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Статті в журналах з теми "Guar gum enzymatic degradation"
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Chen, Feng, Xu Guang Wang, and Ren Shu Yang. "Preparation of Low Molecular Weight Guar Gum for Fracturing by Enzymatic Degradation." Advanced Materials Research 971-973 (June 2014): 127–30. http://dx.doi.org/10.4028/www.scientific.net/amr.971-973.127.
Повний текст джерелаАнотація:
Guar gum was subjected to degradation in high concentration aqueous solution by enzymatic treating to obtain high concentration low molecular weight guar gum for fracturing. The study indicates that the high concentration guar gum aqueous solution can be degraded effectively by enzymatic treating. The enzymatic treating conditions were investigated and the optical enzymatic treating pH, temperature and enzyme add amount are respectively 6, 50°C and 0.1g/L, and various of low molecular weight guar gum with different molecular weight can be obtained by controlling the enzymatic treating time.
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Maslennikova, Elena V., and Vasilii V. Ermakov. "Using biochemical agents to intensify the treatment of highly concentrated drilling wastewater." Vestnik MGSU, no. 9 (September 2020): 1274–84. http://dx.doi.org/10.22227/1997-0935.2020.9.1274-1284.
Повний текст джерелаАнотація:
Introduction. The co-authors have developed a new approach to the treatment of highly concentrated drilling wastewater (DWW). The approach is based on the enzymic degradation of polysaccharides that drilling wastewater contains. The research objective is to perform an experimental evaluation of the ability of this biochemical agent to intensify the process of removal of solid impurities from highly concentrated polysaccharide-containing DWW.
Materials and methods. The research was performed using standardized test solutions of polysaccharides (carboxymethyl cellulose (CMC), xanthane gum, guar gum), highly concentrated DWW-containing polysaccharides. The reliability of results is ensured by certified methods of analysis, included into the Federal Register of Measurement Procedures and performed by an accredited laboratory, as well as multiple series of experiments.
Results. The ability of the biochemical agents (brewing waste (BW) and an enzymatic agent (EP)) to intensify the process of removal of solid impurities from highly concentrated DWW-containing polysaccharides is identified experimentally. The efficiency of biochemical agents used in the process of treatment is determined. The biological degradation of CMC and guar gum solutions is faster than the natural biological degradation that involves BW. Depolymerization time is detected for CMC and guar gum solutions that contain EP.
Conclusions. The co-authors have developed a cheaper and more environmentally friendly alternative to existing solutions. It represents a biological method of solid impurities removal from highly concentrated BWW-containing polysaccharides. The use of brewing waste products (BW) as a source of microorganisms, that trigger the polysaccharide hydrolysis, is theoretically substantiated and experimentally proven as a method of treatment of highly concentrated BWW-containing polysaccharides. The expediency of using biochemical agents (BW and EP in isolation) to accelerate the settling rate of solid components of highly concentrated BWW is proven experimentally.
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Gastone, Francesca, Tiziana Tosco, and Rajandrea Sethi. "Green stabilization of microscale iron particles using guar gum: Bulk rheology, sedimentation rate and enzymatic degradation." Journal of Colloid and Interface Science 421 (May 2014): 33–43. http://dx.doi.org/10.1016/j.jcis.2014.01.021.
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Feng, Guoping, Amanda Hew, Ramesh Manoharan, and Siva Subramanian. "Impact of Mannanase-Producing Bacillus spp. on the Accuracy of the 3M Petrifilm Aerobic Count Method." Journal of Food Protection 80, no. 7 (June 2, 2017): 1117–22. http://dx.doi.org/10.4315/0362-028x.jfp-16-473.
Повний текст джерелаАнотація:
ABSTRACTConsistent deviations of the 3M Petrifilm aerobic counts (AC) from the standard pour plate aerobic plate count (APC) were observed with dehydrated onion and garlic products. A large study was designed to determine the relationship of these two methods and the root cause for the deviations. A total of 3,800 dehydrated onion and garlic samples were analyzed by both the Petrifilm AC and the standard pour plate APC method. Large spreader-like liquefied areas were observed on numerous Petrifilm plates. These liquefied areas made enumeration inaccurate. “Liquefier” microorganisms from Petrifilm plates were isolated and identified to species level by 16S rRNA and gyrB gene sequencing. Enzyme diffusion assay was performed to determine potential enzymatic degradation of guar gum, the gelling agent used in Petrifilm plates. The results indicated that the correlation between Petrifilm AC and standard APC is relatively low. Paired t test results suggested that the Petrifilm AC method produced significantly different results compared with standard APC. The discrepancies were attributable at least partly to a liquefier organism that hydrolyzed guar gum, leading to liquefaction. Liquefaction of Petrifilm plates seems to have two effects on accuracy: (i) liquefied areas may allow motile organisms to move and multiply in the liquefied area during the incubation period, yielding more than one colony from one cell and, as a result, leading to overestimation of the microbial load and (ii) the blurred areas obscure other colonies, leading to potential underestimation. The liquefier organism was identified as Bacillus amyloliquefaciens, a potent mannanase producer and heat-resistant spore former. Enzyme diffusion assay confirmed that mannanase contained in the cell-free supernatant of B. amyloliquefaciens can hydrolyze the 1,4-β-mannopyranosyl bond, the backbone of guar gum. This is the first report of the role of B. amyloliquefaciens in the liquefaction of Petrifilm plates and its negative impact on accuracy.
