Effect Of Enzymatic Treatment Research Articles

Effects of enzymatic treatment on the reduction of extracellular polymeric substances (EPS) from biofouled membranes

ABSTRACT Biofouling is a major problem in a membrane-based water treatment systems because it causes a water flux decline and necessitates an increase in cleaning frequency. The objective of this study was to evaluate the effectiveness of an enzyme treatment method on the reduction of extracellular polymeric substances (EPS). For this enzyme treatment test, acylase I was used as it cleaves quorum sensing signal molecules and proteinase K degrading proteins. It was found that 5 μg/mL of acylase I, 100 μg/mL of proteinase K, and a combination of both enzymes (5 μg/mL of acylase I and 100 μg/mL of proteinase K) could remove 9.0, 56.6, and 33.7% of the bacteria on an reverse osmosis membrane, respectively. Proteinase K removed 33.6% of the EPS concentration per cell number. Although acylase I reduced bacteria numbers at high removal efficiency, it could not remove EPS—and, indeed, increased the number of cells (6.2 × 10−3 μg-EPS/cells) compared with the control sample (5.2 × 10−3 μg-EPS/cells). From the excit...

Clean Method for Stickies Control with StickAway Enzyme in ONP Pulps

Recovery and use of secondary fiber for paper production is increasing all over the word. In recovered paper recycling, stickies are the most detrimental among the contaminants, affecting both the process efficiency and the quality of the final product. In this study, StickAway enzyme was used to treat the old newspaper(ONP) pulps. The effect of enzymatic treatment on the macro and micro-stickies, the drainage property, as well as the formation of paper products were investigated. After treatment of samples with 3LU/g (o.d pulp) doses of enzymatic for 1.5 h, it was found that 14.6% of the micro-stickies could be removed. The cationic demand, turbidity value and particle size were decreased 7.23%, 14.4% and 6.02% respectively compared the control sample. Furthermore, enzymatic treatment also improved the drainage properties of pulp slurry and the formation of paper products. Results confirmed that under the optimal conditions, the StickAway enzyme show the excellent performance in the treatment of the stickies of recovered pulps.

Effect of the combination of biobeating and NFC on the physico-mechanical properties of paper

The combined effect of enzymatic treatment (biobeating) and NFC addition on the mechanical and physical properties of a papermaking pulp suspension was investigated. The influence of pH, consistency of pulp and reaction time of the enzyme on the pulp strength was evaluated by measuring the breaking length of paper sheets made thereof. The results showed that the enzymatic treatment improved mechanical properties of fibres without modifying drainability. After biobeating, NFC was added to the enzyme-treated pulps. Mechanical properties were enhanced, obtaining length at break values similar to those observed in commercial printing/writing paper. Opacity remained constant, whereas porosity was gradually reduced as more amount of NFC was added. The presence of NFC also reduced drainability, although it remained at suitable levels for the papermaking industry. The results suggest that the combination of biobeating and NFC addition can be considered as an alternative to mechanical beating.

Effects of enzymatic treatments on the mechanical properties of corn husk fibers

Corn husk fibers were extracted by water retting, alkalization, and enzymatic processes at different concentration and duration levels. The effects of extraction process parameters on the mechanical and thermal properties and chemical characteristics of corn husk fibers were investigated. Chemical structures of the fibers were studied by IR measurements. The finest and the stiffest fibers were produced by water retting followed by an enzymatic treatment. The highest breaking strength and breaking tenacity were obtained by water-retted fibers. While resulting in loss of breaking tenacity and elongation in water-retted fibers, enzymatic treatment resulted in increase in initial moduli and breaking tenacity of alkalized fibers. No significant effect of enzymatic treatment duration was obtained on the mechanical properties of corn husk fibers. Alkalized fibers gave higher elongation and lower stiffness compared to water-retted ones. The IR spectra showed higher amount of lignin and hemicellulose in water-retted fibers compared to alkalized and enzyme-treated ones. Enzymatic treatment and alkalization enhanced the thermal durability of the fibers. The ranges for properties of the produced corn husk fibers can be summarized as a linear density 17.0–25.6 tex, initial modulus 150.9–401.8 cN/tex, breaking tenacity 6.8–21.7 cN/tex, and elongation 9.6–18.2%.

