Monitoring starch hydrolysis with micro visco-amylo-graph for the production of chickpea milk and optimization of the parameters with response surface methodology

Tunçel, Neşe; Korkmaz, Fatma; Polat, Havva; Tuncel, Necati Barış

doi:10.1007/s13197-021-05332-w

Cited by 4 publications

(3 citation statements)

References 15 publications

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“…Our findings were consistent with B. licheniformis EMS-6's optimal agitation speed for amylase activity, which was 200rpm. RSM proved these findings indicate the thermostability and alkaliphilic activity of the α-amylase enzyme 21 , 27 .…”

Section: Discussionmentioning

confidence: 62%

“…Our results proved that natural starch food wastes are a good source for α-amylase production. So, natural starch sources as wheat, potatoes, and rice, were found to be appropriate substrates for α-amylase production by most of the Bacillus bacterial species 21 . Also, The superiority of α-amylase synthesis and cell growth with BBW way be attributed to the presence of several amino acids in bread such as biotin, nicotine, thiamine, and pantothenic acid, which enhance microbial growth and α-amylase secretion 22 .…”

Section: Discussionmentioning

confidence: 99%

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Optimizing alpha-amylase from Bacillus amyloliquefaciens on bread waste for effective industrial wastewater treatment and textile desizing through response surface methodology

Abd-Elhalim,

Gamal,

El-Sayed

et al. 2023

Sci Rep

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Food waste is a major issue, with one-third of food wasted yearly. This study aimed to produce sustainably the industrial enzyme alpha-amylase using discarded bread waste. Brown (BBW) and white bread waste (WBW) were tested as growth substrates using solid-state and submerged fermentation. The biosynthesized α- amylase is applied to treat starch-heavy industrial wastewater and for textile desizing. Bacillus amyloliquificiens showed the highest starch hydrolysis and enzyme activity on solid and liquid media. α-amylase production by B. amyloliquificiens was optimized via a one-factor-at-a-time evaluation of production parameters. Optimal production occurred by submerged fermentation of BBW inoculated with 2% B. amyloliquificiens at 37 °C and 200rpm for 24 h, reaching 695.2 U/mL α- amylase. The crude enzyme was immobilized on calcium alginate beads with 96.6% efficiency and kept 88.5% activity after 20 reuses, enhancing stability. A Box–Behnken design (BOX) assessed variable interactions. Response surface methodology (RSM) generated a quadratic model and analysis of variance (ANOVA analysis) fitting experimental starch hydrolysis data. Optimal conditions were pH 9, 45 °C, 70% starch, and 27.5 U/mL enzyme incubated for 15 min of contact time, with a high R2 of 0.83. ANOVA confirmed the enzyme's alkaliphilic and thermophilic nature. Using enzyme concentrations ranging from 10.9 to 695.1 U/mL, the enzyme desized textiles in 15 min at pH 9.0 and 45 °C with 96.3% efficiency. Overall, the optimized α- amylase from bread waste has industrial potential for sustainable starch processing.

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Section: Discussionmentioning

confidence: 62%

Section: Discussionmentioning

confidence: 99%

Optimizing alpha-amylase from Bacillus amyloliquefaciens on bread waste for effective industrial wastewater treatment and textile desizing through response surface methodology

Abd-Elhalim,

Gamal,

El-Sayed

et al. 2023

Sci Rep

View full text Add to dashboard Cite

show abstract

“…26 Our ndings were consistent with B. licheniformis EMS-6's optimal agitation speed for amylase activity, which was 200 rpm. RSM proved these ndings indicate the thermostability and alkaliphilic activity of the α-amylase enzyme 15,25 .…”

Section: Discussionmentioning

confidence: 67%

Application of Response surface methodology in industrial wastewater treatment using Alpha-amylase from Bacillus amyloliquificiens grown on bread waste

Abd-Elhalim,

Gamal,

El-Sayed

et al. 2023

Preprint

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Food waste is characterized as food loss by consumers or merchants as a result of inadequate storage and a lack of awareness. The objective of this study is to produce alpha-amylase on bread brown waste (BBW) and bread white waste (BWW) using solid medium and submerged fermentation and to use the amylase produced in the treatment of industrial wastewater. B. amyloliquificiens showed the highest starch hydrolysis ratio (SHR) and -amylase activity on both solid medium and submerged fermentation. The production of α-amylase was optimized using the one-factor-at-a-time (OFAT) method. By inoculating BBW (pH 7.0) with 2% (2.3 106 CFU/mL) B. amyloliquificiens and incubating for 24 hours at 37°C and 200 rpm while submerged, the maximum alpha-amylase activity was approached, reaching 695.2 U/mL. The crude enzyme was collected and immobilized on calcium alginate beads. It had an efficiency (IE%) of 96.6% and 88.5% remaining activity after 12 runs of useability. The interaction between the process parameters and the ideal conditions was determined using the Box-Behnken (BBD) statistical design. The quadratic model and one-way analysis of variance (ANOVA) were produced by the BBD to represent the degradation of starch. The experimental values obtained for starch hydrolysis (%) were found to be very close to the predicted response values. According to the design, the ideal conditions were pH 9, 45°C, and 70% and 27.5 U/mL, respectively, of starch after 15 minutes, indicating a high value for the coefficient of determination, R2 (0.83). The alkaliphilic and thermophilic nature of the enzyme activity was confirmed by the ANOVA results, which showed that the quadratic model created from the RSM was statistically significant for starch hydrolysis. At concentrations ranging from 10.9 to 695.1 U/mL, the crude-amylase enzyme was used in the 15-minute desizing process for clothing at 45°C and pH 9.0, and it was discovered to maintain 96.3% of the desizing efficiency. From the study, it could be concluded that the RSM can be a useful tool for optimization and moderation of the process parameters to maximize starch hydrolysis in industrial wastewater treatment.

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The effect of different pre-treatments on unformulated pulse-based milk analogs: physicochemical properties and consumer acceptance

Tuncel,

Andaç,

Kaya

et al. 2023

J Food Sci Technol

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Monitoring starch hydrolysis with micro visco-amylo-graph for the production of chickpea milk and optimization of the parameters with response surface methodology

Cited by 4 publications

References 15 publications

Optimizing alpha-amylase from Bacillus amyloliquefaciens on bread waste for effective industrial wastewater treatment and textile desizing through response surface methodology

Optimizing alpha-amylase from Bacillus amyloliquefaciens on bread waste for effective industrial wastewater treatment and textile desizing through response surface methodology

Application of Response surface methodology in industrial wastewater treatment using Alpha-amylase from Bacillus amyloliquificiens grown on bread waste

The effect of different pre-treatments on unformulated pulse-based milk analogs: physicochemical properties and consumer acceptance

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