Effect Of Enzymatic Treatment Research Articles

Regulating antigenicity of α‐lactalbumin based on enzymolysis: Insights into structure and linear epitopes

This study investigated the effect of enzymatic treatment on the allergenicity of α‐lactalbumin (ALA). Utilising the BIOPEP database, we identified five proteases that optimally clear allergen epitopes, while considering cost‐efficiency. Notably, alkaline protease demonstrated the highest antigen reduction rate of 46.46%, with a hydrolysis degree of 30.01%, and 87.80% of the resulting peptides were found to be smaller than 1 kDa. Peptidomics analysis revealed AA32–38 and AA42–48 as key linear epitopes of ALA. Furthermore, alkaline protease treatment significantly reduced the proportion of hydrophilic amino acids, thereby decreasing the allergen potential of ALA by lowering its IgE/IgG binding affinity.

ВЛИЯНИЕ ФЕРМЕНТНЫХ ПРЕПАРАТОВ РАЗЛИЧНОЙ СПЕЦИФИЧНОСТИ ДЕЙСТВИЯ НА ПОКАЗАТЕЛИ ЯБЛОЧНОГО СОКА

The aim of the study is to investigate the effect of enzymatic treatment of fruit and berry raw materials in the production of alcoholized juices, fruit drinks, wine materials on apple juice indicators. Objectives: to study the effect of pectolytic preparations on apple pulp; screening of effective enzymatic systems that hydrolyze polymers of plant raw materials. The data reflecting the efficiency of using enzymes of different specificity of action on the yield of apple juice and its viscosity are presented. β-glucanases, pectinases and proteases were used as enzymes, which contributed to higher juice yield. It was found that an increase in the consumption of β-glucanase beyond the rational one contributed to an increase in the depth of hemicellulose hydrolysis, but reduced the efficiency of juice yield. The effect of the pectolytic complex enzymes was more effective than that of the proteolytic, hemicellulase and cellulolytic enzymes. As a result of the experiments, it was found that the cellulolytic enzymes, hydrolyzing the structural polysaccharides of the plant cell, contribute to an increase in the juice yield of the raw material, without having a significant effect on reducing the viscosity of the juice, and even in some cases lead to its increase. The given graphical curves of the effect of enzymatic complexes of different specificity of action on the yield of apple juice show that all the tested indicators had an effect on increasing the juice yield and its extractivity. At the same time, xylanase and cellulase were less effective: the amount of juice formed after draining without pressing, the so-called "gravity juice", increased only by 23 and 35 %, respectively.

Effects of Enzyme Treatment and Carrier Agents on Chemical and Physical Properties of Almond Protein-Based Product

There has been an emerging trend towards the research of plant-based proteins over the past few years; however, there has been limited conductive observation of plant-based proteins from almond by-products, as well as the potential of using Flavourzyme and different carrier agents to obtain an instant protein-based powder. The purpose of this study was to investigate the effects of Flavourzyme at various concentrations (0, 0.5, 1, 1.5, 2, and 2.5%) and incubation times (30, 60, 90, 120, and 180 min), as well as carrier agents at different ratios with a 20% total concentration on the physicochemical properties of almond protein-based products using freeze-drying (FD). The results showed a higher protein content (p-value ≤ 0.05) using 1.5% Flavourzyme for 120 min compared to the other levels. There was no significant difference (p-value > 0.05) in the protein retention rate after freeze-drying of the samples. However, the addition of Maltodextrin (MA), Gum Arabic (GA), and Inulin (IN) encapsulants improved the physical and functional characteristics of freeze-dried almond protein-based powder (FDAP). However, the solubility of the powder is moderate. Water-holding-capacity (WHC) and Oil- Holding Capacity (OHC) are inversely proportional, where GA-coated powder is the most hydrophobic (17.72 ± 0.87 mL oil/g) and IN-encapsulated powder is the most hydrophilic (15.00 ± 0.87 mL water/g). In conclusion, IN could be a potential encapsulant for almond protein-based powder, because powder produced from IN or MA: IN is acceptable in terms of physical parameters, and IN can also enhance fiber content in the final product.

