Production of amylases from Coprinus comatus under submerged culture using wheat-milling by-products: Optimization, kinetic parameters, partial purification and characterization

Frantz, Suélen Caroline; Paludo, Luana Cristina; Stutz, Herta; Spier, Michele Rigon

doi:10.1016/j.bcab.2018.11.004

Cited by 15 publications

(31 citation statements)

References 35 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The residual 25% is considered waste and agro‐industrial by products. Wheat bran, germ, low‐grade flours, mill cleaning residues (Clément et al., 2018), and GF (Frantz et al., 2019) are examples of processing residues, which are generally used for the production of animal feed and/or adhesive in manufacturing industry, even with its composition rich in proteins and carbohydrates with high potential for use in biotechnological processes (Frantz et al., 2019), and biodegradable packaging development (Drakos et al., 2018; Leblanc et al., 2008).…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Optimization of wheat flour by product films: A technological and sustainable approach for bio‐based packaging material

Peron-Schlosser

Carpiné

Jorge

et al. 2021

Journal of Food Science

View full text Add to dashboard Cite

This study aimed to evaluate the feasibility of the production of sustainable and biodegradable packages made from a little-explored by product of wheat-milling, the glue flour (GF). Films were produced by the casting method and the effect of the incorporation of glycerol, sorbitol, and GF in the properties of the films was investigated following the central composite rotational design (CCRD) approach. The results have been statistically analyzed by the response surface methodology and the desirability function. Due to the rich composition in amylaceous reserve (64.81%; 26% of amylose content), considerable protein content (11.23%), and fibers (8.28%), the GF proved to be suitable for use as a matrix in biopolymer films. All the properties were mainly influenced by the plasticizer type and GF concentration. Film plasticized with glycerol (run 13) was more flexible, had higher moisture (28.39%) content, and was more adhesive than the formulation made with sorbitol (run 11). Film elongation (ELO) ranged from 25.84% to 56.71%, and tensile strength (TS) from 0.10 to 2.8 MPa. The optimized process conditions were 8% for Cf, 0% for Cg, and 4% for Cs. Under these conditions, the films presented low moisture (12.1%), moderate solubility (35.5%) and TS (1.64 MPa), and high ELO (72.06%). This study showed that GF is a promising source for the development of biodegradable films.Practical Application: Films made from a by product of wheat flour (glue flour) have technological potential to be used as packaging for food products. The valorization of a by product of the agribusiness without pre-treatment for the production of biodegradable films was made possible. The study by casting technique is a previous for scale-up production.

show abstract

Section: Introductionmentioning

confidence: 99%

“…GF is the name given for common wheat flour out of the standard of quality, usually sent to the adhesive manufacturing industry (Frantz et al., 2019). Due to the high starch content (64.81%) remaining in the GF fraction, this matrix is a potential alternative for the production of biodegradable films.…”

Section: Introductionmentioning

confidence: 99%

Optimization of wheat flour by product films: A technological and sustainable approach for bio‐based packaging material

Peron-Schlosser

Carpiné

Jorge

et al. 2021

Journal of Food Science

View full text Add to dashboard Cite

show abstract

“…The tubes were then incubated at 55 °C for 20 min, and the enzymatic reaction was stopped by adding 1 mL of 3.5dinitrosalicylic (DNS). The reducing sugar produced was evaluated using the DNS method [22,23,24], and absorbance was measured at 540 nm. The α-amylase activity was expressed as the amount of enzyme needed to release 1 micromole of reducing sugar, the standard curve was performed with glucose, per minute per mL.…”

Section: Enzymatic Assaysmentioning

confidence: 99%

Wheat Milling by-Products: an Alternative to Produce Amylolytic Enzymes by Mushrooms Strains

Paludo

Salles

França

et al. 2023

Braz. arch. biol. technol.

