Biodegradation of vegetable residues by polygalacturonase-agar using a trickle-bed bioreactor

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dc.citation.journalTitleFood And Bioproducts Processing: Transactions Of The Institution Of Of Chemical Engineers, Part Cspa
dc.contributor.authorRamírez-Tapias, Y.A.
dc.contributor.authorRivero, C.W.
dc.contributor.authorGiraldo-Estrada, C.
dc.contributor.authorBritos, C.N.
dc.contributor.authorTrelles, J.A.
dc.contributor.departmentUniversidad EAFIT. Departamento de Cienciasspa
dc.contributor.researchgroupCiencias Biológicas y Bioprocesos (CIBIOP)spa
dc.date.accessioned2021-03-23T20:09:00Z
dc.date.available2021-03-23T20:09:00Z
dc.date.issued2018-09-01
dc.description.abstractBacterial pectinases degrade the pectic substances present in plant tissues and particularly, polygalacturonases catalyze the hydrolysis of a-(1,4) glycosidic bonds linking D-galacturonic acid units. In this study, polygalacturonase from Streptomyces halstedii ATCC 10897 was immobilized by the matrix entrapment technique using different thermogels. Bacteriological agar added with magnesium cation produced beads with a more stabilized microstructure for enzyme retention, monitored by oscillatory measurements of storage and loss modulus. Agar concentration and protein content were optimized to maximize protein entrapment, product conversion, and reaction yield. Results showed that the mixture at 10:90% (v/v) of protein (2 mg/mL) and agar (4% w/v) was the best immobilization condition to retain 91% of protein and hydrolyze 38% of pectin to allow the highest reaction yield (9.279 g/g) and increase stability up to 48 h of successive reactions. Agarose bead biocatalysts were used in a trickle-bed column operated with recirculation, and this bioreactor allowed the degradation of pear and cucumber residues by enzymatic liquefaction to enhance sugar content up to 15.33 and 9.35 mg/mL, respectively, and decrease viscosity by 92.3%. The scale-up of this process adds value to vegetable residues such as fructooligosaccharides or fermentable sugars, which become a sustainable source of fuels and chemicals. © 2018 Institution of Chemical Engineerseng
dc.identifierhttps://eafit.fundanetsuite.com/Publicaciones/ProdCientif/PublicacionFrw.aspx?id=8202
dc.identifier.doi10.1016/j.fbp.2018.06.006spa
dc.identifier.issn17443571spa
dc.identifier.otherWOS;000504745600028
dc.identifier.otherSCOPUS;2-s2.0-85076476499
dc.identifier.urihttp://hdl.handle.net/10784/26832
dc.language.isoengeng
dc.publisherInstitution of Chemical Engineers
dc.relation.urihttps://www.scopus.com/inward/record.uri?eid=2-s2.0-85050518863&doi=10.1016%2fj.fbp.2018.06.006&partnerID=40&md5=6afc26055865e0884a3b0834c5eec53b
dc.rightshttps://v2.sherpa.ac.uk/id/publication/issn/1744-3571
dc.sourceFood And Bioproducts Processing: Transactions Of The Institution Of Of Chemical Engineers, Part C
dc.subject.keywordBacteriaeng
dc.subject.keywordBiodegradationeng
dc.subject.keywordBioreactorseng
dc.subject.keywordEnzyme immobilizationeng
dc.subject.keywordFruitseng
dc.subject.keywordPacked bedseng
dc.subject.keywordPolysaccharideseng
dc.subject.keywordSaccharificationeng
dc.subject.keywordVegetableseng
dc.subject.keywordFructo-oligosaccharideseng
dc.subject.keywordImmobilization conditionseng
dc.subject.keywordOscillatory measurementseng
dc.subject.keywordPacked-bed bioreactorseng
dc.subject.keywordPear and cucumber residueseng
dc.subject.keywordScale-upeng
dc.subject.keywordStorage and loss moduluseng
dc.subject.keywordStreptomyces halstedii ATCC 10897eng
dc.subject.keywordAlgaeeng
dc.titleBiodegradation of vegetable residues by polygalacturonase-agar using a trickle-bed bioreactoreng
dc.typearticleeng
dc.typeinfo:eu-repo/semantics/articleeng
dc.typeinfo:eu-repo/semantics/publishedVersioneng
dc.typepublishedVersioneng
dc.type.localArtículo

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