Enzymatic treatment of peanut butter to reduce the concentration of major peanut allergens

SummaryThis study investigated the effects of enzymatic treatment of peanut butter on two‐major peanut allergens (Ara h 1 and Ara h 2). Home‐made and commercial peanut butter samples were treated with alpha‐chymotrypsin, trypsin or the combination of these enzymes and incubated at room temperature for 24 h or at 37 °C for 3 h. Treated peanut butter samples were sampled weekly for evaluation of total soluble proteins and extractable Ara h 1/Ara h 2. Data show that 1:1 alpha‐chymotrypsin: trypsin at 0.04% of enzyme‐to‐peanut butter ratio resulted in near complete reduction of extractable Ara h 1 and Ara h 2 respectively. Treatment of peanut butter with a combination of trypsin and alpha‐chymotrypsin resulted in a decrease in IgE‐binding, suggesting that enzymatic treatment has the potential to reduce the allergenicity. However, clinical tests are needed to confirm any reduction in allergenic potential. The amount of water used to disperse enzyme did not have significant effect on allergen reduction but affected the consistency and colour of treated products, especially when the amount of water added was above 5% of peanut butter weight.

Effect of enzymatic treatment on the dyeing properties of protein wool fibers

Two proteolytic enzymes were used as auxiliaries in the dyeing of wool fabrics with acid dyes. The effect of the enzymes on dye exhaustion (%E) and dye uptake (K/S) was studied at 70, 85, and 98 °C and compared to the corresponding values obtained for the control samples which were dyed without enzymes under the same conditions. Two commercially available dyeing auxiliaries commonly used for the dyeing of wool at low temperatures were also used under the same conditions and compared with the dyeings made with and without enzymes. Treatment with transglutaminase was done in order to compensate the damaging effects of protease. The study shows that the enzymes could be used as auxiliaries in the dyeing of wool at lower temperatures.

Kasprzak, M.M., et al., Correction: Effect of Enzymatic Treatment of Different Starch Sources on the in Vitro Rate and Extent of Starch Digestion. Int. J. Mol. Sci. 2012, 13, 929-942.

The authors wish to change the description of preparation of samples at Experimental Section on their paper published in IJMS [1]. [...]

Enzymatic modification of regenerated cellulosic fabrics to improve bacteria sorption properties

This research investigates the effect of enzymatic treatment of two different regenerated cellulosic fibers (Lyocell and viscose) on their ability of bacteria sorption from an aqueous suspension. The sorption of Escherichia coli (E. coli, Gram negative) and Staphylococcus aureus (S. aureus, Gram positive) cells by treated Lyocell and viscose fabrics were determined by measuring the optical density (OD) of the remaining bacteria suspension after removal of the fabric samples using spectrometry. Fourier transform infrared spectroscopy and scanning electron microscopy (SEM) were utilized to investigate structural and morphological changes of the enzyme treated samples. The result showed that the moisture content and crystallinity of both viscose and Lyocell samples increased after enzymatic treatment. Comparing the results of OD measurements indicated that enzymatic treatment of cellulosic samples significantly increased the bacteria absorption properties compared to those untreated samples. However, treated samples showed different ranges of sorption ability with different kinds of bacteria. The maximum bacteria sorption of 38% and 37% of E. coli bacteria from an aqueous suspension was found for the treated viscose and Lyocell samples compared with only 20% and 10% of the untreated viscose and Lyocell samples, respectively. It was also found that S. aureus sorption of cellulose-treated viscose and Lyocell fabrics from a bacterial suspension could significantly improve up to 33% compared with only 5% of untreated samples. Furthermore, SEM micrographs confirmed that bacterial sorption of the cellulose-treated samples were effectively improved in terms of their uniform sorption on the fibers surface.

Effect of enzymatic treatments on the rheological and oil-resisting properties of wheat flour-based frying batters

A new enzymatic approach was introduced to reduce the oil uptake of batter-coated fried foods. Cross-linking (transglutaminase) and cell wall-degrading (viscozyme) enzymes were incorporated into the formulation of wheat flour-based frying batters, and their rheological/oil-resisting effects were evaluated. The transglutaminase treatment increased the pasting viscosities of wheat flour whereas viscozyme distinctly reduced these properties. The batters treated with transglutaminase exhibited the highest steady-shear viscosity, followed by the control and viscozyme-treated samples. Dynamic viscoelastic results showed that transglutaminase improved the elastic properties of frying batters, while their viscous characteristics became more dominant when viscozyme was used. These rheological features were favorably correlated with the adhesive properties of batters. During frying, the moisture loss of frying batters was retarded by transglutaminase. The incorporation of transglutaminase reduced the oil uptake of frying batters by 19.6%, thus contributing to the enhancement of the oil-barrier property.

