Kinetic and Thermodynamic Properties of Partially Purified Dextranase from Paecilomyces lilacinus and Its Application in Dextran Removal from Cane Juice

Bhatia, Subhash; Bhakri, Gaurav; Arora, Mamta; Batta, S. K.; Uppal, S. K.

doi:10.1007/s12355-015-0378-x

Cited by 14 publications

(13 citation statements)

References 30 publications

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“…These data corroborate with the results found by Bhatia et al (2016), who determined that the dextranase produced by P. lilacinus was most active at 50°C and pH of 5. On the other hand, the dextranase produced by Aspergillus subolivaceus showed higher activity at 60°C and pH of 5.5 (El-Tanash et al 2011), and dextranase produced by Penicillium lilacinum exhibited maximum activity between the temperature and pH ranging from 30 to 35°C and 4.5 to 5.5, respectively (Aslan and Tanriseven 2007).…”

Section: Enzymatic Characterizationsupporting

confidence: 92%

“…Tukey's test revealed no significant difference (p>0.05) between the sugarcane juice treated with 10 and 15 U/100 mL of sugar cane juice. The dextran removal from the sugarcane juice through the use of dextranase produced from fungus was reported by Bhatia et al (2016). In this particular study, when they added 5, 10 and 15 U of partially purified dextranase from P. lilacinus per 100 ml of sugarcane juice observed, after 12 hours, a reduction in the dextran content of 38.89%, 52.74% and 61.11%, respectively.…”

Section: Dextranase Application In the Dextran Removal From The Sugarmentioning

confidence: 51%

“…Among the bacteria that produce dextranases, stand out those from the genus Bacillus (Esawy et al 2012, Mahmoud et al 2014, Zohra et al 2013), Bacteroides, Pseudomonas, Thermoanaerobacter and Streptococcus (Khalikova et al 2005. Among the fungus species that produce dextranases, stand out Paecilomyces lilacinus (Bhatia et al 2010(Bhatia et al , 2016 and species of the genus Penicillium (Mahmoud et al 2014, Shukla et al 1989, Sugiura et al 1973), Chaetomium (Hattori et al 1981, Khalikova et al 2005, Virgen-Ortíz et al 2015 and Aspergillus (El-Shamy and Atalla 2014, El-Tanash et al 2011).…”

Section: Introductionmentioning

confidence: 99%

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Statistical tools application on dextranase production from Pochonia chlamydosporia (VC4) and its application on dextran removal from sugarcane juice

Sufiate

Soares

Gouveia

et al. 2018

An. Acad. Bras. Ciênc.

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The aim of this study was to optimize the dextranase production by fungus Pochonia chlamydosporia (VC4) and evaluate its activity in dextran reduction in sugarcane juice. The effects, over the P. chlamydosporia dextranase production, of different components from the culture medium were analyzed by Plackett-Burman design and central composite design. The response surface was utilized to determine the levels that, among the variables that influence dextranase production, provide higher production of these enzymes. The enzymatic effect on the removal of dextran present in sugarcane juice was also evaluated. It was observed that only NaNO3 and pH showed significant effect (p<0.05) over dextranase production and was determined that the levels which provided higher enzyme production were, respectively, 5 g/L and 5.5. The dextranases produced by fungus P. chlamydosporia reduced by 75% the dextran content of the sugarcane juice once treated for 12 hours, when compared to the control treatment.

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Section: Enzymatic Characterizationsupporting

confidence: 92%

Section: Dextranase Application In the Dextran Removal From The Sugarmentioning

confidence: 51%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Statistical tools application on dextranase production from Pochonia chlamydosporia (VC4) and its application on dextran removal from sugarcane juice

Sufiate

Soares

Gouveia

et al. 2018

An. Acad. Bras. Ciênc.

