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Ambrose-Dempster E, Leipold L, Dobrijevic D, Bawn M, Carter EM, Stojanovski G, Sheppard TD, Jeffries JWE, Ward JM, Hailes HC. Mechanoenzymatic reactions for the hydrolysis of PET †. RSC Adv 2023; 13:9954-9962. [PMID: 37006375 PMCID: PMC10050947 DOI: 10.1039/d3ra01708g] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2023] [Accepted: 03/20/2023] [Indexed: 03/31/2023] Open
Abstract
Recent advances in the enzymatic degradation of poly(ethylene terphthalate) (PET) have led to a number of PET hydrolytic enzymes and mutants being developed. With the amount of PET building up in the natural world, there is a pressing need to develop scalable methods of breaking down the polymer into its monomers for recycling or other uses. Mechanoenzymatic reactions have gained traction recently as a green and efficient alternative to traditional biocatalytic reactions. For the first time we report increased yields of PET degradation by whole cell PETase enzymes by up to 27-fold by utilising ball milling cycles of reactive aging, when compared with typical solution-based reactions. This methodology leads to up to a 2600-fold decrease in the solvent required when compared with other leading degradation reactions in the field and a 30-fold decrease in comparison to reported industrial scale PET hydrolysis reactions. Mechanoenzymatic reactions are described for the degradation of different PET materials using whole cell PETases.![]()
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Affiliation(s)
| | - Leona Leipold
- Department of Chemistry, University College London20 Gordon StreetLondonWC1H 0AJUK
| | - Dragana Dobrijevic
- Department of Biochemical Engineering, University College LondonBernard Katz Building, Gower StreetLondonWC1E 6BTUK
| | - Maria Bawn
- Department of Biochemical Engineering, University College LondonBernard Katz Building, Gower StreetLondonWC1E 6BTUK
| | - Eve M. Carter
- Department of Chemistry, University College London20 Gordon StreetLondonWC1H 0AJUK
| | - Gorjan Stojanovski
- Department of Chemistry, University College London20 Gordon StreetLondonWC1H 0AJUK
- Department of Biochemical Engineering, University College LondonBernard Katz Building, Gower StreetLondonWC1E 6BTUK
| | - Tom D. Sheppard
- Department of Chemistry, University College London20 Gordon StreetLondonWC1H 0AJUK
| | - Jack W. E. Jeffries
- Department of Biochemical Engineering, University College LondonBernard Katz Building, Gower StreetLondonWC1E 6BTUK
| | - John M. Ward
- Department of Biochemical Engineering, University College LondonBernard Katz Building, Gower StreetLondonWC1E 6BTUK
| | - Helen C. Hailes
- Department of Chemistry, University College London20 Gordon StreetLondonWC1H 0AJUK
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2
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Hollenbach R, Delavault A, Gebhardt L, Soergel H, Muhle-Goll C, Ochsenreither K, Syldatk C. Lipase-Mediated Mechanoenzymatic Synthesis of Sugar Esters in Dissolved Unconventional and Neat Reaction Systems. ACS SUSTAINABLE CHEMISTRY & ENGINEERING 2022; 10:10192-10202. [PMID: 35966390 PMCID: PMC9364441 DOI: 10.1021/acssuschemeng.2c01727] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/23/2022] [Revised: 07/11/2022] [Indexed: 06/15/2023]
Abstract
Mechanochemical and biocatalytic approaches in modern research are two major assets to develop greener processes. In the present study, these modular tools of sustainability are pointed toward the production of versatile and daily employed compounds such as surfactants. Toward this aim, glycolipids, a class of nonionic surfactants composed of ubiquitous and primary metabolites such as sugar and fatty acid moieties, represent a promising alternative to petroleum-derived surface-active agents. Therefore, the combination of biocatalysis with mechanochemistry aiming at glycolipid synthesis seemed a logical step that was taken in this study for the first time. The monoacylated model compound glucose-6-O-decanoate was synthesized with the help of a bead mill apparatus using two different unconventional dissolved reaction systems, namely, menthol-based hydrophobic deep eutectic solvents and 2-methyl-2-butanol, thus reaching up to 12% yield in the latter based on the conversion of vinyl decanoate, after only 90 min of reaction. In addition, a neat reaction system using an excess of vinylated fatty ester as an adjuvant allowed a 27 mM/h space-time yield. The overall significant increase in productivities, up to 6 times, compared to standard heating and shaking methods, shows the tremendous potential of mechanoenzymatic synthesis.
