The Effect of Aluminum Oxide Nanoparticles on the Activity of Amylases of the Enzyme Preparation of Microbial Origin

2021 ◽  
pp. 6-10
Author(s):  
Дмитрий Валерьевич Карпенко ◽  
Валентина Васильевна Цыганова
Keyword(s):  
Aluminum Oxide ◽  
Enzyme Preparation ◽  
Negative Impact ◽  
Control Sample ◽  
Reaction Medium ◽  
Amylolytic Activity ◽  
Al2o3 Nanoparticles ◽  
Enzyme Preparations ◽  
Microbial Origin ◽  
Nanoparticle Content

На основании анализа литературных данных показано, что изучение влияния наночастиц, в том числе оксида алюминия, на активность целевых ферментов микробных ферментных препаратов, применяемых в пивоваренном производстве, целесообразно. Приведены данные о влиянии наночастиц Al2O3 на процесс гидролиза крахмала в модельных средах под действием амилаз ферментного препарата «АПСубтилин П». Показано, что присутствие наночастиц в реакционной среде приводит к снижению амилолитической активности и, как следствие, снижению концентрации редуцирующих веществ в гидролизате на 12-15% (при содержании наночастиц 0,1 мг/см3) и на 34% (при содержании наночастиц 1,0 мг/см3) по сравнению с контролем. Установлено, что увеличение продолжительности ферментативного гидролиза с 60 до 120 мин приводит к ослаблению ингибирующего воздействия наночастиц Al2O3 на амилолитическую активность ферментного препарата. При этом присутствие наноразмерных объектов указанного типа не оказало негативного воздействия на результаты лабораторного затирания, проводимого по настойному способу с тремя паузами: основные показатели первого сусла опытных вариантов не уступали аналогичным характеристикам контрольного образца. На основании приведенных данных сделано заключение о нежелательности присутствия наночастиц Al2O3 в реакционных средах амилаз микробного происхождения в концентрациях, превышающих 0,1 мг/см3. The expediency of studying the effect of nanoparticles, in particular, aluminum oxide, on the activity of target enzymes of enzyme preparations used in brewing is substantiated based on the analysis of the literature data. Data on the effect of Al2O3 nanoparticles on the process of starch hydrolysis in model media under the action of amylases of the enzyme preparation «APSubtilin P» are presented. It has been shown that the presence of nanoparticles in the reaction medium leads to a decrease in amylolytic activity and, as a consequence, a decrease in the concentration of reducing substances in the hydrolyzate by 12-15% (at nanoparticle content of 0.1 mg/cm3) and by 34% (at nanoparticle content of 1, 0 mg/cm3) compared to the control. It was found that the increase in the duration of enzymatic hydrolysis from 60 to 120 min leads to a weakening of the inhibitory effect of Al2O3 nanoparticles on the amylolytic activity of the enzyme preparation. At the same time, the presence of nanoscale objects of this type did not have a negative impact on the results of laboratory mashing, carried out according to the infusion method with three pauses: the main indicators of the first wort of the experimental variants were not inferior to those of the control sample. Based on the data presented, it was concluded that the presence of Al2O3 nanoparticles in the reaction media of amylases of microbial origin in concentrations exceeding 0.1 mg/cm3 is undesirable.

scholarly journals Synthesis, Characterization of Chitosan-Aluminum Oxide Nanocomposite for Green Synthesis of Annulated Imidazopyrazol Thione Derivatives

Polymers ◽  
2021 ◽  
Vol 13 (7) ◽  
pp. 1160
Author(s):  
Abir S. Abdel-Naby ◽  
Sara Nabil ◽  
Sarah Aldulaijan ◽  
Ibtisam M. Ababutain ◽  
Azzah I. Alghamdi ◽  
...  
Keyword(s):  
Catalytic Activity ◽  
Aluminum Oxide ◽  
Reaction Medium ◽  
Thiol Group ◽  
Docking Studies ◽  
Significant Loss ◽  
Gram Negative Bacteria ◽  
Organic Catalyst ◽  
Group 1

