Ultrasound promotes enzymatic reactions by acting on different targets: Enzymes, substrates and enzymatic reaction systems

Wang, Danli; Yan, Lufeng; Ma, Xiaobin; Wang, Wenjun; Zou, Mingming; Zhong, Jianjun; Ding, Tian; Ye, Xingqian; Liu, Donghong

doi:10.1016/j.ijbiomac.2018.07.133

Cited by 153 publications

(67 citation statements)

References 91 publications

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“…According to Figure 3B, it can be stated that conversion tends to increase with increasing enzyme content. Indeed, increasing the biocatalyst content may positively affect rates of reactions catalyzed by immobilized enzymes, provided that they do not aggregate forming large pellets with high diffusion limitations [83,85].…”

Section: Resultsmentioning

confidence: 99%

Ethyl Butyrate Synthesis Catalyzed by Lipases A and B from Candida antarctica Immobilized onto Magnetic Nanoparticles. Improvement of Biocatalysts’ Performance under Ultrasonic Irradiation

Monteiro

Neto

Fechine

et al. 2019

IJMS

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The synthesis of ethyl butyrate catalyzed by lipases A (CALA) or B (CALB) from Candida antarctica immobilized onto magnetic nanoparticles (MNP), CALA-MNP and CALB-MNP, respectively, is hereby reported. MNPs were prepared by co-precipitation, functionalized with 3-aminopropyltriethoxysilane, activated with glutaraldehyde, and then used as support to immobilize either CALA or CALB (immobilization yield: 100 ± 1.2% and 57.6 ± 3.8%; biocatalysts activities: 198.3 ± 2.7 Up-NPB/g and 52.9 ± 1.7 Up-NPB/g for CALA-MNP and CALB-MNP, respectively). X-ray diffraction and Raman spectroscopy analysis indicated the production of a magnetic nanomaterial with a diameter of 13.0 nm, whereas Fourier-transform infrared spectroscopy indicated functionalization, activation and enzyme immobilization. To determine the optimum conditions for the synthesis, a four-variable Central Composite Design (CCD) (biocatalyst content, molar ratio, temperature and time) was performed. Under optimized conditions (1:1, 45 °C and 6 h), it was possible to achieve 99.2 ± 0.3% of conversion for CALA-MNP (10 mg) and 97.5 ± 0.8% for CALB-MNP (12.5 mg), which retained approximately 80% of their activity after 10 consecutive cycles of esterification. Under ultrasonic irradiation, similar conversions were achieved but at 4 h of incubation, demonstrating the efficiency of ultrasound technology in the enzymatic synthesis of esters.

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Section: Resultsmentioning

confidence: 99%

Ethyl Butyrate Synthesis Catalyzed by Lipases A and B from Candida antarctica Immobilized onto Magnetic Nanoparticles. Improvement of Biocatalysts’ Performance under Ultrasonic Irradiation

Monteiro

Neto

Fechine

et al. 2019

IJMS

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“…Ultrasound can be used throughout three targets concerning the enzymatic reactions: mixed reaction system, enzyme and substrate (Wang et al, 2018). Therefore, different factors can explain the changes on enzyme activity due to ultrasound.…”

Section: Effect Of Ultrasonic Processing On Enzyme Activitymentioning

confidence: 99%

“…Finally, ultrasound can enhance the reaction, reducing the limiting barrier of diffusion between enzyme and substrate, which increases the mass transfer in the reaction. Acoustic cavitation, which is the main effect of ultrasound, generates a large amount of energy, which results in acoustic streaming transmitted to the system (Nadar & Rathod, 2017;Wang et al, 2018). For instance, Leaes et al (2013), Wang et al (2017), and Oliveira et al (2018 studied the amyloglucosidase reaction assisted by ultrasound, but not the effect of this technology as a pre-treatment of enzymatic solution.…”

