Effect Of Enzymatic Treatment Research Articles

Effect of enzymatic treatment and reactive dyeing on the low stress mechanical properties of linen fabric

The present study was concerned mainly with the assessment of the modification of low stress mechanical properties of linen fabric that were induced by enzymatic treatment. In addition, the effect of dyeing with reactive dye on the enzyme treated linen fabric on the low stress mechanical properties were also investigated. Kawabata Evaluation System for Fabric (KES-F) instrument was used for assessing the low stress mechanical properties, i.e. tensile, shearing, bending, compression, and surface properties. Experimental results showed that the enzymatic treatment could alter those properties to different extent depending much on the concentration of enzyme used.

Comparison of soybean peroxidase with laccase in the removal of phenol from synthetic and refinery wastewater samples

AbstractBACKGROUND: Several studies have demonstrated the feasibility of treating aqueous phenols and aromatic amines with oxidoreductases in synthetic wastewater samples. However, little work has been done on the effectiveness of enzymatic treatment on real wastewater. Here a comparison was made of the oxidative coupling of phenol catalyzed by laccase or soybean peroxidase (SBP) using synthetic and refinery wastewaters.RESULTS: Optimization of pH, enzyme concentration, effect of polyethylene glycol (PEG) addition, and reducing anions were examined for a 3 h reaction time. Laccase had an optimum pH of 5.6–6.0, while SBP had a broad optimum from 6.0 to 8.0. In synthetic samples in tap water to achieve ≥ 95% removal of 1.0 mmol L−1 phenol in 3 h required 0.12 and 1.5 U mL−1 of catalytic activity of laccase and SBP, respectively. In refinery samples comparable removals required 1.2‐ to 1.8‐fold more enzyme than in synthetic tap water samples. Added PEG allowed for a small reduction in the SBP concentration for synthetic wastewater but was ineffective with either enzyme in treating refinery samples. Reducing ions increased the demand for oxidant but, with the exception of cyanide, phenol removal still occurred.CONCLUSION: Both laccase and SBP were effective in removing phenol from aqueous refinery samples, albeit at slightly higher concentrations than required for the corresponding synthetic samples. Copyright © 2008 Society of Chemical Industry

Change in polysaccharide content in grain raw material during preparation for producing whole grain bread under enzymatic hydrolysis conditions

Results of investigating the effect of enzymatic treatment during soaking of wheat and triticale grain on a change in its moisture and polysaccharide content in the grain mass are presented. The expediency of using the preparation Celloviridin G20x when preparing grain for producing whole grain bread is shown.

Evaluation of the Combined Effects of Enzymatic Treatment and Aging on Lees on the Aroma of Wine fromBombino biancoGrapes

In this study, two different doses of commercial beta-glucanase enzyme preparation were tested to verify their effect on wines aged on lees. These wines were compared with two samples with no enzymatic treatment. The former was aged on lees (control), and the latter was readily filtered off from the yeast cell biomass (standard). Analysis of variance (one-way ANOVA), the Tukey test, and principal component analysis (PCA) were applied to all of the samples, which were analyzed for aroma composition, along with galacturonic acid, total acidity, pH, and color. Results showed a large number of statistically significant differences among samples. In general, wines treated with beta-glucanase were characterized by higher concentration of many volatile compounds. The presence of lees and even more the exogenous enzymatic action enhanced almost all volatile compounds. Besides the high presence of ethyl esters, it is worth mentioning the behavior of hexanol and trans-3-hexenol, which are strongly enhanced by the presence of lees and by enzymatic treatments.

