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Microwave-Assisted Isolation and Acetylation of Inulin from Helianthus Tuberosus L Tubers

Journal of Renewable Materials 2018年第7期6卷 671-679页

作者： Nadezhda Petkova Gergana Gencheva Dragomir Vassilev Milena Koleva albert krastanov Panteley Denev Department of Organic Chemistry and Inorganic Chemistry University of Food Technologies26 Maritza Blvd.Plovdiv4002Bulgaria Department Physics Chemistry and EcologyTechnical University of GabrovoGabrovo5300Bulgaria Department of Biotechnology University of Food Technologies26 Maritza Blvd.Plovdiv4002Bulgaria

Jerusalem artichoke (Helianthus tuberosus L.) tubers are industrial crop considered as a promising source forinulin production. “Green” method was performed for accelerated inulin extraction from Helianthus tuberosus *** by the application of microwave irradiation. Further pretreatment of the water extract with acetone andethanol yielded inulin (20%) with purity 89% and degree of polymerization 18. Jerusalem artichoke inulin wascharacterized by FTIR and NMR spectroscopy. For the first time eco-friendly synthesis of acetylated Jerusalemartichoke inulin was performed by the reaction with acetic anhydride, without toxic solvent, but only withsodium acetate as catalyst under microwave irradiation for 60 s. The degree of acetylation (DA=2.1) and thestructure of inulin esters were confirmed by 1H and 13C NMR. The suggested microwave acetylation shortenssignificantly the esterification reaction.

关键词： Jerusalem artichoke inulin inulin acetates microwave irradiation

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Properties of crude laccase from Trametes versicolor produced by solid-substrate fermentation

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Advances in Bioscience and Biotechnology 2010年第3期1卷 208-215页

作者： Ivanka Stoilova albert krastanov Veselin Stanchev 不详

A low-cost process for the production of laccases is necessary for a sustainable enzymatic wastewater treatment. Therefore, it is necessary to establish an easy and low-cost procedure for the production of laccase. In the present study the properties of crude laccase from Trametes versicolor produced by solid-substrate fermentation is investigated. The application of the enzyme for dye decolorization is also studied. Crude laccase from the studied culture established maximal activity at 45ºC. The enzyme retained over 90% of its activity in the temperature range 40- 47ºC and pH 4.5. The kinetic constants of the crude enzyme was also determined. In the presence of KCl, NaCl, CaCl2, MnSO4 and MgSO4, laccase demonstra- ted high stability—over 50% of its initial activity was still retained after 4-month incubation. Complete loss of enzymatic activity was observed in the presence of CuCl2, FeCl2, FeCl3 and NaN3 after 30 min of incubation. 100% decolorization by investigated crude laccase was completed in the case of Indigo Carmine for 4 h, Remazol Brilliant Blue R—for 6 h, Orange II— for 48 h and Congo Red—for 13 d.

关键词： Laccase Solid-Substrate Fermentation Trametes versicolor Dye Decolorization

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