Abstract
In this work, the enzymatic hydrolysis reaction of sucrose through invertase under unsteady-state conditions has been investigated. The aim is to evaluate the inhibition phenomena influence on the reaction rate and, then, on the concentration and temperature profiles by simulating the process in a tubular reactor, varying the enzyme concentration and the reactant mixture velocity. The transport phenomena considered during the enzymatic hydrolysis process have been described by means of unsteady-state momentum, mass and energy balance equations, taking into account molecular and convective transport and generation terms. Interpretation and discussion of the results obtained by FEM resolution of PDEs involved allow to understand the relevance of the operating parameters.
Highlights
Sucrose is often hydrolyzed to produce invert sugar, a mixture of its two monosaccharides, glucose and fructose, as the latter shows a higher sweetening power respect to the sucrose itself [1]
The transport phenomena considered during the enzymatic hydrolysis process have been described by means of unsteady-state momentum, mass and energy balance equations, taking into account molecular and convective transport and generation terms
Interpretation and discussion of the results obtained by Finite Elements Method (FEM) resolution of PDEs involved allow to understand the relevance of the operating parameters
Summary
Sucrose is often hydrolyzed to produce invert sugar, a mixture of its two monosaccharides, glucose and fructose, as the latter shows a higher sweetening power respect to the sucrose itself [1]. Sucrose is hydrolyzed with either acidic or enzymatic hydrolysis [2]. The latter, carried out with invertase enzyme, is preferred to the acidic one because it prevents the formation of polluting colored compounds and the resulting sugar has a more pleasant taste. Invertase, called disaccharidase or β-fructofuranosidase, is a protein that belongs to the class of hydrolytic enzymes and it can be produced by many microorganisms that can use sucrose as a nutrient [3]. The invertase is mainly biosynthesized by yeast strains of Saccharomyces cerevisiae [4] or Saccharomyces carlsbergensi.
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