Cellulases and related enzymes in biotechnology

Bhat, M. K.

doi:10.1016/s0734-9750(00)00041-0

Cited by 1,178 publications

(719 citation statements)

References 71 publications

Supporting

Mentioning

645

Contrasting

Unclassified

Order By: Relevance

“…Likewise, species of these clades are also prominent producers of cellulases ; see Chapter 19 of this book). In addition, the spectrum of enzymes provided by fungi is further expanded by enzymes with cellulolytic and hemicellulolytic activities that are obtained from bacteria (for a selection of recent reviews on production and applications of the various enzymes see Sunna & Antranikian 1997, Cavaco-Paulo 1998, Bhat 2000, Saha 2000, Śušla & Svobodová 2006Schäfer et al 2007, and also Chapter 19 of this book).…”

Section: Applicationsmentioning

confidence: 99%

“…They are used in food industry, beer and wine production, upgrading of raw materials for animal feed, and in agriculture (Bhat 2000). In the textile industry, cellulolytic enzymes are successfully applied in producing the stone-washed look of denim, in deinking, in improving of textile appearance by removing fuzz fibres and pills, and in softening of garments (Cavaco-Paulo 1998).…”

Section: Cellulolytic Enzymesmentioning

confidence: 99%

See 1 more Smart Citation

Wood production, wood technology, and biotechnological impacts

Kües¹

2007

View full text Add to dashboard Cite

Section: Applicationsmentioning

confidence: 99%

Section: Cellulolytic Enzymesmentioning

confidence: 99%

Wood production, wood technology, and biotechnological impacts

Kües¹

2007

View full text Add to dashboard Cite

“…In the microfiltration process, the lower permeate fluxes were related to the presence of suspended solids (pectin and fibres) and, consequently, higher viscosities (BARRETO et al, 2013). A combination of pectinases, cellulases and hemicellulases, collectively called macerating enzymes, are related to the extraction and clarification of juices, but they also have an effect in reducing viscosity (BHAT, 2000;BARROSI et al, 2004). The use of enzymes in the fruit pulp reduces viscosity considerably, mainly because they break up the pectin molecules and reduce the size of the fibre particles contained in the pulp (BEN-SHALON, 1986;SREENATH et al, 1994;MUTLU et al, 1999;BARROSI et al, 2004).…”

Section: Introductionmentioning

confidence: 99%

Enzyme optimization to reduce the viscosity of pitanga (Eugenia uniflora L.) juice

Ongaratto

Viotto

2016

Braz. J. Food Technol.

View full text Add to dashboard Cite

Enzyme optimization to reduce the viscosity of pitanga (Eugenia uniflora L.) juice Otimização enzimática para reduzir a viscosidade de suco de pitanga (Eugenia uniflora L.) SummaryThe aim of this work was to separately evaluate the effects of pectinase and cellulase on the viscosity of pitanga juice, and determine the optimum conditions for their use employing response surface methodology. The independent variables were pectinase concentration (0-2.0 mg.g -1 ) and cellulase concentration (0-1.0 mg.g -1 ), activity time (10-110 min) and incubation temperature (23.2-56.8 °C). The use of pectinase and cellulase reduced the viscosity by about 15% and 25%, respectively. The results showed that enzyme concentration was the most important factor followed by activity time, and for the application of cellulase the incubation temperature had a significant effect too. The regression models showed correlation coefficients (R 2 ) near to 0.90. The pectinase application conditions that led to the lowest viscosity were: concentration of 1.7 mg.g -1 , incubation temperature of 37.6 °C and incubation time of 80 minutes, while for cellulase the values were: concentration of 1.0 mg.g -1 , temperature range of 25 °C to 35 °C and incubation time of 110 minutes.Keywords: Pectinase; Cellulose; Viscosity; Pitanga juice. ResumoO objetivo deste trabalho foi avaliar o efeito da pectinase e da celulase, separadamente, sobre a viscosidade do suco de pitanga, além de otimizar as condições de seu uso. Empregou-se para este estudo a metodologia de superfície de resposta. As variáveis independentes foram concentração de pectinase (0-2,0 mg.g -1 ) e concentração de celulase (0-1,0 mg.g -1 ), tempo de atividade (10-110 min) e temperatura de incubação (23,2-56,8 °C). As aplicações de pectinase e celulase resultaram em redução da viscosidade em torno de 15% e 25%, respectivamente. Os resultados indicaram que a concentração enzimática foi o fator mais importante, seguida pelo tempo de incubação e, para a aplicação de celulase, a temperatura também teve efeito significativo. Os modelos de regressão apresentaram coeficiente de correlação (R 2 ) em torno de 0,90. As condições de aplicação para pectinase, que resultaram em suco com menor viscosidade, foram concentração de 1,7 mg.g -1 , temperatura de incubação de 37,6 °C e tempo de atividade de 80 minutos, enquanto que, para celulase, as condições de aplicação foram concentração de 1,0 mg.g -1 , faixa de temperatura entre 25 e 35 °C, e tempo de atividade de 110 minutos. Palavras

show abstract

“…J., 5 (3): 58-67, 2015 refining, pulp and paper industries, textile, laundry industries and ethanol production (Bhat, 2000). However, the cost of cellulase production and optimization profoundly influence the economics of the entire production process.…”

Section: Introductionmentioning

confidence: 99%

Stimulatory Effect of Physicochemical Factors on the Expression of Cellulase by Trichoderma viride NSPRT23

Olaniyi¹,

Oyesiji²

2015

Microbiology J.

View full text Add to dashboard Cite

Nutritional and environmental factors have a stimulatory effect on extracellular cellulases production. The present study dealt with the control of these factors with a view to trigger the biosynthesis of cellulases in submerged state fermentation. The process parameters optimized include; carbon sources, nitrogen sources, pH, incubation temperature, incubation time and substrate concentrations. Different fungal strains were screened for the production of cellulases in mineral salt medium in which carboxymethyl cellulose (CMC) had been incorporated as the sole carbon source. All the tested fungal strains produced cellulases with differences in the amount of cellulases produced. Of all the selected fungal isolates screened, Trichoderma viride NSPRT23 was found to display highest cellulase activity. Among tested carbon sources, pineapple peels at a concentration of 5% was found to be the best carbon source for cellulases production. Different organic nitrogen sources were evaluated and cotton seeds were found to be the best for cellulases production. The optimum temperature, incubation time and pH for maximum cellulases production were 37°C, 72 h and 4.5, respectively.

show abstract

Cellulases and related enzymes in biotechnology

Cited by 1,178 publications

References 71 publications

Wood production, wood technology, and biotechnological impacts

Wood production, wood technology, and biotechnological impacts

Enzyme optimization to reduce the viscosity of pitanga (Eugenia uniflora L.) juice

Stimulatory Effect of Physicochemical Factors on the Expression of Cellulase by Trichoderma viride NSPRT23

Contact Info

Product

Resources

About