Entrapment of cross-linked cellulase colloids in alginate beads for hydrolysis of cellulose

Nguyen, Le Truc; Lau, Yun Song; Yang, Kun‐Lin

doi:10.1016/j.colsurfb.2016.06.008

Cited by 33 publications

(9 citation statements)

References 35 publications

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“…Alginate beads can be prepared by dissolving alginate in water and having it react with polyvalent metal cations such as calcium so that alginate biopolymer chains are cross-linked through the bivalent calcium cations to form an interconnected open pore network (Harper et al 2014;Klock et al 1997). This net-like three dimensional structure is suitable for the entrapment of a variety of compounds such cells (plant cells, animal cells, yeast, mold, and bacteria) (Branyik et al 2005;Verbelen et al 2006), enzymes (Nguyen et al 2016;Won et al 2005), or even synthetic chemicals.…”

Section: Introductionmentioning

confidence: 99%

Development of a novel colorimetric sensor based on alginate beads for monitoring rainbow trout spoilage

et al. 2018

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Alginate is a non-toxic, renewable, and linear copolymer obtained from the brown algae that can be easily shaped into beads. Its good gel forming properties have made it useful for entrapping food and pharmaceutical ingredients. In this study, alginate beads were used in a novel application as a colorimetric sensor in food intelligent packaging. Colorimetric sensor was developed through entrapping red cabbage extract as a pH indicator in alginate beads. The pH indicator beads were used in rainbow trout packaging for monitoring fillets spoilage. Color change of beads during fish storage was measured using the CIELab method. The alginate bead colorimetric sensor is validated by measuring total volatile basic nitrogen (TVB-N) levels and microbial populations in fish samples. Moreover, peroxide value (PV) and thiobarbituric acid reactive substances (TBARS) were evaluated during storage. Results indicated that increasing the bacterial population during storage and production of proteolytic enzymes resulted in protein degradation, accumulation of volatile amine compounds, increase in the pH and finally color change of alginate beads. The values of TVB-N, pH, PV and TBARS increased with time of storage. The results of TVB-N and microbial growth were in accordance with color change of beads and CIELab data. Therefore, the proposed system enjoys a high sensitivity to pH variations and is capable of monitoring the spoilage of fish or other protein-rich products through its wide range of color changes. The alginate beads containing the red cabbage extract can, thus, be used as a low-cost colorimetric sensor for intelligent packaging applications.

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Section: Introductionmentioning

confidence: 99%

Development of a novel colorimetric sensor based on alginate beads for monitoring rainbow trout spoilage

et al. 2018

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“…However, the stability of dextranase after entrapment was significantly improved compared to that of the soluble thermozyme. It has been previously computed that the thermal stability of the entrapped biocatalyst is enhanced due to the stabilization in 3D structure after entrapment [28]. The soluble enzyme reduced more than 30% of its original activity at temperature above 50°C while entrapped dextranase retained 65% residual activity at 80°C even after 2.0 hours (Figures 4(a) and 4(b)).…”

Section: Stability Of Soluble and Entrapped Dextranasementioning

confidence: 87%

Immobilization of Dextranase Using Anionic Natural Polymer Alginate as a Matrix for the Degradation of a Long-Chain Biopolymer (Dextran)

Shahid

Aman

Qader

2019

International Journal of Polymer Science

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Alginate is an inexpensive, nontoxic, valuable biopolymer utilized in the study for the immobilization of commercially applicable biocatalyst dextranase. Dextranase was immobilized by an entrapment method, and alginate hydrogel spheres were synthesized after optimizing several parameters. A sodium alginate concentration of 4.0% was noticed to be suitable along with a calcium chloride concentration of 0.2 molar after providing a curing time of 20 minutes. After comparing the characteristics of the entrapped enzyme with those of the soluble one, it was observed that the characteristics were more or less the same except for the change in reaction time which was noticed to be prolonged in the case of entrapped dextranase while the change in temperature and pH optima was not observed. The variation in Vmax and Km values of dextranase after entrapment was also noted. However, after extensive stability examination studies, it was found that dextranase became more stable after entrapment; as a result, it retained more than 50% of its original activity at elevated temperature even after exposure for about 2.0 hours. The reusability of dextranase was up to 7.0 cycles after performing catalytic activity under constant condition.

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“…However, it has been used in many instances to design biosensors (Cosnier ; Gupta and Chaudhury ). Moreover, enzyme leakage is a problem of this immobilization strategy, which has been usually solved by increasing the size of the enzyme molecule (attaching the enzyme to a polymer, or making an enzyme aggregate) (Wilson and others ; Matto and Husain, ; Cui and others ; Nguyen and others ). Covalent immobilization may produce a high rigidification if an intense multipoint covalent attachment is achieved, but after enzyme inactivation both enzyme and support will be discarded and the immobilization protocols are then more sophisticated (Mateo and others , Garcia‐Galan and others ).…”

Section: Improving Proteases For Biotechnology Applicationsmentioning

confidence: 99%

Biotechnological Applications of Proteases in Food Technology

Tavano

Berenguer-Murcia

Secundo

et al. 2018

Comp Rev Food Sci Food Safe

224

105

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This review presents some of the hottest topics in biotechnological applications: proteases in biocatalysis. Obviously, one of the most relevant areas of application is in the hydrolysis of proteins in food technology, and that has led to a massive use on proteomics. The aim is to identify via peptide maps the different proteins obtained after a specific protease hydrolysis. However, concepts like degradomics are also taking on a more relevant importance in the use and study of proteases and will also be discussed. Other protease applications, as seem in cleaning (detergent development), the pharmaceutical industry, and in fine chemistry, will be analyzed. This review progresses from basic areas such as protease classification to a discussion of the preparation of protease-immobilized biocatalysts, considering the different problems raised by the use of immobilized proteases due to the peculiar features of the substrates, usually large macromolecules. Production of bioactive peptides via limited hydrolysis of proteins will occupy an important place in this review.

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Entrapment of cross-linked cellulase colloids in alginate beads for hydrolysis of cellulose

Cited by 33 publications

References 35 publications

Development of a novel colorimetric sensor based on alginate beads for monitoring rainbow trout spoilage

Development of a novel colorimetric sensor based on alginate beads for monitoring rainbow trout spoilage

Immobilization of Dextranase Using Anionic Natural Polymer Alginate as a Matrix for the Degradation of a Long-Chain Biopolymer (Dextran)

Biotechnological Applications of Proteases in Food Technology

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