Deactivation of lipase at gas–liquid interface in stirred vessel

Mohanty, Madalasa; Ghadge, Rajaram; Patil, Nitin S.; Sawant, S.B.; Joshi, Jyeshtharaj B.; Deshpande, Aparna

doi:10.1016/s0009-2509(01)00020-3

Cited by 20 publications

(23 citation statements)

References 9 publications

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“…Shear-associated inactivation at gas -liquid and liquid -liquid interfaces has been reported for numerous enzymes (Chisti, 1999b) including lipases (Lee and Choo, 1989;Gordillo et al, 1995;Mohanty et al, 2001). The rate of interfacial denaturation increases with increasing temperature (Lee and Choo, 1989) and turbulence in the fluid (Chisti, 1999b).…”

Section: Shear Tolerance Of Lipasesmentioning

confidence: 99%

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Production, purification, characterization, and applications of lipases

Sharma

Chisti

Banerjee

2001

Biotechnology Advances

1,271

712

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Lipases (triacylglycerol acylhydrolases, EC 3.1.1.3) catalyze the hydrolysis and the synthesis of esters formed from glycerol and long-chain fatty acids. Lipases occur widely in nature, but only microbial lipases are commercially significant. The many applications of lipases include speciality organic syntheses, hydrolysis of fats and oils, modification of fats, flavor enhancement in food processing, resolution of racemic mixtures, and chemical analyses. This article discusses the production, recovery, and use of microbial lipases. Issues of enzyme kinetics, thermostability, and bioactivity are addressed. Production of recombinant lipases is detailed. Immobilized preparations of lipases are discussed. In view of the increasing understanding of lipases and their many applications in high-value syntheses and as bulk enzymes, these enzymes are having an increasing impact on bioprocessing. D

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Section: Shear Tolerance Of Lipasesmentioning

confidence: 99%

“…Denaturation generally obeys the first-order kinetics (Chisti, 1999b). The denaturation rate constant depends on the specific power input in the reactor and the amount of gas-liquid interface present (Mohanty et al, 2001). Additives such as polypropylene glycol can greatly reduce the rate of denaturation (Lee and Choo, 1989).…”

Section: Shear Tolerance Of Lipasesmentioning

confidence: 99%

Production, purification, characterization, and applications of lipases

Sharma

Chisti

Banerjee

2001

Biotechnology Advances

1,271

712

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“…Maa and Hsu (1997) looked at the synergistic effects of shear and gas-liquid interfaces, not shear alone). The activity of lipase and lysozyme, which were identified as needing an air-liquid interface and relatively low enzyme concentrations for deactivation (Mohanty et al 2001), was lost by first order processes in a partly filled stirred tank (Patil et al 2000). The rate constant depended on the power input per unit volume and the hold-up, as might be expected for an interfacial effect.…”

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confidence: 95%

Effects of shear on proteins in solution

2010

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The effects of "shear" on proteins in solution are described and discussed. Research on this topic covers many decades, beginning with investigations of possible denaturation of enzymes during processing, whilst more recent concerns are how the quality of therapeutic proteins might be affected by shear or shear related effects.The paradigm that emerges from most studies is that shear in the fluid mechanical sense is unlikely by itself to damage most proteins and that interfacial phenomena are critically important. In particular, moving gas-liquid interfaces can be very deleterious. Aggregation of therapeutic proteins on nanoparticles shed from solid surfaces is a recent concern because of potential consequences on patient safety. It is clear that labeling such damage as "shear" is a mistake as this inhibits clear investigations of, and thinking about, the true causes of damage to proteins in solution during processing.

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“…This observation has been made for cellulase deactivation by Kim, Lee, and Ryu (1982) and Ganesh, Joshi, and Sawant (2000); (iii) some proteins do not get deactivated in the absence of gas-liquid interface, no matter how high is the applied hydrodynamic shear. For instance, Mohanty, Ghadge, Patil, Sawant, Joshi, and Deshapnde (2001) have shown that lipases do not deactivate in a stirred vessel in the absence of gas-liquid interface even though the power consumption is increased to as high as 70 kW=m 3 , (iv) for the proteins which need gas-liquid interface for deactivation, the rate of deactivation increases with an increase in the hydrodynamic shear.…”

Section: Introductionmentioning

confidence: 99%