Effect of Enzymatic Treatment of Saudi Date Pits on Performance of Single Comb White Leghorn Hens and the Fatty Acid Profile of Their Eggs

Date pits can be considered one of the un-traditional feed for layers. These pits contain high level of linoleic and oleic acids, unsaturated fatty acids, essential for human health. Pits also contain high level of fiber (13-18%). This nutrient is difficult to digests by the birds and need to be broken down. Specific enzymes can be used to break the cellulose to improve the nutritional value of the pits. As a result, energy may be released and utilized by the birds. Having this in mind, an experiment was conducted using 4 levels of ground date pits; 0, 5, 10 and 15% with or without added enzymes and studied the effect on performance of the birds and the fatty acids content of the egg. The experiment was lasted for 12 to 2 week periods. The results of the chemical analysis showed that date fats contain high percentage of Oleic Acid which may have contributed to higher level of this fat in egg yolk of birds treated with date pits. Performance criteria results provided evidence that 10% date pits can be included in the layer diet if enzymes are present without adverse effect.

Effect of enzymatic treatment on the cross-flow microfiltration of açaí pulp: Analysis of the fouling and recovery of phytochemicals

This study aimed to investigate the effects of pectinase enzyme treatment of açaí pulp on cross-flow microfiltration (CFMF) performance and on phytochemical and functional characteristics of their compounds. Analyses of fouling mechanisms were carried out through resistance in series and blocking in law models.The enzymatic treatment was conducted using Ultrazym® AFPL (Novozymes A/S) at 500mgkg−1 of açaí pulp for 30min at 35°C. Before microfiltrations, untreated and enzyme-treated açaí pulps were previously diluted in distilled water (1:3; w/v).CFMFs were conducted using commercial α-alumina (α-Al2O3) ceramic membranes (Andritz AG, Austria) of 0.2μm and 0.8μm pore sizes, and 0.0047m2 of filtration area. The microfiltration unit was operated in batch mode for 120min at 25°C and the fluid-dynamic conditions were transmembrane pressure of ΔP=100kPa and cross-flow velocity of 3ms−1 in turbulent flow.The highest values of permeate flux and accumulated permeate volume were obtained using enzyme-treated pulp and 0.2μm pore size membranes with steady flux values exceeding 100Lh−1m−2. For the 0.8μm pore size membrane, the estimated total resistance after the microfiltration of enzyme-treated açaí pulp was 21% lower than the untreated pulp, and for the 0.2μm pore size membrane, it was 18%. Cake filtration was the dominant mechanism in the early stages of most of the CFMF processes. After approximately 20min, however, intermediate pore blocking and complete pore blocking contributed to the overall fouling mechanisms.The reduction of the antioxidant capacity of the permeates obtained after microfiltration of the enzyme-treated pulp was higher (p<0.01) than that obtained using untreated pulp. For total polyphenols, on the contrary, the permeates obtained after microfiltration of the enzyme-treated pulp showed a lower mean reduction (p<0.01) than those from the untreated pulp. The results show that the enzymatic treatment had a positive effect on the CFMF process of açaí pulp.

Potential of Thermo and Alkali Stable Xylanases from Thielaviopsis basicola (MTCC-1467) in Biobleaching of Wood Kraft Pulp

Thermo- and alkali-stable xylanases produced from Thielaviopsis basicola (MTCC-1467) on low-cost carbon source like rice straw were evaluated for their potential application in biobleaching of wood kraft pulp. Enzyme treatment at retention time of 240 min with 20 IU/gm of dried pulp resulted in ~85.2 % of reduction in kappa number. When compared to control, 110.8, 93, and 72.2 % of enhancement in brightness (percent International Organization of Standardization), whiteness, and fluorescence, respectively, were observed for enzyme-treated pulp. Spectroscopic analysis showed significant release of chromophoric compounds from enzyme-treated pulp. Furthermore, scanning electron microscope studies of unbleached and enzyme bleached pulp revealed the effectiveness of enzymatic treatment. The enzyme-treated pulp subjected to later stages of chemical bleaching resulted in 16 % decrease in chlorine consumption along with considerable reduction in chemical oxygen demand percentage (14.5 %) level of effluent. Various pulp properties like fiber length, fiber width, burst strength, burst index, tear strength, tear index, tensile strength, and breaking length were also significantly improved after enzyme treatment when compared to control.

