Enzyme inactivation kinetics: Coupled effects of temperature and moisture content

Perdana, Jimmy; Fox, Martijn B.; Schutyser, M.A.I.; Boom, R.M.

doi:10.1016/j.foodchem.2011.12.080

Cited by 44 publications

(31 citation statements)

References 18 publications

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“…It was, for example, found that a high variability exists between different strains of the same species (14,24). In addition, the process conditions applied during spray drying (2,28) and the protective carrier materials added (10,31) have strong influence on the final viability. Since these parameters need to be optimized for each specific case (different process parameters, different strains or species, and different carrier formulations used during drying), many cost-, time-, and labor-intensive experiments are required.…”

mentioning

confidence: 99%

Novel Method for Enumeration of Viable Lactobacillus plantarum WCFS1 Cells after Single-Droplet Drying

Perdana

Bereschenko

Roghair

et al. 2012

Appl Environ Microbiol

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dSurvival of probiotic bacteria during drying is not trivial. Survival percentages are very specific for each probiotic strain and can be improved by careful selection of drying conditions and proper drying carrier formulation. An experimental approach is presented, comprising a single-droplet drying method and a subsequent novel screening methodology, to assess the microbial viability within single particles. The drying method involves the drying of a single droplet deposited on a flat, hydrophobic surface under well-defined drying conditions and carrier formulations. Semidried or dried particles were subjected to rehydration, fluorescence staining, and live/dead enumeration using fluorescence microscopy. The novel screening methodology provided accurate survival percentages in line with conventional plating enumeration and was evaluated in single-droplet drying experiments with Lactobacillus plantarum WCFS1 as a model probiotic strain. Parameters such as bulk air temperatures and the carrier matrices (glucose, trehalose, and maltodextrin DE 6) were varied. Following the experimental approach, the influence on the viability as a function of the drying history could be monitored. Finally, the applicability of the novel viability assessment was demonstrated for samples obtained from drying experiments at a larger scale. P robiotics are defined as "live microorganisms which when administered in adequate amounts confer a health benefit on the host" (11). Health benefits are usually related to the influence of probiotic bacteria on the microbial balance in the hosts' intestine or via modulation of the gut-associated immune system (6,12,19,21,25). Probiotics are delivered to the gastrointestinal tract as food products or dietary supplements and supplied on the market as fermented food commodities, freeze-dried cultures, or frozen cultures, which enhance their stability and facilitate their implementation in appropriate product formulations (1,16,30). Compared to freeze drying and freezing, spray drying could be an interesting alternative for providing shelf life to probiotic ingredients. Spray drying is more energy and cost efficient and can be operated continuously at higher production capacities (2, 26, 34). The major drawback of spray drying is the limited survival of probiotics (31,33). Several studies have successfully explored approaches to increase the survival percentages after spray drying (8,10,13,23). However, most of the results so far are very specific and difficult to translate between different species. It was, for example, found that a high variability exists between different strains of the same species (14, 24). In addition, the process conditions applied during spray drying (2, 28) and the protective carrier materials added (10, 31) have strong influence on the final viability. Since these parameters need to be optimized for each specific case (different process parameters, different strains or species, and different carrier formulations used during drying), many cost-, time-, and labor-intensive e...

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mentioning

confidence: 99%

Novel Method for Enumeration of Viable Lactobacillus plantarum WCFS1 Cells after Single-Droplet Drying

Perdana

Bereschenko

Roghair

et al. 2012

Appl Environ Microbiol

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“…Proses pengeringan dapat mempengaruhi aktivitas kinetik enzim, pengaruh dapat bersifat dapat balik atau tidak dapat balik. Pada kondisi tidak dapat balik dapat menurunkan aktivitas enzim (Perdana et al, 2012). Paya merupakan produk enzim dalam bentuk serbuk yang mengalami proses pengeringan, sehingga aktivitasnya lebih rendah dibanding papain segar yang akan digunakan dalam penelitian ini.…”

Section: Aktifitas Enzimunclassified

Pengaruh Dosis Injeksi Antemortem Papain Kasar terhadap Kualitas Fisik dan Organoleptik Daging Ayam Petelur Afkir pada Jenis Otot yang Berbeda

