The biosorption of invertase onto three wood sawdust species Meranti wood sawdust (MWS), Keruing wood sawdust (KRWS) and Kempas wood sawdust (KPWS) in immobilization system was studied and equilibrium isotherm was determined. The experimental data have been analyzing by using the Langmuir and Freundlich linear and nonlinear regression form. The maximum loading calculation study revealed MWS (16.2614 ɥgg-1) as the most potential biosorbent and KPWS showed as least significant with only (10.2978 ɥgg-1). In order to determine the best fit isotherm, three error analysis methods were used to evaluate the data. The error values demonstrated that both equation demonstrated that the models for the three sets of experimental data is adequate with no significance difference value (>5%).
Introduction
Invertase or also called β-D-Fructofuranoside, Fructohydrolase, β-Fructofuranosidase, sucrase, Invertin, saccharase; EC 3.2.1.26 catalyses the hydrolysis of sucrose and related to the simplest commercial carbohydrates which is Fructooligosaccharides (FOS) (Kotwal & Shankar, 2009). Invertase was immobilized on organic and inorganic materials such as cellulose, Sephadex, Sepharose and polystyrene resins (Danisman, Tan, Kacar, & Ergene, 2004),(D’Souza & Godbole, 2002),(David, Sun, Yang, & Yang, 2006)&(Cadena et al., 2010). Major drawback by using chemical polymers and synthetic for enzyme immobilization in food industry is they are highly toxic to recycle numerous times, expensive and will be a list of industrial schedule waste. According to Mahmood (2007), lignocellulosic materials especially sawdust has hydrophilic character and the great number of hydroxyl groups on the surface. It is capable of chemical reaction and gave the highest immobili...
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...no, R. J., & Zúniga-Hansen, M. E. (2012). Potential application of commercial enzyme preparations for industrial production of short-chain fructooligosaccharides. Journal of Molecular Catalysis B: Enzymatic, 76, 44–51. doi:10.1016/j.molcatb.2011.12.007
Wahab, M. A., Jellali, S., & Jedidi, N. (2010). Ammonium biosorption onto sawdust: FTIR analysis, kinetics and adsorption isotherms modeling. Bioresource technology, 101(14), 5070–5. doi:10.1016/j.biortech.2010.01.121
Yan, J., Pan, G., Li, L., Quan, G., Ding, C., & Luo, A. (2010). Adsorption, immobilization, and activity of beta-glucosidase on different soil colloids. Journal of colloid and interface science, 348(2), 565–70. doi:10.1016/j.jcis.2010.04.044
Yun, J. W. (1996). Fructooligosaccharides—Occurrence, preparation, and application. Enzyme and Microbial Technology, 19(2), 107–117. doi:10.1016/0141-0229(95)00188-3
Abstract: Enzymes are catalysts therefore we can state that they work to start a reaction or speed it up. The chemical transformed due to the enzyme (catalase) is known as the substrate. In this lab the chemical used was hydrogen peroxide because it can be broken down by catalase. The substrate in this lab would be hydrogen peroxide and the enzymes used will be catalase which is found in both potatoes and liver. This substrate will fill the active sites on the enzyme and the reaction will vary based on the concentration of both and the different factors in the experiment. Students placed either liver or potatoes in test tubes with the substrate and observed them at different temperatures as well as with different concentrations of the substrate. Upon reviewing observations, it can be concluded that liver contains the greater amount of catalase as its rates of reaction were greater than that of the potato.
Investigating the Effect of Sucrose Concentration on the Conversion into Glucose and Fructose by Invertase
With the aim of prospecting for new cellulolytic enzymes more suitable for industrial needs, we described here the cloning and high level expression of the novel β-glucosidase BglB, of Clostridium thermocellum in Escherichia coli.
Since the results from Table 6 show a small difference between fructose amounts before dilution, the reaction results were inconclusive due to our HPLC method and accuracy. If an internal Std. was added, the results may be better. However, we can conclude that the fructose was consumed in the
This poses the question: if most sugars of different chemical structures can ferment, why is it that certain sugars like lactose and starch cannot be fermented? One way to approach this question is through the investigation of enzymes. In many cases such as lactose and starch, sugars lack enzymes that are necessary in the process of fermentation [2]. For instance, lactose sugars are not able to ferment because they lack the enzyme lactase which is needed to hydrolyze lactose—a disaccharide composed of galactose and glucose [1]. When starch, a polysaccharide sugar, can be fermented by an organism, it is likely that other starches can also be decomposed by the same enzyme within the organism [3]. However, S. cerevisiae is unable to ferment the starches on its own and requires the enzyme Alpha-amylase to catalyze the hydrolysis process that decomposes starch into monosaccharides [5]. Furthermore, research shows that sugars like sucrose are able to be fermented by the yeast and water solution due to the invertase enzyme that is secreted from the yeast [4]. This enzyme digests the sucrose into glucose and fructose which are monosaccharide sugars that cells can import
By taking a Carbon Dioxide, rich substance and mixing it with a yeast, solution fermentation will occur, and then it could be determined if it is a good energy-producer. In this study glacatose, sucrose, glycine, glucose, and water were used to indicate how fast fermentation occurred. The overall result shows that monosaccharides in particular galactose and glucose were the best energy source for a cell.