The Effect of Enzymatic Treatment with Mutanase, Beta-Glucanase, and DNase on a Saliva-Derived Biofilm Model

Introduction: The dental biofilm matrix is an important determinant of virulence for caries development and comprises a variety of extracellular polymeric substances that contribute to biofilm stability. Enzymes that break down matrix components may be a promising approach to caries control, and in light of the compositional complexity of the dental biofilm matrix, treatment with multiple enzymes may enhance the reduction of biofilm formation compared to single enzyme therapy. The present study investigated the effect of the three matrix-degrading enzymes mutanase, beta-glucanase, and DNase, applied separately or in combinations, on biofilm prevention and removal in a saliva-derived in vitro-grown model. Methods: Biofilms were treated during growth to assess biofilm prevention or after 24 h of growth to assess biofilm removal by the enzymes. Biofilms were quantified by crystal violet staining and impedance-based real-time cell analysis, and the biofilm structure was visualized by confocal microscopy and staining of extracellular DNA (eDNA) and polysaccharides. Results: The in vitro model was dominated by Streptococcus spp., as determined by 16S rRNA gene amplicon sequencing. All tested enzymes and combinations had a significant effect on biofilm prevention, with reductions of >90% for mutanase and all combinations including mutanase. Combined application of DNase and beta-glucanase resulted in an additive effect (81.0% ± 1.3% SD vs. 36.9% ± 21.9% SD and 48.2% ± 14.9% SD). For biofilm removal, significant reductions of up to 73.2% ± 5.5% SD were achieved for combinations including mutanase, whereas treatment with DNase had no effect. Glucans, but not eDNA decreased in abundance upon treatment with all three enzymes. Conclusion: Multi-enzyme treatment is a promising approach to dental biofilm control that needs to be validated in more diverse biofilms.

Effects of enzyme treatment on the antihypertensive activity and protein structure of black sesame seed (Sesamum indicum L.) after fermentation pretreatment.

Effects of enzyme treatment on the hypertensive potential and protein structure of black sesame seed (BSS) were investigated. Compared with BSS, Angiotensin-converting enzyme (ACE) inhibition of fermented black sesame seed (FBSS) has significantly improved after acid protease processing and reached 75.39% at 2 U/g in 3h. Meanwhile, the zinc chelating ability and antioxidant activity of FBSS hydrolysate as well as surface hydrophobicity, free sulfhydryl content, and peptide content of FBSS protein, were significantly increased. The results illustrated that this strategy promoted the protein unfolding and exposure of hydrophobic residues, thus contributing toward enzymatic hydrolysis. Secondary structure results indicated that the α-helix of FBSS protein and β-sheet of BSS protein decreased after hydrolyzing. The differences in ACE inhibition may also result from the difference in peptide sequence except for peptide content. In conclusion, the combination of fermentation pretreatment and enzyme treatment is an effective method to enhance the antihypertensive potential of BSS.

Enzymatic digestibility of lignocellulosic wood biomass: Effect of enzyme treatment in supercritical carbon dioxide and biomass pretreatment

