽  
Activity Recovery ◽  
The Cross ◽  
Optimized Conditions

Glucose oxidase (GOD) and catalase (CAT) were co-immobilized on the cross-linked chitosan microsphere containing L-Lysine (CCL) by the method of absorption-crosslink, with cross-linking agent of glutaraldehyde. The optimized conditions of the co-immobilization are as follows: activity ratio of GOD and CAT is 0.78:1, concentration of glutaraldehyde is 0.17mmol/L, and the immobilizing process last for 3 hours. The enzyme activity of co-immobilized enzyme is 15.3U/mg and activity recovery is 50.1%. The half life is 231 days, 2.4 times of immobilized GOD.

scholarly journals The effect of temperature and time of extraction on the quality of Semi Refined Carrageenan (SRC)

2018 ◽  
Vol 154 ◽  
pp. 01034 ◽  
Author(s):  
Heri Heriyanto ◽  
Indar Kustiningsih ◽  
Denni Kartika Sari
Keyword(s):  
Food Industry ◽  
Gel Strength ◽  
Effect Of Temperature ◽  
Pet Food ◽  
Sulfate Content ◽  
Cooking Process ◽  
Cooking Temperature ◽  
Kappa Carrageenan ◽  
Carrageenan Quality

Euchema cottonii is a good source of kappa-carrageenan and can be found cultivated in the Indonesia coastal areas in which one of them is in Banten Province. Carrageenans have many applications and are utilized in human food and pet-food industry. Carrageenans are also utilized in non-food industry such as pharmaceuticals, cosmetics, printing and textile formulations. Hence, the present study features on the cooking process cooking time and cooking temperature. The effects of these parameters on carrageenan quality such as gel viscosity and gel strength were studied. The process of extraction of carrageenan was conducted with variations temperature: 60, 70, and 80 °C and the variation of time: 1, 2, and 3 hours. Alkaline substance used was KOH with 8% concentration and the ratio of solvent to dry seaweed 8:1. From the present investigation, it was observed that SRC extraction reached the best condition at temperature 70 °C for 2 hours with the value of yield 30.20%, 5.90% moisture content, 18.34% ash content, sulfate content of 6.94%, viscosity of 190 cP, and the gel strength 714.45 g / cm2. The treatment of temperature and extraction time significantly affected the quality of the SRC yield parameter, viscosity and gel strength.

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