Use of silicon dioxide nanoparticles for β-galactosidase immobilization and modulated ethanol production by co-immobilized K. marxianus and S. cerevisiae in deproteinized cheese whey

Beniwal, Arun; Saini, Priyanka; Kokkiligadda, Anusha; Vij, Shilpa

doi:10.1016/j.lwt.2017.09.028

Cited by 65 publications

(22 citation statements)

References 24 publications

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“…Enzyme entrapment or encapsulation of enzymes is based on the entrapment of the enzyme in a polymer network (gel network), which may be organic polymers, silica sol-gel (the sol-gel method is given by the formation of an inorganic polymer network by gelling reactions at low temperatures) or a membrane device (a hollow fiber or a microcapsule). [95][96][97][98] As shown in the Figures 1 (E) and Figure 1…”

Section: Entrapment or Encapsulation Of Enzymesmentioning

confidence: 67%

Design of Immobilized Enzyme Biocatalysts: Drawbacks and Opportunities

Reis

Sousa

Serpa

et al. 2019

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The enzymatic processes are increasingly highlights, especially in the synthesis of chemical products with high added value. The enzyme immobilization can improve industrial biocatalytic processes. The immobilization of enzymes provides the production of efficient, stable biocatalysts, possibility of reuse and easy purification of the products, when compared to the free enzymes. There is a growing research for more efficient methods of enzyme immobilization. In this context, the choice of support and immobilization strategy can significantly improve the final enzymatic properties. In this review paper, we aimed to discuss the versatility of biocatalysts immobilized enzymes design, focusing on the opportunities and disadvantages for each method presented. They discussed the recent development of enzyme immobilization methods and applications relating the final properties of the produced biocatalysts with the desired goals.

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Section: Entrapment or Encapsulation Of Enzymesmentioning

confidence: 67%

Design of Immobilized Enzyme Biocatalysts: Drawbacks and Opportunities

Reis

Sousa

Serpa

et al. 2019

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“…Benival et al obtained 71% of immobilized β-galactosidase activity after 13 cycles, and it slightly decreased after 14 and 15 cycles. They also observed the temperature optimum range increase from 30 to 37 °C to 35–42 °C for free and immobilized enzymes, respectively. , …”

Section: Inorganic Carriersmentioning

confidence: 88%

“…They also observed the temperature optimum range increase from 30 to 37 °C to 35−42 °C for free and immobilized enzymes, respectively. 117,120 Silica shell, which coats magnetic nanoparticles, does not only protect them from degradation but may also be applied for following functionalization by different functional groups (Figure 3d). Fe 3 O 4 −SiO 2 nanoparticles were amino-functionalized with aminopropyletriethoxysilane (APTES) and then activated by glutaraldehyde.…”

Section: ■ Carrier Materialsmentioning

confidence: 99%

Application of Immobilized Enzymes in Food Industry

Yushkova

Nazarova

Matyuhina

et al. 2019

J. Agric. Food Chem.

140

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Enzymes are macromolecular biocatalysts, widely used in food industry. In applications, enzymes are often immobilized on inert and insoluble carriers, which increase their efficiency due to multiple reusability. The properties of immobilized enzymes depend on the immobilization method and the carrier type. The choice of the carrier usually concerns the biocompatibility, chemical and thermal stability, insolubility under reaction conditions, capability of easy regeneration and reusability, as well as cost efficiency. In this review, we provide an overview of various carriers for enzyme immobilization, with the primary focus on food industry.

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“…Besides this, galactose is metabolized faster by K. marxianus than by S. cerevisiae and, therefore, the expected diauxic growth is less prominent. As a result, the fermentation time decreased from 42 to 36 h and 8.1% v/v of ethanol was obtained with a productivity of 1.78 g/L•h (Table 5) (Beniwal et al, 2018).…”

Section: Exploiting Saccharomyces Cerevisiae For Cheese Whey-to-ethanol Valorisationmentioning

confidence: 99%

Yeast cell factories for sustainable whey-to-ethanol valorisation towards a circular economy

et al. 2021

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Cheese whey is the major by-product of the dairy industry, and its disposal constitutes an environmental concern. The production of cheese whey has been increasing, with 190 million tonnes per year being produced nowadays. Therefore, it is emergent to consider different routes for cheese whey utilization. The great nutritional value of cheese whey turns it into an attractive substrate for biotechnological applications. Currently, cheese whey processing includes a protein fractionating step that originates the permeate, a lactose-reach stream further used for valorisation. In the last decades, yeast fermentation has brought several advances to the search for biorefinery alternatives. From the plethora of value-added products that can be obtained from cheese whey, ethanol is the most extensively explored since it is the alternative biofuel most used worldwide. Thus, this review focuses on the different strategies for ethanol production from cheese whey using yeasts as promising biological systems, including its integration in lignocellulosic biorefineries. These valorisation routes encompass the improvement of the fermentation process as well as metabolic engineering techniques for the introduction of heterologous pathways, resorting mainly to Kluyveromyces sp. and Saccharomyces cerevisiae strains. The solutions and challenges of the several strategies will be unveiled and explored in this review.

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Use of silicon dioxide nanoparticles for β-galactosidase immobilization and modulated ethanol production by co-immobilized K. marxianus and S. cerevisiae in deproteinized cheese whey

Cited by 65 publications

References 24 publications

Design of Immobilized Enzyme Biocatalysts: Drawbacks and Opportunities

Design of Immobilized Enzyme Biocatalysts: Drawbacks and Opportunities

Application of Immobilized Enzymes in Food Industry

Yeast cell factories for sustainable whey-to-ethanol valorisation towards a circular economy

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