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Affiliation(s)
- Rebecca Hollenbach
- Technical
Biology, Institute for Process Engineering in Life Sciences II, Karlsruhe Institute of Technology, Karlsruhe 76131, Germany
| | - André Delavault
- Technical
Biology, Institute for Process Engineering in Life Sciences II, Karlsruhe Institute of Technology, Karlsruhe 76131, Germany
| | - Laura Gebhardt
- Technical
Biology, Institute for Process Engineering in Life Sciences II, Karlsruhe Institute of Technology, Karlsruhe 76131, Germany
| | - Hannah Soergel
- Institute
for Biological Interfaces 4 and Institute of Organic Chemistry, Karlsruhe Institute of Technology, Karlsruhe 76131, Germany
| | - Claudia Muhle-Goll
- Institute
for Biological Interfaces 4 and Institute of Organic Chemistry, Karlsruhe Institute of Technology, Karlsruhe 76131, Germany
| | - Katrin Ochsenreither
- Technical
Biology, Institute for Process Engineering in Life Sciences II, Karlsruhe Institute of Technology, Karlsruhe 76131, Germany
| | - Christoph Syldatk
- Technical
Biology, Institute for Process Engineering in Life Sciences II, Karlsruhe Institute of Technology, Karlsruhe 76131, Germany
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3
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Guan Z, Ren X, Bian S, Xu E, Jiao A, Jin Z. Study on the evaluation standard of extruded glutinous rice starch with thermostable α‐ amylase for making Chinese rice wine. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15412] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Zhongjing Guan
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi 214122 China
- School of Food Science and Technology Jiangnan University Wuxi 214122 China
| | - Xiaoru Ren
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi 214122 China
- School of Food Science and Technology Jiangnan University Wuxi 214122 China
| | - Shichao Bian
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi 214122 China
- School of Food Science and Technology Jiangnan University Wuxi 214122 China
| | - Enbo Xu
- College of Biosystems Engineering and Food Science Zhejiang University Hangzhou 310058 China
| | - Aiquan Jiao
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi 214122 China
- School of Food Science and Technology Jiangnan University Wuxi 214122 China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Jiangnan University Wuxi 214122 China
| | - Zhengyu Jin
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi 214122 China
- School of Food Science and Technology Jiangnan University Wuxi 214122 China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Jiangnan University Wuxi 214122 China
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4
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Advances in conversion of natural biopolymers: A reactive extrusion (REX)–enzyme-combined strategy for starch/protein-based food processing. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.02.018] [Citation(s) in RCA: 40] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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5
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Kaabel S, Friščić T, Auclair K. Mechanoenzymatic Transformations in the Absence of Bulk Water: A More Natural Way of Using Enzymes. Chembiochem 2019; 21:742-758. [PMID: 31651073 DOI: 10.1002/cbic.201900567] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2019] [Indexed: 12/21/2022]
Affiliation(s)
- Sandra Kaabel
- Department of ChemistryMcGill University 801 Sherbrooke Street West Montreal QC H3A 0B8 Canada
| | - Tomislav Friščić
- Department of ChemistryMcGill University 801 Sherbrooke Street West Montreal QC H3A 0B8 Canada
| | - Karine Auclair
- Department of ChemistryMcGill University 801 Sherbrooke Street West Montreal QC H3A 0B8 Canada
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Baller MA, Pacheco PD, Peres FM, Monti M, Carciofi AC. The effects of in-barrel moisture on extrusion parameters, kibble macrostructure, starch gelatinization, and palatability of a cat food. Anim Feed Sci Technol 2018. [DOI: 10.1016/j.anifeedsci.2018.10.003] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Alam MS, Kaur J, Khaira H, Gupta K. Extrusion and Extruded Products: Changes in Quality Attributes as Affected by Extrusion Process Parameters: A Review. Crit Rev Food Sci Nutr 2016; 56:445-75. [PMID: 25574813 DOI: 10.1080/10408398.2013.779568] [Citation(s) in RCA: 169] [Impact Index Per Article: 21.1] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Abstract
Extrusion of foods is an emerging technology for the food industries to process and market a large number of products of varying size, shape, texture, and taste. Extrusion cooking technology has led to production of wide variety of products like pasta, breakfast cereals, bread crumbs, biscuits, crackers, croutons, baby foods, snack foods, confectionery items, chewing gum, texturized vegetable protein (TVP), modified starch, pet foods, dried soups, dry beverage mixes etc. The functional properties of extruded foods plays an important role for their acceptability which include water absorption, water solubility, oil absorption indexes, expansion index, bulk density and viscosity of the dough. The aim of this review is to give the detailed outlines about the potential of extrusion technology in development of different types of products and the role of extrusion-operating conditions and their effect on product development resulting in quality changes i.e physical, chemical, and nutritional, experienced during the extrusion process.
