Combination use of ultrasound irradiation and ionic liquid in enzymatic isomerization of glucose to fructose

Wang, Annie Yu; Pan, Yang; Zhang, Zeqiang; Sun, Ruoxi; Fang, Xuexun; Yu, Dahai

doi:10.1016/j.procbio.2012.03.017

Cited by 28 publications

(16 citation statements)

References 39 publications

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“…At the same reaction time, the pH of MRPs was not significantly different between UsT and HT ( p > .05), but the pH of MRPs under Us‐HT decreased more rapidly, and especially the pH dropped from 6.00 ± 0.03 to 5.38 ± 0.08 after 15 min of heating. During the ultrasonic pretreatment of Us‐HT, the energy generated by the ultrasonic waves diffused in the system, and glucose was isomerized to fructose under this cavitation effect (Abdelhedi et al, ; Wang et al, ). Compared to glucose, fructose with a lower melting point and smaller steric hindrance can more easily interact with amino acids in the subsequent heating (Chen, Liang, & Kitts, ), which accelerated the amino consumption.…”

Section: Resultsmentioning

confidence: 99%

Effects of ultrasonic treatment on Maillard reaction and product characteristics of enzymatic hydrolysate derived from mussel meat

Dong

Liu

Zhou

et al. 2019

J Food Process Engineering

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Mussel meat is rich in amino acids and is a good source of flavor enhancers. To find a high‐efficiency and suitable method for the Maillard reaction (MR) of enzymatic hydrolysate derived from mussel meat, we studied the changes of Maillard reaction between enzymatic hydrolysate and glucose/xylose under ultrasonic treatment (UsT), heat treatment (HT) and ultrasonic‐assisted heat treatment (Us‐HT). It was found the Us‐HT displayed the highest Maillard reaction rate and a significant increase in intermediate products and melanoidins compared to HT and UsT. The Maillard reaction products (MRPs) derived from the three treatments showed higher antioxidant activity, while the MRPs from Us‐HT had the highest antioxidant activity and ideal sensory properties. Therefore, Us‐HT is a potential method to prepare the Maillard flavor enhancer from mussel meat. Practical Applications The ultrasonic technology was applied as a novel food processing technique and can effectively promote the interaction of certain ingredients. Compared with single ultrasonic or heat treatment, ultrasonic‐assisted heat treatment can accelerate the reaction and improve sensory properties and antioxidant activities of MRPs derived from mussel meat hydrolysate. The ultrasonic‐assisted heat treatment is a potential technology for preparing the Maillard flavor enhancer. This efficient method supports the utilization of mussel meat and the development of flavoring essence and functional foods in the future.

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Section: Resultsmentioning

confidence: 99%

Effects of ultrasonic treatment on Maillard reaction and product characteristics of enzymatic hydrolysate derived from mussel meat

Dong

Liu

Zhou

et al. 2019

J Food Process Engineering

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“…In this area, the most studied application of the IL/US combination is in the pretreatment of cellulose or lignocellulosic biomass to enhance enzymatic reactions. [144][145][146][147][148][149][150][151] For example, the cellulose saccharification ratio of bamboo powder pretreated in choline acetate was 1.7 times more efficient in the presence of low frequency ultrasound, and at room temperature (compared to 110 1C in silent conditions). 151 In the same way, ultrasonic pretreatment in imidazolium based ILs enhanced the enzymatic hydrolysis of kenaf powders.…”

Section: Lignocellulosic Biomass Valorizationmentioning

confidence: 99%

“…Yu et al showed that, in the sonochemical driven enzymatic isomerization of glucose to fructose in imidazolium ILs, the association of the two technologies helped to off-set the disadvantages of the cavitation effect on the enzyme caused by ultrasound as well as the mass transfer limitations caused by the high viscosity of the IL. 148 Ma et al optimized the glutarylation of sugarcane bagasse cellulose in 1-butyl-3-methylimidazolium chloride under ultrasound irradiation without a supplementary catalyst in the medium. 152 This method is relatively efficient for the one step preparation of cellulose glutarates using short reaction times and available sugarcane bagasse.…”

