Mixture Of Amylase Research Articles

Application of laccase and hydrolases for trace organic contaminants removal from contaminated water

• 14 out of 22 TrOCs monitored were effectively removed (> 50 %) after 24 h by the laccase of Trametes hirsuta. • 16 out of 22 TrOCs monitored were effectively removed (> 50 %) after 24 h by the mixture of hydrolases. • Both laccase and the hydrolase mixture achieved high TrOC removal under the operational conditions encountered in real wastewater. The potential of a laccase from Trametes hirsuta , a hydrolase mixture of amylase, lipase cellulase and protease, was studied for the removal of a set of trace organic contaminants (TrOCs) at 10 µg/L each in a contaminated water. An attempt was also made to develop a combination of cross-linked enzyme aggregates (combi-CLEA) from the two groups of enzymes. After a 24-hour in batch treatments at 22°C and pH 7, compounds such as acetaminophen and levothyroxine showed a decrease in concentration of 97% and 99% respectively, in presence of laccase, while amlodipine, levothyroxine, and trimethoprim were removed at 98%, 99% and 99% respectively, when the contaminated water was treated with the hydrolase mixture. The study of the impact of pH, temperature and contact time revealed that the most favorable temperatures were 22°C and 30°C, but no clear correlation was found between pH and removal in the pH range of 6-8, although high removals were achieved at these pHs. Finally, except few compounds such as acetaminophen, the TrOC removal after 24 h was higher than that obtained in 4 h.

Simultaneous saccharification and fermentation of sago hampas into biobutanol by Clostridium acetobutylicum ATCC 824

AbstractSimultaneous saccharification and fermentation (SSF) by Clostridium acetobutylicum ATCC 824 was conducted to produce biobutanol from sago hampas. Sago hampas is a waste generated from the processing of sago starch. This waste is composed of 54.6% starch and 31.7% of cellulose and hemicellulose, with only 3.3% of lignin. In order to fully utilize the starch and cellulosic materials, saccharification using a mixture of amylase (Dextrozyme) and cellulase (Acremonium cellulase) was conducted using 0.09 g/mL sago hampas, producing 67.0 g/L of fermentable sugar. The SSF and delayed SSF (DSSF) were conducted using 0.07 g/mL sago hampas with the optimized enzyme loading of Dextrozyme amylase (71.4 U/gsubstrate) and Acremonium cellulase (20 FPU/gsubstrate). The SSF of sago hampas generated 6.12 g/L of solvents with biobutanol concentration of 3.81 g/L and the yield of 0.11 g‐biobutanol/g‐sugar. In order to improve biobutanol concentration and productivity, DSSF was introduced. In DSSF, the inoculum was introduced into the system after 24 hour of fermentation to allow the optimal saccharification process for sugar production. This process generated 4.62 g/L of biobutanol which was 18% higher than normal SSF since the saccharification and fermentation were operated at their optimal condition.

Simultaneous saccharification and fermentation of cassava waste for ethanol production

The efficiency of enzymatic and microbial saccharification of cassava waste for ethanol production was investigated and the effective parameters were optimized. The mixture of amylase and amyloglucosidase (AMG) resulted in a significantly higher rate of saccharification (79.6%) than the amylase alone (68.7%). Simultaneous saccharification and fermentation (SSF) yielded 6.2 g L-1 ethanol representing 64.5% of the theoretical yield. Saccharification and fermentation using pure and co-cultures of fungal isolates including Rhizopus stolonifer, Aspergillus terreus, Saccharomyces diastaticus and Zymomonas mobilis revealed that the co-culture system involving S. diastaticus and Z. mobilis was highly suitable for the bio-conversion of cassava waste into ethanol, resulting in 20.4 g L-1 in 36 h (91.3% of the theoretical yield).