Chitosan-aluminum oxide nanocomposite was synthesized, characterized, and used as a green heterogeneous catalyst to synthesize novel imidazopyrazolylthione derivatives. Nanocomposite polymeric material was characterized by EDS-SEM and XRD. The powerful catalytic activity, and its base character of the nanocomposite, was used to synthesize imidazopyrazolylthione (1) in a good yield compared to traditional cyclocondensation synthesis. Using the nanocomposite catalyst, substitution of the thiol group (1) afforded the corresponding thiourea (2) and the corresponding ester (3). The efficiency of the nanocomposite over the traditional base organic catalyst, Et3N and NaOH, makes it an effective, economic, and reproducible nontoxic catalyst. Moreover, the heterogeneous nanocomposite polymeric film was easily isolated from the reaction medium, and recycled up to four times, without a significant loss of its catalytic activity. The newly synthesized derivatives were screened as antibacterial agents and showed high potency. Molecular docking was also performed for a more in-depth investigation. The results of the docking studies have demonstrated that the docked compounds have strong interaction energies with both Gram-positive and Gram-negative bacteria.

scholarly journals Effect of enzyme preparation Ceramics 6XMG on indicators of oat malt quality

2018 ◽  
Vol 80 (3) ◽  
pp. 128-133
Author(s):  
G. V. Agafonov ◽  
A. E. Chusova ◽  
A. V. Zelenkova ◽  
V. E. Plotnikov
Keyword(s):  
Enzyme Preparation ◽  
Colorimetric Method ◽  
Biologically Active ◽  
Complex Action ◽  
Drying Time ◽  
Pronounced Increase ◽  
Enzyme Preparations ◽  
Organoleptic Characteristics ◽  
Object Of Study

One of the effective ways to increase the malt capacity of existing plants is the use of complex enzyme preparations. The enzyme preparation of complex action, penetrating into the grain during soaking or germination, affect its powdery body, contributing to the loosening of the cell membranes and the endosperm itself, thereby accelerating the process of malting. A purpose of researches is development of technology of fermented oat malt with the use of enzyme drug Ceramics 6ХМG. This enzyme preparation with complex action, has ?-amylase, protease, ?-glucanase, pentosanase, cellulose activities. As the object of study was taken oats Kozyr’ variety. Amylolytic ability of malt was determined by colorimetric method, proteolytic-refractometric method (according to Petrov). It was established that as a result of the use of Ceremix 6XMG in an amount of 0.1–0.5 kg per ton of grain, a more pronounced increase in amylolytic and proteolytic ability compared to the control (without the use of an enzyme preparation) occurs at a dosage of 0.5 kg per ton of grain. It is impractical to introduce Ceremix 6HMG in the amount of 0.5 kg per ton of grain, because the enzymatic activity of oat malt is only 6.4–6.6% higher than that of malt treated with an enzyme preparation in the amount of 0.3 kg per ton of grain. It was found that the use of the enzyme preparation Ceremix 6HMG allows to improve the quality of oat malt by improving organoleptic characteristics, increasing the mass fraction of extractives, as well as to intensify the process by reducing the drying time by 10-12 hours, which is important for the preservation of biologically active substances and energy resources.

Biochemical and in vitro assessment of six enzyme preparations as potential feed additives

2000 ◽  
Vol 2000 ◽  
pp. 54-54 ◽  
Author(s):  
D. Colombatto ◽  
F. L. Mould ◽  
M. K. Bhat ◽  
E. Owen
Keyword(s):  
Enzyme Preparation ◽  
Rumen Fluid ◽  
Enzymatic Activities ◽  
Feed Additives ◽  
Cell Wall Degrading Enzymes ◽  
Enzyme Preparations ◽  
Factors Affecting ◽  
Considerable Research ◽  
In Vitro Assessment

Considerable research efforts have been directed towards the use of cell wall degrading enzymes as feed additives. However, the factors affecting the response to a certain enzyme preparation are not well understood. A better knowledge of the enzymatic activities present in the preparations and their interaction with a substrate in presence of rumen fluid is needed. The objectives of this study were to characterise the main enzymatic activities of six enzyme preparations and to evaluate them in the presence of rumen fluid, using thein vitroReading Pressure Technique (RPT).

scholarly journals Promoting and Inhibitory Effects of Hydrophilic/Hydrophobic Modified Aluminum Oxide Nanoparticles on Carbon Dioxide Hydrate Formation