Comparison Between Granular Starch Hydrolyzing Enzyme and Conventional Enzymes for Ethanol Production from Maize Starch with Different Amylose: Amylopectin Ratios

AbstractThe effect of enzyme treatments (granular starch hydrolyzing and conventional enzymes) and different amylose: amylopectin ratios of maize starch on ethanol production was evaluated. For starch treatments, amylose: amylopectin ratios were prepared by mixing commercially available Hylon VII (70% amylose and 30% amylopectin) and Amioca (˜100% amylopectin) starches. For maize treatments, waxy, high amylose and regular dent hybrids were used to represent varying amylose: amylopectin ratios. All hydrolyses followed by fermentations were conducted at 15% solids content. Differences were observed in ethanol yields among granular starch hydrolyzing and conventional enzymes. Differences also were observed in ethanol yields between different amylose: amylopectin ratios for pure starch and maize samples. For starch samples, final ethanol concentrations varied from 2.2 to 9.1% (v/v) for fermentation with granular starch hydrolyzing enzyme and from 6.7 to 9.3% (v/v) for conventional enzymes. Higher ethanol concentrations were observed for Amioca starch for both enzymes. For maize samples, final ethanol concentrations were highest for waxy maize for both granular starch hydrolyzing (8.2%, v/v) and conventional (8.2%, v/v) enzymes. Lowest ethanol concentrations were observed for high‐amylose maize samples for granular starch hydrolyzing (6.3%, v/v) and conventional (5.2%, v/v) enzymes.

Effect of enzymatic treatment on cotton fiber dissolution in NaOH/urea solution at cold temperature

In this communication, the dissolution behavior of enzyme pretreated cotton fibers in NaOH/urea solution is reported. The experimental results indicated that although the crystallinity of cotton linter almost did not change during the enzymatic pretreatment, the solubility of cellulose in cold NaOH/urea solution increased from 30% for original cotton fibers to 65% for enzymatic treated fibers, which was mainly attributed to the reduction of cellulose’s molecular weight by the enzymatic treatment. Moreover, the dissolution time was also greatly shortened by the enzymatic pretreatment. The results suggest that the effect of crystallinity of the cellulose on the cellulose dissolution in NaOH/urea solution is much less than that of molecular weight. It was found that the temperature plays a dominating role to the cellulose fiber solubility in NaOH/urea solution.

EFFECT OF SURFACE TREATMENT ON THE ENZYMATIC TREATMENT OF CELLULOSIC FIBER

Fiber modifications by environmentally friendly processing are essential in order to simplify the preparation and finishing processes, in addition to minimizing the chemical waste and associated disposal problem. In this regard, enzymes have been used extensively because it can remove the small fiber ends from yarn surface to create a smooth fabric surface appearance and introduce a degree of softness without using traditional chemical treatment. However, a significant strength reduction and slow reaction rate of the enzymatic reaction limit its industrial application. In this paper, the potential of using low-temperature plasma (LTP) as a surface pre-treatment prior to enzyme treatment on flax fiber has been studied. By means of the LTP pre-treatment, the effectiveness of enzyme treatment can be enhanced.

The effect of enzyme treatment on the nutritive value of lucerne for equids

Two experiments were conducted to evaluate the effects of a fibrolytic enzyme preparation on the nutritive value of lucerne for equids. In both experiments four mature Welsh-cross pony geldings were used in a 4 × 4 Latin-square design to assess the effect of a fibrolytic enzyme treatment on the nutritive value of either high-temperature dried (HT) lucerne (experiment 1) or ensiled lucerne (experiment 2) for equids. Experiment 1 consisted of four levels of enzyme treatment (0 [WC], 2.3 [DE1], 4.7 [DE2] and 8.9 L tonne − 1 dry matter (DM) [DE3]), whilst in experiment 2 the four levels of enzyme treatment were: 0 (WS), 2.7 (WE1), 5.5 (WE2) and 10.2 L tonne − 1 DM (WE3). Each diet was fed to give a DM intake of 17.5 g kg − 1 of liveweight per day, offered in two equal meals at 12 h intervals. Digestibility was determined by total faecal collection. Feed and faecal samples were analysed for DM, OM, CP, ADFom, NDFom, starch, WSC, GE, Na, Ca, P, K, Mg and non-starch polysaccharide (NSP) content and composition. Silages were also analysed for pH, VFA, lactate, TN, ammonia–N and aerobic stability. In experiment 1, enzyme treatment significantly ( P < 0.001) reduced total NSP digestibility (TNSPD) at the lower levels of application in comparison to the control (551, 578 and 608 g kg − 1 for DE1, DE2 and WC, respectively), whilst in experiment 2, TNSPD was significantly ( P < 0.001) reduced at the higher application level compared to the control (550 and 421 g kg − 1 for WE3 and WS, respectively). The DM contents of the enzyme-treated silages were significantly lower (averaging 269 g kg − 1 ) compared to the control (302 g kg − 1 ) and butyrate content increased significantly ( P < 0.05) with increasing level of enzyme (2.6, 4.4, 7.8 and 7.8 g kg − 1 DM for WS, WE1, WE2 and WE3, respectively). Consequently, enzyme treatment does not appear to increase the nutritive value of high-temperature dried or ensiled lucerne for equids.

