Highly stable novel silica/chitosan support for β-galactosidase immobilization for application in dairy technology

Ricardi, Natália Carminatti; Menezes, Eliana Weber de; Benvenutti, Edílson V.; Schöffer, Jéssie da Natividade; Hackenhaar, Camila Regina; Hertz, Plinho Francisco; Costa, Tânia Maria Haas

doi:10.1016/j.foodchem.2017.11.026

Cited by 56 publications

(28 citation statements)

References 37 publications

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“…Weight loss in chickpea samples could be attributed to the phenomena of oxidative mass losses, organic matter desorption, and decomposition. Similar findings have been reported by Ricardi et al (2018), and the authors described Table 1. Effect of particle size distribution (PSD) on color, water activity (a w ), water absorption capacity (WAC) and oil absorption capacity (OAC) of raw (RCP) and extruded (ECP) chickpea powder.…”

Section: Effect On Thermal Stability Of the Extruded Powdersupporting

confidence: 91%

Effects of ball-milling on physicochemical, thermal and functional properties of extruded chickpea (Cicer arietinum L.) powder

Raza

Ameer

Zaaboul

et al. 2019

CyTA - Journal of Food

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The objective of this study was to explore and compare the effects of particle size distribution (PSD) on physicochemical, functional thermal and structural properties of extruded (ECP) and raw (RCP) chickpeas powders. Chickpea powders were obtained by flour fractionating through standard sieves of various particle sizes: 80, 120, 160, and 200 mesh (<180, <125, <95, and <75 µm). Extrusion achieved a desirable degree of lightness in finest (ECP 200) powder followed by increases of yellowness and redness as compared to the finest fraction of control samples (RCP 200). The results of TGA showed better stability for ECP at 600°C with reduced particle sizes as compared to RCP at 400°C. The results of FTIR and XRD showed differences in band intensities and crystalline structures of samples. Extrusion caused microstructural changes in ECP which were elucidated by SEM. ECP exhibited higher WAC ranged from 2.80-2.71 g/g compared to RCP (1.87-1.81 g/g). Efectos del molino de bolas en las propiedades fisicoquímicas, térmicas y funcionales del polvo de garbanzo (Cicer arietinum L.) extruido RESUMEN Este estudio se propuso explorar y comparar los efectos de la distribución del tamaño de partícula (PSD) en las propiedades físicas, funcionales, térmicas y estructurales de los polvos de garbanzos extruidos (ECP) y crudos (RCP). Los polvos de garbanzo se obtuvieron mediante fraccionamiento de la harina con tamices estándar de varios tamaños de partículas: mallas de 80, 120, 160 y 200 (<180, <125, <95 y <75 µm). La extrusión permitió lograr un grado de ligereza deseable en el polvo más fino (ECP 200), seguido por aumentos de amarilleo y enrojecimiento en comparación con la fracción más fina de las muestras de control (RCP 200). Los resultados de TGA dan cuenta de que los ECP tienen mejor estabilidad a 600°C, mostrando tamaños de partículas reducidos respecto a los de RCP a 400°C. Los resultados de FTIR y XRD mostraron diferencias en las intensidades de banda y las estructuras cristalinas de las muestras. La extrusión provocó cambios microestructurales en los ECP que fueron aclarados por SEM. Los ECP exhibieron un WAC más alto en el rango de 2.80-2.71 g/ g respecto a los RCP (1.87-1.81 g/g).

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Section: Effect On Thermal Stability Of the Extruded Powdersupporting

confidence: 91%

Effects of ball-milling on physicochemical, thermal and functional properties of extruded chickpea (Cicer arietinum L.) powder

Raza

Ameer

Zaaboul

et al. 2019

CyTA - Journal of Food

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“…The particle sizes of flaked and amorphous grains were more dependent on characteristic vacuum expansion and frying techniques. Similar findings have been reported by other researchers (Aguilera et al, 2009;Ma et al, 2011;Raza et al, 2019) who reported changes in particle sizes due to processing techniques, reduction in the starch granules, or absence of any starch granules in pulses grains subjected to cooking or milling. Moreover, researchers also reported the fissures, breakage, surface cracking due to disintegration and formation of cross-linked proteins in comparison with untreated (control) samples.…”