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Ansari, Zoha, and Sangeet Goomer. "Natural Gums and Carbohydrate-Based Polymers: Potential Encapsulants." Indo Global Journal of Pharmaceutical Sciences 12 (2022): 01–20. http://dx.doi.org/10.35652/igjps.2022.12001.
Повний текст джерелаАнотація:
Plants possess a wide range of bioactive compounds with established health benefits which are highly susceptible to degradation. The environmental dynamics such as high temperature, light, oxygen limits the shelf life and bioavailability of these compounds in food and drug formulations. Encapsulation serves as an effective way of preserving these sensitive compounds by enclosing them within a coating/wall material and hence improves their bioavailability and functional properties.Scope and Approach: The wall materials used for encapsulation also known as encapsulants act as physical barriers between core compound and external stimuli. There are different edible protein, lipid and carbohydrate based encapsulants used for coating of bioactive compounds. However, this review gives a detailed insight on composition, functional properties, and applications of carbohydrate based polymers in food, and pharmaceutical industries while emphasizing on the advantages and limitations of these polymers in encapsulation process. So, we explored recent expansion in the area of natural polysaccharides and their derivatives as carriers for the targeted and sustained delivery of active compounds. Key Findings and Conclusions:Polysaccharides, natural gums (Carrageenan, Alginate, Gum arabic, Guar gum, Gellan gum, Xanthan gum) and their derivatives are biodegradable polymers being used as sustained release carriers. They are more advantageous over lipid based and protein based carriers by virtue of their unique features such as thermo stability and versatility of interacting with a range of hydrophilic and hydrophobic compounds. Tailor-made carriers made by structural modifications of the polysaccharides using physical, chemical and enzymatic reactions result in improved functional properties and hence widen their area of applications.©2022iGlobal Research and PublishingFoundation. All rights reserved.Cite this article as:Ansari, Z.; Goomer, S.Natural gums and carbohydrate-based polymers: Potential encapsulants. Indo Global J. Pharm. Sci., 2022; 12:1-20. DOI:http://doi.org/10.35652/IGJPS.2022.12001.
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Bradley, T. D., A. Ball, S. E. Harding, and J. R. Mitchell. "Thermal degradation of guar gum." Carbohydrate Polymers 10, no. 3 (January 1989): 205–14. http://dx.doi.org/10.1016/0144-8617(89)90012-x.
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Hussain, Majid, Saeed Akhtar, Nazia Khalid, Muhammad Azam, Muhammad Waheed Iqbal, Tariq Ismail, Imran Mahmood Khan, et al. "Hydrolysis, Microstructural Profiling and Utilization of Cyamopsis tetragonoloba in Yoghurt." Fermentation 9, no. 1 (January 4, 2023): 45. http://dx.doi.org/10.3390/fermentation9010045.
Повний текст джерелаАнотація:
The present study investigates the hydrolysis, microstructural profiling and utilization of guar gum (Cyamopsis tetragonoloba) as a prebiotic in a yoghurt. Guar galactomannans (GG) was purified and partially depolymerized using an acid, alkali and enzyme to improve its characteristics and increase its utilization. The prebiotic potential of hydrolyzed guar gum was determined using Basel and supplemented media. Crude guar galactomannans (CGG), purified guar galactomannans (PGG), base hydrolyzed guar galactomannans (BHGG), acid hydrolyzed guar galactomannans (AHGG) and enzymatic hydrolyzed guar galactomannans (EHGG) were analyzed using scanning electron microscope (SEM), X-ray diffraction (XRD) and Fourier transform infrared spectroscopy (FTIR). Yoghurt was prepared with a starter culture and incorporating guar gum, its hydrolyzed forms (0.1, 0.5 and 1%) and Bifidobacterium bifidum. The results showed that PHGG significantly improved the viability of B. bifidum. SEM revealed a significant change in the surface morphology of guar gum after acidic and enzymatic hydrolysis. Enzymatic hydrolysis developed a well-defined framework within guar gum molecules. The XRD pattern of CGG, PGG and AHGG presented an amorphous structure and showed low overall crystallinity while EHGG and BHGG resulted in slightly increased crystallinity regions. FTIR spectral analysis suggested that, after hydrolysis, there was no major transformation of functional groups. The addition of the probiotic and prebiotic significantly improved the physiochemical properties of the developed yoghurt. The firmness, cohesiveness, adhesiveness and syneresis were increased while consistency and viscosity were decreased during storage. In sum, a partial hydrolysis of guar gum could be achieved using inexpensive methods with commercial significance.
