Immobilization of glucosyltransferase from Erwinia sp. using two different techniques

Contesini, Fabiano Jares; Ibarguren, Carolina; Grosso, Carlos Raimundo Ferreira; Carvalho, Patrícia de Oliveira; Sato, Hélia Harumi

doi:10.1016/j.jbiotec.2012.01.012

Cited by 14 publications

(5 citation statements)

References 20 publications

(19 reference statements)

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“…D12. The yield of isomaltulose was only 30%, and after 9 cycles, it was lower than 5%, indicating that the enzyme had been inactivated [54]. When sodium alginate is used to immobilize enzymes, compared to immobilized cells, composite encapsulation is often used due to its larger pore size and easier leakage of enzyme molecules.…”

Section: Embeddingmentioning

confidence: 99%

A Critical Review on Immobilized Sucrose Isomerase and Cells for Producing Isomaltulose

Jing,

Hou,

et al. 2024

Foods

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Isomaltulose is a novel sweetener and is considered healthier than the common sugars, such as sucrose or glucose. It has been internationally recognized as a safe food product and holds vast potential in pharmaceutical and food industries. Sucrose isomerase is commonly used to produce isomaltulose from the substrate sucrose in vitro and in vivo. However, free cells/enzymes were often mixed with the product, making recycling difficult and leading to a significant increase in production costs. Immobilized cells/enzymes have the following advantages including easy separation from products, high stability, and reusability, which can significantly reduce production costs. They are more suitable than free ones for industrial production. Recently, immobilized cells/enzymes have been encapsulated using composite materials to enhance their mechanical strength and reusability and reduce leakage. This review summarizes the advancements made in immobilized cells/enzymes for isomaltulose production in terms of refining traditional approaches and innovating in materials and methods. Moreover, innovations in immobilized enzyme methods include cross-linked enzyme aggregates, nanoflowers, inclusion bodies, and directed affinity immobilization. Material innovations involve nanomaterials, graphene oxide, and so on. These innovations circumvent challenges like the utilization of toxic cross-linking agents and enzyme leakage encountered in traditional methods, thus contributing to enhanced enzyme stability.

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Section: Embeddingmentioning

confidence: 99%

A Critical Review on Immobilized Sucrose Isomerase and Cells for Producing Isomaltulose

Jing,

Hou,

et al. 2024

Foods

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“…The enzyme was also immobilized in microcapsules of low-methoxyl pectin and fat (butter and oleic acid). The non-lyophilized microcapsules of pectin containing the glucosyltransferase and fat converted 30% of sucrose into isomaltulose in the first batch [157]. …”

Section: Other Immobilized Carbohydrasesmentioning

confidence: 99%

Potential Applications of Carbohydrases Immobilization in the Food Industry

Contesini

Figueira

Kawaguti

et al. 2013

IJMS

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Carbohydrases find a wide application in industrial processes and products, mainly in the food industry. With these enzymes, it is possible to obtain different types of sugar syrups (viz. glucose, fructose and inverted sugar syrups), prebiotics (viz. galactooligossacharides and fructooligossacharides) and isomaltulose, which is an interesting sweetener substitute for sucrose to improve the sensory properties of juices and wines and to reduce lactose in milk. The most important carbohydrases to accomplish these goals are of microbial origin and include amylases (α-amylases and glucoamylases), invertases, inulinases, galactosidases, glucosidases, fructosyltransferases, pectinases and glucosyltransferases. Yet, for all these processes to be cost-effective for industrial application, a very efficient, simple and cheap immobilization technique is required. Immobilization techniques can involve adsorption, entrapment or covalent bonding of the enzyme into an insoluble support, or carrier-free methods, usually based on the formation of cross-linked enzyme aggregates (CLEAs). They include a broad variety of supports, such as magnetic materials, gums, gels, synthetic polymers and ionic resins. All these techniques present advantages and disadvantages and several parameters must be considered. In this work, the most recent and important studies on the immobilization of carbohydrases with potential application in the food industry are reviewed.

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“…Resultados mostram um aumento na retenção do material encapsulado durante a produção das micropartículas (LANDON;LEVINE;JONES, 1984;. Em processos de imobilização da enzima glicosiltransferase bruta, a adição de 2% de gordura (manteiga e ácido oléico na proporção 1:1, m:m) contribuiu para a manutenção da atividade enzimática durante a conversão de sacarose em isomaltulose (CONTESINI et al, 2012).…”

Section: Introductionunclassified

“…Valor próximo foi encontrado por Kawaguti; micro-organismo imobilizado em micropartículas de alginato de sódio recobertas com solução 4% (m/m) de WPC, quando comparado com micropartículas sem recobrimento.Analisando os resultados encontrados da atividade enzimática do micro-organismo imobilizado, pode-se constatar que adição de alto nível de manteiga fundida, 2% (m/m), contribuiu para uma maior atividade da enzima glicosiltransferase durante o processo de imobilização celular. Resultado semelhante foi encontrado porContesini et al (2012) que…”

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Produção e caracterização de micropartículas obtidas por métodos combinados para imobilização celular de Erwinia sp. D12

Almeida¹,

Grosso²

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Immobilization of glucosyltransferase from Erwinia sp. using two different techniques

Cited by 14 publications

References 20 publications

A Critical Review on Immobilized Sucrose Isomerase and Cells for Producing Isomaltulose

A Critical Review on Immobilized Sucrose Isomerase and Cells for Producing Isomaltulose

Potential Applications of Carbohydrases Immobilization in the Food Industry

Produção e caracterização de micropartículas obtidas por métodos combinados para imobilização celular de Erwinia sp. D12

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