Artículos de revistas: "Enzyme technology"

1

Hossain, M. Amjad y John F. Kennedy. "Enzyme technology". Carbohydrate Polymers 15, n.º 1 (enero de 1991): 120. http://dx.doi.org/10.1016/0144-8617(91)90026-9.

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2

Woodward, JR. "Enzyme Technology". Biochemical Education 18, n.º 2 (abril de 1990): 106. http://dx.doi.org/10.1016/0307-4412(90)90200-8.

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3

COWAN, D. "Industrial enzyme technology". Trends in Biotechnology 14, n.º 6 (junio de 1996): 177–78. http://dx.doi.org/10.1016/0167-7799(96)30009-7.

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4

Cowieson, A. J., M. Hruby y E. E. M. Pierson. "Evolving enzyme technology: impact on commercial poultry nutrition". Nutrition Research Reviews 19, n.º 1 (junio de 2006): 90–103. http://dx.doi.org/10.1079/nrr2006121.

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AbstractThe use of exogenous enzymes to improve the nutritional value of poultry diets is a relatively new concept. The technology is rapidly evolving, with new enzymes, enzyme combinations, and novel applications being developed as rapidly as regulatory restrictions will allow. Most researchers in the field of poultry nutrition would consider phytase to be the last significant leap forward in terms of enzyme use in the animal feed industry. However, there is a great deal of ongoing research into the next generation of enzymes with a focus on ingredient quality, predictability of response via least-square models, improvements in food safety, effect of bird age, effect of various side activities and enzyme dose, maximisation of net income and reduction in environmental pollution. It is the purpose of the present review article to summarise the current research in the area of feed enzymes for poultry and to speculate on future applications of enzymes and new enzyme technologies that may be of value to the industry in the coming years.

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5

Moskowitz, Gerard J. y Suellen S. Noelck. "Enzyme-Modified Cheese Technology". Journal of Dairy Science 70, n.º 8 (agosto de 1987): 1761–69. http://dx.doi.org/10.3168/jds.s0022-0302(87)80208-4.

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6

Beilen, Jan B. van y Zhi Li. "Enzyme technology: an overview". Current Opinion in Biotechnology 13, n.º 4 (agosto de 2002): 338–44. http://dx.doi.org/10.1016/s0958-1669(02)00334-8.

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7

Kwon, Oh Hyeong y Yoshihiro Ito. "Bioconjugation for Enzyme Technology". Biotechnology and Genetic Engineering Reviews 18, n.º 1 (julio de 2001): 237–63. http://dx.doi.org/10.1080/02648725.2001.10648015.

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8

Cowan, Don A. y Stephanie G. Burton. "Biocatalysts and Enzyme Technology". Macromolecular Chemistry and Physics 206, n.º 14 (21 de julio de 2005): 1448. http://dx.doi.org/10.1002/macp.200500213.

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9

Kopetzki, E., K. Lehnert y P. Buckel. "Enzymes in diagnostics: achievements and possibilities of recombinant DNA technology". Clinical Chemistry 40, n.º 5 (1 de mayo de 1994): 688–704. http://dx.doi.org/10.1093/clinchem/40.5.688.

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Abstract We discuss, from an industrial point of view, the scope and possibilities of recombinant DNA technology for "diagnostic enzyme" production and application. We describe the construction of enzyme-overproducing strains and show how to simplify downstream processing, increase product quality and process profitability, improve diagnostic enzyme properties, and adjust enzymes to harsh assay conditions. We also consider some safety and environmental aspects of enzyme production. Other aspects of diagnostic enzymes that we cover are the facilitation of enzyme purification by attachment of short amino acid tails, the introduction of tails or tags for site-specific conjugation or oriented immobilization, the construction of bi- or multifunctional enzymes, and the production of enzyme-based diagnostic tests as demonstrated by the homogeneous immunoassay system of CEDIA tests. We use as examples of diagnostic enzymes glucose-6-phosphate dehydrogenase (EC 1.1.1.49), glucose oxidase (EC 1.1.3.4), alkaline phosphatase (EC 3.1.3.1), alpha-glucosidase (EC 3.2.1.20), pyruvate oxidase (EC 1.2.3.3), creatinase (EC 3.5.3.3), and beta-galactosidase (EC 3.2.1.23).

