Influence of bloom number and plastifiers on gelatin matrices produced for enzyme immobilization

Abstract

-In this study the immobilization of lipase in matrices produced with gelatin with different Bloom values and with the addition of plastifiers was investigated to evaluate the influence of the Bloom value, as well as the capacity of the plastifiers to maintain the enzyme immobilized and the immobilization yield. The results indicated the need for crosslinking of the matrices with glutaraldehyde due to the high solubility in water, explained by the amino acid profile, which confirms the solubility of gelatin. Mannitol showed greater efficiency in the lipase immobilization, since it led to more porous structures and more uniform pores. These structures were also influenced by the gelatin concentration; greater concentrations associated with intermediate concentrations of plastifier led to matrices with a greater immobilization yield (87.92%). The X-ray diffraction analysis revealed that the structure of the immobilization matrices was partially crystalline.

On the importance of Bloom number of gelatin to the development of biodegradable in situ gelling copolymers for intracameral drug delivery

“…In addition, others reported an increasing hydrophobicity in gelatin when Bloom number increased from 70 to 300 (Mao et al, 2013). Similarly, studies have suggested Bloom number-mediated dissolution rates in gelatin hydrogels due to differences in water absorbing ability (Kempka et al, 2014;Lai et al, 2009b). Therefore, in accordance with these earlier findings, the current results suggest a dependence of LCST of GN copolymers on the Bloom value of gelatin.…”

“…1a shows that the imino acid contents increase from 16.8 ± 0.3%, 19.8 ± 0.2%, to 23.7 ± 0.3% for LG, MG, and HG groups, respectively (P < 0.05). At around 200 Bloom, imino acid contents ranged from 18.3% to 22.1% (Akagündüz et al, 2014;Kempka et al, 2014). In addition, others reported a 23.3% imino acid content for 300…”

“…For example, high Bloom index often suggested increased triple-helix contents in gelatins, which significantly reduced the swelling degree and enhanced the elastic Young's modulus of biopolymer films (Bigi et al, 2004). In addition, increasing gelatin's Bloom number changed amino acid contents and increased the amount of proline and hydroxyproline, which further affect the solubility of the gelatin (Kempka et al, 2014). Others have correlated the Bloom index of gelatin with gel strength as determined by ballistic penetration depth (Maiden et al, 2015).…”

High feeding and growth rates in common octopus (Octopus vulgaris ) fed formulated feeds with an improved amino acid profile and mixture of binders

“…Surely, the better growth performance compared with previous studies has been due to an improved feed amino acid profile. In this respect, the partial replacement of gelatine (50 g kg −1 ), characterized by its poor amino acid profile (Karim & Bhat ; Kempka, Ulson de Souza, Ulson de Souza, Prestes & Ogliari ) by fish or squid with a good amino acid profile (Cerezo Valverde, Martínez‐Llorens et al . ), was carried out.…”

Hidrólise Enzimática De Proteínas De Efluente Sintético: Estudo Das Condições Operacionais

“…A estrutura secundária da albumina bovina contém muitos resíduos de cistina e estes são helicoidais em grande parte da cadeia (Tattini et al, 2006). No estudo realizado por Kempka et al (2014) A papaína é uma protease cisteínica cuja estratégia de ação é a ativação do radical de cisteína por uma histidina, fazendo a função de nucleófilo que ataca a ligação peptídica (Coelho et al, 2008). Esta forma de ação pode justificar o maior percentual de hidrólise obtido para a albumina de soro bovina, que contém os aminoácidos utilizados na reação de hidrólise realizada pela papaína em maior quantidade do que a gelatina.…”