Effect Of Enzymatic Treatment Research Articles

Physicochemical Characterization of Texture-Modified Pumpkin by Vacuum Enzyme Impregnation: Textural, Chemical, and Image Analysis

Texture-modified pumpkin was developed by using vacuum enzyme impregnation to soften texture to tolerable limits for the elderly population with swallowing and chewing difficulties. The impregnation process and macrostructural and microstructural enzyme action were explored by the laser light backscattering imaging technique and a microscopic study by digital image analysis. Texture was analyzed by a compression assay. The effect of enzyme treatment on antioxidant capacity and sugar content was evaluated and compared to the traditional cooking effect. Image analysis data demonstrated the effectiveness of the impregnation process and enzyme action on plant cell walls. Enzyme-treated samples at the end of the process had lower stiffness values with no fracture point, significantly greater antioxidant capacity and significantly lower total and reducing sugars contents than traditionally cooked pumpkins. The results herein obtained demonstrate the capability of using vacuum impregnation treatment with enzymes to soften pumpkins and their positive effects on antioxidant capacity and sugar content to develop safe and sensory-accepted texture-modified products for specific elderly populations.

Enzymatic modification of oat globulin enables covalent interaction with procyanidin B2

The effect of enzyme treatment on protein–tannin interactions was investigated using up-to-date analytical approaches for improving their physical properties. The formation of ligands between procyanidin B2 and native oat globulin (OG) was observed to be affected by the ratio of procyanidin B2 to OG and the availability of tryptophan. For the transglutaminase-treated OG, the results obtained from circular dichroism (CD) and size exclusion chromatography (SEC) revealed that procyanidin B2 acted as an acyl acceptor in the process of OG deamidation. Procyanidin B2 also inhibited the non-covalent protein–protein interactions occurring between the aromatic side-chains or sedimentation of tryptophan aggregates. For trypsin-treated OG, procyanidin B2 interacted with phenylalanine and the tryptophan side-chain of OG. The inhibition of procyanidin B2 towards protein–protein aggregation was proved by the observation of CD, SEC and asymmetric flow field-flow fractionation.

Partial enzymatic cell wall disruption of Oocystis sp. for simultaneous cultivation and extraction

A green extraction process is proposed to reduce energy and petroleum solvent’s consumption while maintaining environmental safety and quality that allows multiple product recovery. The goal of the study was to generate a highly permeable cell, through the use of crude fungal enzymes, that could permit simultaneous cultivation and extraction. A novel pretreatment method is developed which combines partial enzymatic digestion of cell walls of microalgae, while maintaining their viability, thus enabling further product recovery from the same biomass and has not been reported in literature yet. Partial digestion of the cell wall was accomplished through regulation of the contact time of crude enzymes with the microalgal cells leading to a highly permeable cell that is viable and actively growing. Experimentally this was achieved through controlling the time of incubation of microalgal cells with the crude enzymes. The effects of enzymatic treatment using crude fungal enzymes from Trichoderma reesei (cellulase 10.98 ± 0.17 U/ml and amylase 20.28 ± 0.13 U/ml) were investigated on the structural properties of marine microalga Oocystis sp. Results showed over 2-fold increase in protein efflux; 41% increase in released sugars and 24% decrease in cell count after 1 h of enzyme treatment at 33% (v/v) enzyme concentration. Controlled hydrolysis of algal cells could be achieved through optimizing the contact time (1 h) of enzymes with microalgal cells which retained their viability. This was validated through FTIR, SEM, XRD and Flow Cytometric analysis. The carotenoid content increased by approximately 9% and lipid content rose by nearly 6.2%.

Effects of enzyme treatment on volatile and non-volatile compounds in dried green tea leaves.

