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1

The activation energies and optimum temperatures of olive oil hydrolysis by lipase porcine pancreas

Miłek Justyna

Ecological Chemistry and Engineering. S

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2021

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Vol. 28, nr 3

389--398

EN

Lipase activity is a perfect indicator for the monitoring of processes of bioremediation of degraded soils. Lipase is also used in the processes of oil hydrolysis in wastewater treatment. To be able to predict and model processes with used lipase in environmental operations, knowledge of the kinetic parameters of the process are required. The paper presents the determined values of activation energies and optimum temperatures for porcine pancreas lipase. The parameters were estimated based on the literature of the activity curves vs. temperature for hydrolysis of olive oil by lipase. It was noticed that concentration of gum arabic added as an emulsifier during lipase activity measurements influences on the obtained values of determined parameters. A mathematical model describing the effect of temperature on porcine pancreas lipase activity was used. Based on the comparison analysis, the optimum temperature Topt were obtained in the range from 313.30 ±0.56 to 319.62 ±0.96 K, activation energies Ea were from 51 ±10 to 82.6 ±9.9 kJ/mol, and values of deactivation energies Ed were in the range from 122.7 ±4.0 to 150.9 ±5.8 kJ/mol.

2

Study on Inhibition of N80 Carbon Steel in 0.5M KCl Solution Saturated with CO2 by Gum Arabic

Palumbo G., Banaś J.

Journal of Casting & Materials Engineering

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2018

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Vol. 2, no. 1

5--8

EN

The effect of Gum Arabic (GA) on the corrosion of an N80 carbon steel pipeline in a CO2 -saturated chloride (0.5M KCl) solution was investigated through AC impedance and polarization curves. Potentiodynamic measurements showed that the corrosion current density decreased in the presence of inhibitors and that the inhibitor acts like a mixed-type inhibitor, with anodic predominance. The Nyquist diagrams showed an increase in polarization resistance values in the presence of the inhibitor, thus increasing inhibition efficiency. At higher temperatures, the inhibition efficiency decreased, implying that the inhibition action of GA occurred via the physical adsorption process. The activation parameters of the corrosion process such as activation energies, Ea, and the heat of adsorption, Qads, were calculated, respectively, by the obtained corrosion rate and inhibition efficiency at different temperatures. At higher temperatures, the increase in activation energy combined with the negative levels of the heat of adsorption further supported the physical adsorption nature of the process.

3

Rola polisacharydów w separacji pianowej białek serwatkowych

Kawalec-Pietrenko B., Kucharska K., Hołowacz I.

Inżynieria i Aparatura Chemiczna

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2012

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Nr 6

340-341

PL

Separacja pianowa jest jedną z metod wykorzystujących właściwości powierzchni międzyfazowej do wydzielania składników z roztworów. Zaproponowano zastosowanie polisacharydów: gumy ksantanowej, gumy arabskiej i gumy karaya, jako addytywów w separacji pianowej białek serwatkowych. Badania wykazały, że efektywność separacji pianowej z wymienionymi polisacharydami zmierzona za pomocą stopnia wyflotowania i współczynnika wzbogacenia, wzrasta w stosunku do roztworów czystych białek serwatkowych.

EN

Foam separation is a method using interfacial area properties for components separation from solutions. Polysaccharides: xanthan gum, gum Arabic and gum karaya were proposed as additives in whey protein foam separation. Studies showed that the foam separation efficiency measured as the flotation ratio and enrichment coefficient increases in relation to pure solutions of whey proteins when polysaccharides were added.

4

Dodatki do żywności wspomagające separację pianową białek serwatkowych

Kawalec-Pietrenko B., Hołowacz I., Kucharska K., Kucharska K.

Inżynieria i Aparatura Chemiczna

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2011

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Nr 1

21-22

PL

Zbadano możliwości poprawy efektywności współprądowej separacji pianowej białek serwatkowych poprzez wzbogacenie surówki o substancje dodatkowe. Aby wyizolowane białko mogło być powtórnie wykorzystane, jako addytywy wybrano substancje powszechnie stosowane w przemyśle spożywczym jako dodatki do żywności: gumę arabską (E 414), gumę ksan-tanową^^/J) oraz karagen (E 407). Najlepsze efekty tj. najwyższe wartości współczynnika wzbogacenia i stopnia wyflotowania osiągnięto w obecności karagenu w roztworze białka serwatkowego.

EN

Foam separation of whey proteins in a continuous co-current bubble column was studied. An influence of food additives such as arabie gum (E 414), xanthan gum (E 415) and carrageenan (E 407), used in industry as flotation improving additives was tested. Enrichment and recovery coefficients were determined. Maximum protein enrichment and recovery was found for whey protein - carageenan solutions.