Influence of immobilization parameters on endopolygalacturonase productivity by hybrid Aspergillus sp. HL entrapped in calcium alginate

Reyes, Nohemí; Rivas-Ruiz, I.; Domínguez-Espinosa, R.; Solís, S.

doi:10.1016/j.bej.2006.09.001

Cited by 15 publications

(6 citation statements)

References 22 publications

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“…In addition to improved stability, immobilization offers a number of advantages, such as reusability, ease of product separation, and better control of catalysis. Various methods have been described for the immobilization of pectinases, such as inclusion in alginate [11], physical adsorption to anionic resins [12], and covalent bonding to supports such as porous glass [13] and nylon [14]. A pectinase from Aspergillus niger immobilized on chitosan-coated carriers retained 100% of its original activity after several cycles of reuse [15].…”

Section: Immobilizationmentioning

confidence: 99%

Enzymes for Wine Fermentation: Current and Perspective Applications

Claus

Mojsov

2018

Fermentation

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Enzymes are used in modern wine technology for various biotransformation reactions from prefermentation through fermentation, post-fermentation and wine aging. Industrial enzymes offer quantitative benefits (increased juice yields), qualitative benefits (improved color extraction and flavor enhancement) and processing advantages (shorter maceration, settling and filtration time). This study gives an overview about key enzymes used in winemaking and the effects of commercial enzyme preparations on process engineering and the quality of the final product. In addition, we highlight on the presence and perspectives of beneficial enzymes in wine-related yeasts and lactic acid bacteria.

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Section: Immobilizationmentioning

confidence: 99%

Enzymes for Wine Fermentation: Current and Perspective Applications

Claus

Mojsov

2018

Fermentation

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“…15 One hundred of immobilized beads pellets were placed in a shaking flask containing 120 mL NaCl (0.85%) and five glass beads. They were incubated at 35 C under shaking at 300 rpm for 48 h. The flask contents were then filtered through a stainless steel sieve, and the number of the fractured beads was counted.…”

Section: Mechanical Testmentioning

confidence: 99%

The development of a highly efficient photo‐initiator system and its application in the photo‐immobilization of activated sludge

Qiao

Liu

2013

J of Applied Polymer Sci

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In this study, a highly efficient photo-initiator system was developed, which contained potassium persulfate, N, N, N 0 , N 0 -tetramethylethylethylenediamine plus benzil dimethyl ketal. The photo-initiator system could successfully initiate poly (ethylene glycol) dimethyl-acrylate prepolymer to polymerize and crosslink under the irradiation of UV rays, in the presence of concentrated activated sludge, finally leading to the formation of immobilized activate sludge pellet beads. The presence of O 2 and thickness of the reaction solution did not influence the photo-immobilization process. Respiratory measurement result demonstrated that most activated sludge kept alive during the photo-immobilization. Mechanical strength of the immobilized cells could be improved by optimizing contents and ratio of the initiator system. The corresponding mechanism was also discussed. V C 2013 Wiley Periodicals, Inc. J. Appl.Polym. Sci. 2014, 131, 39838.

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“…Various techniques have been developed for enzyme immobilization: adsorption to insoluble materials, entrapment in polymeric gels, cross-linking with bifunctional reagent, covalent linking to an insoluble carrier, encapsulation in membranes (Gomez et al, 2008), entrapping in alginate (Reyes et al, 2006), physical adsorption on anion resin (Sartog˘lu et al, 2001), particles and nanoparticles of silica (Lei and Bi, 2007), macroporous polyacrylamide microspheres (Lie and Jiang, 2006), and immobilization on an activated agargel support by multipoint attachment (Li et al, 2008).…”

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Micro- and nano-capsulated fungal pectinase with outstanding capabilities of eliminating turbidity in freshly produced juice

Mahmoud

Abo-Elmagd

Housseiny

2018

Food sci. technol. int.

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The present study aimed to compare the pectinase forms produced from Trichoderma viride-free, micro-capsule, and nano-capsule-in sodium alginate to analyze the pectin that causes the turbidity of orange juice. This was performed along with an estimation of viscosity, residual of pectin, and turbidity. The extracted and purified enzyme was 24.35-fold better than that of the crude enzyme. After application of free one, it loses most of the activity on low degrees of acidity and remains constant on the temperatures of pasteurization. Therefore, the tested enzyme was encapsulated by two different ways using the same polymer. The morphology of the three pectinase forms was obtained by transmission electron microscopy, and the micrographs clearly showed the pores on the surface of sodium alginate matrix after encapsulation. The size of the wall (sodium alginate) ranged from 3.24 to 3.76 µm diameter but was 3.15 µm for core of enzyme. Micro-capsuled and nano-capsuled pectinase can be used in the hydrolysis of pectic substances in orange juice with natural ways and maintaining the quality of final product. Consequently, the cost of juice clarifying can be reduced due to reusing the enzyme several times.

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Influence of immobilization parameters on endopolygalacturonase productivity by hybrid Aspergillus sp. HL entrapped in calcium alginate

Cited by 15 publications

References 22 publications

Enzymes for Wine Fermentation: Current and Perspective Applications

Enzymes for Wine Fermentation: Current and Perspective Applications

The development of a highly efficient photo‐initiator system and its application in the photo‐immobilization of activated sludge

Micro- and nano-capsulated fungal pectinase with outstanding capabilities of eliminating turbidity in freshly produced juice

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