Optimization of Enzymatic Clarification of Green Asparagus Juice Using Response Surface Methodology

Enzymatic clarification conditions for green asparagus juice were optimized by using response surface methodology (RSM). The asparagus juice was treated with pectinase at different temperatures (35 °C-45 °C), pH values (4.00-5.00), and enzyme concentrations (0.6-1.8 v/v%). The effects of enzymatic treatment on juice clarity and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical-scavenging capacity were investigated by employing a 3-factor central composite design coupled with RSM. According to response surface analysis, the optimal enzymatic treatment condition was pectinase concentration of 1.45%, incubation temperature of 40.56 °C and pH of 4.43. The clarity, juice yield, and soluble solid contents in asparagus juice were significantly increased by enzymatic treatment at the optimal conditions. DPPH radical-scavenging capacity was maintained at the level close to that of raw asparagus juice. These results indicated that enzymatic treatment could be a useful technique for producing green asparagus juice with high clarity and high-antioxidant activity. Treatment with 1.45% pectinase at 40.56 ° C, pH 4.43, significantly increased the clarity and yield of asparagus juice. In addition, enzymatic treatment maintained antioxidant activity. Thus, enzymatic treatment has the potential for industrial asparagus juice clarification.

Investigating the Impact of Enzymatic Treatment on Mechanical and Chemical Properties of Denim Fabrics

This study examines the effects of enzymatic treatment by acid and neutral cellulases after desizing and washing denim fabric. Tensile strength, elongation, stiffness, crease recovery angles and fastness properties of the samples were measured by standard methods. The chemical changes to the fabric samples were observed using the FTIR (Fourier Transformer Infra Red). Also, the surfaces of the treated samples were observed by the SEM (scanning electro microscope). The results show that all these treatments which gave the samples an age-worn appearance decreased the mechanical properties. Acid cellulase is the most aggressive enzyme for specially treated cloths, which proves that washing followed by applying neutral cellulase enzyme is the most suitable treatment for denim fabric.

Microbial trans‐glutaminase enhances the physical and mechanical properties of depigmented wool

This study investigates the effects of enzymatic treatment with microbial trans‐glutaminase (m‐TGase) on the physical and mechanical properties of the depigmented wool yarns. Coarse pigmented wool yarns were treated with iron (II) followed by depigmentation with both oxidative and oxidative‐reductive chemicals. The depigmented wool yarns were then treated with m‐TGase to reduce the negative effects of the harsh chemicals. Diverse features of the wool yarns, including: tensile strength, elongation, color, diameter, moisture content, alkali solubility, and weight reduction, were measured before and after bleaching and enzymatic treatments. The treatment with the oxidative and reductive agents led to reduced tensile strength and elongation, and increased lightness, alkali solubility, and moisture content of the yarns. In contrast, the enzymatic treatment by m‐TGases cross‐linked the proteins of wool fibers via reaction between glutamine and lysine isodipeptide remediated the wool yarns. This improved the tensile strength and elongation and decreased the alkali solubility and moisture content. Fourier transform infrared spectroscopy (FTIR) was used to follow the chemical changes in wool fibres during depigmentation and enzymatic treatments.

Effect of enzymatic treatment of different starch sources on the in vitro rate and extent of starch digestion.

Gelatinized wheat, potato and waxy maize starches were treated enzymatically in order to increase the degree of branching of the amylopectin fraction and thereby change the starch degradation profile towards a higher proportion of slowly digestible starch (SDS). The materials were characterized by single-pulse 1H HR-MAS NMR spectroscopy and in vitro digestion profile according to the Englyst procedure. Using various concentrations and incubation times with branching enzyme (EC 2.4.1.18) without or with additional treatment with the hydrolytic enzymes; β-amylase (EC 3.2.1.2), α-glucosidase (EC 3.2.1.20), or amyloglucosidase (EC 3.2.1.3) the proportion of α-(1–6) linkages was increased by up to a factor of 4.1, 5 and 5.8 in waxy maize, wheat and potato starches, respectively. The proportion of SDS was significantly increased when using hydrolytic enzymes after treatment with branching enzyme but it was only for waxy maize that the proportion of α-(1–6) bonds and the in vitro digestion profile was significantly correlated.