Energy and resource intensive mechanical and chemical pretreatment along with the use of hazardous chemicals are major bottlenecks in widespread lignocellulosic biomass utilization. Herein, the study investigated different pretreatment methods on spruce wood namely supercritical CO2 (scCO2) pretreatment, ultrasound-assisted alkaline pretreatment, and acetosolv pulping-alkaline hydrogen peroxide bleaching, to enhance the enzymatic digestibility of wood using optimized enzyme cocktail. Also, the effect of scCO2 pretreatment on enzyme cocktail was investigated after optimizing the concentration and temperature of cellulolytic enzymes. The impact of scCO2 and ultrasound-assisted alkaline pretreatments of wood were insignificant for the enzymatic digestibility, and acetosolv pulping-alkaline hydrogen peroxide bleaching was the most effective pretreatment that showed the release of total reducing sugar yield (TRS) of ∼95.0 wt% of total hydrolyzable sugars (THS) in enzymatic hydrolysis. The optimized enzyme cocktail showed higher yield than individual enzymes with degree of synergism 1.34 among the enzymes, and scCO2 pretreatment of cocktail for 0.5–1.0 h at 10.0–22.0 MPa and 38.0–54.0 °C had insignificant effect on the enzyme's primary and global secondary structure of cocktail and its activity.

Effects of enzymatic treatment on the in vitro digestion and fermentation patterns of mulberry fruit juice: A focus on carbohydrates

The aim of this study was to investigate the effects of enzymatic treatments (pectinase, pectin lyase, and cellulase) on the in vitro digestion and fermentation characteristics of whole mulberry fruit juice. The analysis focused on changes in carbohydrate properties within the black mulberry fruit matrix during simulated digestion and fermentation. Human fecal microbiota were collected and introduced to the fruit matrix to monitor the fate of both soluble and insoluble polysaccharides during fermentation. The results revealed that enzymatic treatments enhanced the solubilization of carbohydrates from mulberry fruits, with pectinase showing the most significant effect. Throughout the process of in vitro digestion, there was a gradual increase in the percentage of solubilized carbohydrates from the mulberry juice substrate. The digested suspensions underwent dialysis to remove degradation fragments, and a lower quantity of carbohydrate in the enzyme-treated groups compared to the control. Polysaccharide populations with varying molecular weights (Mw) were obtained from the soluble fractions of mulberry residues for subsequent fermentation. An increase in Mw of soluble polysaccharides was detected by HPSEC during fermentation in certain cases. The gut microbiota demonstrated the ability to convert specific insoluble fractions into soluble components, which were subsequently subjected to microbial utilization. Enzymatic treatments during mulberry juice preparation can potentially positively impact health by influencing gut microbiota and short-chain fatty acid (SCFA) modulations. Enzymes could serve as valuable tools for producing functional fruit and vegetable juices, with the need to specify processing conditions for specific raw materials remaining a subject of further investigation.

Enzymatic Assisted Treatments of Lycopene Extraction from Tomato (Lycopersicon Esculentum) Peels using Rice Bran Oil

Although having the potential to prevent oxidation and cardiovascular diseases due to the substantial amount of lycopene it contains, the massive quantity of tomato peels is now solely discarded as a by-product of the processing industry. In the present study, the effects of enzymatic treatments on lycopene content extracted from tomato peels using rice bran oil were evaluated. A two-step protocol was followed: the tomato peels were treated with enzyme and then extracted with rice bran oil for 1 h at 25 °C and a solid percentage of 3.5%. Treatment factors investigated were Viscozyme L. concentrations (0.5–2.5 %), incubation time (30–150 min) and incubation temperatures (30–70 °C). Antioxidant capacity, peroxide value, acid value and color changes of the rich-pigmented oil product were analyzed. Under the best extraction conditions (Enzyme concentration = 2%; Incubation time = 90 min; Incubation temperature = 50 °C), the lycopene content was extracted up to 320 mg/100 g of dry weight. Results showed that using Viscozyme L. significantly (p ≤ 0.05) increased the lycopene content in the pigmented oil product. These results suggested the idea of using a cell-wall degrading enzyme in the extraction to promote the use of tomato by-products as a rich source of lycopene and a good approach for waste utilization.

