Thermal and pressure stability of myrosinase enzymes from black mustard (Brassica nigra L. W.D.J Koch. var. nigra), brown mustard (Brassica juncea L. Czern. var. juncea) and yellow mustard (Sinapsis alba L. Subsp Maire) seeds

This study investigates the effects of temperature and pressure on inactivation of myrosinase extracted from black, brown and yellow mustard seeds. Brown mustard had higher myrosinase activity (2.75 un/mL) than black (1.50 un/mL) and yellow mustard (0.63 un/mL). The extent of enzyme inactivation increased with pressure (600-800 MPa) and temperature (30-70 °C) for all the mustard seeds. However, at combinations of lower pressures (200-400 MPa) and high temperatures (60-80 °C), there was less inactivation. For example, application of 300 MPa and 70 °C for 10 minutes retained 20%, 80% and 65% activity in yellow, black and brown mustard, respectively, whereas the corresponding activity retentions when applying only heat (70 °C, 10min) were 0%, 59% and 35%. Thus, application of moderate pressures (200-400 MPa) can potentially be used to retain myrosinase activity needed for subsequent glucosinolate hydrolysis.

THERMAL BEHAVIOR OF IN VITRO MINERALIZED ANIONIC COLLAGEN MATRICES

In the present study porcine skin and bovine pericardium were used as a source of type I collagen. Both were submitted to an alkaline treatment and mineralized by the alternate soaking method. Thermal stability and extent of mineralization have been investigated using DSC and TG. After alkaline hydrolysis there is a decrease in thermal stability but mineralization stabilizes collagen structure. Thermogravimetric data have shown that the amount of hydroxyapatite present in bovine pericardium matrix (45%) was greater than on porcine skin matrix (20%). Presence of hydroxyapatite was confirmed by EDX.

Increased hydrolysis by Thermomyces lanuginosus lipase for omega-3 fatty acids in the presence of a protic ionic liquid

We report that the hydrolytic performance of Thermomyces lanuginosus lipase, TLL, and its selectivity towards concentrating clinically important omega 3 fatty acids was increased by the addition of a protic ionic liquid, pIL, Triethylammonium mesylate, TeaMs. We show that TeaMs has a structure altering effect on TLL, changing both the secondary and tertiary structure of TLL. The thermal activity of TLL was also significantly enhanced by the addition of TeaMs.

SUGARCANE BAGASSE PULPING and BLEACHING: THERMAL and CHEMICAL CHARACTERIZATION

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Cellulose nanowhiskers from coconut husk fibers: Effect of preparation conditions on their thermal and morphological behavior

Cellulose nanowhiskers were prepared by sulfuric acid hydrolysis from coconut husk fibers which had previously been submitted to a delignification process. The effects of preparation conditions on the thermal and morphological behavior of the nanocrystals were investigated. Cellulose nanowhisker suspensions were characterized by Fourier transform infrared spectroscopy (FTIR), transmission electron microscopy (TEM), thermogravimetric analysis (TGA) and X-ray diffraction. Results showed that it was possible to obtain ultrathin cellulose nanowhiskers with diameters as low as 5 nm and aspect ratio of up to 60. A possible correlation between preparation conditions and particle size was not observed. Higher residual lignin content was found to increase thermal stability indicating that by controlling reaction conditions one can tailor the thermal properties of the nanowhiskers. Published by Elsevier Ltd.

Effect of enzymatic hydrolysis on some physicochemical properties of root and tuber granular starches

A hidrólise enzimática do amido pode fornecer informações importantes sobre sua estrutura granular. Amidos de mandioca, batata-doce, mandioquinha-salsa e batata foram hidrolisados por α-amilase bacteriana a 37 °C durante 48 horas, e algumas propriedades físico-químicas dos resíduos da hidrólise foram determinadas. O amido de mandioca foi o mais suscetível à enzima com 20,9% de hidrólise, enquanto o amido de batata foi o mais resistente com 5,9%. O tamanho médio dos grânulos variou de 10,8 a 23,4 μm para os amidos de mandioquinha-salsa e batata, respectivamente. Amidos de mandioca e batata-doce apresentaram um padrão de difração de raio-X tipo A, enquanto os amidos de mandioquinha-salsa e batata mostraram padrão tipo B. Todos os amidos nativos mostraram superfície granular lisa e, após hidrólise, os amidos de mandioca, batata-doce e mandioquinha-salsa mostraram alguns grânulos bastante degradados, enquanto o amido de batata apresentou sutil sinal de degradação. O teor de amilose dos amidos diminuiu com a hidrólise para os amidos de mandioca, batata-doce e mandioquinha-salsa, permanecendo inalterado para o amido de batata. Como esperado, a viscosidade intrínseca e as propriedades de pasta diminuíram para todos os amidos hidrolisados. Não houve diferença significativa entre as propriedades térmicas dos amidos nativos e hidrolisados. Estes resultados sugeriram que a hidrólise ocorreu nas áreas cristalinas e amorfas dos grânulos. O padrão de difração do tipo B e o grande tamanho dos grânulos do amido de batata podem ter contribuído para a maior resistência deste amido à hidrólise.

Hydrolysis of whey lactose by immobilized β-Galactosidase

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Improvement in RNA extraction from S. cerevisie by optimization in the autolysis and NH3 hydrolysis

The optimization of autolysis of Saccharomyces cerevisiae from brewery was studied aiming at the maximum ribonucleic acid extraction and yeast extract production. The best conditions for yeast autolysis was 55.2ºC, pH= 5.1 and 9.8% NaCl for 24h of processing, without the NH3 use. In these conditions, the RNA yield was 89.7%, resulting in 51.3% of dehydrated yeast extract with 57.9% protein. The use of 12.2% NH3 at 60ºC after autolysis (8h) and plasmolysis (8h) was not viable due to the reduction in the RNA yield from 89.7to78.4%. on the other hand, the thermal shock at 60ºC for 15 minutes prior to autolysis provided an increase in the yield from 89.7 to 91.4%. The autolysis, including NaCl plasmolysis in the optimized conditions was efficient, economic and with short time, thus usable for industrial purpose to obtain more valuable products such as yeast extract enriched in RNA and/or protein, for different applications.

