Pectin hydrolysis in cashew apple juice by Aspergillus aculeatus URM4953 polygalacturonase covalently-immobilized on calcium alginate beads: A kinetic and thermodynamic study

Silva, Jônatas de Carvalho; França, Pedro Renann Lopes de; Converti, Attílio; Porto, Tatiana Souza

doi:10.1016/j.ijbiomac.2018.12.236

Cited by 17 publications

(11 citation statements)

References 58 publications

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“…However, with regard to the immobilization of enzymes by covalent binding, it is important to note that the strong bind established between the activated support and the enzyme can cause conformational changes in the biocatalyst that can compromise or improve the thermal stability of the immobilized biocatalyst. Similar result is described in the literature for immobilized enzymes on activated supports with glutaraldehyde [60].…”

Section: Effect Of Temperaturesupporting

confidence: 90%

Immobilization of Low-Cost Alternative Vegetable Peroxidase (Raphanus sativus L. peroxidase): Choice of Support/Technique and Characterization

et al. 2020

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In the present work the radish (Raphanus sativus L.) was used as the low-cost alternative source of peroxidase. The enzyme was immobilized in different supports: coconut fiber (CF), calcium alginate microspheres (CAMs) and silica SBA-15/albumin hybrid (HB). Physical adsorption (PA) and covalent binding (CB) as immobilization techniques were evaluated. Immobilized biocatalysts (IBs) obtained were physicochemical and morphologically characterized by SEM, FTIR and TGA. Also, optimum pH/temperature and operational stability were determined. For all supports, the immobilization by covalent binding provided the higher immobilization efficiencies—immobilization yield (IY%) of 89.99 ± 0.38% and 77.74 ± 0.42% for HB and CF, respectively. For CAMs the activity recovery (AR) was of 11.83 ± 0.68%. All IBs showed optimum pH at 6.0. Regarding optimum temperature of the biocatalysts, HB-CB and CAM-CB maintained the original optimum temperature of the free enzyme (40 °C). HB-CB showed higher operational stability, maintaining around 65% of the initial activity after four consecutive cycles. SEM, FTIR and TGA results suggest the enzyme presence on the IBs. Radish peroxidase immobilized on HB support by covalent binding is promising in future biotechnological applications.

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Section: Effect Of Temperaturesupporting

confidence: 90%

Immobilization of Low-Cost Alternative Vegetable Peroxidase (Raphanus sativus L. peroxidase): Choice of Support/Technique and Characterization

et al. 2020

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“…A similar result was also reported for glucoamylase (32). Lower ∆G and ∆S were recorded for purified PGs compared to the crude PGs and this implied increased enzyme-substrate interaction and orderliness of structure (26). This could be attributed to the reduction of interfering compounds, such as phenolic and colour compounds, which would have otherwise reduced the degree of interaction between the enzyme and the substrate (21).…”

Section: Thermodynamic Properties Of Polygalacturonasesupporting

confidence: 81%

“…This could be due to the modification of the pectin of the peels, following their pretreatment, which probably caused an increase in covalent binding between PG and substrate (22). Since ∆S is correlated with the order of rigidity of enzyme-substrate complex, the low value obtained for PG from pretreated peels implied high orderliness of the structure of the PG during its transition stage (26). Negative ∆S was recorded for all the PGs in this study and this implied that the structure of the PGsubstrate complex at the transition stage was more ordered in the reacting system (25).…”

Section: Thermodynamic Properties Of Polygalacturonasementioning

confidence: 99%

“…Information on thermodynamic properties of three-phase partitioned exo-PG and immobilized PG from Aspergillus spp. are well documented (22,25,26). This study was designed to evaluate the effect of microwave-assisted alkaline pretreatment of orange and plantain peels on the inactivation kinetics and thermodynamic properties of PG produced by Aspergillus awamori CICC 2040.…”

Section: Introductionmentioning

confidence: 99%

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Inactivation kinetics and thermodynamic properties of polygalacturonase produced by Aspergillus awamori CICC 2040 on pretreated orange and plantain peels