Section: Effect Of Ultrasonic Processing On Enzyme Activitymentioning

confidence: 99%

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Ultrasound processing of amyloglucosidase: impact on enzyme activity, stability and possible industrial applications

et al. 2020

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This study evaluated the effect of ultrasound processing as a pre-treatment of amyloglucosidase on the enzymatic activity and stability. The activity was evaluated under optimal (65°C/ pH = 4.5) and non-optimal conditions of temperature and pH and its stability was evaluated during storage at 8°C. The enzyme solution was processed at 9.5 W L-1, 40 kHz, 23°C and at pH 3.5, 4.5, and 5.5, for up to 120 min. The activity was measured at 35, 65 and 80°C. The US process was able to increase, reduce or not alter the enzymatic activity, depending on the conditions applied. These modifications depended on the pH of the enzyme solution, the ultrasound processing time and the activity temperature. In different ultrasound conditions, mainly at 35 and 65°C, the enzyme activity did not change, demonstrating that this technology can be used for other purposes, such as microbial inactivation, without affecting the enzyme. The activity increase (up to 15%) occurred under non-optimal pH and temperature conditions (pH 3.5 or 5.5/ 80°C), suggesting that ultrasound promoted stabilization and enzymatic protection. This result is interesting in the starch saccharification, which requires the enzymatic reaction at high temperatures. Therefore, such results can increase the application range of this enzyme in different industrial applications.

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“…Suhu penyimpanan akan mempengaruhi reaksi kimiawi dan reaksi enzimatis pada mikroba yang berpengaruh pada pertumbuhan mikroba (Nani, 2010;Wang et al, 2018). Sambal cabai yang menggunakan MS-MOL cenderung relatif lebih tahan terhadap pertumbuhan jamur dan ketengikan selama 2 minggu kecuali pada suhu 28-30 °C jamur mulai terbentuk.…”

Section: Uji Ketahanan Penyimpanan Sambal Cabai Merahunclassified

Penggunaan Minyak Sawit Merah Dalam Pembuatan Sambal Cabai Merah Tumis

Hasibuan

Meilano²

2018

JTP

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Sambal cabai merah tumis dibuat dengan cara menumis cabai mentah giling menggunakan minyak goreng. Nutrisi sambal cabai merah ditingkatkan menggunakan minyak sawit merah (MSM) sebagai media penumisan karena mengandung fitonutrien berupa karoten (pro-vitamin A) dan tokoferol & tokotrienol (vitamin E). Penelitian ini mengkaji pengaruh rasio cabai dan minyak, pengaruh penambahan garam dan gula, pengaruh suhu dan waktu pemasakan, pengaruh jenis minyak, uji ketahanan simpan dan uji penerimaan dalam pembuatan sambal cabai merah menggunakan MSM dan fraksi oleinnya (MSMOL). Parameter mutu minyak yang dianalisis meliputi komposisi asam lemak, kadar air, kadar karoten, bilangan peroksida, dan kadar karoten. Analisa tingkat kesukaan produk sambal meliputi kenampakan warna, tekstur, aroma, dan rasa. Penerimaan terhadap kesukaan sambal tertinggi yaitu pada rasio cabai dan MSM atau MSMOL adalah 50:40 (g/g), rasio garam dan gula adalah 2% dan 4% terhadap berat cabai. Suhu dan waktu pemasakan mempengaruhi kadar air dan karoten sambal. Semakin tinggi suhu, menurunkan kadar air, namun meningkatkan kadar karoten pada sambal (kecuali pada suhu > 150 °C, kadar karoten menurun). Pemasakan sambal dengan mencampurkan cabai dengan MSM, kemudian dipanaskan secara bersamaan pada suhu 150 °C selama 5 menit. Tingkat penerimaan sambal cabai merah menggunakan MSM atau MSMOL relatif sama dengan minyak goreng komersial (MGK) sebagai kontrol. Sambal cabai merah menggunakan MSMOL lebih tahan lama dibandingkan MGK dan MSM ditinjau dari mutunya meliputi kadar asam lemak bebas, bilangan peroksida, dan kadar karoten. Waktu yang baik untuk menyimpan sambal cabai dengan MSMOL adalah 2 minggu pada 20-24 °C atau 1 minggu pada 28-30 °C

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Ultrasound promotes enzymatic reactions by acting on different targets: Enzymes, substrates and enzymatic reaction systems

Cited by 153 publications

References 91 publications

Ethyl Butyrate Synthesis Catalyzed by Lipases A and B from Candida antarctica Immobilized onto Magnetic Nanoparticles. Improvement of Biocatalysts’ Performance under Ultrasonic Irradiation

Ethyl Butyrate Synthesis Catalyzed by Lipases A and B from Candida antarctica Immobilized onto Magnetic Nanoparticles. Improvement of Biocatalysts’ Performance under Ultrasonic Irradiation

Ultrasound processing of amyloglucosidase: impact on enzyme activity, stability and possible industrial applications

Penggunaan Minyak Sawit Merah Dalam Pembuatan Sambal Cabai Merah Tumis

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