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“…Previous research about dextranases has mostly focused on the mutation [9], screening [14], construction of genetically engineered bacteria [15,16], the optimization of fermentation medium [17] and fermentation conditions [18] and the purification and enzymatic properties [19,20,21]. To the best of our knowledge, there are few studies on how to regulate molecular mass of dextran during production.…”

Section: Introductionmentioning

confidence: 99%

Purification, Characterization and Degradation Performance of a Novel Dextranase from Penicillium cyclopium CICC-4022

RuiJie

Zhong

Xie

et al. 2019

IJMS

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A novel dextranase was purified from Penicillium cyclopium CICC-4022 by ammonium sulfate fractional precipitation and gel filtration chromatography. The effects of temperature, pH and some metal ions and chemicals on dextranase activity were investigated. Subsequently, the dextranase was used to produce dextran with specific molecular mass. Weight-average molecular mass (Mw) and the ratio of weight-average molecular mass/number-average molecular mass, or polydispersity index (Mw/Mn), of dextran were measured by multiple-angle laser light scattering (MALS) combined with gel permeation chromatography (GPC). The dextranase was purified to 16.09-fold concentration; the recovery rate was 29.17%; and the specific activity reached 350.29 U/mg. Mw of the dextranase was 66 kDa, which is similar to dextranase obtained from other Penicillium species reported previously. The highest activity was observed at 55 °C and a pH of 5.0. This dextranase was identified as an endodextranase, which specifically degraded the α-1,6 glucosidic bonds of dextran. According to metal ion dependency tests, Li+, Na+ and Fe2+ were observed to effectively improve the enzymatic activity. In particular, Li+ could improve the activity to 116.28%. Furthermore, the dextranase was efficient at degrading dextran and the degradation rate can be well controlled by the dextranase activity, substrate concentration and reaction time. Thus, our results demonstrate the high potential of this dextranase from Penicillium cyclopium CICC-4022 as an efficient enzyme to produce specific clinical dextrans.

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“…19 2021 color but also to reduce the cost of lime milk for cleaning (Bhatia et al, 2016). Hydrodynamic cavitation is used in the technological processes of food production relatively recently.…”

Section: Introductionmentioning

confidence: 99%

The influence of cavitation effects on the purification processes of beet sugar production juices

Жеплінська

Mushtruk

Kos

et al. 2021

Potr. S. J. F. Sci.

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In the juices of sugar beet, the viscosity of the produced viscosity is determined. They contain sugars and non-sugary compounds. If they are in the form of associated or complex compounds, then when their state changes. Well under the action of external factors or at their removal from a solution it is obligatory. Its rheological properties will also change. Therefore, with the help of determining the viscosity, it is possible to conclude the complex processes that take place in juices under the action of the effects of vapor condensation cavitation, namely: the force between Leculiary bonds, the size of molecules, and the length of chemical bonds, etc. The paper presents studies of the influence of vapor-condensation cavitation effects on the change of such rheological properties of cell and diffusion juice as viscosity and surface tension. The viscosity of the steam-treated juice is affected by complex transformational changes that occur with the associated compounds under the effects of vapor-condensation cavitation, which leads to their destruction and this leads to a decrease in their molecular weight and changes in concentration. Studies have shown that with increasing steam consumption for juice processing in the range of 0 – 1.5% by weight of juice the upper tension increases. Such legitimacy is also an indirect confirmation of the processes of destruction of the association. important compounds of diffusion juice under the influence of the effects of steam condensation cavitation.

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Kinetic and Thermodynamic Properties of Partially Purified Dextranase from Paecilomyces lilacinus and Its Application in Dextran Removal from Cane Juice

Cited by 14 publications

References 30 publications

Statistical tools application on dextranase production from Pochonia chlamydosporia (VC4) and its application on dextran removal from sugarcane juice

Statistical tools application on dextranase production from Pochonia chlamydosporia (VC4) and its application on dextran removal from sugarcane juice

Purification, Characterization and Degradation Performance of a Novel Dextranase from Penicillium cyclopium CICC-4022

The influence of cavitation effects on the purification processes of beet sugar production juices

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