BIOCHEMISTRY CHARACTERIZATION OF α‐ AND β‐AMYLASES FROM ZEA MAYS MALT AND STATISTICAL ANALYSIS APPROACH OF THE DEGRADATION OF MANIOC STARCH

Santana, José Carlos Curvelo; Ferreira, Graziela Batista; Biazus, Joana Paula Menezes; Souza, Roberto Rodrigues de; Tambourgi, Elias Basile

doi:10.1111/j.1745-4530.2007.00183.x

Cited by 6 publications

(8 citation statements)

References 19 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In Fig. 7, the Arrhenius law was used to obtain the activation energy of reaction of oil hydrolysis by lipases from P. cepacia, at pH 7.5, according to the method shown for Aguilar et al [37], Biazus et al [39] and Curvelo-Santana [38]. Since the gas constant is 8.31451 J/(K mol), the activation energy for the oil hydrolyses is of 10.2 kJ/mol.…”

Section: Resultsmentioning

confidence: 99%

“…The optimum temperature was obtained measuring its activity every 10 min, at temperatures varying from 25 to 50 ± 2 • C, using the olive oil substratum solution in the 0.1 M phosphate buffer at pH 7.5 [4,[9][10][11]18,[37][38][39]. Activation energy of the olive oil hydrolyses by lipases from P. cepacia was calculated by the Arrhenius law [37][38][39].…”

Section: Enzyme Characterizationmentioning

confidence: 99%

See 1 more Smart Citation

Expanded bed adsorption of an alkaline lipase from Pseudomona cepacia

Padilha

Santana

Alegre

et al. 2009

Journal of Chromatography B

Self Cite

View full text Add to dashboard Cite

Section: Resultsmentioning

confidence: 99%

Section: Enzyme Characterizationmentioning

confidence: 99%

Expanded bed adsorption of an alkaline lipase from Pseudomona cepacia

Padilha

Santana

Alegre

et al. 2009

Journal of Chromatography B

Self Cite

View full text Add to dashboard Cite

“…They were then placed onto germination medium consisting of a layer of A3 filter paper covering a cotton layer 1.0 cm thick. The seeds were moistened every two hours and germination was stopped after the fourth day (BIAZUS et al, 2006a(BIAZUS et al, e 2009CURVELO-SANTANA et al, 2008).…”

Section: Seed Germinationmentioning

confidence: 99%

“…The enzyme activity was determined according to Sandstedt, Kneen & Blish (SKB method), as described by BIAZUS et al (2007BIAZUS et al ( , 2008BIAZUS et al ( , 2009BIAZUS et al ( and 2010 and TOLEDO et al (2007). The enzyme activity unit in this case was the SKB, which indicates the amount of dextrinized starch per milligram of total protein in one hour.…”

Section: Enzymatic Assaysmentioning

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%

See 1 more Smart Citation

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

et al. 2011

View full text Add to dashboard Cite

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.

show abstract

Impact of Cultivar and Growing Conditions on Alpha‐Amylase Properties in Wheat

Aljabi

Pawelzik

2021

Starch Stärke

View full text Add to dashboard Cite

Alpha amylase (α‐amylase) is an endo‐amylolytic enzyme that plays an important role in the starch metabolism in developing wheat grains. However, excessive enzyme activity in post‐harvest wheat grains has adverse effects on grain quality. Therefore, the objective of the study is to determine the influence of cultivars with different growth habits (spring vs winter) and weather conditions on the characterization of native α‐amylase. The results show that winter wheat cultivar (cv.) Cubus show a lower α‐amylase activity than those of spring wheat cv. Amaretto, by escaping the humid weather before harvest. Grains exposed to higher temperatures in Gladebeck have lower enzyme activity in the later stages of ripening than the grains in Torland. On the other hand, wheat α‐amylases from both cultivars have similar properties. They show thermal inactivation at 30 °C and acid lability at increasing pH values. The results indicate that a better understanding of the α‐amylase properties could be helpful to develop a suitable management to avoid quality losses in wheat.

show abstract

BIOCHEMISTRY CHARACTERIZATION OF α‐ AND β‐AMYLASES FROM ZEA MAYS MALT AND STATISTICAL ANALYSIS APPROACH OF THE DEGRADATION OF MANIOC STARCH

Cited by 6 publications

References 19 publications

Expanded bed adsorption of an alkaline lipase from Pseudomona cepacia

Expanded bed adsorption of an alkaline lipase from Pseudomona cepacia

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

Impact of Cultivar and Growing Conditions on Alpha‐Amylase Properties in Wheat

Contact Info

Product

Resources

About