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10

Bybee, Karen. "Enzyme Breaker Technology Increases Production". Journal of Petroleum Technology 52, n.º 10 (1 de octubre de 2000): 36–37. http://dx.doi.org/10.2118/1000-0036-jpt.

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11

Panke, Sven y Marcel G. Wubbolts. "Enzyme technology and bioprocess engineering". Current Opinion in Biotechnology 13, n.º 2 (abril de 2002): 111–16. http://dx.doi.org/10.1016/s0958-1669(02)00302-6.

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12

Rabinovich, Mikhail L. "Book review:Biocatalysis and Enzyme Technology". Biotechnology Journal 8, n.º 7 (13 de mayo de 2013): 764–67. http://dx.doi.org/10.1002/biot.201200401.

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13

Whiteley, C. G. y D. J. Lee. "Enzyme technology and biological remediation". Enzyme and Microbial Technology 38, n.º 3-4 (febrero de 2006): 291–316. http://dx.doi.org/10.1016/j.enzmictec.2005.10.010.

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14

Thomas, Daniel y Gérard Gellf. "Enzyme technology and molecular biology". Journal of Chemical Technology and Biotechnology 32, n.º 1 (24 de abril de 2007): 14–17. http://dx.doi.org/10.1002/jctb.5030320105.

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15

ČAPOUNOVÁ, D. y M. DRDÁK. "Comparison of some commercial pectic enzyme preparations applicable in wine technology". Czech Journal of Food Sciences 20, No. 4 (18 de noviembre de 2011): 131–34. http://dx.doi.org/10.17221/3523-cjfs.

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The preparations of pectic enzymes are used for a more efficient extraction of desirable red grape pigments and other phenol compounds which are bound in plant cells and can be faster released by the action of pectic enzymes. Moreover, they shorten the time of maceration, settling, and filtration. The results of our experiments gives a comparison of the efficiency of preparations applicable in wine technology. The best preparation was Trenolin Rot followed by Vinozym G that could shorten the time of prefermentation to about 3 days thanks to a more intensive extraction of red grape pigments. By using the enzyme preparations Gammapect AWP and Ovopres, the time of filtration was ten times shorter. Compared to the control sample, the speed of desliming was threefold and twofold faster, respectively, for Gammapect AWP and Gammapect W2L.  

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16

Dzyadevych, S. V. "Conductometric enzyme biosensors: theory, technology, application". Biopolymers and Cell 21, n.º 2 (20 de marzo de 2005): 91–106. http://dx.doi.org/10.7124/bc.0006e1.

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17

Nidetzky, Bernd y Helmut Schwab. "Special issue: Enzyme technology and biocatalysis". Journal of Biotechnology 129, n.º 1 (marzo de 2007): 1–2. http://dx.doi.org/10.1016/j.jbiotec.2006.12.002.

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18

Bronstein, I., C. S. Martin, J. J. Fortin, C. E. Olesen y J. C. Voyta. "Chemiluminescence: sensitive detection technology for reporter gene assays". Clinical Chemistry 42, n.º 9 (1 de septiembre de 1996): 1542–46. http://dx.doi.org/10.1093/clinchem/42.9.1542.

