Effects of high pressure homogenization on celulase activity

• Grant number: 12/09838-4
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: August 01, 2012
• End date: July 31, 2013
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Principal Investigator: Marcelo Cristianini
• Grantee: Ana Paula de Toledo Scarponi
• Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil

Abstract

High-pressure homogenization (HPH) is an emerging technology used for food processing. Also, it is applied to change macromolecules, like polysaccharides and proteins. HPH process cause intense fluid shear and cavitation, with consequent particles torsion and deformation. Enzymes are proteins able to catalyze specifics reactions of degradation, synthesis, and changes in structures. Enzyme activity is highly specific and enzymatic reactions can be carried out at middle temperatures and pHs when compared with chemical reactions to obtain the same products. These are the main advantages of enzymes application in the industry. Cellulase is an enzyme complex extensively used to produce glucose from lignocellulosic material. Also, this enzyme has special industrial attention to obtaining glucose from agricultural residues. Although the interesting advantages of enzymes application, the enzymes costs, and low stability can difficulties the expansion of the enzymes market. Recent works highlighted the HPH as an effective method to change enzymes structures and consequently their activity and stability. Therefore, HPH is been proposed as a promising technology to modify commercial enzymes, improving their activity, especially under non-optimum conditions. Thus, this project aims to evaluate the HPH effects on cellulase activity and stability.(AU)