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Affiliation(s)
| | - Jasmeen Kaur
- a Department of Processing and Food Engineering , Punjab Agricultural University , Ludhiana , Punjab , India
| | - Harjot Khaira
- a Department of Processing and Food Engineering , Punjab Agricultural University , Ludhiana , Punjab , India
| | - Kalika Gupta
- a Department of Processing and Food Engineering , Punjab Agricultural University , Ludhiana , Punjab , India
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9
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Twin-Screw Extrusion Pink Salmon Muscle and Rice Flour Blends. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2008. [DOI: 10.1300/j030v07n02_06] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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van der Veen ME, van der Goot AJ, Boom RM. Production of Glucose Syrups in Highly Concentrated Systems. Biotechnol Prog 2008; 21:598-602. [PMID: 15801804 DOI: 10.1021/bp049893f] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
We have investigated the hydrolysis of maltodextrins in a high concentration (up to 70%), by means of enzymatic and acid catalysis. The study revealed that the equilibrium compositions of the catalyzed reactions were kinetically determined by the selectivity of the catalyst, the substrate concentration and the reaction time. A model comprising a set of two kinetic equations was used to describe the hydrolysis and condensation reactions of glucoamylase-catalyzed reactions, even to highly concentrated systems. Increased substrate concentration resulted in the formation of more condensation products. The enzyme inhibition was low and was found to be independent of the substrate concentration.
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Affiliation(s)
- M E van der Veen
- Department of Food and Bioprocess Engineering, Wageningen University, Bomenweg 2, 6703 HD Wageningen, The Netherlands
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TOMÁS RUIL, OLIVEIRA JORGEC, AKDOGAN HULYA, McCARTHY KATHRYNL. Effect of operating conditions on physical characteristics of extruded rice starch. Int J Food Sci Technol 2007. [DOI: 10.1111/j.1365-2621.1994.tb02093.x] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Seker M. Distribution of the residence time in a single-screw extruder with differing numbers of mixing elements. Int J Food Sci Technol 2004. [DOI: 10.1111/j.1365-2621.2004.00888.x] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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14
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Phosphorus binding to starch during extrusion in both single- and twin-screw extruders with and without a mixing element. J FOOD ENG 2003. [DOI: 10.1016/s0260-8774(02)00494-6] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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15
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Chang Y, El-Dash A. Extrusion-cooking of cassava starch as a pre-treatment for its simultaneous saccharification and fermentation for ethanol production. ACTA ALIMENTARIA 2003. [DOI: 10.1556/aalim.32.2003.3.2] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Yilmaz G, Ongen G, Jongboom ROJ, Feil H, van Dijk C, Hennink WE. Modulated release of a volatile compound from starch matrixes via enzymatically controlled degradation. Biomacromolecules 2002; 3:305-11. [PMID: 11888316 DOI: 10.1021/bm015600k] [Citation(s) in RCA: 20] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
The release of a model volatile (diacetyl) from a system based on a starch matrix, in which the volatile is dispersed, was studied. Kneading was used to obtain a homogeneous mixture (melt) composed of starch, glycerol alpha-amylase, and diacetyl. Samples were then ground to powders. When the starch powders were exposed to 30% relative humidity (RH) at 20 degreesC, no degradation of the starch matrix occurred. The samples only showed an initial burst release of diacetyl (around 10% of the loaded dose), whereas the remaining amount of diacetyl was not released, most likely due to the glassy character of the matrix and the low solubility of diacetyl in the matrix. However, when the samples were incubated at 90% RH, due to the uptake of moisture by the particles full release of the entrapped volatile occurred. The release of diacetyl from the matrix without enzyme followed first-order kinetics and, as expected, the release rate increased with decreasing particle size. Due to absorption of water, the enzyme became active and starch degradation occurred. The initial release of diacetyl from amylase-containing matrixes followed first-order kinetics as well. However, once the matrix was degraded to a certain extent, the particles collapsed, which was associated with concomitant rapid increase in release. The time at which the particle collapse occurred decreased with increasing enzyme concentration in the matrix. In conclusion, it is demonstrated that the release of a volatile from starch matrixes can be modulated both by the amount of coencapsulated matrix-degrading enzyme and by the humidity of the environment.
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Affiliation(s)
- Gülden Yilmaz
- ATO, Agrotechnological Research Institute, Bornsesteeg 59, P.O. Box 17, NL-6700 AA Wageningen, The Netherlands.
