Production and characterization of amylases from Zea mays malt

Biazus, Joana Paula Menezes; Souza, Roberto Rodrigues de; Marquez, Jesus; Franco, Telma Teixeira; Santana, José Carlos Curvelo; Tambourgi, Elias Basile

doi:10.1590/s1516-89132009000400024

Cited by 35 publications

(23 citation statements)

References 19 publications

(50 reference statements)

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“…The optimal pH and temperature were accordance with the reported values (Dixon and Webb, 1976;Forgaty and Kelly, 1987). The minor peaks showed in Figure 4.a from pH effect showed that the enzyme had activity in the neighborhood of pH 4.5 and 8.5, as perceived for the amylases from maize malt by Biazus et al (2009). …”

Section: Resultsmentioning

confidence: 92%

The effect of pH on bromelain partition from Ananas comosus by PEG4000/phosphate ATPS

Ferreira

Santana

Tambourgi

2011

Braz. arch. biol. technol.

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Section: Resultsmentioning

confidence: 92%

The effect of pH on bromelain partition from Ananas comosus by PEG4000/phosphate ATPS

Ferreira

Santana

Tambourgi

2011

Braz. arch. biol. technol.

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“…Alpha-amylase (1,4-α-D-Glucan glucanohydrolase; EC 3.2.1.1) is an endoenzyme that breaks down starch by hydrolysis to maltose (Lévêque et al 2000). Alpha-amylase is widely used in the food and pharmaceutical industries, laundry detergents and in "desizing" in textiles (Sivaramakrishnan et al, 2006;Biazus et al, 2009;de Jesus and Maciel Filho, 2011).…”

Section: Introductionmentioning

confidence: 99%

“…The material is placed on trays in a refrigerated vacuum chamber, and heat is carefully applied by conduction. As a result, any water in the material is changed directly from ice to water vapor without first changing into water (Douglas et al, 2000;Biazus et al, 2009). Freeze-drying has been widely used for the preparation of various types of biological materials, enzymes and foods, because this procedure is believed to be effective to maintain the biological activities of the material over a long period of time (Nakagawa et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

Drying of α-amylase by spray drying and freeze-drying - a comparative study

Jesus

Filho

2014

Braz. J. Chem. Eng.

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-This study is aimed at comparing two traditional methods of drying of enzymes and at verifying the efficiency of each one and their advantages and disadvantages. The experiments were performed with a laboratory spray dryer and freeze-dryer using α-amylase as the model enzyme. An experimental design in star revealed that spray drying is mainly influenced by the inlet air temperature and feed flow rate, which were considered to be the main factors influencing the enzymatic activity and water activity; the long period of material exposure to high temperatures causes a partial activity loss. In the experiments of freeze drying, three methods of freezing were used (freezer, acetone and dry ice, and liquid nitrogen) and samples subsequently freeze-dried for times ranging between 0-24 hours. The product obtained from the two techniques showed high enzymatic activity and low water activity. For the drying of heat-resistant enzymes, in which the product to be obtained does not have high added value, spray drying may be more economically viable because, in the freeze drying process, the process time can be considered as a limiting factor when choosing a technique.

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“…The search for purification methods of these enzymes in order to reduce costs has been extensively performed over the past years, since its price is estimated at US$ 1,500 per gram of purified material. Thus, methods have recently been developed, such as expanded layer chromatography, membrane separation and two-phase aqueous systems (BIAZUS et al, 2006(BIAZUS et al, , 2007(BIAZUS et al, , 2010SEVERO JÚNIOR et al, 2007;FERREIRA et al, 2007;TOLEDO et al, 2007). Its use has also been studied in ethanol production from cassava starch with the aim of supplementing the demand for this product, which is commonly produced from sugarcane LACERDA et al, 2008).…”

Section: Introductionmentioning

confidence: 99%

“…Normally, these enzymes are derived from barley malt or microorganisms, their temperatures and their optimal pH values ranging between 55 °C and 75 °C and 4.8 to 6.5, respectively, depending on the origin (BIAZUS et al, 2009;CURVELO-SANTANA et al, 2008;SIVARAMAKRISHNAN et al, 2006). For preservation of the catalytic properties of enzymes in the malt corn for a long storage period, even after its use in various processes of starch hydrolysis, immobilization techniques were applied (SILVA et al, 2008a).…”

Section: Introductionmentioning

confidence: 99%

Application of simulated annealing in simulation and optimization of drying process of Zea mays malt

et al. 2011

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Kinetic simulation and drying process optimization of corn malt by Simulated Annealing (SA) for estimation of temperature and time parameters in order to preserve maximum amylase activity in the obtained product are presented here. Germinated corn seeds were dried at 54-76 °C in a convective dryer, with occasional measurement of moisture content and enzymatic activity. The experimental data obtained were submitted to modeling. Simulation and optimization of the drying process were made by using the SA method, a randomized improvement algorithm, analogous to the simulated annealing process. Results showed that seeds were best dried between 3h and 5h. Among the models used in this work, the kinetic model of water diffusion into corn seeds showed the best fitting. Drying temperature and time showed a square influence on the enzymatic activity. Optimization through SA showed the best condition at 54 ºC and between 5.6h and 6.4h of drying. Values of specific activity in the corn malt were found between 5.26±0.06 SKB/mg and 15.69±0,10% of remaining moisture.KEYWORDS: simulated annealing, Zea mays, drying curves, optimization, simulation. APLICAÇÃO DO SIMULATED ANNEALING NA SIMULAÇÃO E OTIMIZAÇÃO DO PROCESSO DE SECAGEM DO MALTE DE Zea mays RESUMO:Este trabalho objetivou a simulação da cinética e a otimização do processo de secagem do malte de milho por meio da técnica Simulated Annealing (SA), para estimação dos parâmetros de temperatura e tempo, tais que mantenham a atividade máxima das enzimas amilases no produto obtido. Para tanto, as sementes de milho germinadas foram secas entre 54-76°C, em um secador convectivo de ar. De tempo em tempo, a umidade e a atividade enzimática foram medidas. Esses dados experimentais foram usados para testar os modelos. A simulação e a otimização do processo foram feitas por meio do método SA, um algoritmo de melhoria randômica, análogo ao processo de têmpera simulada. Os resultados mostram que as sementes estavam secas após 3 h ou 5 h de secagem. Entre os modelos usados, o modelo cinético de difusão da água através das sementes apresentou o melhor ajuste. O tempo e a temperatura de secagem mostraram influência quadrática sobre a atividade enzimática. A otimização usando SA mostrou que a melhor condição de processo foi quando se trabalhou a 54 ºC e entre 5,6 h e 6,4 h. No malte produzido, foram encontrados valores da atividade específica de 5,26±0,06 SKB/mg e umidade residencial de 15,69±0,10%. PALAVRAS-CHAVE:Simulated annealing, Zea mays, curvas de secagem, otimização, simulação.

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Production and characterization of amylases from Zea mays malt

Abstract: In this work the α and β-amylase enzymes were obtained from maize (Zea mays)

Cited by 35 publications

References 19 publications

The effect of pH on bromelain partition from Ananas comosus by PEG4000/phosphate ATPS

The effect of pH on bromelain partition from Ananas comosus by PEG4000/phosphate ATPS

Drying of α-amylase by spray drying and freeze-drying - a comparative study

Application of simulated annealing in simulation and optimization of drying process of Zea mays malt

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