Adedeji¹,

Ezekiel

2020

ACTA PERIOD TECHN

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This study investigated the effect of pretreatment of orange and plantain peels on the inactivation kinetics and thermodynamic properties of polygalacturonase (PG) produced by Aspergillus awamori CICC 2040. Orange and plantain peel powders were subjected to microwave-assisted NaOH pretreatment and used as substrates for PG production. Un-treated peels served as controls. The PG was purified using acetone precipitation and column chromatography, and the inactivation kinetics, temperature dependency, and thermodynamic properties of the crude and purified PGs were determined. Higher inactivation rate constant was obtained for crude PG produced using pretreated orange peel (CPOF) and plantain peel (CPPF) compared to PG produced using untreated orange peel (Uo) and plantain peel (Up). At all the temperatures considered, higher half-life and decimal reduction time were recorded for CPOF and CPPF compared to Uo and Up. The highest half-life (45.60 min) and decimal reduction time (151.49 min) were recorded for CPOF at 60 ?C. Lower half-life and decimal reduction time were obtained for purified PGs compared to the crude PG. Polygalacturonase produced from pretreated peels had lower activation energy than those produced from untreated ones. The higher activation energy was recorded for the PG produced using orange peel compared to the one from plantain peels. The enthalpy of CPOF and CPPF was slightly lower than Uo and Up. The pretreatment of the peels resulted in a reduction of Gibbs free energy (?G ) and entropy (?S) of crude and purified PG. Higher ?G and ?S were recorded for the purified PG compared to the crude PG. Negative entropy and enthalpy were recorded for all the PGs. The findings from this study showed that the kinetic and thermodynamic properties of PG, produced by Aspergillus awamori CICC 2040, were enhanced by the pretreatment of orange and plantain peels.

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“…As a sort of broad-spectrum insecticide, BUs are generally applied in the pest control of fruits; therefore, pear and pear beverage are chosen as the real samples for method validation. However, the pear sample contained a large amount of pectin, which is easy to hydrolyze into galacturonic acid in aqueous solution. , The binding energy of galacturonic acid with F-COF was evaluated to be −79.20 kJ/mol, suggesting that galacturonic acid can be easily adsorbed by F-COF, affecting the extraction of target BUs. Thus, the influence of the matrix effect cannot be ignored, and the dilution volume of the sample was first investigated.…”

Section: Resultsmentioning

confidence: 99%

Fluorine-Functionalized Covalent-Organic-Framework-Coated Stir Bar for the Extraction of Benzoylurea Insecticides in Pear Juice and Beverage Followed by High-Performance Liquid Chromatography–Ultraviolet Detection

Zang

Ren

et al. 2022

J. Agric. Food Chem.

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A fluorinated covalent organic framework (COF), named F-COF, was fabricated via simple room-temperature synthesis. With the characteristics of rich fluorine atoms, hydrophobicity, and large conjugated structure, F-COF was evaluated for the extraction of five benzoylurea insecticides (BUs) containing fluorine atoms, benzene ring, and urea bridge. Specifically, F-COF-coated stir bars were prepared by physical adhesion and exhibited higher extraction recovery (73–93 versus 40–85%) toward BUs than commercial stir bars in a shorter extraction time (50 min versus 24 h). The adsorption behavior of BUs on F-COF was explored, and it was assumed that the halogen bond (O–F), hydrophobic interaction, electrostatic interaction, and π–π stacking contributed to the adsorption. On the basis of it, a method combining stir bar sorptive extraction with liquid chromatography–ultraviolet detector was developed for trace analysis of five BUs. Under the optimal conditions, the limits of detection for BUs were found to be 0.301–0.672 μg/L, with the linear range of 1.0/2.0–500 μg/L and relative standard deviations of <8.0% (c = 5 μg/L and n = 7). The accuracy of the proposed method was validated by the recovery test, and the recoveries of target BUs in spiked pear juice and pear beverage were 82.0–113 and 84.0–112%, respectively.

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Pectin hydrolysis in cashew apple juice by Aspergillus aculeatus URM4953 polygalacturonase covalently-immobilized on calcium alginate beads: A kinetic and thermodynamic study

Cited by 17 publications

References 58 publications

Immobilization of Low-Cost Alternative Vegetable Peroxidase (Raphanus sativus L. peroxidase): Choice of Support/Technique and Characterization

Immobilization of Low-Cost Alternative Vegetable Peroxidase (Raphanus sativus L. peroxidase): Choice of Support/Technique and Characterization

Inactivation kinetics and thermodynamic properties of polygalacturonase produced by Aspergillus awamori CICC 2040 on pretreated orange and plantain peels

Fluorine-Functionalized Covalent-Organic-Framework-Coated Stir Bar for the Extraction of Benzoylurea Insecticides in Pear Juice and Beverage Followed by High-Performance Liquid Chromatography–Ultraviolet Detection

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