Effect of enzymatic treatments and microfiltration on the physicochemical properties and antioxidant activities of two Tunisian prickly pear juices

Prickly pear has attracted domestic and international industries’ attention owing to its nutritional and health benefit potentials. However, consumption of prickly pear juices is limited by many factors which are addressed essentially through processing methods. The purpose of this study was to compare the effect of clarification by pectinolytic enzymes of Penicillium occitanis coupled with microfiltration (MF) on the physicochemical properties and antioxidant activities of prickly pear juices. The juices were treated with various enzyme concentrations (0.5–5 U/mL), at different times (10–40 min) and temperatures (35–65 °C). The effect of these enzymatic treatments on the viscosity of juices was evaluated using a central composite design. The optimum conditions for the clarification of red fruit juice (RFJ) and green fruit juice (GFJ) were obtained based on surface and contour plots. The optimal treatment conditions were as follows: enzyme concentration 4.75 U/mL, time 37 min and temperature 55 °C for RFJ and enzyme concentration 4.65 U/mL, time 35 min and temperature 55 °C for GFJ. The experimental value of viscosity of the two prickly pear juices was reduced by 34.1% and 30%, respectively which was closely linked to the predicted value (31.79% and 28.93%, respectively). Higher permeate flux and better juice quality were achieved after the enzymatic treatment. The total phenolic and flavonoid contents were correlated with the antioxidant activities. During three months of storage at 4 °C, the clarified juices were microbiologically safe. Our findings showed that the combined pectinolytic enzymes-MF process can be considered as a promising technique that satisfactorily preserves the juice quality.

Impact of glucose oxidase treatment in high sugar and pH musts on volatile composition of white wines

Climate change is modifying the composition of the grapes, increasing sugar and pH levels, which produces unbalanced wines with high alcohol degree, low acidity and poor aromatic notes. In this study, glucose oxidase (GOX) and catalase (CAT) were applied in white must with high sugar content and pH (>3.8) to simultaneously decrease glucose concentration and pH. The effect of enzyme treatment on volatile composition of wine was investigated. A concentration of 0.17 mkat/L for both GOX and CAT was sufficient to produce a remarkable reduction of glucose concentration in the must (61.5 g/L), achieving similar results within the pH range of 3–4. The musts subjected to enzymatic treatment yielded more balanced wines, lowering their alcohol content by 10–27 mL/L and pH by 0.3–0.5, while leaving their chromatic characteristics unchanged compared to the control wines. As positive effects, enzyme treatment reduced the concentrations of C6-alcohols with green-herbaceous notes and high-chain ethyl esters with soapy notes in wines, and did not modify the concentrations of short-chain ethyl esters, acids and higher alcohols. However, the concentrations of heptyl acetate and 2-phenylethanol with floral notes, and some ketones with floral and fruit notes, were lower in wines from treated musts.

Effect of controlled enzymatic treatment on the physicochemical, structural and functional properties of high-intensity ultrasound treated album (Chenopodium album) protein

The present study was carried out to examine the effect of enzymatic treatment on high-intensity ultrasound modified album proteins. The results showed that enzymatic treatment induced structural changes which in turn improved physiochemical and functional characteristics of album proteins. Trypsin treated album proteins showed highest degree of hydrolysis values of 18.99%. Enzymatic treatment decreased particle size, poly-dispersibility index, zeta-potential, turbidity, total SH content and SS-bonds, however, DPPH radical scavenging activity, total phenolic content, solubility, surface hydrophobicity, free SH groups increased significantly (p ≤ 0.05). Smallest particle size reduction of 400 nm was observed in the case of pepsin treated album proteins. FTIR resulted showed major peak shifting in the wavelength ranging from 1600 to 1700 cm−1 in enzymatically treated album proteins indicating structural and conformational changes. Enzymatic treatment decreased molecular weight of album proteins as indicated by SDS-PAGE results. X-ray diffraction analysis showed decline in crystallinity of all the enzymatically treated album proteins and highest decline was observed in protease treated album proteins. FE-SEM results showed the appearance of cracks and porous type surfaces in all the enzymatically treated album proteins, however, the control samples showed somewhat smooth surface morphologies. Thermal characteristics, particularly denaturation temperature showed significant increase in enzymatic treated album proteins. These structural and conformational changes reduced particle size, improved color characteristics, flow properties, antioxidant activity and total phenolic content of enzymatic treated album proteins. For instance, trypsin treated album proteins showed highest antioxidant activity and highest total phenolic content values of 66.75% and 8.61 (mg GAE/g), respectively. Pepsin treated album proteins showed lowest turbidity values of 0.73 and trypsin treated album proteins showed highest solubility values of 99.73%. Loose bulk density, packed bulk density and true density of enzymatic treated album proteins was found significantly higher than those of control album proteins, whereas, Hausner's ratio, Carr's index and Tan θ was found significantly higher in trypsin treated album proteins. Enzymatic treatment coupled with HIUS modification favorably impacted the structural, physiochemical and functional properties of album proteins.