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Abstract A series of enzyme-activated chemiluminescence-based assays of reporter gene expression, useful in many biomedical applications, has been developed. The chemiluminescence detection systems for beta-galactosidase, beta-glucuronidase (GUS), and secreted placental alkaline phosphatase (SEAP) reporter enzymes are all based on use of 1,2-dioxetane substrates. This detection technology also permits the combined luminescence detection of two different reporter enzymes in the same tube, e.g., a dual assay for beta-galactosidase and luciferase. The sensitivity of these chemiluminescence assays is several orders of magnitude greater than that of conventional colorimetric or fluorometric detection methods; e.g., the detection limit for beta-galactosidase by the chemiluminescence assay is 8 fg and by a fluorometric assay is 2 pg. Furthermore, chemiluminescence enables detection of beta-galactosidase, GUS, and SEAP enzyme concentrations over a dynamic range of more than five to six orders in magnitude. These assays offer highly sensitive, quantitative, rapid, nonisotopic detection of reporter enzymes that are widely used in both mammalian cells and plant cells.

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19

Hu, Ju Wu, Xiong Hui Li y Hua Xiong. "New Integration Technology on Preparation of Natural Seleniferous Rice Protein Peptide with Enzyme and Ultrasonic-Microwave Synergistic Technology". Advanced Materials Research 750-752 (agosto de 2013): 1505–10. http://dx.doi.org/10.4028/www.scientific.net/amr.750-752.1505.

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The natural seleniferous rice protein peptide was prepared by coupling with mixed-enzymes and ultrasonic-microwave synergistic technology in this paper. The kinds of enzyme was atteined first of all. Then the mathematical model of correlation among enzyme dosage, extraction temperature, extraction time and liquid-solid ratio were established by means of orthogonal experimental design. The optimal extraction conditions were determined as follows, alkali protease dosage 2.0%, extraction temperature 50°C, extraction time 40 min and liquid- solid ratio 7:1(m:g). Under such conditions, the extraction ratio was 72.2%, Se content was 6.88 μg/ml. The method could significantly improve the yield of natural seleniferous rice protein peptide and reduce the extraction time .The rich selenium rice protein peptide provides a very good source of selenium way in order to solve the lack of selenium source.

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20

Lindsay Rojas, Meliza, Júlia Hellmeister Trevilin y Pedro Esteves Duarte Augusto. "The ultrasound technology for modifying enzyme activity". Scientia Agropecuaria 07, n.º 02 (30 de junio de 2016): 145–50. http://dx.doi.org/10.17268/sci.agropecu.2016.02.07.

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21

Villalonga, Reynaldo, Roberto Cao y Alex Fragoso. "Supramolecular Chemistry of Cyclodextrins in Enzyme Technology". Chemical Reviews 107, n.º 7 (julio de 2007): 3088–116. http://dx.doi.org/10.1021/cr050253g.

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22

Kosikowski, Frank V. "Enzyme Behavior and Utilization in Dairy Technology". Journal of Dairy Science 71, n.º 3 (marzo de 1988): 557–73. http://dx.doi.org/10.3168/jds.s0022-0302(88)79592-2.

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23

Lilly, M. D. "Topics in enzyme and fermentation technology, 10". FEBS Letters 204, n.º 1 (11 de agosto de 1986): 161. http://dx.doi.org/10.1016/0014-5793(86)81415-6.

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24

Villalonga, Reynaldo. "International conference on enzyme technology “RELATENZ’2005”". Enzyme and Microbial Technology 40, n.º 3 (febrero de 2007): 381. http://dx.doi.org/10.1016/j.enzmictec.2006.07.030.

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25

Wong, E. Y. y S. L. Diamond. "Enzyme microarrays assembled by acoustic dispensing technology". Analytical Biochemistry 381, n.º 1 (octubre de 2008): 101–6. http://dx.doi.org/10.1016/j.ab.2008.06.024.

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26

Reshmy, R., Eapen Philip, Ranjna Sirohi, Ayon Tarafdar, K. B. Arun, Aravind Madhavan, Parameswaran Binod et al. "Nanobiocatalysts: Advancements and applications in enzyme technology". Bioresource Technology 337 (octubre de 2021): 125491. http://dx.doi.org/10.1016/j.biortech.2021.125491.

