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Abstract
Enzymatic hydrolysis processes can be used to produce organic nutrient media from renewable raw materials. However, many of these processes are not optimally designed, so expensive enzymes and substrates are wasted. Mathematical models and Digital Twins (DTs) are powerful tools, which can be used to optimize bioprocesses and, thus, increase the yield of the desired products. Individual enzymatic hydrolysis processes have already been modeled, but models for the combined starch hydrolysis and proteolysis, or DTs, are not available yet. Therefore, an easily adaptable, dynamic, and mechanistic mathematical model representing the kinetics of the enzymatic hydrolysis process of the combined starch hydrolysis and proteolysis was developed and parameterized using experimental data. The model can simulate the starch hydrolysis process with an agreement of over 90% and the proteolysis process with an agreement of over 85%. Subsequently, this model was implemented into an existing DT of a 20 L stirred tank reactor (STR). Since the DT cannot only map the kinetics of the enzymatic process, but also the STR with the associated periphery (pumps, heating jacket, etc.), it is ideally suited for future process control strategy development and thus for the optimization of enzymatic hydrolysis processes.
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Bashari M, Abdelhai MH, Abbas S, Eibaid A, Xu X, Jin Z. Effect of ultrasound and high hydrostatic pressure (US/HHP) on the degradation of dextran catalyzed by dextranase. ULTRASONICS SONOCHEMISTRY 2014; 21:76-83. [PMID: 23751456 DOI: 10.1016/j.ultsonch.2013.04.014] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/12/2013] [Revised: 04/25/2013] [Accepted: 04/30/2013] [Indexed: 06/02/2023]
Abstract
In our current research work, the effect of combination of ultrasonic irradiation and high hydrostatic pressure (US/HHP) on the enzymatic activity and enzymatic hydrolysis kinetic parameters of dextran catalytic by dextranase were investigated. Furthermore, the effects of US/HHP on the structure of dextranase were also discussed with the aid of fluorescence spectroscopy and circular dichroism (CD) spectroscopy. The maximum hydrolysis of dextran was observed under US (40 W at 25 kHz for 15 min) combined with HHP (400 MPa for 25 min), in which the hydrolysis of dextran increased by 163.79% compared with the routine thermal incubation at 50 °C. Results also showed that, Vmax and KM values, as well as, kcat of dextranase under US/HHP treatment were higher than that under US, HHP and thermal incubation at 50 °C, indicated that, the substrate is converted into the product at an increased rate when compared with the incubation at 50 °C. Compared to the enzymatic reaction under US, HHP, and routine thermal incubation, dextranase enzymatic reaction under US/HHP treatment showed decreases in Ea, ΔG and ΔH, however small increase in ΔS value was observed. In addition, fluorescence and CD spectra reflected that US/HHP treatment had increased the number of tryptophan on dextranase surface with increased α-helix by 19.80% and reduced random coil by 6.94% upon US/HHP-treated dextranase protein compared to the control, which were helpful for the improvement of its activity. These results indicated that, the combination of US and HHP treatments could be an effective method for improving the hydrolysis of dextran in many industrial applications including sugar manufacturing processes.
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Affiliation(s)
- Mohanad Bashari
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; Department of Food Science and Technology, Faculty of Engineering and Technology, University of Gezira, P.O. Box 20, Wad Madani, Sudan.
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FEI X, WU B, SHEN C, ZHANG R, DING T, LI L. Determination of exogenous γ-amylase residue in honey. Se Pu 2013; 30:777-81. [DOI: 10.3724/sp.j.1123.2012.04015] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022] Open
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Buckow R, Heinz V, Knorr D. Effect of High Hydrostatic Pressure-Temperature Combinations on the Activity of β-Glucanase from Barley Malt. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.2005.tb00684.x] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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Knorr D, Froehling A, Jaeger H, Reineke K, Schlueter O, Schoessler K. Emerging technologies in food processing. Annu Rev Food Sci Technol 2012; 2:203-35. [PMID: 22129381 DOI: 10.1146/annurev.food.102308.124129] [Citation(s) in RCA: 219] [Impact Index Per Article: 18.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
High hydrostatic pressure (HHP), pulsed electric fields (PEFs), ultrasound (US), and cold plasma (CP) are emerging technologies that have already found application in the food industry or related sectors. This review aims to describe the basic principles of these nonthermal technologies as well as the state of the art concerning their impact on biological cells, enzymes, and food constituents. Current and potential applications will be discussed, focusing on process-structure-function relationships, as well as recent advances in the process development.
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Affiliation(s)
- D Knorr
- Berlin University of Technology, Department of Food Biotechnology and Food Process Engineering, D-14195 Berlin, Germany.
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Knorr D, Reineke K, Mathys A, Heinz V, Buckow R. High-Pressure-Induced Effects on Bacterial Spores, Vegetative Microorganisms, and Enzymes. FOOD ENGINEERING SERIES 2010. [DOI: 10.1007/978-1-4419-7475-4_14] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/10/2023]
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Buckow R, Isbarn S, Knorr D, Heinz V, Lehmacher A. Predictive model for inactivation of feline calicivirus, a norovirus surrogate, by heat and high hydrostatic pressure. Appl Environ Microbiol 2008; 74:1030-8. [PMID: 18156330 PMCID: PMC2258597 DOI: 10.1128/aem.01784-07] [Citation(s) in RCA: 75] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2007] [Accepted: 12/11/2007] [Indexed: 11/20/2022] Open
Abstract
Noroviruses, which are members of the Caliciviridae family, represent the leading cause of nonbacterial gastroenteritis in developed countries; such norovirus infections result in high economic costs for health protection. Person-to-person contact, contaminated water, and foods, especially raw shellfish, vegetables, and fruits, can transmit noroviruses. We inactivated feline calicivirus, a surrogate for the nonculturable norovirus, in cell culture medium and mineral water by heat and high hydrostatic pressure. Incubation at ambient pressure and 75 degrees C for 2 min as well as treatment at 450 MPa and 15 degrees C for 1 min inactivated more than 7 log10 PFU of calicivirus per ml in cell culture medium or mineral water. The heat and pressure time-inactivation curves obtained with the calicivirus showed tailing in the logarithmic scale. Modeling by nth-order kinetics of the virus inactivation was successful in predicting the inactivation of the infective virus particles. The developed model enables the prediction of the calicivirus reduction in response to pressures up to 500 MPa, temperatures ranging from 5 to 75 degrees C, and various treatment times. We suggest high pressure for processing of foods to reduce the health threat posed by noroviruses.