Effects of Enzyme Treatments and Drying Methods on Gelatinization and Retrogradation of Instant Rice Porridge

Effects of Enzyme Treatments and Drying Methods on Gelatinization and Retrogradation of Instant Rice Porridge

A Comparative Study of Colour Fading Behaviour of Cotton Denim Fabric Manufactured by Conventional Ring-Spun and Torque-Free Ring-Spun Yarn by Cellulase Treatment

The effect of enzyme treatment using neutral cellulase on the colour fading property of cotton denim fabric manufactured by conventional ring-spun and torque-free ring-spun yarn was studied. Four cellulase processing parameters namely treatment temperature, treatment time, pH value and agitation were considered. In order to investigate the optimum condition for the neutral cellulsae treatment, an orthogonal analysis was used and, based on the colour fading percentage (CF%), the optimum condition for cellulase treatment on conventional ring-spun yarn made denim fabric was treatment temperature = 55°C; treatment time = 60 minutes; pH value = 8 and agitation = 100 steel balls (simulated vigorous agitation) for the best colour fading achievement with desired worn and aged effect. While the optimum condition for cellulase treatment on torque-free ring-spun made denim fabric was treatment temperature = 50°C; treatment time = 30 minutes; pH value = 8 and agitation = 50 steel balls (simulated mild agitation) for achieving best colour fading effect. Meanwhile, the level of importance based on the orthogonal analysis of the two types of fabric was not the same.

Effects of enzymatic treatments on surface morphology and chemical structure of linen fabrics

In previous studies; effects of enzymatic treatments on linen fabrics have been mostly investigated in terms of wettability, sorption properties, whiteness-yellowness index, and K/S values after dyeing. However, surface chemistry and topography of enzyme-treated linen fabrics have not been reported enough. The aim of this work was to examine the effect of pectinase treatments on surface structure and chemical properties of greige linen fabrics by using instrumental techniques. After enzymatic treatment, adequate removal of noncellulosic impurities from the fiber surface has been proved by AFM images and O1/C1 ratio of the treated surface. Water drop test measurement and absorbance spectrographs of FTIR analysis have supported the results. It was observed that achievement in bioscouring is familiar to conventional alkaline scouring. © 2011 Wiley Periodicals, Inc. J Appl Polym Sci, 2012

Effect of Enzymatic Extraction Treatment on Physicochemical Properties, Microstructure and Nutrient Composition of Tartary Buckwheat Bran: A New Source of Antioxidant Dietary Fiber

The effect of enzymatic treatment with amylase and cellulase on Tartary Buckwheat (F. tataricum Gaertn) bran dietary fiber was evaluated by studying its chemical composition, physicochemical property and microstructure. Tartary buckwheat bran flour, obtained from residues of tartary buckwheat processing exhibited high contents of dietary fiber (44.2±0.3%), starch (31.94±0.27%), lipid (5.18±0.14%) and total ash (2.91±0.04%), and a low level of crude protein (3.12±0.11%). The contents of hemicellulose, cellulose and klason lignin were 23.80±0.21%, 17.48±0.25% and 4.06±0.21%, respectively. Total polyphenols and total flavonoids contents were 13.32mg GAE/g and 37.43mg RE/g, respectively. The water holding capacity (WHC) and swelling capacity (SC) were 2.22±0.07 g/g and 2.33±0.10 mL/g. After the extraction process with amylase, the dietary fiber, total polyphenols, total flavonoids contents of crude enzymatic extract were increased to 83.5±0.27%, 27.61 mg GAE/g, 52.14 mg RE/g, respectively. Its WHC and SC also grew up to 2.38±0.12 g/g and 4.67±0.09 mL/g, while the starch content was decreased significantly. The crude enzymatic extract from tartary buckwheat bran was modified by cellulase. After the modification treatment, the increasing proportion of soluble dietary fiber (SDF) against total dietary fiber (TDF) was detected, and its WHC and SC also grew up to 2.58±0.11 g/g and 5.13±0.12 mL/g respectively. By Small angle X-ray scattering (SAXS) analysis, it was also learned that the size of DF particles were decreased, which had a positive correlation with WHC and SC. The SEM photos showed that the modification processing increased the surface area of DF.