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27

Ren, Jie, Chuan Shan Zhao y Dong Mei Yu. "Research on the Technology and Mechanism of Inhibiting Stickies of Blanket by Enzyme Treatment". Advanced Materials Research 750-752 (agosto de 2013): 1373–76. http://dx.doi.org/10.4028/www.scientific.net/amr.750-752.1373.

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The stickies in pulp and paper machinery especially in the blankets will cause a lot of problems such as paper defects, increasing the time of machine shut down . Therefore, Inhibiting the Stickies of blanket is very important to regular production. In this study,we mainly studied on the inhibition of Stickies in the blanket with enzyme. The processed blanket was treated by several kinds of enzymes. The results showed that the optimum enzyme treatment conditions were obtained as followings:PH of 7, temperature of 50°C, 2×104U/g of cellulose enzyme, 2×103U/g of amylase and 104U/g of lipase. The blankets obtained better cleaning situation under this conditions.

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28

Reeve, Holly A., Philip A. Ash, HyunSeo Park, Ailun Huang, Michalis Posidias, Chloe Tomlinson, Oliver Lenz y Kylie A. Vincent. "Enzymes as modular catalysts for redox half-reactions in H2-powered chemical synthesis: from biology to technology". Biochemical Journal 474, n.º 2 (6 de enero de 2017): 215–30. http://dx.doi.org/10.1042/bcj20160513.

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The present study considers the ways in which redox enzyme modules are coupled in living cells for linking reductive and oxidative half-reactions, and then reviews examples in which this concept can be exploited technologically in applications of coupled enzyme pairs. We discuss many examples in which enzymes are interfaced with electronically conductive particles to build up heterogeneous catalytic systems in an approach which could be termed synthetic biochemistry. We focus on reactions involving the H+/H2 redox couple catalysed by NiFe hydrogenase moieties in conjunction with other biocatalysed reactions to assemble systems directed towards synthesis of specialised chemicals, chemical building blocks or bio-derived fuel molecules. We review our work in which this approach is applied in designing enzyme-modified particles for H2-driven recycling of the nicotinamide cofactor NADH to provide a clean cofactor source for applications of NADH-dependent enzymes in chemical synthesis, presenting a combination of published and new work on these systems. We also consider related photobiocatalytic approaches for light-driven production of chemicals or H2 as a fuel. We emphasise the techniques available for understanding detailed catalytic properties of the enzymes responsible for individual redox half-reactions, and the importance of a fundamental understanding of the enzyme characteristics in enabling effective applications of redox biocatalysis.

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29

Federsel, Hans-Jürgen, Thomas S. Moody y Steve J. C. Taylor. "Recent Trends in Enzyme Immobilization—Concepts for Expanding the Biocatalysis Toolbox". Molecules 26, n.º 9 (10 de mayo de 2021): 2822. http://dx.doi.org/10.3390/molecules26092822.

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Enzymes have been exploited by humans for thousands of years in brewing and baking, but it is only recently that biocatalysis has become a mainstream technology for synthesis. Today, enzymes are used extensively in the manufacturing of pharmaceuticals, food, fine chemicals, flavors, fragrances and other products. Enzyme immobilization technology has also developed in parallel as a means of increasing enzyme performance and reducing process costs. The aim of this review is to present and discuss some of the more recent promising technical developments in enzyme immobilization, including the supports used, methods of fabrication, and their application in synthesis. The review highlights new support technologies such as the use of well-established polysaccharides in novel ways, the use of magnetic particles, DNA, renewable materials and hybrid organic–inorganic supports. The review also addresses how immobilization is being integrated into developing biocatalytic technology, for example in flow biocatalysis, the use of 3D printing and multi-enzymatic cascade reactions.

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30

Viet Anh, Nguyen Thi. "STUDY ON TREATMENT TECHNOLOGY OF “TAO MEO” USING PECTINASE ENZYME IN “TAO MEO” VINEGAR PRODUCTION BY SUBMERGED METHOD". Vietnam Journal of Science and Technology 54, n.º 4A (21 de marzo de 2018): 298. http://dx.doi.org/10.15625/2525-2518/54/4a/12014.