Hydrolysis rates of TMOS catalyzed by oxalic acid and stimulated by ultrasound

A simple calorimetric method was employed to study the kinetics of the hydrolysis of the solventless TMOS-water mixtures, under ultrasound stimulation, as a function of the concentration of oxalic acid. The reaction rates were obtained, in relative units, from the measured thermal peak of the reaction as a non-separated function of both the sonication time and the instantaneous temperature of the medium. For concentrations of oxalic acid below 0.01 M, polycondensation reaction starts before complete hydrolysis. For concentrations of oxalic acid above 0.01 M, hydrolysis is complete and, in addition, the inverse of the time, as measured from the starting of ultrasound action until the maximum hydrolysis heat release, was found to be a reasonable relative measure of the average hydrolysis rate constant. The average hydrolysis rate constant was found to be proportional to the square root of the molar concentration of the oxalic acid. This result is in agreement with the literature if we assume small dissociation degree for the catalyst in such a solventless alkoxyde-water medium.

Study of the hydrolysis of TEOS-TMOS mixtures under ultrasound stimulation

Pure and mixed tetramethoxysilane (TMOS) and tetraethoxysilane (TEOS) were hydrolyzed at 35 degrees C, using oxalic acid as a catalyst and ultrasound stimulation. The hydrolysis reaction was carried out in a specially designed device, in which a heat flow steady state, between the ultrasound source and an external thermostatic bath, was maintained, in the absence of reactions. The exothermic hydrolysis causes a time dependent thermal peak. An induction time is apparent in pure TEOS before the hydrolysis peaks starts, which has been explained by the initial immiscibility gap of the TEOS-water system. The induction time was found to be approximately of the same magnitude as in the HCl catalyzed hydrolysis, in spite of the uncertainty accompanying the peak definition. No induction period is apparent in pure TMOS, so that the hydrolysis starts with its maximum rate. Two independent thermal peaks in the mixed TMOS-TEOS samples were found, both associated to the respective hydrolyses of the pure component. The induction time for the TEOS hydrolysis is decreased as more alcohol (and silanol) is produced in the earlier TMOS hydrolysis. This effect is explained by improvement of homogenization by alcohol.

Thermal decomposition and rehydration of strontium oxalate: morphological evolution

Undoped and Eu3+ doped monohydrate strontium oxalate samples were precipitated under ultrasound and conventional stirring and were heated at different temperatures. All samples were characterized by X-ray powder diffraction (XDR), infrared spectra (IR) and scanning electron microscopy (SEM). Monohydrate, dehydrate oxalates and carbonate particles are ellipsoids indicating a topotatic process. Particle size decrease is observed when ultrasound stirring and europium. doping are used and rehydration of strontium oxalate results in uniform hexagonal particle shape. An oxide and carbonate mixture is obtained from oxalates treated at 1050 degreesC and its suspension in water undergoes incomplete hydrolysis. The products from this incomplete hydrolysis present dendrite shape particles only when the former is precipitated under ultrasound stirring. In this process, surface energy is important for particle dispersion and ultrasound supplies activation energy to oxalate precursor. (C) 2001 Elsevier B.V. Ltd. All rights reserved.

About the nanoporosity elimination above 800 degrees C in xerogels prepared from TEOS sono-hydrolysis

Small angle X-ray scattering measurements, bulk and skeleton density data and an in-situ study by dilatometric thermal analysis about the nanoporosity elimination above 800 degreesC in TEOS sonogels are presented. Apparently, two processes act during the nanoporosity elimination, which precedes the foaming phenomenon often observed in such systems. The first, with an activation energy of (3.9 +/- 0.4) x 10(2) kJ/mol and high frequency factor, is the controlling process of the most nanoporosity elimination at higher temperature. The value of this activation energy is compatible to that for viscous flux throughout densification process in typical silica-based materials. The second, with an activation energy of (49 +/- 5) kJ/mol and low frequency factor, seems to be the controlling process of the first and extremely slow nanoporosity elimination at low temperature.

THERMAL-DECOMPOSITION OF THE HYDRATED BASIC CARBONATES OF LANTHANIDES AND YTTRIUM IN CO2 ATMOSPHERE

The hydrated basis carbonates of lanthanides and yttrium were prepared by precipitation from homogeneous solution via the hydrolysis of urea, without the addition of an auxiliary anion. Thermogravimetry, derivative thermogravimetry (TG-DTG), and differential thermal analysis (DTA) have been used in the study of these compounds in CO2 atmosphere. The results lead to the composition and thermal stability of the studied compounds, and also to a comparative study with reported results in air atmosphere.

Thermal behaviour of corn starch granules under action of fungal alpha-amylase

Corn starch, partially hydrolyzed by fungal alpha-amylase was investigated by using thermal analysis, microscopy and X-ray diffraction. After enzymatic treatment lower degradation onset temperatures were observed. DSC analysis showed almost similar range of gelatinization temperature, however, the enthalpies of gelatinization increased for the partially hydrolyzed starch granules. According to the X-ray diffraction analysis, stronger cereal pattern peaks were recognized after enzymatic digestion. The results suggested that the hydrolysis was more pronounced in the amorphous part of the starch granules.