Invertase is a commercially important enzyme used for the hydrolysis of sucrose. The hydrolysis of sucrose yields an equimolar mixture of glucose and fructose, known as invert syrup, is widely used ...in food and beverage industries. This enzyme is also used for the manufacture of artificial honey, plasticizing agents used in cosmetics, pharmaceutical and paper industries as well as enzyme electrodes for the detection of sucrose. Immobilization of invertase and its biotechnological applications are reviewed.
In the search for new natural components used to enrich food products, over the recent years particular attention has been paid to bee products. The aim of the work was to develop a new range of ...sugar-containing cakes using bee pollen and honey produced in the mountainous region of Georgia. Modern, standard and commonly accepted research methods were used in the study. Statistical processing of the obtained results and the data reliability were evaluated by the methods of mathematical statistics. According to the dispersion and stability parameters of the emulsion, the optimal amounts of replacing sugar and invert syrup with bee pollen and honey in the cake recipe were determined. These corresponded to partial replacement of 10 % of sugar to be added with bee pollen and complete replacement of the total amount of invert syrup to be added with honey. This improved the properties of the semi-finished product, as well as organoleptic and physico-chemical quality parameters of the finished product. The stability parameter of the emulsion containing 10 % pollen was by 6 % higher after a 12-hour delay compared to the control sample. The duration of the technological process of cakes production was reduced by 240 s.
•The recombinant T. maritima BfrA was covalently attached to Glyoxyl–Sepharose CL 4B.•We reached total retention of the enzymatic activity assisted by a rational design.•Immobilisation enhanced ...thermostability without variation in catalytic properties.•The biocatalyst hydrolysed concentrated sucrose solutions at a high temperature.
Thermotoga maritima exo-β-fructosidase (BfrA) secreted by a recombinant Pichia pastoris strain was optimally immobilised on Glyoxyl–Sepharose CL 4B using the Rational Design of Immobilised Derivatives (RDID) strategy. Covalent attachment of the N-glycosylated BfrA onto the activated support at pH 10 allowed total recovery of the loaded enzyme and its activity. The immobilisation process caused no variation in the catalytic properties of the enzyme and allowed further enhancement of the thermal stability. Complete inversion of cane sugar (2.04M) in a batch stirred tank reactor at 60°C was achieved with a productivity of 22.2g of substrate hydrolysed/gram of biocatalyst/hour. Half-life of the immobilised enzyme of 5days at 60°C was determined in a continuously operated fixed-bed column reactor. Our results promote the applicability of the BfrA-immobilised biocatalyst for the complete hydrolysis of concentrated sucrose solutions under industrial conditions, especially at a high reaction temperature.
β-D-fructofuranosidase, (EC 3.2.1.26) was immobilized on DEAE-cellulose, polyacrylamide and hen-egg white. storage at 4°C for 5 months indicated that the polyacrylamide and DEAE-cellulose ...preparations were more stable. the effect of lyophilization on immobilized invertase activity was also studied. It was found that lyophilization of the enzyme attached to DEAE-cellulose caused a decrease in its activity as compared to the other two enzymes. All lyophilized preparations could be stored for 4-5 months with a slight decrease in their activities. Batch processes were used to trace the activity of immobilized invertase. the results showed that the enzyme preparations could be re-used for eight cycles with slight effect on their activities. The inversion degree of sucrose at different concentrations and flow rates using the polyacrylamide-enzyme gel ranged between 52 to 99%. A polyacrylamide-invertase gel was operated continuously for 5 days with a very low decrease in its retained activity (3%). After storage for one month the polyacrylamideenzyme matrix conserves 83% of its initial velocity. --Key words: DEAE-cellulose, hen-egg white, polyacrylamide, invertase, invert syrup--
The formation of food liquid medium structures containing at least 70 % of disperse particles with high dispersiveness has been considered. The possible formation mechanisms of food liquid medium ...structure when slow (hydrodynamic) and quick (acoustic) processes create favorable conditions for cavitation have been studied. The possibility to control these processes for initiation of mechanical and kinetic reactions that change the structure of the medium has been demonstrated. The invert syrup has been selected as the study object. The change in the invert syrup structure before and after such cavitation treatment has been recorded with the use of metallographic microscope Nikon Eclipse MA100. The decrease in disperse phase sizes from 2–3 µm to 0.1–0.4 µm along with establishing the high uniformity of component distribution as compared to the syrup without cavitation process treatment has been detected.
A utilização de açúcar líquido na indústria alimentícia constitui em vantagem nas aplicações onde o açúcar é adicionado em solução. O xarope de açúcar invertido reúne a elevada solubilidade da ...frutose à difícil cristalização da glicose, aumentando seu poder edulcorante e diminuindo os riscos de cristalização. Essas propriedades contribuem para aumentar o valor desses xaropes para uso em vários produtos alimentícios, sobretudo na indústria de refrigerantes. O produto de maior interesse comercial é aquele com nível de inversão próximo a 55%, pois nessa faixa a solubilidade é máxima possibilitando trabalhar com concentrações em torno de 76,5% de sólidos solúveis, diminuindo assim a susceptibilidade à contaminação microbiana, sem riscos de cristalização. O objetivo deste trabalho foi desenvolver as etapas de produção do xarope de açúcar invertido produzido a partir de resinas de troca-iônica, visando obter um produto final de alta qualidade que atenda às necessidades da indústria de refrigerantes, utilizando como ferramenta o planejamento experimental. O processo de obtenção do xarope invertido foi iniciado com a descoloração do xarope de sacarose através de duas colunas contendo resina aniônica, para então ser invertido pela eluição numa coluna de resina catiônica. O produto obtido foi isento de qualquer objeção ao paladar, inodoro, praticamente livre de cor (56 ICUMSA) e hidroximetil furfural (11ppm). A contagem microbiológica para fungos, leveduras e bactérias foi menor que 1 unidade/mL.
The use of liquid sugar in the food industry constitutes a great advantage in applications where the sugar is added in solution. The invert syrup gathers the high solubility of the frutose to the difficult crystallization of the glucose, increasing its sweetness and decreasing the crystallization risks. Those properties contribute to increase the value of those syrups for use in several products, above all in the industry of soft drinks. The objective of this work was improve the stages of invert syrup production using ion exchange resins, seeking to obtain a final product of high quality that assists to the needs of the industry of soft drinks using the experimental design. The production of inverted syrup began with sucrose decolorization process employing two anionic resins columns and subsequent elution through a cationic resin column, which promoted sucrose hydrolysis until inversion level desired. The obtained product was exempted practically of any objection to the palate, scentless, low levels of color (56 ICUMSA) and HMF (11 ppm). Determination of molds, yeasts and bacteria were smaller than 1 unit/mL.
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