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Oprea, Stefan, and Veronica Oprea. "Biodegradation of crosslinked polyurethane acrylates/guar gum composites under natural soil burial conditions." e-Polymers 16, no. 4 (July 1, 2016): 277–86. http://dx.doi.org/10.1515/epoly-2016-0038.
Повний текст джерелаАнотація:
AbstractThis study investigated the effect of the guar gum content on the degradation behavior of the polyester and polyether polyurethane acrylate composites under outdoor soil-burial exposure. Polyurethane acrylates-guar gum composites were characterized before and after soil degradation by Fourier transform infrared spectroscopy (FTIR), mechanical measurements and scanning electron microscopy (SEM). The results showed that the addition of guar gum produces significant improvement in the degradation rate of these composites. The guar gum filler’s susceptibility to humidity and to soil microorganisms resulted in significant chemical and morphological changes in the entire structure of the composite. Guar gum incorporation into the matrix of the crosslinked polyurethane acrylates leads to a significant decrease in the mechanical properties of the composite films after soil burial exposure.
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Reddy, T. Thimma, and Shekharam Tammishetti. "Free radical degradation of guar gum." Polymer Degradation and Stability 86, no. 3 (December 2004): 455–59. http://dx.doi.org/10.1016/j.polymdegradstab.2004.05.017.
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Tomlin, J., N. W. Read, C. A. Edwards, and B. I. Duerden. "The degradation of guar gum by a faecal incubation system." British Journal of Nutrition 55, no. 3 (May 1986): 481–86. http://dx.doi.org/10.1079/bjn19860055.
Повний текст джерелаАнотація:
1. Homogenized and diluted faeces (50 g/l) from one human source were incubated with the complex plant polysaccharide, guar gum, to investigate the degradation of viscous polysaccharides by intestinal bacteria.2. Incubation of the faecal homogenate with guar gum produced a rapid decrease in viscosity and in pH, accompanied by the release of hydrogen.3. No changes in viscosity or pH were observed and there was no production of H2gas when guar gum was incubated with autoclaved faecal homogenate (20 min, 1.03 × 105Pa).4. A bacteria-free filtrate of faeces was prepared by centrifuging the faecal homogenate (2400 g for 100 min) followed by filtration through a Seitz filter and then a millipore filter (size 0.45 μm). Incubating this with guar gum produced a slow decrease in viscosity, but no significant change in pH and no generation of H2.5. Our results show that guar gum can be fermented by human colonic bacteria and suggest the possibility of predigestion by extracellular free enzymes.
Дисертації з теми "Guar gum enzymatic degradation"
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Sarwar, Muhammad Usman. "Degradation of Guar-Based Fracturing Gels: A Study of Oxidative and Enzymatic Breakers." Thesis, 2010. http://hdl.handle.net/1969.1/ETD-TAMU-2010-12-9020.
Повний текст джерелаАнотація:
Unbroken gel and residue from guar-based fracturing gels can be a cause for formation damage. The effectiveness of a fracturing treatment depends on better achieveing desired fracture geometry, proper proppant placement and after that, a good clean-up. The clean-up is achieved by reducing the fluid viscosity using chemical additives called "Breakers". There are many different types of breakers used in the industry, but they can be broadly divided into two categories: oxidizers and enzymes. Breaker perfromance depends on bottomhole temperature, breaker concentration and polymer loading. Different kind of breakers, used at different concentrations and temperatures, give different kind of "break" results. Therefore, the amount of unbroken gel and residue generated is also different.
This project was aimed at studying basic guar-breaker interactions using some of the most common breakers used in the industry. The breakers studied cover a working temperature range of 75 degrees F to 300 degrees F. The effectiveness of each breaker was studied and also the amount of damage that it causes. Viscosity profiles were developed for various field concentrations of breakers. The concentrations were tested over temperature ranges corresponding to the temperatures at which each breaker is used in the field. The majority of these viscosity tests were 6 hours long, with a few exceptions. Early time viscosity data, for the intial 10 minutes of the test, was also plotted from these tests for fracturing applications where the breaker is required to degrade the fluid by the time it reached downhole. This was needed to prevent the damage to the pumping equipment at the surface yet still have almost water-like fluid entering into the formation.