Green tea contains polyphenols, mainly four catechins, including (-)-epigallocatechin gallate, (-)-epicatechin gallate, (-)-epigallocatechin, and (-)-epicatechin. Enzyme tannase is known to hydrolyze gallated catechins into non-gallated catechins and gallic acid (GA). In this study, dried green tea leaves were treated with tannase to determine changes of volatile and non-volatile compounds by the hydrolysis. The results indicated that (-)-epigallocatechin, (-)-epicatechin, and GA increased, while (-)-epigallocatechin gallate and (-)-epicatechin gallate decreased after the treatment. The GA level increased in the treated samples, which increased titratable acidity significantly, while the pH became lower. Furthermore, the antioxidant activity of the tannase-treated tea leaves increased. The level of glycosidically bound aromas decreased with the concomitant increase of corresponding volatile compounds, while some alcohols derived from fatty acids decreased significantly after the treatment. These results suggest that tannase-treatment influences both volatile and non-volatile compounds in dried green tea leaves.

The effect of enzyme treatment on polyphenol and cell wall polysaccharide extraction from the grape berry and subsequent sensory attributes in Cabernet Sauvignon wines

Pectolytic enzyme maceration is common for producing red wines, but the effects on bitterness and astringency are not well understood. Glycan microarrays assessed polysaccharide diversity and with polyphenol analysis was correlated with sensory data on descriptors of astringency and their perceived levels in enzyme-crafted Cabernet Sauvignon wines. Enzyme use is shown to have no effect on bitterness, but enzyme-macerated wines are more astringent. The data suggests that pectolytic enzymes are much more pronounced in their effect on the cell wall matrix than the ripeness of the berries at harvest and subsequent sensory perception. Enzyme-macerated red wines showed higher levels of polyphenol which were more polymerized and galloylated. The polyphenol-rich wines were described as hard, chalky, grippy, grainy and dry. The non-enzyme wines had elevated levels of arabinogalactan protein and pectin epitopes (notably biomarker mAbs JIM8 and JIM13) with the wines being characterized as soft, fine and velvety.

Effects of enzymatic treatment on the physicochemical properties and antioxidant activity of hawthorn pectin

The effects of enzymatic treatment on the physicochemical properties and antioxidant activity of natural hawthorn pectin (CK) were evaluated using a series of characterization methods. The results indicated that four modified pectin preparations (MPE, MPLE, MPME, and MCE, respectively obtained through treatment with pectinase, pectin lyase, pectin methylesterase, and cellulase) all showed a low methoxy content. MPLE had the highest galacturonic acid (Gal A, 92.01%) content and the highest degradation temperature (135 ℃). MPME had the lowest molecular weight (3.59 kDa) and MCE had the smallest particle size (238.0 nm). Infrared spectroscopy (FTIR) indicated that the enzymatic treatment did not change the primary structure of pectin. Scanning electron micrographs (SEM) showed that the four modified pectin preparations were more fragmented and irregular. Antioxidant activity of the pectin preparations was evaluated by determining their radical scavenging ability (hydroxyl radical and ABTS radical) and reducing power. The IC50 for hydroxyl radical and ABTS radical of all modified pectin preparations was lower than CK. The reducing power of MPE and MPME was higher than that of CK. Different enzymes modification methods played an important role on the characterization of pectin. Enzymatic modification methods offer great promise for the application of hawthorn pectin in functional products.

Effect of enzymatic treatment and dilution of synovial fluid on thin film compliance and load-bearing forces under confinement

Many synovial fluid (SF) studies have focused on the lubricity and wear protection properties of isolated components, such as lubricin, hyaluronan, or lipids. Higher-order mixtures studies, such as hyaluronan and lubricin, hyaluronan and phospholipids, lubricin and galectins, or hyaluronan and aggrecans, combined with a top-down approach in which different components have been enzymatically digested, emphasize that it is the synergistic interactions that provide SF’s unique load-bearing, lubricating, and wear protecting properties.

INFLUENCE OF ENZYMATIC TREATMENT ON IMPROVING CAROB JUICE EXTRACTION AND QUALITY

This work presents the first report producing a juice from Tunisian carob pods using hot water extraction without and with the addition of cellulase and pectinase extracts. It focused on the physico-chemical characterization of carob pods and raw juice, as well as the effect of enzymatic treatment on juice yield and quality. Enzymatic treatment was carried out by the addition of fungal enzyme extracts during juice processing at different concentrations. The raw carob juice was characterized by high sugars content, but also, high viscosity and turbidity. The enzymatic treatment induced significant decreases in turbidity, viscosity and clarity values, and thus significant increase in juice yield. Enzymatic treatment with pectinase extract was proved efficient to improve the physical quality of carob juice with the maximum yield. Therefore, this study suggests the production of clarified carob juice using pectinase treatment on industrial scale.