Microfiltration of umbu ( Spondias tuberosa Arr. Cam.) juice

Umbu ( Spondias tuberosa Arr. Cam.) diluted pulp, at mass ratio of one part of pulp to two parts of water, was microfiltered in a pilot plant containing a 0.2 μm polypropylene membrane. A clarified juice free of pulp and with low pectin content was obtained. Effects of enzyme treatment (0–100 ppm), crossflow velocity (4–6 m/s) and transmembrane pressure (0.5 × 10 5–1.1 × 10 5 Pa (0.5–1.1 bar)) were evaluated using permeate flux and flux resistances (total, due to fouling and polarized layer formation) as parameters. Crossflow velocity was the major variable responsible for flux increase, since it reduced polarized layer. Enzyme treatment also presented a positive effect. On the other hand, transmembrane pressure increased fouling and did not influence permeate flux in most cases, except when no enzyme was added and high velocity was applied, in which flux was reduced.

Effect of Enzyme Treatments and Drying Temperatures on Methylpyrazine Content in Cocoa (Theobroma Cacao L.) Powder Extract

ABSTRACT: The effects of combining enzyme treatments and heating protocols on pyrazine formation in cocoa powder extracts have been studied. Five commercial enzyme preparations containing protease and carbohydrase activities were initially assessed for their ability to release amino acids and reducing sugars, both of which are substrates for Maillard reactions. The enzyme preparation Flavourzyme was subsequently selected for further study given its ability to liberate both types of substrate. Cocoa powder solutions were treated with 2 doses of Flavourzyme and processed at 2 drying temperatures. The combination of the higher dose of the enzyme (12% w/w enzyme/substrate) and the higher drying temperature (150 °C) resulted in a synergistic increase in the concentration of methyl‐ and dimethylpyrazines. A statistically significant increase in the concentration of tetramethylpyrazine occurred in samples treated at 150 °C that was independent of the enzyme dose assayed. No significant changes in trimethylpyrazine content were detected in treated compared to untreated samples.

The Effect of Enzymatic Treatment on Dried Vegetable Color

The usefulness of enzymatic treatment for improving dried vegetable color was checked using carrot and pumpkin as experimental material. The color differences were expressed using the L*, a*, b* chroma and hue values. For selected samples, color attractiveness was also assessed by ranking method. The results show positive influence of enzymatic treatment on dried carrot and pumpkin color retention. The best effects of improving color of dried material were obtained for Panzym SMASH XXL (for both species) and Rohament CL (for pumpkin). The positive influence of enzymatic treatment on attractiveness of dried carrot color enlarged during storage.

Effect of Enzyme Treatment on Recycling of Shredded Currency Waste of RBI for Making Handmade Paper

Enzymatic recycling process of shredded currency waste was conducted at Kummarappa National Handmade Paper Institute Jaipur. The present study was aimed at recycling of shredded currency waste of Reserve Bank of India in the form of good quality hand made paper and products. Kummarappa National Handmade Paper Institute has already developed a simple technology for currency recycling. An effort was made to utilize blend of certain microbial enzymes for the recycling of shredded currency waste. It was observed that with the application of identified enzymes, a better quality pulp could be produced as compared to the conventionally produced pulp. Therefore, the enzymatic route of recycling the shredded currency waste of RBI for making handmade paper and products was found to be very useful. The tag of “Bio-processing”/enzymatically processed handmade paper” might help in improving the competitiveness of the Indian handmade paper industry especially in the international markets.