The study provides a better understanding of different breaker systems, which can be used in the industry, while designing fracturing fluid systems in order to optimize the breaker performance and achieve a better, cleaner break to minimize the formation damage caused by polymer degradation.
Тези доповідей конференцій з теми "Guar gum enzymatic degradation"
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Weaver, Jim, Rick Gdanski, and Arron Karcher. "Guar Gum Degradation: A Kinetic Study." In International Symposium on Oilfield Chemistry. Society of Petroleum Engineers, 2003. http://dx.doi.org/10.2118/80226-ms.
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Li, Yonghui, Shan Hong, and Yanting Shen. "Enhancing pea protein functionalities through "green" modifications for food applications." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/dpor5716.
Повний текст джерелаАнотація:
Pea protein is receiving significant interest. Modified pea proteins may be used as healthy and more functional ingredients in food products. This study aimed to enhance pea protein functional properties through neoglycosylation with guar gum or gum arabic and/or enzymatic modification with transglutaminase or protein glutaminase, understand the physicochemical properties of the modified proteins, and evaluate their applications in mayonnaise-like dressings as egg replacers and in beef patties as functional extenders. The proteins crosslinked with transglutaminase showed significantly improved water holding capacity (5.2 - 5.6 g/g protein) compared with the control pea protein isolate (2.8 g/g). The pea proteins conjugated with guar gum showed exceptional emulsifying capacity (EC) and stability (ES) of up to 100% compared with the control protein (EC of 58% and ES of 48%). Some sequentially modified pea proteins, such as transglutaminase crosslinking followed by guar gum conjugation had multiple functional enhancements (water holding, oil holding, emulsifying, and gelation). The functionally enhanced pea proteins had comparable descriptive sensory scores as the control protein. Beef patties containing 2.5-5% of the modified pea protein from sequential deamidation and conjugation demonstrated some advantageous features in terms of higher fat/water retention, cooking yield, and tender texture, which may be preferred by the elderly or some other consumers. The emulsions with the guar gum conjugated protein had significantly increased stability, apparent viscosity, and decreased droplet size, and mayonnaise-like dressing prepared with this protein at higher concentrations (6 and 8%) exhibited significantly better emulsification properties and viscoelasticity, compared with those containing the unmodified protein.
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Monreal, Gabriel, Frank Zamora, Hans Henrik Ovrebo, Peter Orizondo, and Otto Soidinsalo. "Characterization of a New Green Material for Offshore Well Completions and Downhole Treatments." In Offshore Technology Conference. OTC, 2022. http://dx.doi.org/10.4043/31870-ms.
Повний текст джерелаАнотація:
Abstract In oil and gas well construction during the drillouts or wellbore cleaning process, one of the most critical functions of land and offshore completions fluids is the ability to suspend solids effectively under extreme downhole conditions. Conventional agents such as xanthan gum, HEC and numerous other polymers have historically been used to accomplish this function, albeit with limitations. Functionally, these commonly used polymers depend primarily upon viscosity rather than elastic characteristics to suspend solids and require intensive chemical processing that leads to high deployment cost. Recently microfibrillated cellulose (MFC) has been investigated as a prospective suspending agent in carrier fluids for extreme downhole conditions. MFC is a unique type of superfine cellulose fibrils obtained from fully sustainable sources that have been subjected to proprietary treatment procedures, resulting in fibril bundles consisting of lateral dimensions in the sub-micron scale and lengths up to micron scale with abundant terminal hydroxyl functional groups. When dispersed into aqueous solutions, the resulting fluid has been characterized to have several favorable rheological, chemical and mechanical properties. Rheological measurements show the viscoelasticity of MFC dispersions is dominated by their storage modulus (G′ > G″) even with fluids formulated with as low as 0.25 wt% (about 20 lbm MFC /1000 gallons). The result is a suspension that exhibits superior particle suspension properties compared on a mass basis to conventional materials such as guar, CMC, HEC and xanthan gum. In addition, MFC solutions exhibit comparatively high viscosities at low shear rates but thin by several orders of magnitude at high shear, a characteristic that implies less work on surface equipment while having the ability to suspend solids at very low pump rates. MFC dispersions also have an excellent brine tolerance, demonstrating stable suspensions over weeks in fluids containing up to 150,000 mg/L TDS. The dispersions are stable at downhole relevant temperatures, applicable at low and high pH levels and resistant to shear degradation. Finally, MFC originates from natural resources and is environmentally benign and biodegradable. This paper describes the comprehensive characterization of the rheological and suspension properties that distinguish MFC from other conventionally used materials and make it fit-for-purpose as a robust, environmentally benign and high-performance suspending agent for downhole applications.