Combination of Celluclast and Viscozyme improves enzymatic hydrolysis of residual cellulose casings: process optimizatio
- PDF / 1,234,561 Bytes
- 11 Pages / 595.276 x 790.866 pts Page_size
- 67 Downloads / 162 Views
ORIGINAL PAPER
Combination of Celluclast and Viscozyme improves enzymatic hydrolysis of residual cellulose casings: process optimization and scale‑up Claudio Gabiatti Junior1 · Lucas Dal Magro2 · Natália G. Graebin2 · Eliseu Rodrigues3 · Rafael C. Rodrigues2 · Carlos Prentice1 Received: 12 July 2019 / Revised: 2 March 2020 / Accepted: 4 March 2020 © Associação Brasileira de Engenharia Química 2020
Abstract The enzymatic hydrolysis of residual cellulose casings from sausage processing was assessed. A central composite design (CCD) was performed to determine the best enzyme and substrate concentrations to release reducing sugars (RS) using the enzymatic complex Celluclast. The optimal response found in the CCD was a substrate concentration of 34.1 mg/mL and enzyme concentration of 1:200 (v:v). The combination two enzymatic preparations, Celluclast and Viscozyme, was evaluated to increase the final concentration of RS. The mixture of Celluclast (75%) and Viscozyme (25%) improved the reaction conversion and the glucose concentration. A substrate conversion of 85% in RS (31 mg/mL) was reached at 25 h, composed of 21 mg/mL of glucose and 10 mg/mL of cellobiose. The reaction was scaled-up 16-fold (from 0.25 to 4 L), and the enzymatic conversion remained constant. Thus, the results found in this work proved to be a good alternative for reusing this industrial waste. Graphic abstract
Keywords Celluclast · Viscozyme · Cellulose casings · Cellulase · Hydrolysis · Scale-up Extended author information available on the last page of the article
1 3 Vol.:(0123456789)
Brazilian Journal of Chemical Engineering
Abbreviations RS Reducing sugars CBHs Cellobiohydrolases EGs Endoglucanases CCD Central composite design CC Cellulose casings RCC Residual cellulose casings RCCW Washed residual cellulose casings FP Filter paper DNS 3,5-Dinitrosalicylic acid DP Polymerization degree Ki Enzyme constant of product inhibition
Introduction Sausage is one of the most consumed meat products worldwide. Some sausages are produced using intestines as casing, basically for luxury, and they are more expensive than the artificial ones (Maroušek et al. 2015). Artificial casings are uniform regarding the thickness, stiffness, and shape, promoting the standardization of the sausages (de Damborenea et al. 2007). Cellulose regenerated fibers are used as artificial casings, presenting very good mechanical properties, being the preferential packaging material for cooked and/or smoked meat products due to the ease of handling, hygiene and cost, when compared to natural casings (Miyamoto et al. 2010; Sreenath and Jeffries 2011). The annual generation of the residual cellulose casings in the USA exceeds 14,000 t (Maroušek et al. 2015). The elimination of the cellulosic casings after their use in the sausage process generally occurs in landfills, but with the increase of the sausage production, the maintenance cost and the availability of the landfills, as well as the increase of the environmental awareness, it is necessary to fin
Data Loading...
