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

IF 6.3 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
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
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引用次数: 0

摘要

本研究旨在开发、表征和应用基于麦壳和稻壳的支持物,用于在柱式反应器中固定标记有纤维素结合域(β-gal-CBD)的β-半乳糖苷酶(β-gal)。在两种柱式反应器配置(球柱式反应器(BCR)和齿柱式反应器(TCR))中,将生物催化剂用于脱脂乳水解。与对照组相比,含有15%大米和小麦壳粉的球体硬度分别提高了10倍和25倍。添加了小麦壳的核壳胶囊具有最高的结构抗性。将β-gal-CBD固定在支持物(3 U/球或3 U/胶囊)上只需15分钟,产率和效率值高达90%。在柱式反应器中连续反应 48 小时后,所开发的生物催化剂仍能保持 55% 以上的相对水解值,表明其具有显著的稳定性。利用这些残留物作为酶固定化支持引入了一种新的应用,有助于减少废物和增加农用工业残留物的价值,同时增强酶的生物催化作用。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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.

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来源期刊
CiteScore
12.00
自引率
6.10%
发文量
259
审稿时长
25 days
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.
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