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Affiliation(s)
- Hülya Akdogan
- United States Department of Agriculture, Agricultural Research Service, Western Regional Research Center, 800 Buchanan Street Albany, CA 94710, USA
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18
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Vasanthan T, Yeung J, Hoover R. Dextrinization of Starch in Barley Flours with Thermostable alpha-Amylase by Extrusion Cooking. STARCH-STARKE 2001. [DOI: 10.1002/1521-379x(200112)53:12<616::aid-star616>3.0.co;2-m] [Citation(s) in RCA: 34] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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20
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Govindasamy S, Campanella O, Oates C. The single screw extruder as a bioreactor for sago starch hydrolysis. Food Chem 1997. [DOI: 10.1016/s0308-8146(96)00100-8] [Citation(s) in RCA: 17] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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21
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Rheological Properties of Rice Starch at High Moisture Contents during Twin-screw Extrusion. Lebensm Wiss Technol 1997. [DOI: 10.1006/fstl.1996.0215] [Citation(s) in RCA: 21] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Govindasamy S, Campanella O, Oates C. Enzymatic hydrolysis of sago starch in a twin-screw extruder. J FOOD ENG 1997. [DOI: 10.1016/s0260-8774(97)00017-4] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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24
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Grafelman DD, Meagher MM. Liquefaction of starch by a single-screw extruder and post-extrusion static-mixer reactor. J FOOD ENG 1995. [DOI: 10.1016/0260-8774(95)90768-7] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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25
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Danilenko AN, Bogomolov AA, Yuryev VP, Dianova VT, Bogatyrev AN. Effect of the Polymerization Degree, Moisture Content, and Temperature on Kinetics of Hydrolysis of Corn Starch by Alpha-Amylase. STARCH-STARKE 1993. [DOI: 10.1002/star.19930450208] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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26
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van Zuilichem D, van Roekel G, Stolp W, van't Riet K. Modelling of the enzymatic conversion of cracked corn by twin-screw extrusion cooking. J FOOD ENG 1990. [DOI: 10.1016/0260-8774(90)90016-2] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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27
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Affiliation(s)
- P Linko
- Laboratory of Biotechnology and Food Engineering, Helsinki University of Technology, Espoo, Finland
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DARNOKO, ARTZ WILLIAME. Twin-Screw Extrusion as a Continuous Pretreatment Process for the Enzymatic Hydrolysis of Cassava. J Food Sci 1988. [DOI: 10.1111/j.1365-2621.1988.tb07844.x] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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29
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Strandberg T, Kervinen R, Linko P. Extrusion cooking of sprout-damaged wheat. J Cereal Sci 1988. [DOI: 10.1016/s0733-5210(88)80022-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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30
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Kirby A, Ollett AL, Parker R, Smith A. An experimental study of screw configuration effects in the twin-screw extrusion-cooking of maize grits. J FOOD ENG 1988. [DOI: 10.1016/0260-8774(88)90016-7] [Citation(s) in RCA: 148] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Reinikainen P, Suortti T, Olkku J, Mälkki Y, Linko P. Extrusion Cooking in Enzymatic Liquefaction of Wheat Starch. STARCH-STARKE 1986. [DOI: 10.1002/star.19860380106] [Citation(s) in RCA: 26] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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33
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Hakkarainen L, Linko P, Olkku J. State vector model for Contherm scraped surface heat exchanger used as an enzyme reactor in wheat starch conversions. J FOOD ENG 1985. [DOI: 10.1016/0260-8774(85)90016-0] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Abstract
An overview of research on the biotechnical production of fuels and industrial chemicals during the two-year period of 1983-1984 is presented. Ethanol fermentation has continued to be the subject of major interest. A considerable amount of work has been directed to alternative feedstocks such as pentose sugars and lactose, and to bacterial fermentations. Reports on extrusion cooking as a continuous pretreatment method for subsequent ethanol fermentation, and on novel alternative downstream processing techniques have been published. In addition to ethanol fermentation, much attention has been paid to the biotechnical production of 2,3-butanediol, and of a number of organic and amino acids. In general, there appears to be a growing interest in the application of biocatalysis for the production of specialty chemicals, although only a few examples will be discussed in this paper. The construction of a demonstration plant to produce ethanol from molasses by a two 10 kL bed-volume immobilized yeast bioreactors at the Kyowa Hakko Kogyo Company Hofu plant, the announcement by Nitto Chemical Industries Company to begin the biotechnical production of acrylamide, and the French decision to construct pilot plants for the biotechnical production of acetone-butanol-ethanol cosolvent and of ethanol from renewable resources represent major scale-up developments.
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Affiliation(s)
- P Linko
- Helsinki University of Technology, Department of Chemistry, Biotechnology and Food Engineering Laboratory, SF-02150 Espoo 15, Finland
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Linko P, Hakulin S, Linko YY. HTST-extrusion cooking in ethanol production from starchy materials. Enzyme Microb Technol 1984. [DOI: 10.1016/0141-0229(84)90096-6] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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