Immobilization of cellulase on styrene/maleic anhydride copolymer nanoparticles with improved stability against pH changes

Wang, Yindian; Chen, Dong; Wang, Guan; Zhao, Changwen; Ma, Yuhong; Yang, Wantai

doi:10.1016/j.cej.2017.11.030

Cited by 80 publications

(71 citation statements)

References 46 publications

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“…Cellulase (EC 3.2.1.4) is composed of enzymes which hydrolyze cellulose into cellobiose, glucose, and oligosaccharides (Figure 6) (Altınel & Ünal, 2017; Nigam, 2013; Park et al., 2019; Wang, Chen, et al., 2018; Vetrano et al, 2005). According to researches, cellulase used in bread dough resulted in a continuous gluten network (Wang, Chen, et al., 2018; Grigoras, 2017), and subsequently decrease in bread hardness and ameliorate the bread sensory evaluations (Yurdugul et al., 2012). The softening effects of cellulase on dough rheology also allow for a shorter baking time in certain baked goods like crackers (Carson, 2017).…”

Section: Introductionmentioning

confidence: 99%

Hydrolytic enzymes and their directly and indirectly effects on gluten and dough properties: An extensive review

Pourmohammadi

Abedi

2021

Food Science & Nutrition

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Poor water solubility, emulsifying, and foaming properties of gluten protein have limited its applications. Gluten is structured by covalent (disulfide bonds) and noncovalent bonds (hydrogen bonds, ionic bonds, hydrophobic bonds) which prone to alteration by various treatments. Enzyme modification has the ability to alter certain properties of gluten and compensate the deficiencies in gluten network. By hydrolyzing mechanisms and softening effects, hydrolytic enzymes affect gluten directly and indirectly and improve dough quality. The present review investigates the effects of some hydrolytic enzymes (protease and peptidase, alcalase, xylanase, pentosanase, and cellulase) on the rheological, functional, conformational, and nutritional features of gluten and dough. Overall, protease, peptidase, and alcalase directly affect peptide bonds in gluten. In contrast, arabinoxylan, pentosan, and cellulose are affected, respectively, by xylanase, pentosanase, and cellulase which indirectly affect gluten proteins. The changes in gluten structure by enzyme treatment allow gluten for being used in variety of purposes in the food and nonfood industry.

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Section: Introductionmentioning

confidence: 99%

Hydrolytic enzymes and their directly and indirectly effects on gluten and dough properties: An extensive review

Pourmohammadi

Abedi

2021

Food Science & Nutrition

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“…In this study, GLA and APTES followed by GLA modification of Fe 3 O 4 were used for the covalent immobilization of enzymes including celluclast 1.5L, BGL, and laccase to evaluate the influence of functionalized support on the immobilization properties. Immobilization of celluclast 1.5L and BGL was more efficient compared to that of previous reports using a styrene/maleic anhydride copolymer, and amine‐modified magnetic and silica nanoparticles . Similarly, the laccase immobilized on APTES‐GLA‐modified Fe 3 O 4 particles was more effective than the previously immobilized laccase on Fe 3 O 4 @SiO 2 @KIT‐6 composite magnetite particles …”

Section: Discussionmentioning

confidence: 57%

“…However, free enzymes in soluble form were unstable in the reaction mixture and could not be reused. Therefore, various immobilization strategies have been recommended to improve the enzyme properties and process economy for their repeated uses . In the present study, immobilization of enzymes through covalent methods was performed on the manganic nanoparticles, which provided the advantage of easy separation using magnets over nonmagnetic supports.…”

Section: Resultsmentioning

confidence: 99%

“…Immobilized enzyme mimics the natural mode of action, wherein it is attached to the support surface and is more robust to environmental changes as compared to free enzymes . It does not completely mix with the reaction mixture, improves the stability, and allows for easy recovery and multiple uses . It allows for the greatest return in terms of reducing the costs of the enzyme while increasing hydrolysis and sugar conversion.…”

Section: Introductionmentioning

confidence: 99%

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Enhanced Saccharification and Fermentation of Rice Straw by Reducing the Concentration of Phenolic Compounds Using an Immobilized Enzyme Cocktail

Kumar

Patel

Gupta

et al. 2019

Biotechnology Journal

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The production of bioethanol from rice straw can contribute to the rural economy and provide clean fuel in a sustainable manner. However, phenolic compounds, which are mostly produced during acid pretreatment of biomass, act as inhibitors of fermenting microorganisms. Laccase is well known for its ability to oxidize lignin and phenolic compounds derived from lignocellulosic biomass. In the present study, an immobilized enzyme cocktail containing laccase was isevaluated in regard to its ability to enhance the saccharification and fermentation processes by reducing the amount of phenolic compounds produced. Saccharification of rice straw with the laccase‐supplemented immobilized enzyme cocktail reduced phenolic compounds by 73.8%, resulting in a saccharification yield of 84.6%. In addition, improved yeast performance was is noted during the fermentation process, resulting in a 78.3% conversion of sugar into ethanol with an ethanol productivity of 0.478 g/L/h. To the best of our knowledge, this is the first description of the use of an immobilized enzyme cocktail comprised of Celluclast 1.5L, β‐glucosidase, and laccase for the production of bioethanol from rice straw. This study details a potential approach to producing biofuels from agricultural biomass, the applicability of which can be improved through up‐scaling.

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“…三价铬离子[Cr(III)]和碱性染料甲基红的吸附脱除, 吸附容量分别为10.8和17.6 mg/g. 为进一步提高微球的吸附性能, Raza等 [37,38] 图 10 酸酐功能化聚合物微球固定纤维素酶的流程示意图及固定化酶pH稳定性 [61] (网络版彩图) Figure 10 Schematic illustrations for the cellulase immobilization on maleic anhydride copolymer nanoparticles and effect of pH on the activity of free and immobilized cellulose [61] (color online).…”

Section: 解使微球表面带有羧酸根负离子可作为吸附剂用于unclassified

Self-stabilized precipitation polymerization: principle, method and application

Chen¹,

Ma²,

Zhao³

et al. 2020

Sci. Sin.-Chim

Self Cite

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Self-stabilized chitosan and its complexes with carboxymethyl starch as excipients in drug delivery Bioactive Materials 3, 334 (2018); DMF stabilized Li3N slurry for manufacturing self-prelithiatable lithium-ion capacitors Science Bulletin 65, 434 (2020); A local observability analysis method for a time-varying nonlinear system and its application in the continuous self-calibration system SCIENCE CHINA Information Sciences 64, 119201 (2021); Kinetic theory of self-condensing vinyl polymerization

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Immobilization of cellulase on styrene/maleic anhydride copolymer nanoparticles with improved stability against pH changes

Cited by 80 publications

References 46 publications

Hydrolytic enzymes and their directly and indirectly effects on gluten and dough properties: An extensive review

Hydrolytic enzymes and their directly and indirectly effects on gluten and dough properties: An extensive review

Enhanced Saccharification and Fermentation of Rice Straw by Reducing the Concentration of Phenolic Compounds Using an Immobilized Enzyme Cocktail

Self-stabilized precipitation polymerization: principle, method and application

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