Widiastuti¹,

Pudjomartatmo

Nuhriawangsa

2017

Sains Pet

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ABSTRAKPenelitian bertujuan untuk mengetahui pengaruh dosis injeksi antemortem papain kasar, jenis otot dan interaksinya terhadap kualitas fisik dan organoleptik daging ayam petelur afkir. Sampel menggunakan daging dada dan paha ayam petelur afkir umur 82 minggu sebanyak 20 ekor. Rancangan Acak Lengkap menggunakan Pola Faktorial 4x2. Faktor A terdiri dari A 1 : tanpa dosis papain (kontrol); A 2 : dosis papain 1 mg/kg BB; A 3 : dosis papain 2 mg/kg BB dan A 4 : dosis papain 3 mg/kg BB, faktor B terdiri dari B 1 : dada dan B 2 : paha. Data dianalisis menggunakan Analysis of Variance dan dilanjutkan dengan Duncan's Multiple Range Test. Pemberian dosis papain kasar memberikan pengaruh yang sangat nyata (P<0,01) terhadap semua parameter kecuali kekuatan tarik (P<0,05). Bagian tubuh memberikan pengaruh sangat nyata (P<0,01) terhadap keempukan, kekuatan tarik, DIA, susut masak, organoleptik (keempukan, tekstur dan jus) dan kesukaan (P<0,05). Terdapat interaksi antara pemberian dosis papain kasar dan bagian tubuh terhadap DIA, organoleptik dan hedonik (P<0,01), susut masak (P<0,05). Dosis injeksi papain 3 mg/kg BB pada daging paha dan dada mempunyai kualitas fisik terbaik dan injeksi papain 3 mg/kg BB pada daging dada dan 2 mg/kg BB pada daging paha mempunyai kualitas organoleptik terbaik.

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“…A kinetic inactivation model for β-galactosidase is developed in earlier work and calibrated using constant heating experiments (Perdana et al 2011b). …”

Section: Inactivation Kinetics Of β-Galactosidasementioning

confidence: 99%

“…The residual activity of β-galactosidase was measured using an o-nitrophenyl-β-D-galactopyranoside (ONPG) assay (SigmaAldrich, Germany) according to Perdana et al (2011b). The absorbance of the samples incubated in ONPG solution was immediately measured after incubation at a wavelength 420 nm using a spectrophotometer (Beckman Coulter, Inc., USA).…”

Section: Measurement Of the Residual Activity Of β-Galactosidasementioning

confidence: 99%

“…The enzyme β-galactosidase is selected as the model enzyme in this study, because it is an industrial relevant enzyme applied for production of lactose-hydrolysed milk and whey. Additionally, its activity can be easily determined and its inactivation kinetics has been studied before, though under steady-state conditions, providing strong basis for this study (Yamamoto and Sano 1992;Yoshioka et al 1994;Perdana et al 2011b). The inactivation kinetics of β-galactosidase from the previous studies were combined with the heat and mass transfer model to predict the residual activity of β-galactosidase during the single droplet drying experiments.…”

Section: Introductionmentioning

confidence: 97%

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Mimicking Spray Drying by Drying of Single Droplets Deposited on a Flat Surface

Perdana

Fox

Schutyser

et al. 2012

Food Bioprocess Technol

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The inactivation of bioactive ingredients during spray drying is often matrix specific. Therefore, the design of new processes or the optimisation of existing spray drying processes is usually highly product specific and requires numerous experiments. Rapid experimentation methods that facilitate fast data generation are therefore desired. A novel method for drying single droplets to mimic spray drying is proposed. The approach involves droplet deposition on a hydrophobic flat surface followed by controlled drying. A heat and mass transfer model is applied to predict the drying history of the single droplets. The approach is successfully evaluated through studying the inactivation of β-galactosidase during drying. The heat and mass transfer model supplemented with inactivation kinetics provided reasonable prediction of the residual enzyme activity after drying. In addition, the inactivation kinetics could be directly extracted from single droplet experiments rather than using the kinetics from separate heating experiments. Finally, it was demonstrated that the inactivation kinetics found with the single-drop experiments could satisfactorily predict the residual activity of β-galactosidase dried with a laboratory-scale spray dryer.

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Enzyme inactivation kinetics: Coupled effects of temperature and moisture content

Cited by 44 publications

References 18 publications

Novel Method for Enumeration of Viable Lactobacillus plantarum WCFS1 Cells after Single-Droplet Drying

Novel Method for Enumeration of Viable Lactobacillus plantarum WCFS1 Cells after Single-Droplet Drying

Pengaruh Dosis Injeksi Antemortem Papain Kasar terhadap Kualitas Fisik dan Organoleptik Daging Ayam Petelur Afkir pada Jenis Otot yang Berbeda

Mimicking Spray Drying by Drying of Single Droplets Deposited on a Flat Surface

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