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“Táo mèo” vinegar, a fat-burner famous for its many benefits for the digestive and immune systems, can be consumed as functional drinks. However, “táo mèo” vinegar is still producing mainly in manual-based, small-scaled with the surface fermentation method and containing many hazards. For industrial scales, the application of pectinase during the fruit extraction process has increased the quality of end-products and extraction efficiency, leaving no residue during storage. This research focus on the simultaneous application of two kinds of pectinase: PectinexUltra SP-L and PectinaseUltra Clear, during the extracted processing of “táo mèo”. The results indicated that simultaneously using both enzymes has increased the extractivity of the process to 25 %, and also has increased the amounts of function substances such as vitamin C, polyphenol, sugar, acid, and soluble pectin, compared to not using enzymes. The extractive process using the two enzymes for the fruit extracts is determined as follows: PectinexUltra SP-L is used at concentration of 0.15 %, temperature is 30 oC for 60 minutes; followed by using PectinaseUltra Clear with concentration of 0.1 %, temperature is 55 oC for 60 minutes. The enzyme processing does not interfere with the vinegar fermentation process; vinegar with enzyme pretreatment contains higher amounts of polyphenol, vitamin C, and potassium compared to that without enzyme pretreatment. The amount of soluble pectin in vinegar with enzyme pretreatment stays constant with no sediment during six months of storage, whereas vinegar without enzymes pretreatment produces precipitation afer two months of storage.

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31

Jiménez-Muñoz, Edith, Justo Fabián Montiel-Hernández y Alberto N. Peón. "Enzymes at a glance". Revista de la Sociedad Española de Beneficencia 2, n.º 2 (27 de mayo de 2021): 1–18. http://dx.doi.org/10.46295/2:2.enzym.

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Enzymes are found in nature as part of living systems and perform essential functions for nature. Enzyme technology is an interdisciplinary field recognized by the Organization for Economic Cooperation and Development (OECD) as an important component of industrial development. Processes involving industrial processes, pharmaceutical development and discovery, as well as genetic engineering.

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32

Son, Jang-Ho y Velmurugu Ravindran. "Feed Enzyme Technology: Present Status and Future Developments". Recent Patents on Food, Nutrition & Agriculturee 3, n.º 2 (1 de mayo de 2011): 102–9. http://dx.doi.org/10.2174/2212798411103020102.

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33

Meyer, Anne S. "Enzyme technology for precision functional food ingredient processes". Annals of the New York Academy of Sciences 1190, n.º 1 (marzo de 2010): 126–32. http://dx.doi.org/10.1111/j.1749-6632.2009.05255.x.

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34

Higson, S. P. J., S. M. Reddy y P. M. Vadgama. "Enzyme and other biosensors: evolution of a technology". Engineering Science & Education Journal 3, n.º 1 (1 de febrero de 1994): 41–48. http://dx.doi.org/10.1049/esej:19940105.

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35

LEJEUNE, KEITH E., BRYAN C. DRAVIS, FANGXIAO YANG, AMY D. HETRO, BHUPENDRA P. DOCTOR y ALAN J. RUSSELL. "Fighting Nerve Agent Chemical Weapons with Enzyme Technology". Annals of the New York Academy of Sciences 864, n.º 1 ENZYME ENGINE (diciembre de 1998): 153–70. http://dx.doi.org/10.1111/j.1749-6632.1998.tb10298.x.

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36

Müller, D. H., M. A. Liauw y L. Greiner. "Microreaction Technology in Education: Miniaturized Enzyme Membrane Reactor". Chemical Engineering & Technology 28, n.º 12 (diciembre de 2005): 1569–71. http://dx.doi.org/10.1002/ceat.200500209.