Self Cite

View full text Add to dashboard Cite

The goal of this study was to evaluate the α-amylases production by basidiomycetes in submerged cultivation (SmC), using wheat milling by-products as substrate. Enzymatic activity was evaluated to select the best strain, the ideal concentration, the by-product and the influence of supplementation in the culture medium. The best producer was chosen among three strains, Ganoderma applanatum (MR-56), Schizophyllum commune (MR-01), and Ganoderma stipitatum . All of them were cultivated under the same conditions. MR-56 was selected for an initial screening activity of 5.10±0.31 U/mL in 192h. The Ganoderma applanatum strain was cultured in a medium with various starch concentrations to determine which concentration resulted in the highest α-amylase activity. After 120h of cultivation, activity in the medium containing 4.5% (w/v) had increased from 0.40±0.03 U/mL to 20.70±0.9 U/mL. Subsequently, the wheat milling by-products [Glue Flour (GF), Clean-Out Flour (CF4) Flour, and Low-grade Flour (LGF)] were evaluated in aqueous suspension with and without nutritional supplementation. It was shown that GF and LGF are potential starch sources which do not require nutritional supplementation, exhibiting increases in αamylase activity of 31.79 U/mL and 30.98 U/mL, respectively. This is the first report involving the application of Ganoderma applanatum in SmC for α-amylase production using synthetic and wheat milling by-products. The results also demonstrated that wheat milling by-products may also be used without supplementation for HIGHLIGHTS• One of the first works on the amylase production by Ganoderma applanatum;• Production of α-amylase in the wheat milling by-product without supplementation;• This strain showed potential to produce amylase in several wheat milling by-products;• Amylase production costs 42-fold less with by-product than synthetic medium;•

show abstract

“…α-Amylase (EC 3.2.1.1) randomly hydrolyzes α-1,4-glycosidic bonds in the interior of starch molecule (Fig. 1) to produce branched and linear oligosaccharides of different chain length (Simair et al 2017;Frantz et al 2019). Amylases are among the most significant hydrolytic enzymes that are used in various industrial applications including food production (fruit juice clarification, bread, baking, and beer industries), textiles, detergents, pharmaceutical, pulp and paper, ethanol, and biofuel production (Yang et al 2014;Tambekar et al 2016;Pandey et al 2017;Frantz et al 2019).…”

Section: Introductionmentioning

confidence: 99%

Statistical optimization of chemical modification of chitosan-magnetic nano-particles beads to promote Bacillus subtilis MK1 α-amylase immobilization and its application

et al. 2020

View full text Add to dashboard Cite

Background: α-Amylase randomly hydrolyzes starch molecule to produce oligosaccharides of different chain length. It is among the most significant hydrolytic enzymes used in industrial applications. Enzyme immobilization is the simplest way to solve the stability problem of protein under industrial harsh conditions. Magnetic nano-particles considered suitable for immobilization due to their unique characteristics. The polymer nanocarriers still the feature of modifiable surfaces of carriers for further conjugation with biomolecule. This study aims to promote the immobilization of Bacillus subtilis MK1 α-amylase using the statistical optimization of the chemical modification of the chitosan-magnetic nano-magnetic particle beads and their ability to apply. Results: B. subtilis MK1 α-amylase was successfully immobilized on chitosan-magnetic nano-particles using a method combining the advantages of both physical adsorption and covalent binding. The beads were chemically modified using polyethyleneimine (PEI) followed by glutaraldehyde (GA). Aminated beads by (PEI), activated beads by (GA), and immobilized enzyme on activated beads were characterized using FTIR. Morphological examinations of the beads surface before and after conjugation with the α-amylase enzyme were carried out using scanning electron microscope (SEM). Chemical modification parameters of the beads were optimized using response surface methodology based on central composite design. Statistical approach enhanced the immobilization yield (IY%) by 1.5-fold. The application of immobilized enzyme in the baking process enhanced dough-raising about 2.3-fold and can be reused for 5 cycles with 100% activity. Conclusions: Statistical methods are an important way to improve immobilization yield and efficiency. The ANOVA data confirmed the fitness of the model which possessed R 2 value (0.975) and the adjusted R 2 value (0.940). The results confirm the ability to reuse the immobilized enzyme in industrial processes.

show abstract

Production of amylases from Coprinus comatus under submerged culture using wheat-milling by-products: Optimization, kinetic parameters, partial purification and characterization

Cited by 15 publications

References 35 publications

Optimization of wheat flour by product films: A technological and sustainable approach for bio‐based packaging material

Optimization of wheat flour by product films: A technological and sustainable approach for bio‐based packaging material

Wheat Milling by-Products: an Alternative to Produce Amylolytic Enzymes by Mushrooms Strains

Statistical optimization of chemical modification of chitosan-magnetic nano-particles beads to promote Bacillus subtilis MK1 α-amylase immobilization and its application

Contact Info

Product

Resources

About