Enzymatic Treatment of Pigment Prints

Extending from our previous work on applications of biotechnology in textile wet processing, this article reports the impact of post-biopolishing on the performance properties of pigment-printed cellulosic fabrics. The data demonstrate that the extent of enzymatic attack is determined by the nature of the cellulase enzyme, the depth of pigment prints, the nature of the cellulosic substrate, the fabric structure, and the finishing formulation contents. Furthermore, the loss in weight, the decrease in the depth of shade, and the improvement in softness degree of the biopolished pigment prints follow the descending orders: Acid cellulases > Acid cellulases/softener > Neutral cellulase > None, None > Neutral cellulase > Acid cellulases/softener > Acid cellulases, and Acid cellulases/softener > Acid cellulases > Neutral cellulase >> None, respectively. The effect of enzymatic treatment on the fastness properties of the treated pigment prints were also investigated.

Effect of Enzymatic Treatment for Sedimentation and Concentrate of Solid Particles in Waste Water Derived from Rice Washing Process

Effect of Enzymatic Treatment for Sedimentation and Concentrate of Solid Particles in Waste Water Derived from Rice Washing Process

Effect of transglutaminase and 1-ethyl-3-(3-dimethylaminopropyl) carbodiimide on the solubility of fish gelatin–chitosan films

The possibility of decreasing the water solubility of the films made from fish gelatin and chitosan by modification with TGase was investigated. The effectiveness of enzymatic treatment was also compared with chemical crosslinking using EDC. The treatment of the components with TGase in concentration of 0.2 mg/ml of the film-forming solution limited the solubility of the films at 25 °C from 65% to 28% at pH 6 and from 96% to 37% at pH 3. After 15 min of heating at 100 °C, the modified films were soluble in 23% at pH 6 and in 41% at pH 3. Further decrease of the solubility of the fish gelatin–chitosan films was achieved when enzymatic modification was conducted in the presence of 5–10 mM DTT; the solubility was about twice lower than that without DTT at both studied temperatures and pH values. Generally, the composite films modified with EDC in concentration of 30 mM were distinctly less soluble than films made from the components modified with TGase in the presence of DTT.

The effect of enzymatic treatment of a sunflower protein isolate on the rate of adsorption at the air–water interface

The adsorption kinetic at the air–water interface of a sunflower protein isolate (SPI) and its hydrolysates at different degrees of hydrolysis (DH=5.62%, 23.5% and 46.3%) adsorbed from aqueous solutions, was studied. Data are presented and analyzed for short adsorption time, taking into account the diffusion of the protein (SPI and its hydrolysates) from the bulk phase to the interface, and the long-term adsorption, taking into account the adsorption and penetration of the protein at the interface. The adsorption kinetics were determined by surface tension measurements as a function of time and protein concentration in the bulk phase (within the range of 1 and 1×10−5 %, w/w). The ionic strength (0.05M) and the temperature (20°C) were maintained constant. The adsorption of SPI and its hydrolysates to the interface increases with the protein concentration in the bulk phase, depending on the protein and, especially, on the degree of hydrolysis. The adsorption kinetic at short adsorption time is diffusion controlled. However, the mechanism that controls the adsorption at long-term adsorption is the penetration of the protein at the interface. The optimum functionality of SPI hydrolysates occurs at low degrees of hydrolysis and high protein concentrations in solution.

Effect of Enzymatic Treatment of Extracted Sunflower Proteins on Solubility, Amino Acid Composition, and Surface Activity

Industrial proteins from agriculture of either animal or vegetable origin, including their peptide derivatives, are of great importance, from the qualitative and quantitative point of view, in food formulations (emulsions and foams). A fundamental understanding of the physical, chemical, and functional properties of these proteins is essential if the performance of proteins in foods is to be improved and if underutilized proteins, such as plant proteins (and their hydrolysates and peptides derivatives), are to be increasingly used in traditional and new processed food products (safe, high-quality, health foods with good nutritional value). In this contribution we have determined the main physicochemical characteristics (solubility, composition, and analysis of amino acids) of a sunflower protein isolate (SPI) and its hydrolysates with low (5.62%), medium (23.5%), and high (46.3%) degrees of hydrolysis. The hydrolysates were obtained by enzymatic treatment with Alcalase 2.4 L for DH 5.62 and 23.5% and with Alcalase 2.4 L and Flavorzyme 1000 MG sequentially for DH 46.3%. The protein concentration dependence on surface pressure (surface pressure isotherm), a measure of the surface activity of the products (SPI and its hydrolysates), was obtained by tensiometry. We have observed that the degree of hydrolysis has an effect on solubility, composition, and content of the amino acids of the SPI and its hydrolysates. The superficial activity and the adsorption efficiency were also affected by the degree of hydrolysis.