Effects of enzymatic treatments on different crystal types of starch

Porous starch is a denatured starch product with high porosity, a large specific surface area, and strong adsorption. It is widely used in medicine, food, and chemical industries. Native starch includes types A, B, and C. In this study, the various starch materials, including potato maize, and kudzu starch, were used to prepare different crystal types of porous starch with α-amylase and glucoamylase. The structural and chemical characteristics of the porous starch were measured using Fourier-transform infrared spectroscopy, scanning electron microscopy, X-ray diffraction, and differential scanning calorimetry. The results showed that maize , potato and kudzu starches were typically A, B, and C types, respectively. Compared to the native starch, the three types of porous starch treated with α-amylase and Glucoamylase cause varying degrees of destruction of the surface of the starch. Moreover, investigating the reaction factors which are expected to affect the water adsorption capacity were studied systematically, including the mass ratio of α-amylase to glucoamylase (m α-amylase/m glucoamylase), the mass ratio of the total amount of enzymes to starch (m enzyme/m St), enzymatic reaction temperature, and enzymatic reaction time. The results suggested that A-type starch has higher enzymolysis efficiency than other types of starch and can be used to produce ideal cavity and pore-size starch granules with potential applications in many fields.

Effects of enzyme treatments on the functionality of commercial pea and pea blended protein ingredients

The effects of enzyme treatments on the functional properties of commercial pea protein, pea:rice protein blend (3:2), pea:oat protein blend (1:1), and pea:hemp protein blend (1:1) were investigated. Treatments were applied through hydrolysis (pepsin or papain), crosslinking (transglutaminase, TG), and their combination (pepsin + TG or papain + TG). The protein content of each protein blend increased slightly or remained unchanged under treatments involving papain but decreased after treating with pepsin or pepsin + TG. Surface hydrophobicity increased for pea, pea:rice, and pea:oat blends after all enzyme treatments. Water holding capacity decreased for all samples compared to the untreated materials. For oil holding capacity, there was only improvement in the pea:rice blend with TG and pea:hemp with papain and papain + TG. Emulsion stability of pea:rice and pea:oat blends increased after all treatments; pepsin treatment specifically improved the emulsion stability to over 90%. Foaming capacity of each protein blend increased under all enzyme treatments whereas the foaming stability improved for the pea:rice blend but decreased for the pea:hemp blend. All treatments increased protein solubility. Specific enzyme treatment can be used to tailor the functionality of commercial plant protein blends.

Study on the effect of enzymatic treatment of tobacco on HnB cigarettes and microbial succession during fermentation.