Section: Microstructural Changes In Raw Ve and Fr Chickpeassupporting

confidence: 91%

“…Weight loss in chickpea samples could be attributed to the phenomena of oxidative mass losses, organic matter desorption, and decomposition. Similar findings have been reported by Ricardi et al (2018), who described weight loss tendency with rises in temperatures for chitosan samples. Similarly, chickpea protein concentrate was added to bread crumb prepared in various formulation with soy blend.…”

Section: Thermal Gravimetric Analysis (Tga) Of Raw Ve and Fr Chickpeassupporting

confidence: 91%

Effects of Intensification of Vaporization by Decompression to the Vacuum (IVDV) and frying on physicochemical, structural, thermal, and rheological properties of chickpea (Cicer arietinum L.) powder

et al. 2021

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Hard textural attributes of chickpea necessitate the employment of specialized pretreatment prior to roasting. As compared to frying, the Intensification of Vaporization by Decompression to the Vacuum (IVDV) as a vacuum expansion (VE) technique was utilized to improve and preserve the nutritional, textural, and structural properties of chickpeas. It was clearly demonstrated that frying (FR) caused decrease in degrees of lightness in chickpeas as compared to VE samples. Raw and VE samples showed a combination of green and red colors. VE caused C=O stretching in chickpeas and imparted desirable color. The surface fissures were more evident in FR grains as compared to VE grains. The grain structure was modified from largely ovoid to round or spherical forms. Enhanced cross-linking was observed in VE samples due to stable rheological properties. IVDV improved nutritional, color and structural attributes of chickpeas were preserved after texturization.

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“…Furthermore, it can reduce the expensive cost of applying them on an industrial scale, because it allows them to be easily separated and reused. In biocatalysis, there is increasing use of immobilized enzymes due to their advantages such as ease of separation and reused, improved product quality and purity, increased enzyme (stability, shelf-life, catalytic efficiency for prolonged period) and reduced chances of contamination [14, 15]. Physical adsorption (PA) is the simplest method of immobilization and has little effect on the conformation of the biocatalyst.…”

Section: Introductionmentioning

confidence: 99%

Catalytic, kinetic and thermodynamic properties of free and immobilized caseinase on mica glass-ceramics

Ahmed

Saleh

Abdel-Hameed

et al. 2019

Heliyon

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Bacillus megaterium 314 strain was able to utilize agricultural and industrial wastes for metallo-protease production. Orange peel and wheat bran were found as the most suitable carbon and nitrogen sources, respectively. Optimized production process enhanced the enzyme production by 5.1-folds. Glass and glass-ceramic with different particle sizes based on mica were used as inorganic carrier. Protease enzyme was immobilized by covalent bonding and physical adsorption methods on nanoparticle supports. Enzyme physically adsorbed on glass ceramic (particle size 0.71–1.0 mm) had the highest residual activity and the highest immobilization yield. Glass-ceramic was characterized by X-ray diffraction (XRD) and scanning electron microscopy (SEM). Immobilized enzyme exhibited activation energy ( E a ) and deactivation rate constant at 60 °C ( k d ) about 1.29 and 1.46-times, respectively lower than free enzyme. Moreover, adsorbed enzyme had higher energy for denaturation ( E d ), half-life ( t 1/2 ), and decimal reduction time ( D ). The thermodynamic parameters of irreversible thermal denaturation for the protease enzyme indicate that immobilized enzyme had higher enthalpy (ΔH°), free energy (ΔG°), and entropy (ΔS°) than free one. There was a significant improvement in the maximum reaction velocity Vmax (2.5-fold), Michaelis constant Km (1.9-fold), and catalytic efficiency Vmax/Km (4.7-fold) values after immobilization indicating the efficiency and effectiveness of immobilization approach.

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Highly stable novel silica/chitosan support for β-galactosidase immobilization for application in dairy technology

Cited by 56 publications

References 37 publications

Effects of ball-milling on physicochemical, thermal and functional properties of extruded chickpea (Cicer arietinum L.) powder

Effects of ball-milling on physicochemical, thermal and functional properties of extruded chickpea (Cicer arietinum L.) powder

Effects of Intensification of Vaporization by Decompression to the Vacuum (IVDV) and frying on physicochemical, structural, thermal, and rheological properties of chickpea (Cicer arietinum L.) powder

Catalytic, kinetic and thermodynamic properties of free and immobilized caseinase on mica glass-ceramics

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