Optimization of Prickly Pear Juice Clarification for Better Retention of Betalain and Color Properties

Background: Prickly pear juices are considered as valuable ingredient for sports and energy drinks due to its higher amino acids contents, minerals and attractive red color. Hence, prickly pear fruit has received renewed interest for the production of juice. Up to date, relatively little work has been reported regarding the manufacturing of prickly pear products. Enzyme has proved to be the key element for producing clear and stable fruit juice. The present study aimed to optimize the processing parameters for enzymatic clarification of prickly pear juice. The results of this investigation are expected to provide the suitable process technology for the production of prickly pear juice with better retention of betalain content and color value. Methods: Prickly pear pulp was treated with pectinase enzyme at different concentrations (0.01-0.09%), incubation temperatures (40-60°C) and incubation time (60-180 min). The effect of enzymatic treatments on clarity, color index, betalain content and ascorbic acid content of juice were studied through response surface methodology by employing second order central composite rotatable design. Result: Response surface analysis determined the optimum condition for clarifying prickly pear juice as 0.036% enzyme concentration, 46°C incubation temperature and 112 min incubation time. At this condition, it was predicted to produce the prickly pear juice with clarity of 48.59% T, color index of 0.603 abs, betalain content of 542.93 mg/L of juice and ascorbic acid content of 9.35 mg/100 g with the desirability of 0.780.

Effects of enzymatic treatment on seed mucilage degradation and air-drying temperature on quality attributes of dragon fruit seeds (Hylocereus spp.)

Dragon fruit is a typical crop being grown commercially in tropical areas, especially in Viet Nam. Dragon fruit seeds are the waste type disposed of in beverage processing due to difficulties in seed separation and the presence of seed mucilage. The objective of this study was to investigate the effects of enzymatic treatment on seed mucilage degradation as well as the impacts of air-drying temperature on quality attributes of red-flesh (Hylocereus polyrhizus) dragon fruit seeds. The maximum mucilaginous layer degradation by commercial pectinase preparation (Pectinex® Ultra SP-L) was 84.9% when the seed:water ratio, enzyme concentration, and treatment time were 1:0 (w/w), 10 U/g seed, and 75 min, respectively. The increase in the drying temperature from 50°C to 70°C decreased the drying time by 61.9% but increased the total phenolic content of dehydrated seeds by 20.7%. Further increase in drying temperature from 70°C to 90°C reduced drying time and total phenolic content by 75% and 9.5%, respectively. Seeds dried at 70°C for 8 h indicated the highest retention of the total phenolic content (588±11 mg GAE/100g dry matter) and antioxidant activity (DPPH free radical scavenging activity: 9000±59 µmol TE/100g dry matter). Dragon fruit dried seeds were considered a valuable source of nutrients and antioxidants that can be further used in formulation of different food products.

Effects of enzymatic treatment on the chemical composition, antioxidant and rheological properties of cactus cladode juice

Cactus (Opuntia ficus-indica), commonly referred as prickly pear or nopal cactus, belongs to the family Cactaceae. It has attracted domestic and international industries’ attention owing to its nutritional and health benefit potentials. In this project, the quality of the cactus cladode juice after treated with the enzymes Pectinex Ultra SP-L and Viscozyme was investigated in terms of total phenolic content (TPC) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity. There were significant increases in the effectiveness of these enzymes as the concentration increased from 0.05 to 0.15% w/w. Among different concentrations, 0.15% w/w produced a higher yield and high-quality juice. Furthermore, the result indicates that prolonging the incubation duration could improve juice yield but this occurred only within the first hour of reaction, which the highest yield was obtained at 0.75 h. At these conditions, the combination of Pectinex Ultra SP-L and Viscozyme at ratio 1:1 (w/w) showed the most effective on juice yield improvement and 2,2-diphenyl-1-picrylhydrazyl free radical scavenging activity, while the highest total phenolic content was obtained when treating with Pectinex Ultra SP-L. Particularly as compared to the control sample, the juice yield increased from 53% to 76%, the TPC enhanced from 47 μg gallic acid equivalent (GAE)/mL to 70 μg GAE/mL, and the DPPH free radical scavenging activity improved from 277 μg ascorbic acid equivalent (AAE)/mL to 470 μg AAE/mL. Overall, the quality of cactus juice was better with enzymatic treatment than that of the untreated juice. The data also showed that the cactus juice behaved as shear – thickening fluids at room temperature.