Carbohydrase and protease supplementation increased performance of broilers fed maize-soybean-based diets with restricted metabolizable energy content

A trial was conducted to evaluate whether the addition of commercial enzyme preparations containing carbohydrases and a protease would increase the available metabolizable energy (ME) of maize-soya-based broiler diets. Seven thousand five hundred and sixty (7560) day-old Ross 788 chicks were randomly allocated to 60 pens (126 chicks per pen). The trial consisted of five dietary treatments, with 12 replicates per treatment. A negative control feed and three treatment feeds were formulated to contain a lower level of ME than a standard (positive control) feed. Two commercial enzyme preparations, one a mixture of amylase, xylanase and protease; and the other a β-mannanase product, were added separately or in combination to the treatment diets. Broiler performance was recorded over a 35-day period. Broilers fed the lower energy (negative control) diet performed significantly worse than all other treatments in terms of growth and feed conversion, but not mortality. The addition of the enzyme preparations to the energy-restricted diets significantly improved performance. Cumulative feed conversion ratio (FCR) on day 35 for the negative control birds was 12% higher than that of the positive control, while diets supplemented with single enzyme preparations resulted in 2.4% and 3.0% higher FCRs, respectively. Combining the two products caused significantly higher bodyweights and feed intakes than the positive control, while cumulative FCR was only 1.2% higher than for the positive control. A positive synergistic effect was evident when combining the two enzyme products. Performance gains in the enzyme-supplemented broilers were most pronounced during early growth.Keywords: Amylase, Avizyme 1502, β-mannanase, Hemicell, maize, protease, soybeans, xylanase

Biohydrogen production from oil palm frond juice and sewage sludge by a metabolically engineered Escherichia coli strain

Biohydrogen is considered a promising and environmentally friendly energy source. Escherichia coli BW25113 hyaB hybC hycA fdoG frdc ldhA aceE has been previously engineered for elevated biohydrogen production from glucose. In this study, we show that this strain can also use biomass from oil palm frond (OPF) juice and sewage sludge as substrates. Substrate improvement was accomplished when hydrogen productivity increased 8-fold after enzymatic treatment of the sludge with a mixture of amylase and cellulase. The OPF juice with sewage sludge provided an optimum carbon/nitrogen ratio since the yield of biohydrogen increased to 1.5 from 1.3 mol H2/mol glucose compared to our previous study. In this study, we also reveal that our engineered strain improved 200-fold biohydrogen productivity from biomass sources compared to the unmodified host. In conclusion, we determined that our engineered strain can use biomass as an alternative substrate for enhanced biohydrogen production.

A cleaner production of denim garment using one step treatment with amylase/cellulase/laccase

Denim garment is one of the most important and highly used textile clothing, regarding its exclusive features including color, versatile appearance and high strength that are widely used by young people. To create diversity in denim garment it is necessary to apply special techniques and new substances to respond the huge market demand. In this paper, bio-treatment process, using amylase, cellulase, laccase, and their combinations applied on denim garment to conduct one step bio-desizing and bio-washing producing old-look appearance garment is proposed and analyzed. The color changes of denim samples and the whiteness of the back and staining on the pocket was measured and the surface morphology of the samples were observed using Scanning Electron Microscope. The results indicated successful treatment regarding one step bio-desizing and enzymatic bio-washing using mixture of amylase and cellulase and laccase. The obtained color on the samples treated with the three enzymes has not been differed significantly with the bio-desized garment treated with cellulase or laccase and cellulase/laccase (cellulase and laccase).

OPTIMIZATION OF NEW FLOUR IMPROVER MIXING FORMULA BY SURFACE RESPONSE METHODOLOGY

ABSTRACT In the present study, we search to improve the viscoelastic properties of wheat flour characterized by a low bread‐making quality. Six regulators were tested: broad bean flour, gluten, monodiglyceride (MDG), ascorbic acid, sodium alginate and a mixture of amylase and xylanase. A hybrid design was carried out in order to study the effect of these regulators on the alveographic properties of wheat flour dough. Two alveographic responses (W: deformation energy and P/L: elasticity‐to‐extensibility ratio) were studied and simultaneously optimized via the desirability functions. An optimal mixture, containing 13.17 g/kg of broad bean flour, 15.13 g/kg of gluten, 0.155 g/kg of ascorbic acid, 3.875 g/kg of MDG, 2.75 g/kg of sodium alginate and 0.3 g/kg of enzyme mixture, was obtained and tested in a Tunisian flour. It led to a dough characterized by a W = 274 × 10−4 J and P/L = 0.74 versus 191 × 10−4 J and 0.40, respectively, for the Tunisian flour without improvers.PRACTICAL APPLICATIONSIn this work, we developed a new flour improver mixing formula intended to be used with wheat flour characterized by a low bread‐making quality. This improver mixture is in powder form and contains 13.17 g of broad bean flour, 15.13 g of gluten, 0.155 g of ascorbic acid, 3.875 g of monodiglyceride, 2.75 g of sodium alginate and 0.3 g of enzyme mixture per kilogram of wheat flour. The incorporation of this improver mixture in low bread‐making quality wheatflour leads to an increase of its deformation energy (W) of about 43% and produces large volume bread.