Effects of transglutaminase treatment on functional properties and probiotic culture survivability of goat milk yogurt

The objectives of this study were to investigate the effects of enzymatic cross-linking of milk proteins on the functional properties and probiotic culture survivability of goat milk yogurt. After pre-incubation (50 °C, 1 h) of the milk with microbial transglutaminase [MTGase, 0–4 units (U)/g protein] and subsequent heat inactivation (75 °C, 5 min), yogurt was prepared by inoculating the milk with a commercial probiotic yogurt starter containing probiotic cultures ( Lactobacillus acidophilus, Bifidobacteria, and Lactobacillus subsp. casei) and incubating the inoculated milk at 43 °C for 5 h. Compared to the untreated control trial, pretreatment of the milk with MTGase (2 and 4 U/g protein) increased ( P < 0.05) the viscosity and decreased the syneresis of yogurt samples. The effect of enzyme treatment was more significant in improving the viscosity of yogurt compared to the method of increasing total solids (TS) in the milk. No significant differences in basic nutrient contents between control and enzyme-treated samples were observed. The probiotic cultures were relatively stable in the goat milk yogurt and their populations remained above 10 6 CFU/g during the 8-week storage period at 4 °C. No significant differences in rate of change of population of all the three probiotic cultures were observed between the control and the MTGase treated groups. Microbiological analysis shows that the enzymatic cross-linking of proteins seems to have a positive role in the survivability of the probiotic cultures, which requires further investigation. Scanning electron microscopic studies revealed that the microstructure of the enzyme-treated samples appeared denser than the control, suggesting that pretreatment of milk by MTGase could be used to improve the microstructure of the yogurt gel. Results of this study indicate that enzymatic cross-linking of milk proteins by MTGase appears to be an effective means for improving the functional properties of goat milk yogurt. MTGase treatment may be a useful method in the production of probiotic goat milk yogurt products.

Effect of enzyme treatment and wood pulp variation on physical characteristics and fabric hand of lyocell fabrics

The purpose of the research was to examine the effect of three different levels of enzyme treatment on the physical characteristics and the end-use suitability of the lyocell fabrics made with four different types of commercial wood pulp. The appropriate enzyme concentration for obtaining an optimum as well as consistent physical characteristics and fabric hand trait was 3 g/l for the concentration levels tested in the present investigation. Weight loss was more affected by higher enzyme concentration than other physical properties. H2 was least affected by enzyme treatment for all three physical properties and fabric hand. 5 g/l concentration exhibited little difference from 3 g/l in the physical characteristics, whereas the KES-FB values indicated a significant loss of fabric hand in most PHVs with the 5 g/l concentration level. Among different garment parameters, all four fabric types were relatively inappropriate for the men’s slacks (MS) fabric due to the lower hand value of koshi required by the MS parameter. However, despite the relatively low koshi values, high fukurami values required for men’s dress shirt (MWDS) resulted in the highest THV among the four garment parmeters. The four fabric types, which represent the usage of four different wood pulps, in general seem to exhibit a higher applicability to women’s winter thin dress (WWTD) than women’s winter suit (WWS) garment parameter.

The effect of enzyme treatment on the nutritive value of high-temperature dried lucerne for ponies

Murray, J. M. D., Longland, A. C., Moore-Colyer, M. J. S., Dunnett, C. (2005). The effect of enzyme treatment on the nutritive value of high-temperature dried lucerne for ponies. Pferdeheilkunde, 21, (Supplement S), 41-42. Equine Nutrition Conference for Feed Manufacturer, Hannover, GERMANY, 2005.