Magnetic nanoparticles（Fe3O4） were synthesized by co-precipitating Fe^2＋ and Fe^3＋ ions in an ammonia solution and treating under hydrothermal conditions.Cellulase was immobilized onto Fe3O4 magnetic nanoparticles...Magnetic nanoparticles（Fe3O4） were synthesized by co-precipitating Fe^2＋ and Fe^3＋ ions in an ammonia solution and treating under hydrothermal conditions.Cellulase was immobilized onto Fe3O4 magnetic nanoparticles via glutaraldehyde activation.Using response surface methodology and Box-Behnken design,the variables such as magnetic nanoparticle concentration,glutaraldehyde concentration,enzyme concentration,and cross linking time were optimized.The Box-Behnken design analysis showed a reasonable adjustment of the quadratic model with the experimental data.Statistical contour plots were generated to evaluate the changes in the response surface and to understand the relationship between the nanoparticles and the enzyme activity.Scanning electron microscopy,X-ray diffraction analysis,and Fourier transform infrared spectroscopy were studied to characterize size,structure,morphology,and binding of enzyme onto the nanoparticles.The stability and activity of the bound cellulase was analyzed using various parameters including pH,temperature,reusability,and storage stability.The immobilized cellulase was compared with free cellulase and it shows enhanced stability and activity.展开更多
Expanded snacks made up of corn, wheat and rice is very popular because of their texture. Sorghum is one of the important cereals, which is not so far studied well for extrusion processing. Due to presence of high amo...Expanded snacks made up of corn, wheat and rice is very popular because of their texture. Sorghum is one of the important cereals, which is not so far studied well for extrusion processing. Due to presence of high amount of starch （56%-73%）： sorghum could be the good candidate for manufacturing of expanded snacks. The extruded products obtained using extrusion conditions such as feed moisture content （12%-16%）, die temperature （150-190℃）, screw speed （150-210 rpm） and feed rate （50-70 g min1） are further characterized by analyzing bulk density, expansion ratio, water absorption index （WAI）, water solubility index （WSI）, textural properties, color and sensory evaluation. Increase in feed moisture content resulted in extrudates with gradual increase in density, WAI and hardness and decrease in expansion, WSI, crispness and whiteness. Higher barrel temperature reduced the extrudate expansion, bulk density and hardness and increased the WSI and crispness of the extrudates. The most acceptable product is obtained using response surface methodology （RSM）.展开更多
文摘Magnetic nanoparticles（Fe3O4） were synthesized by co-precipitating Fe^2＋ and Fe^3＋ ions in an ammonia solution and treating under hydrothermal conditions.Cellulase was immobilized onto Fe3O4 magnetic nanoparticles via glutaraldehyde activation.Using response surface methodology and Box-Behnken design,the variables such as magnetic nanoparticle concentration,glutaraldehyde concentration,enzyme concentration,and cross linking time were optimized.The Box-Behnken design analysis showed a reasonable adjustment of the quadratic model with the experimental data.Statistical contour plots were generated to evaluate the changes in the response surface and to understand the relationship between the nanoparticles and the enzyme activity.Scanning electron microscopy,X-ray diffraction analysis,and Fourier transform infrared spectroscopy were studied to characterize size,structure,morphology,and binding of enzyme onto the nanoparticles.The stability and activity of the bound cellulase was analyzed using various parameters including pH,temperature,reusability,and storage stability.The immobilized cellulase was compared with free cellulase and it shows enhanced stability and activity.
文摘Expanded snacks made up of corn, wheat and rice is very popular because of their texture. Sorghum is one of the important cereals, which is not so far studied well for extrusion processing. Due to presence of high amount of starch （56%-73%）： sorghum could be the good candidate for manufacturing of expanded snacks. The extruded products obtained using extrusion conditions such as feed moisture content （12%-16%）, die temperature （150-190℃）, screw speed （150-210 rpm） and feed rate （50-70 g min1） are further characterized by analyzing bulk density, expansion ratio, water absorption index （WAI）, water solubility index （WSI）, textural properties, color and sensory evaluation. Increase in feed moisture content resulted in extrudates with gradual increase in density, WAI and hardness and decrease in expansion, WSI, crispness and whiteness. Higher barrel temperature reduced the extrudate expansion, bulk density and hardness and increased the WSI and crispness of the extrudates. The most acceptable product is obtained using response surface methodology （RSM）.