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37

Acamovic, T. "Commercial application of enzyme technology for poultry production". World's Poultry Science Journal 57, n.º 3 (1 de septiembre de 2001): 225–42. http://dx.doi.org/10.1079/wps20010016.

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38

Yeh, W. K. "Evolving enzyme technology for pharmaceutical applications: case studies". Journal of Industrial Microbiology and Biotechnology 19, n.º 5-6 (1 de noviembre de 1997): 334–43. http://dx.doi.org/10.1038/sj.jim.2900437.

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39

Brady, Dean, Justin Jordaan, Clinton Simpson, Avashnee Chetty, Cherise Arumugam y Francis S. Moolman. "Spherezymes: A novel structured self-immobilisation enzyme technology". BMC Biotechnology 8, n.º 1 (2008): 8. http://dx.doi.org/10.1186/1472-6750-8-8.

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40

Zanin, Gisella y Kevin Gray. "Session 6: Advances in Enzyme Science and Technology". Applied Biochemistry and Biotechnology 154, n.º 1-3 (25 de marzo de 2009): 123–24. http://dx.doi.org/10.1007/s12010-009-8613-0.

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41

Méndez-Vilas, A. "Interdisciplinary applied enzyme and microbial technology and applications". Enzyme and Microbial Technology 40, n.º 1 (diciembre de 2006): 1–3. http://dx.doi.org/10.1016/j.enzmictec.2006.07.001.

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42

Jeffcoat, R. "Topics in enzyme and fermentation technology: Volume 9". Enzyme and Microbial Technology 7, n.º 11 (noviembre de 1985): 583. http://dx.doi.org/10.1016/0141-0229(85)90107-3.

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43

Dixit, Mandeep, Kusum Panchal, Dharini Pandey, Nikolaos E. Labrou y Pratyoosh Shukla. "Robotics for enzyme technology: innovations and technological perspectives". Applied Microbiology and Biotechnology 105, n.º 10 (mayo de 2021): 4089–97. http://dx.doi.org/10.1007/s00253-021-11302-1.

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44

Shamsudin, M. I., L. S. Tan y T. Tsuji. "Enzyme Immobilization Technology in Biofuel Production: A Review". IOP Conference Series: Materials Science and Engineering 1051, n.º 1 (1 de febrero de 2021): 012056. http://dx.doi.org/10.1088/1757-899x/1051/1/012056.

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45

Feng, Qing-xian, Xian-ping Ma, Li-hong Zhou, Ding-bo Shao, Xiao-lin Wang y Bao-yan Qin. "EOR Pilot Tests With Modified Enzyme--Dagang Oilfield, China". SPE Reservoir Evaluation & Engineering 12, n.º 01 (26 de febrero de 2009): 79–87. http://dx.doi.org/10.2118/107128-pa.

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Summary Micro- and macroevaluations were conducted to understand modified-enzyme enhanced-oil-recovery (EOR) mechanisms using various fluids. Huff'n'puff and flooding tests were carried out with variable modified-enzymes concentrations in several reservoirs. The resulting production performances were improved considerably. At reservoir temperature 50 to 80°C, laboratory experiments indicated that the modified enzyme solution was adaptable to both light and heavy oil and was not sensitive to minerals, water with bivalent cation (1000 mg/L), or high salinity (10%). The enzyme working performances were enhanced further with microorganism occurrence in the solution. The micromodeling experiment reveal that spontaneous emulsification and solubilization can take place between the modified enzyme and crude with emulsion particles of 2-6 µm in diameter, which are produced through stripping as a result of solubilization. Core desorption and flooding experiments suggest that desorbed crude volume and displacement efficiency are related to modified-enzyme concentrations that usually ranged from 5 to 10%, with the optimum being 8%. In optimal conditions, recovery can, on average, be increased by 16.9%. Experiments also proved that the modified enzyme and crude oil could form an emulsion, but the emulsion was not stable. One specific pilot test with modified enzyme had achieved additional oil production of 22,869 bbl.

