Improved Enzyme Catalytic Characteristics upon Glutaraldehyde Cross-Linking of Alginate Entrapped Xylanase Isolated from<i>Aspergillus flavus</i>MTCC 9390

Bhushan, Bharat; Pal, Ajay; Jain, Veena

doi:10.1155/2015/210784

Cited by 51 publications

(40 citation statements)

References 36 publications

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“…They indicated that the H + in the fermentation broth diffused freely to the inside of the immobilized cell particles through the large pores of the calcium alginate matrix and caused a change in charge quantities of the plasma membrane, which led to a change in the permeability of the plasma membrane to nutrients and inorganic salt ions, affecting the fermentation efficiency. Another research showed that extreme acidic pH caused changes in intracellular ionic environment and damages to protein structure, which was detrimental to cell growth and metabolism, leading to a decrease in product yield and productivity (Bhushan et al 2015). It has also been reported that the inhibitory effect of LA with the undissociated form on LA production is more significant than that of the dissociated lactate form if the pH is closer to the pKa of LA (about 3.9) (Pal et al 2009).…”

Section: Effect Of Parameters On Immobilized L Pentosus Atcc 8041 Cementioning

confidence: 99%

Optimization of immobilized Lactobacillus pentosus cell fermentation for lactic acid production

Wang

Huang

Laffend

et al. 2020

Bioresour. Bioprocess.

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Parametric optimization is an effective way in fermentation process to improve product yield and productivity in order to save time, space and financial resources. In this study, Box-Behnken design was applied to optimize the conditions for lactic acid production by immobilized Lactobacillus pentosus ATCC 8041 cell fermentation. Two quadratic models and response surface methodology were performed to illustrate the effect of each parameters and their interactions on the lactic acid yield and glucose consumption rate in immobilized L. pentosus ATCC 8041 cell fermentation. The maximum lactic acid yield was obtained as 0.938 ± 0.003 g/g glucose with a productivity of 2.213 ± 0.008 g/ (L × h) under the optimized conditions of 2.0 mm bead diameter, 5.60 pH, 115.3 g/L initial glucose concentration, and 398.2 mg biomass (CDW) in 100 mL hydrogel. The analysis of variance indicated that the quadratic model was significant and could be used to scale up the fermentation process.

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Section: Effect Of Parameters On Immobilized L Pentosus Atcc 8041 Cementioning

confidence: 99%

Optimization of immobilized Lactobacillus pentosus cell fermentation for lactic acid production

Wang

Huang

Laffend

et al. 2020

Bioresour. Bioprocess.

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“…In this study, 3% of sodium alginate concentration was suitable for enzyme immobilization ( Table 2). This may be due to the formation of strong cross linked gel and entrapment of enzyme [30,31]. Studies of different concentration (0.05-0.5 M) of CaCl 2 showed that 0.2 M retained maximum immobilization yield ( Table 2).…”

Section: Effect Of Sodium Alginate and Cacl2 Concentration On Xylanasmentioning

confidence: 99%

Immobilization and Biochemical Properties of Purified Xylanase from Bacillus amyloliquefaciens SK-3 and Its Application in Kraft Pulp Biobleaching

Kumar¹,

Haq²,

Yadav³

et al. 2016

J Clin Microbiol Biochem Technol

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In the present study, we studied the production and immobilization xylanase from Bacillus amyloliquefaciens strain SK-3. Isolate produced highest xylanase activity (56.2±1.6 IU/mol) at pH=8 and 40°C after 48 h incubation in presence of 1% wheat bran. Immobilization studies of purifi ed xylanase showed that 3.0% sodium alginate and 0.2 M calcium chloride was found to be optimum. Characterization of immobilized beads by SEM and FTIR showed signifi cant changes on the surface morphology and structure. The immobilization increases the time reaction for xylan degradation from 15-30 min and pH activity 8.0 to 9.0 whereas temperature 60-70°C with reference to free enzyme. After immobilization, thermostability of enzyme increased and retained more than 70% of its original activity after 5 h at 50°C as compared with free enzyme which showed only 20% of residual activity. Also, immobilized enzyme showed better storage stability and reusability. Overall performance of immobilized enzyme has attractive biochemical properties that make it a potential promising candidate for application in the kraft pulp pretreatment.

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“…Moreover, hyaluronic acid was chemically cross‐linked with glutaraldehyde to form insoluble films (Tomihata and Ikada ). Enzyme can also be cross‐linked with alginate beads using glutaraldehyde (Bhushan and others ). The mechanical properties of 2 cross‐linked molecular weight pullulan films with or without glycerol as a plasticizer at various concentrations of glutaraldehyde are summarized in Table .…”

Section: Resultsmentioning

confidence: 99%

Improvement on Physical Properties of Pullulan Films by Novel Cross‐Linking Strategy

Chen¹,

Chen

Chiang

et al. 2016

Journal of Food Science

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Pullulan based films possess several advantages, including high transparency, low toxicity, good biodegradability, good mechanical properties, and low oxygen permeability, are preferable for food packaging. The application of pullulan films on food packaging, however, has inherent disadvantage of high water solubility. In this study, glutaraldehyde and glycerol were used as the cross-linking reagent and the plasticizer respectively to improve water resistance and physical properties of the pullulan films. Effects of cross-linking degree on physical properties, including water absorptions, swelling behaviors, water vapor permeability and tensile strengths of films were evaluated. FTIR results demonstrated that the pullulan films were successfully cross-linked by glutaraldehyde. The tensile strength of pullulan films could be enhanced significantly (P < 0.05) when glutaraldehyde was between 1% and 5% (w/w); nevertheless, the amount of glutaraldehyde above 20% (w/w) led to films brittleness. With the addition of glycerol as a plasticizer enhanced the extensibility of films as well as the hydrophilicity, resulting in higher water vapor permeability.

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Improved Enzyme Catalytic Characteristics upon Glutaraldehyde Cross-Linking of Alginate Entrapped Xylanase Isolated fromAspergillus flavusMTCC 9390

Cited by 51 publications

References 36 publications

Optimization of immobilized Lactobacillus pentosus cell fermentation for lactic acid production

Optimization of immobilized Lactobacillus pentosus cell fermentation for lactic acid production

Immobilization and Biochemical Properties of Purified Xylanase from Bacillus amyloliquefaciens SK-3 and Its Application in Kraft Pulp Biobleaching

Improvement on Physical Properties of Pullulan Films by Novel Cross‐Linking Strategy

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