Kinetics of Egg-Yolk Protein Hydrolysis and Properties of Hydrolysates.

Lecithin-free egg yolk (LFEY) is a byproduct of the extraction of egg-yolk phospholipids, which contain approximately 46% egg yolk proteins (EYPs) and 48% lipids. The enzymatic proteolysis is the alternative to increase the commercial value of LFEY. The kinetics of proteolysis in full-fat and defatted LFEY with Alcalase 2.

Enhancement of Heat and Mass Transfer in the DCMD Process Using UV-Assisted 1-Hexene-Grafted PP Membranes.

The two main challenges for industrial application of membrane distillation (MD) are mitigation of temperature polarization and reduction of high-energy consumption. Despite the development of advanced materials and the configuration improvements of MD units, membrane surface modification is still one of the alternatives to overcome temperature polarization and improve membrane performance. This work reports a novel and simple method to modify the physical and chemical properties of the polypropylene membrane in order to improve its performance in direct contact membrane distillation (DCMD).

Relevance of substrates and products on the desorption of lipases physically adsorbed on hydrophobic supports.

Lipase B from Candida antarctica (CALB) has been physically immobilized on octyl-agarose via interfacial activation. The incubation of the enzyme in 80% ethanol at pH 5 and 25°C has not significant effect on enzyme activity. Moreover, the hydrolysis of 100mM tributyrin catalyzed by this biocatalyst exhibited a quite linear reaction course.