Starch and cellulose are the fundamental components of tobacco, while their excessive content will affect the quality of tobacco. Enzymatic treatment with different enzymes is a promising method to modulate the chemical composition and improve the sensory quality of tobacco leaves. In this study, enzymatic treatments, such as amylase, cellulase, and their mixed enzymes, were used to improve tobacco quality, which could alter the content of total sugar, reducing sugar, starch, and cellulose in tobacco leaves. The amylase treatment changed surface structure of tobacco leaves, increased the content of neophytadiene in tobacco by 16.48%, and improved the total smoking score of heat-not-burn (HnB) cigarette products by 5.0 points compared with the control. The Bacillus, Rubrobacter, Brevundimonas, Methylobacterium, Stenotrophomonas, Acinetobacter, Pseudosagedia-chlorotica, and Sclerophora-peronella were found to be significant biomarkers in the fermentation process by LEfSe analysis. The Basidiomycota and Agaricomycetes were significantly correlated with aroma and flavor, taste, and total score of HnB. The results showed that microbial community succession occurred due to amylase treatment, which promoted the formation of aroma compounds, and regulated the chemical composition of tobacco, and improved tobacco quality during tobacco fermentation. This study provides a method for enzymatic treatment to upgrade the quality of tobacco raw materials, thereby improving the quality of HnB cigarettes, and the potential mechanism is also revealed by chemical composition and microbial community analysis. KEY POINTS: Enzymatic treatment can change the chemical composition of tobacco leaves. The microbial community was significantly affected by enzymatic treatment. The quality of HnB cigarettes was significantly improved by amylase treatment.

Intradiscal treatment of the cartilage endplate for improving solute transport and disc nutrition.

Poor nutrient transport through the cartilage endplate (CEP) is a key factor in the etiology of intervertebral disc degeneration and may hinder the efficacy of biologic strategies for disc regeneration. Yet, there are currently no treatments for improving nutrient transport through the CEP. In this study we tested whether intradiscal delivery of a matrix-modifying enzyme to the CEP improves solute transport into whole human and bovine discs. Ten human lumbar motion segments harvested from five fresh cadaveric spines (38-66 years old) and nine bovine coccygeal motion segments harvested from three adult steers were treated intradiscally either with collagenase enzyme or control buffer that was loaded in alginate carrier. Motion segments were then incubated for 18h at 37 °C, the bony endplates removed, and the isolated discs were compressed under static (0.2MPa) and cyclic (0.4-0.8 MPa, 0.2Hz) loads while submerged in fluorescein tracer solution (376Da; 0.1mg/ml). Fluorescein concentrations from site-matched nucleus pulposus (NP) samples were compared between discs. CEP samples from each disc were digested and assayed for sulfated glycosaminoglycan (sGAG) and collagen contents. Results showed that enzymatic treatment of the CEP dramatically enhanced small solute transport into the disc. Discs with enzyme-treated CEPs had up to 10.8-fold (human) and 14.0-fold (bovine) higher fluorescein concentration in the NP compared to site-matched locations in discs with buffer-treated CEPs (p < 0.0001). Increases in solute transport were consistent with the effects of enzymatic treatment on CEP composition, which included reductions in sGAG content of 33.5% (human) and 40% (bovine). Whole disc biomechanical behavior-namely, creep strain and disc modulus-was similar between discs with enzyme- and buffer-treated CEPs. Taken together, these findings demonstrate the potential for matrix modification of the CEP to improve the transport of small solutes into whole intact discs.

Effect of enzymatic treatment on Eucalyptus globulus vessels passivation

Hardwood vessel elements generate problems in industrial uncoated wood-free printing paper operation, causing vessel picking and ink refusal. These problems are mitigated using mechanical refining at the cost of paper quality. Vessel enzymatic passivation, altering its adhesion to the fiber network and reducing its hydrophobicity is a way of improving paper quality. The object of this paper is to study how the enzymatic treatment by xylanase and by an enzymatic cocktail containing cellulases and laccases affect elemental chlorine free bleached Eucalyptus globulus vessel and fiber porosities, bulk, and surface chemical compositions. Thermoporosimetry revealed the vessel structure to be more porous, surface analysis showed its lower O/C ratio and bulk chemistry analysis its higher hemicellulose content. Enzymes had different effects on porosity, bulk and surface composition of fibers and vessels, affecting vessel adhesion and hydrophobicity. Vessel picking count decreased 76% for papers containing vessels treated with xylanase and 94% for the papers with vessels treated with the enzymatic cocktail. Fiber sheet samples had lower water contact angle (54.1º) than vessels rich sheets (63.7º), that reduced with xylanase (62.1º) and cocktail (58.4º). It is proposed that differences in vessel and fiber porosity structures affect the enzymatic attacks, eventually causing vessel passivation.

