Immobilization of α-amylase in ultrafine polyvinyl alcohol (PVA) fibers via electrospinning and their stability on different substrates

Porto, Mariana Dias Antunes; Santos, Juliano Costa dos; Hackbart, Helen Cristina dos Santos; Bruni, Graziella Pinheiro; Fonseca, Laura Martins; Zavareze, Elessandra da Rosa; Dias, Álvaro Renato Guerra

doi:10.1016/j.ijbiomac.2018.12.263

Cited by 47 publications

(21 citation statements)

References 20 publications

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“…For the enzymatic activity evaluation were used: sodium phosphate monobasic monohydrate (Labsynth Brazil), sodium phosphate bibasic heptahydrate (Labsynth Brazil), phosphoric acid (85%, Labsynth Brazil); 3.5‐Dinitrosalicylic acid (DNS, Merck Chemical Co, país), and Coomassie Brilliant Blue G‐250 (Vetec Química Fina Ltda (Brazil). Corn starch with an amylose content of 28% (dry basis) and relative crystallinity of 39.5%, both measured in a previous study (Porto et al, ) was obtained from a local market in the city of Pelotas, RS, Brazil.…”

Section: Methodsmentioning

confidence: 99%

“…The PVA solutions were prepared in the concentration of 8% (w/v) as established in a previous study (Porto et al, ) by dissolving 0.8 g of PVA in 10 ml of phosphate buffer [pH 6.0]. The solution was stirred for 24 hr using a magnetic stirrer (Fisatom, Model 752/6, Brazil) at room temperature (23 ± 2°C).…”

Section: Methodsmentioning

confidence: 99%

“…The immobilization of α‐amylase into PVA electrospun fibers was performed according to our previous study (Porto et al, ). Briefly, the polymer solutions were placed in a 3 ml syringe with a 0.7 mm diameter needle coupled to a syringe infusion pump (Model 100; KD Scientific, Holliston, England), which controlled the rate of the polymer solution at 1 ml/hr.…”

Section: Methodsmentioning

confidence: 99%

“…However, most of the additives used in the food chain are synthetics, which can be replaced for biological compounds. In this context, our research group has been studying the immobilized enzymes summited to different process' conditions using different substrates to obtain improvements in the food chain process showing advantages for the use of biological compounds in industrial applications (Porto et al, ; Santos, Zavareze, Dias, & Vanier, ).…”

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Crosslinked electrospun polyvinyl alcohol‐based containing immobilized α‐amilase for food application

Porto

Fonseca

Silva

et al. 2020

J Food Process Preserv

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The objective of this study was to immobilize α‐amylase in polyvinyl alcohol (PVA) electrospun fibers with subsequent chemical crosslinking using vapor phase glutaraldehyde. The PVA/α‐amylase electrospun fibers were subjected to different crosslinking exposure time treatments and evaluated through the functional groups (FT‐IR), thermal properties (TGA), and morphology. The crosslinking effect on the enzymatic activity of the immobilized α‐amylase was evaluated, and the PVA/α‐amylase fibers' storage stability was determined at different storage times over 14 days. The interactions between α‐amylase and PVA were confirmed by the FT‐IR. The crosslinking was verified through the morphology that presented fused fibers. The enzymatic activity of the immobilized α‐amylase showed values up to 50%, decreasing with the increase in the crosslinking time. The immobilized α‐amylase maintained its activity gradually by decreasing according to the increase in the storage time. The PVA/α‐amylase electrospun fibers presented the high potential to be applied in food products. Practical applications The material developed in this study can be applied in the processing of foods that use high temperatures since it presented a high temperature of thermal degradation, which are superior to those used in most processing. More specifically, the support containing the α‐amylase enzyme may be used in fermentation processes.

