TITLE

Microgel enzyme recovery can cut manufacturing costs

PUB. DATE
June 2004
SOURCE
InTech;Jun2004, Vol. 51 Issue 6, p17
SOURCE TYPE
Periodical
DOC. TYPE
Article
ABSTRACT
In a discovery that may save food and beverage manufacturers big money, scientists created a microgel that can recycle enzymes for repeated uses. Manufacturers routinely use enzymes to catalyze important reactions, such as the breakdown of sugars to create lactose-free milk or cheese products. The microgel created by Carnegie Mellon University scientists could potentially recover any enzyme, which could save manufacturers money. The enzyme connects tightly to the microgel matrix, but remains fully functional. Molecules can diffuse into the porous microgel and undergo chemical reaction when they encounter an enzyme. The product can then diffuse out of the microgel. Separation of the product from the enzyme takes advantage of the fact that microgel particles precipitate from solution at a low temperature. After removing the product, one can resuspend the microgel particles by adding fresh water and heating the solution. To test these enzymatic microgel particles, the Carnegie Mellon chemists used an analogue of lactose that changes color when broken down by the microgel enzyme.
ACCESSION #
13615125

 

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