Section: Lignocellulosic Biomass Valorizationmentioning

confidence: 99%

“…For example, we have seen that the combined technology produces exciting results for biomass pretreatment. [144][145][146][147][148][149][150][151] The combination with other innovative technologies represents a great potential in term of innovation, for example coupling with enzymatic catalysis for enhancing enzymatic activity in ILs. 51 In these cases, it will be important to study silent, coupled and non-coupled conditions separately, for comparison and to highlight the synergetic effects.…”

Section: Recommendations and Conclusionmentioning

confidence: 99%

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Ionic liquids and ultrasound in combination: synergies and challenges

2014

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Ionic liquids, as reaction media, and sonochemistry are two recently developing fields of chemistry that present some similarities. Firstly, they constitute separately unconventional approaches to reaction chemistry that, in many cases, generate improvements in yield, rate and selectivity compared to classical chemistry, or even change the mechanisms or products expected. In addition, both are often associated with green chemistry concepts as a result of their properties and their possible eco-friendly uses. A recent trend has been to combine these two technologies in a range of different applications and the results demonstrate very significant and occasionally surprising synergetic effects. Here we critically review the advantages and limitations of the ionic liquid/ultrasound combination in different applications in chemistry, to understand how, and in which respects, it could become an essential tool of sustainable chemistry in the future. Many practical and theoretical aspects associated with this combination of techniques are not understood or resolved and we discus where fundamental studies might further advance this field.

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“…This water layer can inhibit or inactivate the enzyme [60]. This has been solved using very hydrophobic supports and also using ultrasonic irradiation to stir inside the biocatalyst and to prevent this aqueous phase formation [61,62,63,64].…”

Section: Introductionmentioning

confidence: 99%

Ethyl Butyrate Synthesis Catalyzed by Lipases A and B from Candida antarctica Immobilized onto Magnetic Nanoparticles. Improvement of Biocatalysts’ Performance under Ultrasonic Irradiation

Monteiro

Neto

Fechine

et al. 2019

IJMS

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The synthesis of ethyl butyrate catalyzed by lipases A (CALA) or B (CALB) from Candida antarctica immobilized onto magnetic nanoparticles (MNP), CALA-MNP and CALB-MNP, respectively, is hereby reported. MNPs were prepared by co-precipitation, functionalized with 3-aminopropyltriethoxysilane, activated with glutaraldehyde, and then used as support to immobilize either CALA or CALB (immobilization yield: 100 ± 1.2% and 57.6 ± 3.8%; biocatalysts activities: 198.3 ± 2.7 Up-NPB/g and 52.9 ± 1.7 Up-NPB/g for CALA-MNP and CALB-MNP, respectively). X-ray diffraction and Raman spectroscopy analysis indicated the production of a magnetic nanomaterial with a diameter of 13.0 nm, whereas Fourier-transform infrared spectroscopy indicated functionalization, activation and enzyme immobilization. To determine the optimum conditions for the synthesis, a four-variable Central Composite Design (CCD) (biocatalyst content, molar ratio, temperature and time) was performed. Under optimized conditions (1:1, 45 °C and 6 h), it was possible to achieve 99.2 ± 0.3% of conversion for CALA-MNP (10 mg) and 97.5 ± 0.8% for CALB-MNP (12.5 mg), which retained approximately 80% of their activity after 10 consecutive cycles of esterification. Under ultrasonic irradiation, similar conversions were achieved but at 4 h of incubation, demonstrating the efficiency of ultrasound technology in the enzymatic synthesis of esters.

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Combination use of ultrasound irradiation and ionic liquid in enzymatic isomerization of glucose to fructose

Cited by 28 publications

References 39 publications

Effects of ultrasonic treatment on Maillard reaction and product characteristics of enzymatic hydrolysate derived from mussel meat

Effects of ultrasonic treatment on Maillard reaction and product characteristics of enzymatic hydrolysate derived from mussel meat

Ionic liquids and ultrasound in combination: synergies and challenges

Ethyl Butyrate Synthesis Catalyzed by Lipases A and B from Candida antarctica Immobilized onto Magnetic Nanoparticles. Improvement of Biocatalysts’ Performance under Ultrasonic Irradiation

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