Effects of enzymatic treatments on yuzu (&lt;i&gt;Citrus junos&lt;/i&gt;) juice residue under low temperature by adding small amounts of enzyme solutions on paste yields, and their volatile compositions

Effects of enzymatic treatments on yuzu (&lt;i&gt;Citrus junos&lt;/i&gt;) juice residue under low temperature by adding small amounts of enzyme solutions on paste yields, and their volatile compositions

Effect of Enzymatic Treatment on Viscosity and on Pectic Substances of Tomato Juice

Effect of treatment of hot break single strength tomato juice (SSTJ) with different concentrations of exogenous pectin methylesterase (0, 5, 10, 15, 20, 25, 30, 35, 40, 45 and 50 U/ 100 ml tomato juice) (PME) produced by Aspergillus niger under optimum conditions (45°C and pH= 4 for 10 min in a water bath) selected based on a preliminary experiment was investigated in this study. The maximum viscosity value (342 cP) for tomato juice was obtained when pectin methylesterase concentration was added as (25 U/ 100 ml juice). The changes in some properties of (SSTJ) were evaluated after pasteurization and bottling in amber glass bottles and during storage at 4 and 22°C for 6 weeks. It was found that there was a significant increasing in viscosity for enzymatic treated (SSTJ) samples after pasteurization, comparatively to the viscosity value of enzymatic untreated SSTJ (control), storage for 6 weeks at two respective temperatures, caused an insignificant decreasing in the viscosity of enzymatic treated (SSTJ) samples. A significant increasing in GalA for WSP was observed in juices after their pasteurization and storage at 4 and 22°C for 6 weeks. The results indicated that there were significant decreasing in GalA for CSP whereas, the decreasing of GalA for NSP was insignificant for enzymatic treated tomato juices as compared with untreated tomato juices. The DM for WSP and CSP in treated samples were significantly lower than that for untreated samples after pasteurization and bottling and during storage for 6 weeks at 4 and 22°C. The DM of NSP could not be assaying due to the saponification of methylesters during the alkali extraction of this fraction .&#x0D; &#x0D;

Effect of enzymatic treatment on rheological properties of wafer batter and textural properties of wafer sheet

Effect of enzymatic treatment on rheological properties of wafer batter and textural properties of wafer sheet

Effect of Enzymatic Treatment in Leather Manufacture at Different Processing Stage

The use of cleaner leather processing technologies is of great interest today due to the global trends favoring environmentally friendly manufacturing. Modernization and implementation of new technologies, like enzyme-driven catalysis instead of conventional inorganic catalysis, can improve the quality and reduce the cost of leather manufacturing while making the leather more environmentally sustainable. The use of enzymes in pre-tanning operations is a well-known technology. However, a holistic view of the effect of enzymes at various stages of leather processing is limited. We attempt to bridge this gap by studying the influence of enzymes on the characteristics of crust leather at multiple locations of leather processing. Trypsin was used to assess the enzymatic action on delimed pelts, while pepsin was used to evaluate the impact of enzyme treatment on a pickled pelt that was later chrome tanned.&#x0D; Similarly, papain was used to study enzymatic activity on neutralized, chrome-tanned leather. The selection of enzymes for three different materials was guided by the optimal activity behavior of the enzymes. It is observed that the physical strength characteristics of the enzyme-treated leathers show minor differences. Hence, this study aims to explore the unconventional application of enzymes at various stages of leather processing.