Adriano Gennari , Fernanda Leonhardt , Diego Santiago Tupuna-Yerovi , Edilson Valmir Benvenutti , Sabrina Nicolodi , Gaby Renard , Jocelei Maria Chies , Giandra Volpato , Claucia Fernanda Volken de Souza
{"title":"生产无乳糖食品基质的前景看好的生物催化剂:固定在富含纤维素的农业工业废弃物载体上的β-半乳糖苷酶","authors":"Adriano Gennari , Fernanda Leonhardt , Diego Santiago Tupuna-Yerovi , Edilson Valmir Benvenutti , Sabrina Nicolodi , Gaby Renard , Jocelei Maria Chies , Giandra Volpato , Claucia Fernanda Volken de Souza","doi":"10.1016/j.ifset.2024.103803","DOIUrl":null,"url":null,"abstract":"<div><p>This study aimed to develop, characterize, and apply wheat husk and rice husk-based supports for immobilizing β-galactosidase (β-gal) tagged with a Cellulose Binding Domain (β-gal-CBD) in column reactors. Biocatalysts were applied in skim milk hydrolysis in two column reactor configurations: balls column reactor (BCR) and toothed column reactor (TCR). Spheres containing 15 % rice and wheat husk powders showed 10× and 25× increased hardness, respectively, compared to controls. Wheat husk-added core-shell capsules had the highest structural resistance. Immobilization of β-gal-CBD onto supports (3 U/sphere or 3 U/capsule) was achieved in 15 min, with yield and efficiency values of up to 90 %. After 48 h of continuous reaction in column reactors, the developed biocatalysts maintained over 55 % of their relative hydrolysis values, indicating significant stability. Utilizing these residues for enzyme immobilization supports introduces a novel application, contributing to waste reduction and adding value to agro-industrial residues while enhancing enzymatic biocatalysis.</p></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"97 ","pages":"Article 103803"},"PeriodicalIF":6.3000,"publicationDate":"2024-08-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Promising biocatalysts for producing lactose-free food matrices: β-galactosidase immobilized on cellulose-rich agro-industrial waste supports\",\"authors\":\"Adriano Gennari , Fernanda Leonhardt , Diego Santiago Tupuna-Yerovi , Edilson Valmir Benvenutti , Sabrina Nicolodi , Gaby Renard , Jocelei Maria Chies , Giandra Volpato , Claucia Fernanda Volken de Souza\",\"doi\":\"10.1016/j.ifset.2024.103803\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>This study aimed to develop, characterize, and apply wheat husk and rice husk-based supports for immobilizing β-galactosidase (β-gal) tagged with a Cellulose Binding Domain (β-gal-CBD) in column reactors. Biocatalysts were applied in skim milk hydrolysis in two column reactor configurations: balls column reactor (BCR) and toothed column reactor (TCR). Spheres containing 15 % rice and wheat husk powders showed 10× and 25× increased hardness, respectively, compared to controls. Wheat husk-added core-shell capsules had the highest structural resistance. Immobilization of β-gal-CBD onto supports (3 U/sphere or 3 U/capsule) was achieved in 15 min, with yield and efficiency values of up to 90 %. After 48 h of continuous reaction in column reactors, the developed biocatalysts maintained over 55 % of their relative hydrolysis values, indicating significant stability. Utilizing these residues for enzyme immobilization supports introduces a novel application, contributing to waste reduction and adding value to agro-industrial residues while enhancing enzymatic biocatalysis.</p></div>\",\"PeriodicalId\":329,\"journal\":{\"name\":\"Innovative Food Science & Emerging Technologies\",\"volume\":\"97 \",\"pages\":\"Article 103803\"},\"PeriodicalIF\":6.3000,\"publicationDate\":\"2024-08-24\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Innovative Food Science & Emerging Technologies\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S146685642400242X\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Innovative Food Science & Emerging Technologies","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S146685642400242X","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Promising biocatalysts for producing lactose-free food matrices: β-galactosidase immobilized on cellulose-rich agro-industrial waste supports
This study aimed to develop, characterize, and apply wheat husk and rice husk-based supports for immobilizing β-galactosidase (β-gal) tagged with a Cellulose Binding Domain (β-gal-CBD) in column reactors. Biocatalysts were applied in skim milk hydrolysis in two column reactor configurations: balls column reactor (BCR) and toothed column reactor (TCR). Spheres containing 15 % rice and wheat husk powders showed 10× and 25× increased hardness, respectively, compared to controls. Wheat husk-added core-shell capsules had the highest structural resistance. Immobilization of β-gal-CBD onto supports (3 U/sphere or 3 U/capsule) was achieved in 15 min, with yield and efficiency values of up to 90 %. After 48 h of continuous reaction in column reactors, the developed biocatalysts maintained over 55 % of their relative hydrolysis values, indicating significant stability. Utilizing these residues for enzyme immobilization supports introduces a novel application, contributing to waste reduction and adding value to agro-industrial residues while enhancing enzymatic biocatalysis.
期刊介绍:
Innovative Food Science and Emerging Technologies (IFSET) aims to provide the highest quality original contributions and few, mainly upon invitation, reviews on and highly innovative developments in food science and emerging food process technologies. The significance of the results either for the science community or for industrial R&D groups must be specified. Papers submitted must be of highest scientific quality and only those advancing current scientific knowledge and understanding or with technical relevance will be considered.