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46

Jiang, Shu Juan, Guang Qing Mu, Ying Shang, Yuan Yuan Zhao y Fang Qian. "Study on Production of Polypeptide Milk by Enzymolysis Technology". Applied Mechanics and Materials 411-414 (septiembre de 2013): 3201–4. http://dx.doi.org/10.4028/www.scientific.net/amm.411-414.3201.

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Polypeptide milk is a kind of functional milk produced by modern enzymolysis technology. Compared with the single enzyme, papain and neutral protease composited with the proportion of 1:1 was found to be the optimum enzyme system for polypeptide milk production. The suitable enzymolysis condition was that the composited enzyme addition of 750U/g milk protein, 55°C and 25min, under this condition the hydrolysis degree of the milk was 44.08%.

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47

Chen, Baihua, Hua Liu y Qiqi Zheng. "Study on Optimization of fermentation technology of carambola enzyme". E3S Web of Conferences 145 (2020): 01035. http://dx.doi.org/10.1051/e3sconf/202014501035.

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in this paper, a new type of Carambola enzyme was developed from tropical fruit carambola. Through single factor experiment and orthogonal experiment, the mixed fermentation was carried out by using yeast and plant lactobacillus. The effects of the concentration of mixed bacteria, the proportion of mixed bacteria, the fermentation temperature and the fermentation time on the fermentation effect of Carambola enzyme were studied. The results showed that the best technological parameters of Carambola enzyme: feed liquid The ratio is 1:3, the sucrose content is 7%, the concentration of strain is 5%, the proportion of inoculated strain is 1:1, the optimal fermentation temperature is 30 ℃, and the fermentation time is 7 days. After verification, it has certain guiding significance for the development and industrial production of Carambola enzyme products.

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48

Wild, D., R. von Schulthess y W. Gujer. "Synthesis of denitrification enzymes in activated sludge: modelling with structured biomass". Water Science and Technology 30, n.º 6 (1 de septiembre de 1994): 113–22. http://dx.doi.org/10.2166/wst.1994.0258.

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Three mechanisms are responsible for microbiological elimination processes in activated sludge: the survival of qualified organisms in the ecological selection process, the expression of specific enzymes and the absence of inhibitors limiting enzyme activity. A mathematical model with structured biomass has been formulated to improve the description of data from denitrification experiments. The model includes synthesis and decay of denitrification enzymes and is able to predict nitrate, nitrite and N2O concentrations. Kinetic parameters have been estimated and used to simulate the effect of cell saturation with enzymes in a waste water treatment process. Low dissolved oxygen concentrations in the anoxic reactor reduce the denitrification efficiency equally by inhibiting enzyme activity and enzyme synthesis: at 0.5 gm−3 O2 enzyme decay causes a cell saturation of below 40 %. Enzyme synthesis can take place in the sludge blanket of a secondary sedimentation tank and improve denitrification efficiency. The benefit of modelling with structured biomass is shown. The comprehension of experimental observations has been improved, and plant design and operation can be optimized. However, the multitude of unknown parameters still may restrict the validity of complex models.

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49

Akil, Emília, Elisa d'Avila Costa Cavalcanti, Sabrina Dias de Oliveira, Priscilla Filomena Fonseca Amaral, Denise Maria Guimarães Freire y Alexandre Guedes Torres. "Patent Landscape on Structured Lipids Produced by Enzyme Technology". Recent Patents on Biotechnology 12, n.º 4 (21 de diciembre de 2018): 252–68. http://dx.doi.org/10.2174/1872208312666180604095717.

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50

Andreaus, Jürgen, Elba Pinto da Silva Bon y Viridiana Santana Ferreira-Leitão. "Enzyme technology in Brazil – A need and a challenge". Biocatalysis and Biotransformation 32, n.º 1 (enero de 2014): 1. http://dx.doi.org/10.3109/10242422.2014.877641.

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Artículos de revistas sobre el tema "Enzyme technology"

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