Anaerobic digestion of cornmeal – the effect of crude enzyme extract and co‐digestion with cow manure

AbstractThis study examined the effect of a crude enzyme extract, containing mainly starch‐degrading enzymes, on cornmeal (Zea mays) hydrolysis. This was followed by an investigation of the effect of enzymatic treatment for the anaerobic digestion of this biomass. Cornmeal and cow manure were also co‐digested, and both batch and semi‐continuous experiments were performed. The enzymatic pretreatment of cornmeal resulted in a yield of 65 ± 5% reducing sugars, with 1:10 w/v (grams of dry substrate per mililiters of enzyme extract) enzyme load at 45 °C for 48 h. There was an 8% enhancement of methane production observed during the batch assays, both when cornmeal hydrolysate was digested and when enzymes were added directly to the digester. Synergetic effects were found when co‐digesting cornmeal and cow manure, leading to higher methane yield (280 NmL gVS–1) than that (200 NmL gVS–1) calculated based on the methane potential of the individual substrates. Regarding long‐term effects, the laboratory‐scale semi‐continuous experiments also demonstrated that the co‐digestion of cornmeal and cow manure (1:1 volatile solid (VS) basis) led to a stable process reaching an organic loading rate of 3 g VS L day–1 and achieving a daily methane production of 1280.12 ± 99.4 NmL CH4/day. However, when cornmeal was investigated in mono‐digestion, and the enzyme extract was directly added during semi‐continuous digestion of cornmeal, volatile fatty acid (VFA) accumulation was observed, leading to a decrease in pH, and no significant enhancement of the conversion into methane was observed. © 2021 Society of Chemical Industry and John Wiley & Sons, Ltd

Effectiveness of enzymatic treatment for reducing dairy fouling at pilot-plant scale under real cleaning conditions

Conventional cleaning with chemical products uses a substantial amount of water and energy to clean the fouling related to dairy production, resulting in significant economic costs. We evaluated an enzymatic treatment based on the use of protease and amylase to clean dairy fouling generated in an indirect plate heat exchanger and the spray dryer equipment of a pilot plant, representing real cleaning conditions in the dairy industry. The efficacy of the enzymatic treatment in removing fouling at 50 °C was comparable to that of the clean-in-place method, with alkaline–acid cleaning performed at a maximum temperature of 80 °C. Microbiological analysis showed that the cleaning treatments guaranteed adequate hygienic conditions of the dairy products manufactured. Monitoring fluorescence markers, such as tryptophan, riboflavin, Maillard compounds, and dityrosine could help improve the effectiveness of both alkaline and enzymatic cleaning. The enzymatic treatment fulfills dairy industry objectives, saving water and energy during washing by reducing chemical product use. Considering that enzymatic cleaning is biodegradable after use and that its economic cost is competitive compared to chemical cleaning, it represents a viable alternative to the chemical cleaning of dairy fouling.

Pectinase hydrolysis of guava pulp: effect on the physicochemical characteristics of its juice