Energies ◽  
2020 ◽  
Vol 13 (20) ◽  
pp. 5380
Author(s):  
Yu Liu ◽  
Xiangrui Liao ◽  
Changrui Shi ◽  
Zheng Ling ◽  
Lanlan Jiang
Keyword(s):  
Aluminum Oxide ◽  
Induction Time ◽  
Hydrate Formation ◽  
Equilibrium Temperature ◽  
Greenhouse Gas Mitigation ◽  
Al2o3 Nanoparticles ◽  
Inhibitory Effects ◽  
Aluminum Oxide Nanoparticles ◽  
Experimental Conditions ◽  
Gas Consumption

Hydrate-based CO2 capture from large emission sources is considered a promising process for greenhouse gas mitigation. The addition of nanoparticles may promote or inhibit the formation of hydrates. In this work, CO2 hydrate formation experiments were performed in a dual-cell high-pressure reactor. Non-modified, hydrophilic modified and hydrophobic modified aluminum oxide (Al2O3) nanoparticles at different concentrations were added to assess their promoting or inhibitory effects on CO2 hydrate formation. The equilibrium temperature and pressure, induction time, and total gas consumption during CO2 hydrate formation were measured. The results show that the presence of Al2O3 nanoparticles exerts little effect on the phase equilibrium of CO2 hydrates. Under the experimental conditions, the addition of all Al2O3 nanoparticles imposes an inhibitory effect on the final gas consumption except for the 0.01 wt% addition of hydrophilic modified Al2O3 nanoparticles. The induction time required for the nucleation of CO2 hydrates mainly ranges from 70 to 90 min in the presence of Al2O3 nanoparticles. Compared to the absence of nanoparticles, the addition of non-modified and hydrophilic modified Al2O3 nanoparticle reduces the induction time. However, the hydrophobic modified Al2O3 nanoparticles extend the induction time.

scholarly journals 3-Hydroxyisobutyrate dehydrogenase, an impurity in commercial 3-hydroxybutyrate dehydrogenase

1987 ◽  
Vol 241 (1) ◽  
pp. 297-300 ◽  
Author(s):  
E B Worrall ◽  
S Gassain ◽  
D J Cox ◽  
M C Sugden ◽  
T N Palmer
Keyword(s):  
Enzyme Preparation ◽  
Major Product ◽  
Enzyme Preparations ◽  
Bacterial Origin ◽  
Specific Determination ◽  
Grade Ii ◽  
Rhodopseudomonas Spheroides

The enzymic determination of D-3-hydroxybutyrate and acetoacetate normally involves the use of 3-hydroxybutyrate dehydrogenase (HBDH, EC 1.1.1.30) of bacterial origin. We show that HBDH from Rhodopseudomonas spheroides (BCL, grade II) contains a 3-hydroxyisobutyrate dehydrogenase (HIBDH) activity: activity with 3-hydroxyisobutyrate as substrate was greater than 10% of that with 3-hydroxybutyrate. However, HBDH could be prepared essentially free of HIBDH activity by incubation at 37 degrees C in the presence of 1 mM-CaCl2, to produce an enzyme preparation that may be used for the specific determination of 3-hydroxybutyrate. Use of the purified enzyme preparations indicated that a major product of valine metabolism in hemidiaphragms from 40 h-starved rats was 3-hydroxyisobutyrate rather than 3-hydroxybutyrate.

scholarly journals Synthesis of α-Al2O3 Nanoparticles From Pepsi Cans Wastes and Its Fungicidal Effect on Some Mycotoxins Producing Fungal Isolates

2021 ◽  
Author(s):  
Asmaa Ismail ◽  
Hoda Kabary ◽  
Ahmed Samy
Keyword(s):  
Electron Microscope ◽  
Antifungal Activity ◽  
Negative Impact ◽  
Average Particle Size ◽  
Attenuated Total Reflection ◽  
Average Particle ◽  
Al2o3 Nanoparticles ◽  
Concentration Data ◽  
Fungal Strains ◽  
Alternaria Sp