Use of enzymes in brown bread production and their influence on the shelf life of the sliced and wrapped products: A collaborative transcultural sensory evaluation

Three independent studies were conducted in Chile, Spain and Uruguay to assess the effects of the addition of enzymes on the shelf life of brown pan bread.Four batches of brown bread were prepared in each country: a control batch with no added enzymes, a second batch with amylase, a third batch with xylanase and a fourth batch with a 1:1 mixture of amylase and xylanase. Three sensory texture parameters were evaluated (softness, size of the soft area and cohesiveness) and a consumer study was conducted to determine the acceptability of the samples. In each country, the doses of each enzyme and enzyme mixtures (1:1) added to doughs have to be adapted to obtain good dough handling characteristics and minimise adhesiveness and stickiness of the corresponding flour in the traditional formulation.In all three countries the addition of the enzyme mixture gave the best results, achieving a longer shelf life, while the addition of xylanase accelerated bread staling.

INFLUENCE OF ENZYMES ON THE TEXTURE OF BROWN PAN BREAD

ABSTRACTEnzymes are commonly used to improve the textural quality of bread and to extend its shelf life. To study the effect of enzymes on the texture of brown pan bread, four types of bread were industrially manufactured using amylase, xylanase, a mixture of amylase : xylanase (1:1) and control (no enzyme). After baking, the bread samples were stored for 1, 4, 7, 10, 13, 15 and 17 days. At each storage time, bread texture was evaluated by sensory and instrumental methods, and the overall acceptability was determined.Instrumental and sensory texture data showed that the addition of amylase or amylase : xylanase decreased the staling rate of breads. Furthermore, the use of a mixture of amylase and xylanase provided better results than the addition of amylase alone. Therefore, the results suggest that the addition of a mixture of amylase and xylanase is recommended to extend the shelf life of brown pan bread. On the other hand, the addition of xylanase resulted in an increase of the staling rate. The results suggest that when xylanase is used to improve dough machinability, the addition of amylase along with it should be considered in order to prevent an increase of staling rate.

Prediction of the rumen fermentable organic matter content by an enzymatic method

In the Dutch protein evaluation system (Tammingaet al., 1994) microbial protein synthesized in the rumen is estimated from the fermentable organic-matter (FOM) content. The reference method to determine FOM is byin situincubations of food in the rumen of fistulated animals. However, this is a cumbersome, time-consuming and expensive procedure. In practice, FOM is estimated from the digestible organic-matter content (DOMD) corrected for crude fat (Cfat), rumen escape protein (EP) and starch (ES) and the fermentation products (FP), using tabular values. Apart from being indirect, this approach takes little or no account of the variability within foods. Although anin vitromethod based on rumen fluid may give a good prediction ofin situFOM for the majority of the foodstuffs (Coneet al., 1994), an enzymatic method is preferable for practical reasons. From the organic-matter (OM) degradation by a mixture of amylase and other carbohydrate degrading enzymes at 39°C during 0, 2, 6 and 24 h, Coneet al. (1996) obtained a moderate correlation within situFOM for 29 grass and grass silage samples (R2= 0.88; residual s.d. = 37 g/kg dry matter (DM)) and 80 samples of concentrates, maize and clover (R2= 0.77; residual s.d. = 42 g/kg DM). In this study a modified version of the enzymatic method of de Boeveret al. (1994), normally used to predict thein vivoOM digestibility and energy value of concentrates, was tested for its reliability to predictin situFOM of compound foods and forages.