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Affiliation(s)
- Roman Buckow
- Technische Universität Berlin, Institut für Lebensmittelbiotechnologie und -prozesstechnik, Königin-Luise-Strasse 22, D-14195 Berlin, Germany
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Baks T, Bruins ME, Matser AM, Janssen AEM, Boom RM. Effect of gelatinization and hydrolysis conditions on the selectivity of starch hydrolysis with alpha-amylase from Bacillus licheniformis. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2008; 56:488-495. [PMID: 18095648 DOI: 10.1021/jf072217j] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/25/2023]
Abstract
Enzymatic hydrolysis of starch can be used to obtain various valuable hydrolyzates with different compositions. The effects of starch pretreatment, enzyme addition point, and hydrolysis conditions on the hydrolyzate composition and reaction rate during wheat starch hydrolysis with alpha-amylase from Bacillus licheniformis were compared. Suspensions of native starch or starch gelatinized at different conditions either with or without enzyme were hydrolyzed. During hydrolysis, the oligosaccharide concentration, the dextrose equivalent, and the enzyme activity were determined. We found that the hydrolyzate composition was affected by the type of starch pretreatment and the enzyme addition point but that it was just minimally affected by the pressure applied during hydrolysis, as long as gelatinization was complete. The differences between hydrolysis of thermally gelatinized, high-pressure gelatinized, and native starch were explained by considering the granule structure and the specific surface area of the granules. These results show that the hydrolyzate composition can be influenced by choosing different process sequences and conditions.
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Affiliation(s)
- Tim Baks
- Food and Bioprocess Engineering Group, Wageningen University and Research Centre, Building number 307 (Biotechnion), Bomenweg 2, 6703 HD, Wageningen, The Netherlands.
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Buckow R, Weiss U, Heinz V, Knorr D. Stability and catalytic activity of alpha-amylase from barley malt at different pressure-temperature conditions. Biotechnol Bioeng 2007; 97:1-11. [PMID: 17013936 DOI: 10.1002/bit.21209] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Abstract
The impact of high hydrostatic pressure and temperature on the stability and catalytic activity of alpha-amylase from barley malt has been investigated. Inactivation experiments with alpha-amylase in the presence and absence of calcium ions have been carried out under combined pressure-temperature treatments in the range of 0.1-800 MPa and 30-75 degrees C. A stabilizing effect of Ca(2+) ions on the enzyme was found at all pressure-temperature combinations investigated. Kinetic analysis showed deviations of simple first-order reactions which were attributed to the presence of isoenzyme fractions. Polynomial models were used to describe the pressure-temperature dependence of the inactivation rate constants. Derived from that, pressure-temperature isokinetic diagrams were constructed, indicating synergistic and antagonistic effects of pressure and temperature on the inactivation of alpha-amylase. Pressure up to 200 MPa significantly stabilized the enzyme against temperature-induced inactivation. On the other hand, pressure also hampers the catalytic activity of alpha-amylase and a progressive deceleration of the conversion rate was detected at all temperatures investigated. However, for the overall reaction of blocked p-nitrophenyl maltoheptaoside cleavage and simultaneous occurring enzyme inactivation in ACES buffer (0.1 M, pH 5.6, 3.8 mM CaCl(2)), a maximum of substrate cleavage was identified at 152 MPa and 64 degrees C, yielding approximately 25% higher substrate conversion after 30 min, as compared to the maximum at ambient pressure and 59 degrees C.
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Affiliation(s)
- Roman Buckow
- Department of Food Biotechnology and Food Process Engineering, Berlin University of Technology, Koenigin-Luise-Str. 22, D-14195 Berlin, Germany
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Knorr D, Heinz V, Buckow R. High pressure application for food biopolymers. BIOCHIMICA ET BIOPHYSICA ACTA-PROTEINS AND PROTEOMICS 2006; 1764:619-31. [PMID: 16540383 DOI: 10.1016/j.bbapap.2006.01.017] [Citation(s) in RCA: 207] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/14/2005] [Revised: 01/23/2006] [Accepted: 01/23/2006] [Indexed: 11/18/2022]
Abstract
High hydrostatic pressure constitutes an efficient physical tool to modify food biopolymers, such as proteins or starches. This review presents data on the effects of high hydrostatic pressure in combination with temperature on protein stability, enzymatic activity and starch gelatinization. Attention is given to the protein thermodynamics in response to combined pressure and temperature treatments specifically on the pressure-temperature-isokineticity phase diagrams of selected enzymes, prions and starches relevant in food processing and biotechnology.
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Affiliation(s)
- Dietrich Knorr
- Department of Food Biotechnology and Food Process Engineering, Berlin Technical University, Königin-Luise-Str. 22, D-14195 Berlin, Germany.
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