Covalent bonding immobilization of a Bacillus licheniformis protease on chitosan and its application in protein hydrolysis

Ramalho, Enylson Xavier; Castro, Ruann Janser Soares de

doi:10.1016/j.bcab.2023.102713

Cited by 7 publications

(3 citation statements)

References 30 publications

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“…A commercial alkaline protease from Bacillus licheniformis protease immobilised covalently on chitosan modified by glutaraldehyde and ethylenediamine showed higher enzyme activity at 70 • C compared to the value exhibited at 60 • C by the free enzyme. The immobilised enzyme was also highly effective in hydrolysing casein, haemoglobin, soy proteins, and gelatin compared to the free enzyme [59]. Protease (Novo-Pro D) immobilised on agarose activated with a glyoxyl group was used to hydrolyse casein ten times without any decrease in activity [60].…”

Section: Chemical Methods Of Enzyme Immobilisation 221 Covalent Bondmentioning

confidence: 99%

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The Use of Immobilised Enzymes for Lipid and Dairy Processing and Their Waste Products: A Review of Current Progress

Alzahrani,

Akanbi,

Scarlett

et al. 2024

Processes

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The use of edible oils and fats in dairy products is becoming increasingly important in the food industry because of their complementary functional properties. Most of these products are produced using food-grade enzymes as processing aids because processes involving enzymes are considered mild and environmentally friendly for regulatory purposes. The poor stability and recovery of enzymes in their native state limit their performance, and to enhance their activity, stability, and reusability, enzymes are often immobilised—a process that involves attaching them to a solid support. Additionally, immobilisation enables enzymes to selectively target specific substrates or products, making them highly efficient. These features have led to the increased use of immobilised enzymes in dairy and lipid processing and enzymes have been used to produce a broad range of products such as whey protein concentrates and isolates, peptide–lipid conjugates, lipid concentrates, structured lipids, and human milk fat substitutes. Therefore, this article reviews the current progress on different enzyme preparations and their use in lipid and dairy processing. It also summarises opportunities in enzyme-catalysed valorisation of dairy and lipid waste streams with the ultimate goals of sustainable food production and reductions in waste.

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Section: Chemical Methods Of Enzyme Immobilisation 221 Covalent Bondmentioning

confidence: 99%

“…Additionally, the immobilised enzymes can be easily recovered and reused, reducing the overall demand for enzymes. As consumer demand for high-quality protein supplements continues to grow, WPI production using immobilised enzymes offers a promising solution to meet these needs efficiently and sustainably [59].…”

Section: Whey Protein Isolatementioning

confidence: 99%

The Use of Immobilised Enzymes for Lipid and Dairy Processing and Their Waste Products: A Review of Current Progress

Alzahrani,

Akanbi,

Scarlett

et al. 2024

Processes

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“…Adsorption can be defined as the process by which an enzyme accumulates on a solid surface support due to intermolecular interactions [36,37]. There is no need for surface modification or linkers such as glutaraldehyde and cysteine in cross-linking and 1-ethyl-3-(3-dimethylaminopropyl) carbodiimide in covalent bonding [38,39].…”

Section: Adsorptionmentioning

confidence: 99%

Recent Advances in Enzyme Immobilisation Strategies: An Overview of Techniques and Composite Carriers

Mohidem,

Mohamad,

Rashid

et al. 2023

J. Compos. Sci.

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For over a century, enzyme immobilisation has been proven to be a superior strategy to improve catalytic activity and reusability and ensure easy separation, easy operation, and reduced cost. Enzyme immobilisation allows for an easier separation of the enzyme from the reaction mixture, thus simplifying downstream processing. This technology protects the enzyme from degradation or inactivation by harsh reaction conditions, making it more robust and suitable to be used in various applications. Recent strategies of immobilisation methods, such as adsorption, cross-linking, entrapment or encapsulation, and covalent bonding, were critically reviewed. These strategies have shown promising results in improving enzyme stability, activity, and reusability in various applications. A recent development in enzyme immobilisation in nanomaterials and agrowaste renewable carriers is underlined in the current review. Furthermore, the use of nanomaterials and agrowaste carriers in enzyme immobilisation has gained significant attention due to their unique properties, such as high surface area, high mass transfer, biocompatibility, and sustainability. These materials offer promising outcomes for developing more efficient and sustainable immobilised enzymes. This state-of-the-art strategy allows for better control over enzyme reactions and enhances their reusability, leading to more cost-effective and environmentally friendly processes. The use of renewable materials also helps to reduce waste generation and promote the utilisation of renewable resources, further contributing to the development of a circular economy.

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Exploring different processes for starch extraction from microalgae and synthesis of starch-chitosan plastic films

Di Caprio,

Pedram,

Brugnoli

et al. 2024

Bioresource Technology

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Covalent bonding immobilization of a Bacillus licheniformis protease on chitosan and its application in protein hydrolysis

Cited by 7 publications

References 30 publications

The Use of Immobilised Enzymes for Lipid and Dairy Processing and Their Waste Products: A Review of Current Progress

The Use of Immobilised Enzymes for Lipid and Dairy Processing and Their Waste Products: A Review of Current Progress

Recent Advances in Enzyme Immobilisation Strategies: An Overview of Techniques and Composite Carriers

Exploring different processes for starch extraction from microalgae and synthesis of starch-chitosan plastic films

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