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Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Crosslinked electrospun polyvinyl alcohol‐based containing immobilized α‐amilase for food application

Porto

Fonseca

Silva

et al. 2020

J Food Process Preserv

Self Cite

View full text Add to dashboard Cite

show abstract

“…Enzymes can also be immobilized by entrapment in a porous matrix of different materials, usually polymers. Among them, polyvinyl alcohol (PVA) outstands by offering many advantages (Cattorini et al, 2009;Durieux, Nicolay, & Simon, 2000;Illanes, 2011;Liu, Chen, & Shi, 2018;Lozinsky & Plieva, 1998;Porto et al, 2019). So, PVA has been thoroughly used for cell immobilization (Durieux et al, 2000;El-Naas, Mourad, & Surkatti, 2013;Lozinsky & Plieva, 1998;Nonthasen, Piyatheerawong, & Thanonkeo, 2015 Wittlich, Capan, Schlieker, Vorlop, & Jahnz, 2004;Zhu et al, 2014).…”

Section: Enzyme Immobilizationmentioning

confidence: 99%

Biocatalysis in the winemaking industry: Challenges and opportunities for immobilized enzymes

Ottone

Romero

Aburto

et al. 2020

Comp Rev Food Sci Food Safe

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Enzymes are powerful catalysts already being used in a large number of industrial processes. Impressive advantages in enzyme catalysts improvement have occurred in recent years aiming to improve their performance under harsh operation conditions far away from those of their cellular habitat. Production levels of the winemaking industry have experienced a remarkable increase, and technological innovations have been introduced for increasing the efficiency at different process steps or for improving wine quality, which is a key issue in this industry. Enzymes, such as pectinases and proteases, have been traditionally used, and others, such as glycosidases, have been more recently introduced in the modern wine industry, and many dedicated studies refer to the improvement of enzyme performance under winemaking conditions. Within this framework, a thorough review on the role of enzymes in winemaking is presented, with special emphasis on the use of immobilized enzymes as a significant strategy for catalyst improvement within an industry in which enzymes play important roles that are to be reinforced paralleling innovation.

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Palladium nanoparticles encapsulated in polyimide nanofibers: An efficient and recyclable catalyst for coupling reaction

Gou

Gao

et al. 2021

Applied Organom Chemis

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In this study, palladium‐encapsulated poly(amic acid) (Pd@PAA) nanofibers were prepared by electrospinning, followed by thermal imidization to synthesize palladium‐encapsulated polyimide (Pd@PI) nanofibers. Scanning electron microscopy (SEM) images confirmed the preparation of uniform and smooth Pd@PAA and Pd@PI nanofibers. Thermogravimetric analysis (TGA) results reveal that the Pd@PI nanofibers possessed excellent thermal stability. The dispersion of palladium nanoparticles in the polyimide nanofibers was characterized by transmission electron microscopy (TEM) and X‐ray diffraction (XRD). The catalysis results show that this Pd@PI fibrous catalyst was very efficient to catalyze the cross‐coupling reactions of aromatic iodides with n‐butyl acrylate (Heck reaction) or phenylboronic acid derivatives (Suzuki reaction) to afford the desired products in good to excellent yields. Moreover, the Pd@PI catalyst could be easily separated and recovered from the reaction mixture by simple filtration due to the regular fibrous structure and reused for 10 times for both Heck and Suzuki reactions without obvious loss of its initial catalytic activity. Thus, the Pd@PI nanofiber catalyst holds great potential in chemical industry in terms of its excellent catalytic activity and stability.

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Immobilization of α-amylase in ultrafine polyvinyl alcohol (PVA) fibers via electrospinning and their stability on different substrates

Cited by 47 publications

References 20 publications

Crosslinked electrospun polyvinyl alcohol‐based containing immobilized α‐amilase for food application

Crosslinked electrospun polyvinyl alcohol‐based containing immobilized α‐amilase for food application

Biocatalysis in the winemaking industry: Challenges and opportunities for immobilized enzymes

Palladium nanoparticles encapsulated in polyimide nanofibers: An efficient and recyclable catalyst for coupling reaction

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