Activity and stability enhancement of α-amylase treated with sub- and supercritical carbon dioxide

Molecular Dynamics Simulation for Mechanism Elucidation of Food Processing and Safety: State of the Art

“…Food‐related enzymes play important role in food processing and quality. On the other hand, high‐pressure processing is now a well‐established nonthermal process not only to improve food preservation but also to modify some enzymes (Huang et al., ; Senyay‐Oncel & Yesil‐Celiktas, ). MD simulations have helped to reveal the influence of high pressure on the enzymes from the viewpoint that changes in their conformation upon treatment dominate the properties of proteins.…”

Carbon Dioxide in Biomass Processing: Contributions to the Green Biorefinery Concept

“…128 The α-amylase from Aspergillus oryzae treated with scCO 2 (at optimal conditions of 41 °C, 240 bar, and 4 g•min −1 of CO 2 flow for 150 min) and immobilized in calcium alginate beads and NaY zeolite yielded 67.7% higher activity (29.7 mmol•mL −1 •min −1 ) than the untreated enzyme (maximum of 17.7 mmol•mL −1 •min −1 ). 129 The immobilized enzyme was reused in starch hydrolysis by consecutive activation by scCO 2 . This procedure was repeated until the activity of the engaged enzyme was no longer re-established.…”

Enzymatic activity and conformational and morphological studies of four commercial lipases treated with supercritical carbon dioxide

“…4 Other reason is that the enzymatic activity can be improved when free enzymes are exposed to SC-CO 2 media. Although some researchers reported that certain free enzymes can be inactivated when exposed to SC-CO 2 , mainly because of a pH decrease [8], other free enzymes have been reported to increase their activity after incubation in SC-CO 2 (up to 760% residual activity, depending on the nature of the enzyme) [9].…”