Development and application of a biocatalyst-filter reactor for the continuous production of caseinate hydrolysate surfactants
作者： Jacob Ewert , Gudrun Horstmann , Claudia Glück , Wolfgang Claaßen , Timo Stressler
DOI: 10.1016/J.PROCBIO.2018.06.004
关键词:
摘要: Abstract A novel continuous process for enzymatic production of sodium caseinate hydrolysates with a low degree hydrolysis (DH) and increased interfacial behaviour was developed. Retention free peptidase in the reactor (separation from product via an ultra-filtration membrane) not possible because used (thermolysin-like Geobacillus stearothermophilus; Sternzym BP 25201; 34 kDa, approximately 4.3 nm) smaller than hydrolysate (up to 90 μm). Thus, immobilized on macroporous particles (Sepabeads EC-EP/M; 200–500 μm) applied consisting stirred vessel metal filter (150 μm) as separation unit. consistent DH 2.2–2.6% obtained by adding about 1/3 initial activity per day or adjusting residence time. This resulted improved foam emulsion behaviours (foam stability 139 ± 2.3%; 162 ± 9%) filtrate compared substrate like produced batch using enzyme. However, superior it space-time yield (155%) enzyme productivity (695%).
sci-hub.se 参考文章(43)
Joseph F. Zayas, Functionality of Proteins in Food ,(1996)
Neil D. Rawlings, Alan J. Barrett, J. F. Woessner, Handbook of proteolytic enzymes Elsevier Academic Press. ,(1998)
J. M. Guisán, E. Polo, J. Aguado, M. D. Romero, G. Álvaro, M. J. Guerra, Immobilization-Stabilization of Thermolysin Onto Activated Agarose Gels Biocatalysis and Biotransformation. ,vol. 15, pp. 159- 173 ,(1997) , 10.3109/10242429709103507
Wen-Dee Chiang, May-June Tsou, Zong-Yao Tsai, Tsun-Chung Tsai, None, Angiotensin I-converting enzyme inhibitor derived from soy protein hydrolysate and produced by using membrane reactor Food Chemistry. ,vol. 98, pp. 725- 732 ,(2006) , 10.1016/J.FOODCHEM.2005.06.038
V. G. H. Eijsink, B. W. Matthews, G. Vriend, The role of calcium ions in the stability and instability of a thermolysin-like protease Protein Science. ,vol. 20, pp. 1346- 1355 ,(2011) , 10.1002/PRO.670
D. PANYAM, A. KILARA, Emulsifying Peptides from the Tryptic Hydrolysis of Casein Journal of Food Science. ,vol. 69, pp. 37- ,(2006) , 10.1111/J.1365-2621.2004.TB13351.X
J SURH, E DECKER, D MCCLEMENTS, Influence of pH and Pectin Type on Properties and Stability of Sodium-Caseinate Stabilized Oil-in-Water Emulsions Food Hydrocolloids. ,vol. 20, pp. 607- 618 ,(2006) , 10.1016/J.FOODHYD.2005.07.004
Nooshin Alizadeh-Pasdar, Eunice C. Y. Li-Chan, Comparison of protein surface hydrophobicity measured at various pH values using three different fluorescent probes. Journal of Agricultural and Food Chemistry. ,vol. 48, pp. 328- 334 ,(2000) , 10.1021/JF990393P
Seronei Chelulei Cheison, Zhang Wang, Shi-Ying Xu, Preparation of whey protein hydrolysates using a single- and two-stage enzymatic membrane reactor and their immunological and antioxidant properties: characterization by multivariate data analysis. Journal of Agricultural and Food Chemistry. ,vol. 55, pp. 3896- 3904 ,(2007) , 10.1021/JF062936I
Pieter Berends, Daniel Appel, Thomas Eisele, Swen Rabe, Lutz Fischer, Performance of enzymatic wheat gluten hydrolysis in batch and continuous processes using Flavourzyme LWT - Food Science and Technology. ,vol. 58, pp. 534- 540 ,(2014) , 10.1016/J.LWT.2014.03.035