GMC-fuzzy control of pH during enzymatic hydrolysis of cheese whey proteins

Sousa, Ruy; Lopes, G. P.; Pinto, Gilson A.; Almeida, P. I. F.; Giordano, Roberto de Campos

doi:10.1016/j.compchemeng.2004.01.001

Cited by 20 publications

(9 citation statements)

References 18 publications

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“…Figure 8 illustrates a servo problem, where pH of the alcalase Ò reactor was changed remotely via the Internet. Sousa et al [35] provide a complete description of the experimental apparatus for operation and control of the alcalase Ò reactor. For this problem, a time delay of less than 5 s was observed between the remote user solicitation and the control action (1.5 s was the time required for each iteration of the control algorithm).…”

Section: Resultsmentioning

confidence: 99%

Remote engineering for a cheese whey biorefinery: an Internet-based application for process design, economic analysis, monitoring, and control of multiple plant sites

Pinto

Giordano

2008

Bioprocess Biosyst Eng

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The proteolysis of cheese whey with the aid of immobilized enzymes is an attractive alternative for this by-product of the dairy industry. Among some possible applications for whey protein hydrolysates, one may cite their use as protein source for individuals with reduced capacity of digestion, or with genetic metabolic disorders (phenylketonuria patients, for instance). The multipurpose plant that processes whey is named here as a cheese whey biorefinery. This work presents the remote control and monitoring of the whey biorefineries using the Internet. In an integrated environment, the web application also enables simulation and economic analyses of the process. This technology might allow small companies to access a remote "engineering centre", with know-how on plant design and advanced control techniques. The idea can also be extended to large dairy companies, providing the remote control of geographically spread sites of production.

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Section: Resultsmentioning

confidence: 99%

Remote engineering for a cheese whey biorefinery: an Internet-based application for process design, economic analysis, monitoring, and control of multiple plant sites

Pinto

Giordano

2008

Bioprocess Biosyst Eng

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“…Figure 2 illustrates the neural-kinetic model: C i and r i are, respectively, mass concentration and reaction rates of pseudocomponent i. Table 1 presents the entire set of trained MLPs, which intended to cover all reasonable variations of pH and temperature around the optimum values for alcalase®-glyoxyl-agarose: pH=9.5 and T=50°C [31]. The effects of pH and temperature were considered via linear interpolation.…”

Section: Methodsmentioning

confidence: 99%

Neural Network Inference of Molar Mass Distributions of Peptides during Tailor-Made Enzymatic Hydrolysis of Cheese Whey: Effects of pH and Temperature

Pinto

Giordano

2007

Appl Biochem Biotechnol

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The fine-tuning of the enzymatic hydrolysis of proteins may provide a pool of peptides with predefined molar mass distributions. However, the complex mixture of molecules (peptides and amino acids) that results after the proteolysis of cheese whey turns unfeasible the assessment of individual species. In this work, a hybrid kinetic model for the proteolysis of whey by alcalase, multipoint-immobilized on agarose, is presented, which takes into account the influence of pH (8.0-10.4) and temperature (40-55 degrees C) on the activity of the enzyme. Five ranges of peptides' molar mass have their reaction rates predicted by neural networks (NNs). The output of NNs trained for constant pH and temperatures was interpolated, instead of including these variables in the input vector of a larger NN. Thus, the model complexity was reduced. Coupled to differential mass balances, this hybrid model can be employed for the online inference of peptides' molar mass distributions. Experimental kinetic assays were carried out using a pH-stat, in a laboratory-scale (0.03 L) batch reactor. The neural-kinetic model was integrated to a supervisory system of a bench-scale continually stirred tank reactor (0.5 L), providing accurate predictions during validation tests.

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“…If the molecule would get a lot of kinetic energy, those bonds could be broken producing the denaturalisation and the consequent loss of catalytic activity (Sadana, 1991;Henley and Sadana, 1986).…”

Section: Effect Of Temperature On the Catalytic Activitymentioning

confidence: 99%

“…The residual activity was expressed as a fraction of the initial activity. The Sadana -Henley (Sadana and Henley, 1987;Sadana, 1991) model was used for the estimation of the half life time as follows:…”

Section: Enzyme Immobilisation and Catalytic Testsmentioning

confidence: 99%

“…In general, there are several technologies for enzymatic hydrolysis of cheese whey proteins (Sousa et al, 2004;Tardioli et al, 2005). The hydrolysis of either whey or lactose solution by free or immobilised enzyme has been accomplished in various reactor configurations (Axelsson and Zacchi, 1990;Bernal and Pavel, 1985;Carminatti et al, 2003;Foda and López-Leiva, 2000).…”

Section: Introductionmentioning

confidence: 99%

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Hydrolysis of Lactose from Cheese Whey Using a Reactor with β-Galactosidase Enzyme Immobilised on a Commercial UF Membrane

Regenhardt¹,

Mammarella²,

Rubiolo³

2013

Chemical and Process Engineering

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In this study, β-galactosidase enzyme from Kluyveromyces fragilis was immobilised on a commercial polyethersulfone membrane surface, 10 kDa cut-off. An integrated process, concerning the simultaneous hydrolysis-ultrafiltration of whey lactose was studied and working conditions have been fixed at 55°C and pH 6.9, the same conditions that are used for the industrial process of protein concentration. For the immobilisation, best results were obtained using 5% (v/v) of glutaraldehyde solution and 0.03 M galactose; the total activity recovery coefficient (TARC) was 44.2%. The amount of immobilised enzyme was 12.49 mg with a total activity of 86.3 LAU at 37°C, using 5% (w/v) lactose solution in phosphate buffer (100 mM pH 6.9).The stability of the immobilised enzyme was approximately 585 fold higher in comparison with the stability of free enzyme. Multipoint covalent immobilisation improves the stability of the enzyme, thereby enhancing the decision to use the membrane as a filtering element and support for the enzyme immobilisation.

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GMC-fuzzy control of pH during enzymatic hydrolysis of cheese whey proteins

Cited by 20 publications

References 18 publications

Remote engineering for a cheese whey biorefinery: an Internet-based application for process design, economic analysis, monitoring, and control of multiple plant sites

Remote engineering for a cheese whey biorefinery: an Internet-based application for process design, economic analysis, monitoring, and control of multiple plant sites

Neural Network Inference of Molar Mass Distributions of Peptides during Tailor-Made Enzymatic Hydrolysis of Cheese Whey: Effects of pH and Temperature

Hydrolysis of Lactose from Cheese Whey Using a Reactor with β-Galactosidase Enzyme Immobilised on a Commercial UF Membrane

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