HFCS is a popular sweetener used in processed foods. It is composed of approximately 50% fructose and 50% glucose. It is made from corn starch with the use of enzymes to convert glucose to fructose. It has many advantages over cheap sugar, including, but not limited to, lower price, longer shelf life, low freezing point, and enhanced taste and texture. Corn refinement was first discovered circa 1860, and was soon followed by the development of corn syrup. Important advantages took place in the 1920’s with the use of enzymes, but it was not until the mid-1900’s when the crucial glucose isomerase enzyme was discovered. Industrial production of HFCS began in the 1970’s and today the industry is huge.
Thompson LD, Dinh T. 2009. Acid-Base Chemistry. FDSC 4303/5303 food chemistry laboratory manual. Lubbock, Tx.: Texas Tech University, Department of Animal and Food Sciences.
Fermentation is a form of chemical transformation of organic substances that breaks down simple compounds by exploiting the enzymes with compl...
Lactulose is a synthetic disaccharide which is composed of one molecule of galactose and one molecule of fructose linked by a β1→4 glycosidic bond (2). Because lactulose is not naturally occurring, lactose, which consists of glucose and galactose, is often used as the precursor molecule for lactulose production. In order to produce lactulose from lactose, isomerization of lactose must occur in which the galactose subunit is removed from lactose and joined to a molecule of fructose. Isomerization of lactose can be accomplished using chemical or enzymatic methods. Chemical methods employ an alkaline catalyst, such as sodium hydroxide or potassium hydroxide, in combination with a complexing agent, such as borate or aluminate, that will attach to lactulose and precipitate as an insoluble complex from the reaction system, thus shifting chemical equilibrium in favor of the formation of the lactulose product; lactulose synthesis by this method can result in up to 80% yield of lactulose. Enzymatic methods accomplish isomerization of lactose via transgalactosylation using β-galactosidases, which hydrolyze the β1→4 glycosidic bond of lactose. In the presence of fructose, the galactose subunit of lactose is ideally added to the hydroxyl group of the four prime carbon of fructose to form lactulose. However, the addition of galactose to fructose is not restricted to the four prime carbon because fructose contains other hydroxyl groups on multiple carbon atoms; therefore, enzymatic isomerization of lactose can yield various constitutional isomers of lactulose containing β1→1 or β1→6 glycosidic bonds (3).
Several derivatives of monosaccharides are important. Ascorbic acid (vitamin C) is derived from glucose. Important sugar alcohols (alditols), formed by the reduction of (i.e., addition of hydrogen to) a monosaccharide, include sorbitol (glucitol) from glucose and mannitol from mannose; both are used as sweetening agents. Glycosides derived from monosaccharides are widespread in nature, especially in plants. Amino sugars (i.e., sugars in which one or two hydroxyl groups are replaced with an amino group, -NH2) occur as components of glycolipids and in the chitin of arthropods.
Science shows that enzymes work on raw material. Fruit, cereal, milk, beer or wood are some typical products for enzymatic conversion. Enzymes are specific, they usually break down or synthesize one particular compound, and in some cases enzymes limit their actions to specific bonds in the compound with in which they react. An example gluconases is one of the many enzymes used in beer brewing. This enzyme is used in industrial applications of brewing beer and is a very efficient catalyst. It breaks down the wheat and converts the carbohydrates into sugars that speed up the reaction in the aspect of the beer’s fermentation.
Cellulose is an abundant polysaccharide consisting of a β-1, 4 linkage of D-glucose [1,3]. There is an array of applications for cellulose, including, but not limited to: biofuels, reinforcement agents, thickeners, dietary fiber, and even wound care. As of late, cellulose, as a waste product, has been in high demand as a reinforcement agent in synthetic, petroleum-based polymer matrices (petroleum based plastics) [3]. Cellulose I has good flexibility, it is abundant in nature and also biodegradable. Because of its fiber- like structure, it has been compared to carbon nanotubes (CNT’s) [3].
After 30 minutes, another 5 ml of acetic acid was added, followed by 1.5 g of NaClO2the following 30 minutes. These steps were repeated until a total of 6 g of NaClO2 was added. The mixture was heated for a further 30 minutes after the final sodium chlorite addition. The suspension was then cooled in an ice bath before being filtered using sintered glass crucible and rinsed with cold distilled water. A final wash was carried out using acetone. The crucible with holocellulose was air dried in an air-conditioned room until constant weight was achieved for further alpha-cellulose analysis. For hemicellulose determination, the oven-dry weight of cellulose was used for
One of the main sources of global sugar production and one third of the world sugar production is based on sugar beet. After the extraction of sucrose, about 50 kg sugar beet pulp (on a dry weight basis) per tonne sugar beet processed is left as a by-product [77]. SBP is composed mainly of cellulose (20–30%), pectin (26–40%), pentozan (24%), protein (5%), and lignin (10%) [78]. The major components of SBP is the pectic substances which are complex heteropoly saccharides containing galacturonic acid, arabinose, galactose and rhamnose as the major sugar constituents [79]. Chemically, pectins appear as poly uronides, i.e. straight chains of a few hundred molecules of a-D-galacturonic acid linked by 1–4-glycosidic bounds. Pectins are not pure polyuronides, however; the polysaccharide also contains 1–2 linked a-L- rhamnose molecules (1–4%). Rhamnose residues are covalently bound to L- arabinose and o-galactose molecules (10–15%). In most pectin, some of the galacturonic acids are methyl esterified [80, 81]. Pectic substances contain poly galacturonic acids that carry carboxyl functions and they are known to strongly bind metal cations in aqueous solution and consequently exhibit good capacities to retain metal ions. Because this residue is very sheep