Preparation and characterization of tannase immobilized onto carboxyl-functionalized superparamagnetic ferroferric oxide nanoparticles

Wu, Changzheng; Xu, Caiyun; Ni, Hui; Yang, Qing; Hui-nong, Cai; Xiao, Anfeng

doi:10.1016/j.biortech.2016.01.032

Cited by 31 publications

(19 citation statements)

References 34 publications

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“…Immobilized and free TtTreS reached the maximum relative activity at pH 8 and pH 9, respectively. The optimal pH of TtTreS was shifted to the neutral region after immobilization, which was in agreement with the results of tannase immobilization [ 30 ]. In addition, the pH change of immobilized and free enzyme during catalytic reaction was determined ( Table 2 ).…”

Section: Resultssupporting

confidence: 88%

Improvement of Trehalose Production by Immobilized Trehalose Synthase from Thermus thermophilus HB27

Sun

Wang

et al. 2018

Molecules

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Trehalose is a non-reducing disaccharide with a wide range of applications in the fields of food, cosmetics, and pharmaceuticals. In this study, trehalose synthase derived from Thermus thermophilus HB27 (TtTreS) was immobilized on silicalite-1-based material for trehalose production. The activity and the stability of TtTreS against pH and temperature were significantly improved by immobilization. Enzyme immobilization also led to a lower concentration of byproduct glucose, which reduces byproduct inhibition of TtTreS. The immobilized TtTreS still retained 81% of its initial trehalose yield after 22 cycles of enzymatic reactions. The immobilized TtTreS exhibited high operational stability and remarkable reusability, indicating that it is promising for industrial applications.

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Section: Resultssupporting

confidence: 88%

Improvement of Trehalose Production by Immobilized Trehalose Synthase from Thermus thermophilus HB27

Sun

Wang

et al. 2018

Molecules

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“…The high cost of enzymes for industrial use and the time required to immobilize them have led to increased interest in the storage stability of these enzymes. [35] In general, an enzyme in solution is not stable during storage, and its activity is gradually reduced. The stability of P. vannamei protease was enhanced upon immobilization.…”

Section: Effect Of Immobilization On Ph Profile and Ph Stabilitymentioning

confidence: 99%

Characterization of biosynthesized chitosan nanoparticles fromPenaeus vannameifor the immobilization ofP. vannameiprotease: An eco-friendly nanobiocatalyst

Shojaei

Homaei

Taherizadeh

et al. 2017

International Journal of Food Properties

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Nanomaterials are being applied due to their excellent characteristics, such as the high surface area-to-volume ratio, excellent physicochemical properties, and biological compatibility. Chitosan is an amino polysaccharide and a versatile, second-most abundant natural polymer. In this presented work, chitosan was purified from Penaeus vannamei from the Persian Gulf and the homogeneity level was used a combination of three procedures: deproteinization, demineralization, and deacetylation. Chitosan nanoparticles were synthesized by the ionization gelation technique. P. vannamei protease immobilized on the surface of the positively charged chitosan nanoparticles through ionic or electrostatic interaction. The immobilized enzyme exhibited better tolerance to variations in the medium pH and temperature, enhanced pH and temperature stability, improved storage stability, and good reusability compared with the free enzyme. The Michaelis-Menten kinetic constant (K m), the maximum reaction velocity (V max), and the catalytic efficiency (k cat) for native P. vannamei protease were 2.5 µM, 87 µM. min −1 , and 132 min −1 , respectively, whereas for immobilized enzyme, K m , V max , and k cat values were 2.7 µM, 83 µM. min −1 , and 128 min −1 , respectively. The effect of both soluble and immobilized P. vannamei protease on the clarification of orange juice was also analysed.

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“…Tannase is used in food, pharmaceutical and farming industries. Tannase has also been used in leather processing, instant tea manufacturing and as a whitening agent for juice, beer, some wines and soda pops, which contains coffee as a component (Wu et al, 2016). Interest in producing tannase from agroindustrial residues has been gaining attention given its low production cost (Xiao et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Tannase from Aspergillus melleus improves the antioxidant activity of green tea: purification and biochemical characterisation

Liu

Costa

Freitas

et al. 2016

Int J of Food Sci Tech

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Summary Tannase is an inducible enzyme used extensively in food, feed, pharmaceutical and chemical industries. In this study, tannase production and its biochemical properties were evaluated. From 42 Aspergillus strains analysed for potential tannase selection, Aspergillus melleus yielded the best results. Production was analysed using a complete factorial planning of 2³. Maximum activity (452.55 U mL−1) was obtained in the optimal conditions of substrate (5.0 g), initial moisture (60%), tannic acid (2%) and 48 h of fermentation. The molecular weight of the purified enzyme was estimated as 69.52 kDa; its optimum temperature and pH were 40 °C and 5.5, respectively. Regarding the chemical effectors used, tannase was inhibited by ZnCl2, ZnSO4, Triton X‐100 and SDS. The addition of tannase to green tea improved its antioxidant potential by approximately 85% when compared to the control. The present results suggest that tannase may be used as an adjuvant to increase the antioxidant potential of green tea.

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Preparation and characterization of tannase immobilized onto carboxyl-functionalized superparamagnetic ferroferric oxide nanoparticles

Cited by 31 publications

References 34 publications

Improvement of Trehalose Production by Immobilized Trehalose Synthase from Thermus thermophilus HB27

Improvement of Trehalose Production by Immobilized Trehalose Synthase from Thermus thermophilus HB27

Characterization of biosynthesized chitosan nanoparticles fromPenaeus vannameifor the immobilization ofP. vannameiprotease: An eco-friendly nanobiocatalyst

Tannase from Aspergillus melleus improves the antioxidant activity of green tea: purification and biochemical characterisation

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