The objective of this research is to assess the effect of enzymatic treatment of guava puree on the physicochemical parameters of the juice. Pectinases from Aspergillus niger were applied to the puree at 43 ± 3 °C under constant stirring. Enzyme concentrations used were: 0.033 % (w/w), 0.055% (w/w), 0.078 % (w/w) and 0.1 % (w/w). For each enzyme concentration, the treatment times were varied from 3 – 90 min. Physicochemical parameters of raw puree and enzymatically treated juice were determined. These were: viscosity, pH, electric conductivity, protein and polyphenol content, galacturonic acid content, color, TSS, and antioxidant capacity. Particle distribution, homogeneity of raw puree and juice samples dried extracts were assessed using a Field Emission Scanning Electron Microscopy (FESEM). A 91% viscosity decrease was recorded for each enzyme concentration after 3 min of enzyme reaction. That drecrase was accompanied by an increase in galacturonic acid content with increasing depectinization factors. Enzyme treatment of guava puree led to a decrease in pH, protein and polyphenol contents and an increase in conductivity and color. Analysis of FESEM images of guava samples bestowed a decrease in particle size, a scattering of particles in the medium, an increase in continuous phase proportion and an improvement of sample homogeneity with increasing values of processing parameters, due to the breaking-down of bigger particles and the solubilization during depectinization.

Effect of enzymatic treatment (endo-glucanases) of fiber and mechanical lignocellulose nanofibers addition on physical and mechanical properties of binderless high-density fiberboards made from wheat straw

Fiberboards are used in a variety of applications that can be for interior as well as for exterior. However, their production involves the consumption of virgin wood fibers and the use and production of formaldehyde-based adhesives, with the consequent impact on the environment and health. The removal of these adhesives results in a significant loss of physico-mechanical properties. To confront these major problems, the use of wheat straw, an agricultural waste, as raw material for the production of binderless fiberboards has been explored. As an alternative to synthetic adhesive, enzymatic treatment of fiber and lignocellulose nanofibers (LCNFs) addition, as well as their combination, have been studied. The different treatments produce an important increase in the mechanical properties in front of the untreated fiber and commercial fiberboard, being the combination of both which presents the best results. Separately, the enzymatic treatment produces a greater strengthening effect than the addition of LCNF. In terms of structural stability, the addition of LCNFs and treatment combinations shows the best results for water absorption and thickness swelling. The results obtained show the possibility to obtain fiberboards without synthetic adhesives with mechanical properties far superior to commercial fiberboardsas as such as bending strengths higher than 100 MPa, flexural modulus 5.5 GPa, internal bond 1.6 MPa, and 122.52 kJ/m2 of impact strength with an estimated added cost of 1 €/m3.

Влияние ферментной обработки на вязкость бактериально инфицированного диффузионного сока свеклосахарного производства

Приведены результаты изменения динамической вязкости диффузионного сока, полученного из сахарной свеклы разной степени инфицирования слизистым бактериозом, при обработке ферментным препаратом Декстрасепт 2. The results of changes in the dynamic viscosity of the diffusion juice obtained from sugar beet of different degrees of infection with mucosal bacteriosis, when treated with the enzyme preparation Dextrasept 2, are presented.

Eco-friendly Bleaching of Agrowaste Wheat Straw Using Crude Alkalo-Thermotolerant Cellulase-Free Xylano-Pectinolytic Enzymes.

The aim of this study was to evaluate the potential of xylanase-pectinase enzymes in bleaching of wheat straw pulp, just to cut down the toxic wastes, in order to manage the environmental pollution. The appropriate parameters of bleaching were evaluated, and best conditions were xylanase and pectinase dose of 5.0 and 1.66IU/g of pulp, respectively, along with material to liquid ratio of 1:7.5 (g/ml), temperature 55°C, treatment time 3h, Tween-80 1%, and pH 8.5. The release of reducing sugar and other non-cellulosic impurities, phenolic-hydrophobic-lignin was maximum at best bleaching conditions. Prebleaching of wheat straw pulp using these enzymes showed 14.75% decline in kappa number. Enzymatic bleaching plus 100% chemical bleaching also led to 27.90% reduction in yellowness. Using this methodology, the consumption of active chlorine was reduced up to 25%, along with an increase in burst index (7.98%), tear index (3.42%), breaking length (5.30%), viscosity (11.22%), gurley porosity (12.50%), and double-fold number (23.08%), which exhibits a remarkable enhancement in all the properties of pulp treated with enzymes. Microscopic images also confirm the effectiveness of enzymatic treatment in bleaching of wheat straw pulp. BOD and COD values of effluent also decreased by 20.74 and 17.87%, respectively. This research focussing on producing better grade paper using an eco-friendly approach would certainly benefit the paper and pulp industry. This is the first report, depicting bleaching capability of xylanase-pectinase enzymes for soda-anthraquinone pulp of wheat straw.

