Evaluation of process conditions for ultrasonic spray freeze drying of transglutaminase
In this study, a commercial transglutaminase enzyme was dried using an ultrasonic spray freeze drying method and the effects of the process conditions were optimized to maximize the final transglutaminase activity. Accordingly, process parameters affecting enzyme activity were selected, such as nozz...
| Permalink: | http://skupnikatalog.nsk.hr/Record/nsk.NSK01001116160/Details |
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| Matična publikacija: |
Food technology and biotechnology (Online) 58 (2020), 1 ; str. 38-48 |
| Glavni autori: | Isleroglu, Hilal (Author), Turker, Izzet |
| Vrsta građe: | e-članak |
| Jezik: | eng |
| Predmet: | |
| Online pristup: |
https://doi.org/10.17113/ftb.58.01.20.6544 Food technology and biotechnology (Online) Hrčak |
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| 001 | NSK01001116160 | ||
| 003 | HR-ZaNSK | ||
| 005 | 20211125141004.0 | ||
| 006 | m d | ||
| 007 | cr|||||||||||| | ||
| 008 | 211022s2020 ci ad |o |0|| ||eng | ||
| 024 | 7 | |2 doi |a 10.17113/ftb.58.01.20.6544 | |
| 035 | |a (HR-ZaNSK)001116160 | ||
| 040 | |a HR-ZaNSK |b hrv |c HR-ZaNSK |e ppiak | ||
| 041 | 0 | |a eng |b hrv |b eng | |
| 042 | |a croatica | ||
| 044 | |a ci |c hr | ||
| 080 | 1 | |a 663 |2 2011 | |
| 100 | 1 | |a Isleroglu, Hilal |4 aut |9 HR-ZaNSK | |
| 245 | 1 | 0 | |a Evaluation of process conditions for ultrasonic spray freeze drying of transglutaminase |h [Elektronička građa] / |c Hilal Isleroglu, Izzet Turker. |
| 300 | |b Ilustr., graf. prikazi. | ||
| 504 | |a Bibliografija: 46 jed. | ||
| 504 | |a Summary ; Sažetak. | ||
| 520 | |a In this study, a commercial transglutaminase enzyme was dried using an ultrasonic spray freeze drying method and the effects of the process conditions were optimized to maximize the final transglutaminase activity. Accordingly, process parameters affecting enzyme activity were selected, such as nozzle frequency (48 and 120 kHz), flow rate (2, 5 and 8 mL/min) and plate temperature for secondary drying (25, 35 and 45 °C). Moreover, the effects of different pH values (pH=2.0 and 9.0) and high temperature (80 °C) on enzyme activity, physical properties and particle morphology of transglutaminase were discussed. According to the results, transglutaminase preserved its activity despite ultrasonic spray freeze drying. Sonication enhanced the enzyme activity. Using the desirability function method, the optimum process conditions were determined to be flow rate 3.10 mL/min, plate temperature 45 °C and nozzle frequency 120 kHz. The predicted activity ratio was 1.17, and experimentally obtained ratio was 1.14±0.02. Furthermore, enzyme produced by ultrasonic spray freeze drying had low moisture values (2.92-4.36 %) at 8 h of drying. When the morphological structure of the transglutaminase particles produced by ultrasonic spray freeze drying under the optimum conditions was examined, spherical particles with pores on their surfaces were observed. In addition, flow properties of the transglutaminase powders were considered as fair under most conditions according to the Carr index. | ||
| 520 | |a U ovom je istraživanju komercijalni enzim transglutaminaza sušen pomoću ultrazvučnog raspršivanja i zamrzavanja, te je optimiran učinak procesnih parametara radi postizanja maksimalne aktivnosti transglutaminaze pri završetku procesa. U skladu s tim odabrani su parametri koji utječu na aktivnost enzima, kao što su: frekvencija mlaznica (48 i 120 kHz), protok (2, 5 i 8 mL/min) i temperatura ploče sekundarnog sušenja (25, 35 i 45 °C). Također, ispitan je utjecaj različitih pH-vrijednosti (pH=2,0 i 9,0) i visoke temperature (80 °C) na enzimsku aktivnost, fizikalna svojstva i morfologiju čestica transglutaminaze. Rezultati pokazuju da je aktivnost enzima bila očuvana usprkos utjecaju ultrazvučnog sušenja raspršivanjem i zamrzavanjem. Upotreba ultrazvuka povećala je aktivnost enzima. Optimiranjem metode prema principu poželjnosti određene su optimalne vrijednosti parametara: protok od 3,10 mL/min, temperatura ploče 45 °C i frekvencija mlaznica 120 kHz. Predviđeni omjer aktivnosti enzima nakon postupka sušenja i početne aktivnosti enzima u otopini bio je 1,17; a eksperimentalno utvrđeni omjer 1,14±0,02. Nadalje, enzim je nakon 8 sati sušenja imao mali udjel vlage (2,92-4,36 %). Ispitivanje morfološke strukture čestica enzima nakon ultrazvučnog sušenja raspršivanjem i zamrzavanjem pri optimalnim uvjetima otkrilo je da su čestice bile sferične s porama na površini. Također, prema Carrovom indeksu protok dobivenog praha bio je dobar pri većini uvjeta. | ||
| 653 | 0 | |a Transglutaminaza |a Sušenje raspršivanjem |a Ultrasonikacija |a Enzimska aktivnost | |
| 700 | 1 | |a Turker, Izzet |4 aut |9 HR-ZaNSK | |
| 773 | 0 | |t Food technology and biotechnology (Online) |x 1334-2606 |g 58 (2020), 1 ; str. 38-48 |w nsk.(HR-ZaNSK)000484955 | |
| 981 | |b Be2020 |b B04/20 | ||
| 998 | |b dalo2111 | ||
| 856 | 4 | 0 | |u https://doi.org/10.17113/ftb.58.01.20.6544 |
| 856 | 4 | 0 | |u https://www.ftb.com.hr/images/pdfarticles/2020/January-March/FTB-58-1-38.pdf |y Food technology and biotechnology (Online) |
| 856 | 4 | 0 | |u https://hrcak.srce.hr/237578 |y Hrčak |
| 856 | 4 | 1 | |y Digitalna.nsk.hr |