Abstract Green synthesis of nanomaterials is the most recent trend in nanotechology because it is synthesized the highly valuable compounds (nanomaterials) from wastes to reduce the highly negative impact of these wastes in environment. The aim of this study was to isolate and purify the most common mycotoxin, aflatoxin producing fungi from Maize and soybean grains which considered as the great economical importance as both animal and human feed. In addition to green synthesized of a-Al2O3 from cans and to detect its antifungal effect on the isolate’s growth at different concentrations. Thereafter, determining the fungicidal concentration of the tested nanoparticles on the isolated fungal strains. The structural, morphological, optical and antifungal activity of the prepared a-Al2O3. are characterized using X-ray diffraction (XRD), High resolution transmission electron microscope (HRTEM), Field Emission Scanning Electron Microscope (FESEM), Attenuated total Reflection-Fourier Transform Infrared (ATR-FTIR) and Ultraviolet-Visible (UV-Vis) spectrophotometer. Results shows that, the most common fungal strains presented were belonging to Aspergillus flavus, Fusarium oxysporum and Alternaria sp.. Formation of Al2O3 is confirmed using XRD, FESEM and ATR –FTIR. The average particle size of a-Al2O3 is 4-10 nm. Optical band gap of a-Al2O3 are calculated using Tauc relation. Through investigating the fungicide concentration, Data showed that the maximum antifungal activity of aluminum nanoparticles a-Al2O3 was detected for A. flavus, Fusarium sp.and Alternaria sp. in concentration 1, 6 and 50 mg/100ml respectively.

scholarly journals Biotechnological processes of pea grain processing to produce concentrated protein preparations

2020 ◽  
Author(s):  
D.S. Kulikov ◽  
◽  
V.V. Kolpakova ◽  
V.A. Gulakova ◽  
R.V. Ulanova ◽  
...  
Keyword(s):  
Raw Materials ◽  
Control Sample ◽  
Total Content ◽  
Protein Product ◽  
Ultrasound Wave ◽  
Technological Parameters ◽  
Enzyme Preparations ◽  
Grain Processing ◽  
New Information ◽  
Pea Flour

A mathematical model has been developed for the dependence of the solubility of pea flour protein on technological factors (concentration of enzyme preparations, duration of fermentation, hydromodule). The optimal technological parameters were determined at 1 + 2 stages of fermentation (concentration of enzyme preparations 170 units/g of DS or 1.5 %/g of protein, duration of fermentation was 4 hours, water module 1:15), at which the solubility and yield of pea protein reached 60 % of total content in raw materials. New information has been obtained on the effect of ultrasonic treatment on a suspension of pea flour to increase protein yield by 23–24 % compared with a control sample with an ultrasound wave amplitude of 10 microns and a processing time of 3 minutes, the final solubility is 83–84 %. The resulting protein product was characterized by high protein content, complementary amino acid composition; it is recommended for use in food purposes.

scholarly journals Statistical analysis of the influence of wheat black point kernels on selected indicators of wheat flour quality

2011 ◽  
pp. 111-121
Author(s):  
Verica Petrov ◽  
Nada Filipovic
Keyword(s):  
Wheat Flour ◽  
Control Sample ◽  
Ash Content ◽  
Amylolytic Activity ◽  
Falling Number ◽  
Black Point ◽  
Flour Quality ◽  
Wheat Flour Quality ◽  
Technological Quality

The influence of wheat black point kernels on selected indicators of wheat flour quality - farinograph and extensograph indicators, amylolytic activity, wet gluten and flour ash content, were examined in this study. The examinations were conducted on samples of wheat harvested in the years 2007 and 2008 from the area of Central Banat in four treatments-control (without black point flour) and with 2, 4 and 10% of black point flour which was added as a replacement for a part of the control sample. Statistically significant differences between treatments were observed on the dough stability, falling number and extensibility. The samples with 10% of black point flour had the lowest dough stability and the highest amylolytic activity and extensibility. There was a trend of the increasing 15 min drop and water absorption with the increased share of black point flour. Extensograph area, resistance and ratio resistance to extensibility decreased with the addition of black point flour, but not properly. Mahalanobis distance indicates that the addition of 10% black point flour had the greatest influence on the observed quality indicators, thus proving that black point contributes to the technological quality of wheat, i.e .flour.

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