Effect of enzymatic treatments and microfiltration on the physicochemical quality parameters of feijoa (Acca sellowiana) juice

AbstractFeijoa fruit (Acca Sellowiana) has a short postharvest period, thus, processing is usually an alternative. The objective of this work was to evaluate the efficiency of three different commercial enzyme preparations in the extraction of feijoa juice in the yield and quality parameters. The juices with Pectinex®, Lallzyme® and Rohapect® were evaluated under three different concentrations (1, 5 and 10 U mL−1) before and after the pulping process. The samples were valued for total soluble solids, pH, reducing sugars, titratable acidity and colour. The juice that showed the most promise was evaluated for the microfiltration stage and rheological behaviour and particle size distribution were measured. The three treatments with Pectinex had an increase in juice yield in 43, 55 and 60%, while the samples with enzymes Lallzyme and Rohapect had no increase in yield compared to the control. All the tested enzymes had a positive impact on the colour of the juice, improving the colour parameters. The microfiltered juice had a behaviour index value of 1,091, indicating Newtonian behaviour. The fresh juice showed values below one (0.2178), indicating a non‐Newtonian and typically pseudoplastic behaviour. Among three enzymes used, Pectinex® showed the better results for physical–chemical parameters for extraction of feijoa juice.

Optimization of Microbial Hydrolysis Parameters of Poultry By-Products Using Probiotic Microorganisms to Obtain Protein Hydrolysates

In connection with the active growth of poultry processing, the issue of rational use of poultry by-products is urgent. The paper proposes hydrolysis of the gizzards of broiler chickens and hens of the parent stock with bifidobacteria liquid concentrate (BLC) and Propionix liquid concentrated starter culture (Propionix LCSC). The effect of enzymatic treatment on changes in the structural components of the gizzards was studied using scanning electron microscopy (SEM) and determination of the dispersed composition. As a result of the research, the multiple regression equations and the response surfaces were obtained, which describe the optimal parameters of the gizzard´s hydrolysis process. The temperature and the time of hydrolysis are factors that have a significant effect on the degree of hydrolysis. The results of the structural and microscopic analysis confirm the high hydrolysability of the by-products by changing its structure and increasing the number of smaller protein particles. It was found experimentally that the gizzards of hens are more susceptible to the action of probiotic microorganisms’ enzymes compared to the gizzards of broiler chickens.

Effect of Enzyme Treatments on Protoplast Isolation from Leaves of Vetiver (Vetiveria spp.)

Protoplast isolation is a first and important step for establishing a new plant with desired traits through protoplast fusion technology. This experiments were conducted to evaluate various concentration of enzymes and incubation time on protoplast yield and viability in two vetiver ecotypes, Kamphaeng Phet 2 (Vetiveria zizanioides Nash) and Prachuap Khiri Khan (V. nemoralis A.Camus). The results revealed that protoplast yields were significantly affected by different enzyme treatments. The highest protoplast yield (6.12x105 protoplasts/ml) and high viability (98.61%) in Kamphaeng Phet 2 was obtained through the process of cell wall digestion when treated with enzyme solution containing 0.5% (w/v) cellulase onozuka R-10 and 0.5% (w/v) macerozyme R-10 in combination. While, the optimal enzyme solution for protoplast isolation from leaves of Prachuap Khiri Khan was the combination of 1.0% (w/v) cellulase onozuka R-10 and 0.4% (w/v) macerozyme R-10, resulting in the highest yield (6.80x105 protoplasts/ml) and viability (96.56%) of protoplasts. Meanwhile, incubation time of 24 h with the optimal enzyme solution resulted in the highest protoplast yields of both ecotypes. Our findings have the potential to generate an efficient protocol to isolate the protoplast from leaves of vetiver which can be used for further research studies in protoplast culture and fusion for vetiver improvement. Keywords: Cellulase onozuka R-10, Macerozyme R-10, Protoplast isolation, Vetiver