Anaerobic protein degradation: Effects of protein structural complexity, protein concentrations, carbohydrates, and volatile fatty acids

Zhe Deng; Ana Lucia Morgado Ferreira; Henri Spanjers; Jules B. van Lier

doi:10.1016/j.biteb.2023.101501

Anaerobic protein degradation: Effects of protein structural complexity, protein concentrations, carbohydrates, and volatile fatty acids

Zhe Deng^*, Ana Lucia Morgado Ferreira, Henri Spanjers, Jules B. van Lier

^*Corresponding author for this work

Sanitary Engineering

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Abstract

Bovine serum albumin (BSA) and casein (CAS) were used in batch tests to compare the protein degradation in the presence and absence of carbohydrates and volatile fatty acids (VFAs). The modified Gompertz model was applied to estimate reaction rates. The results showed that deamination was the rate-limiting step, with a rate ranging between 2.7 and 12.7 mgN·h⁻¹. Higher protein structural complexity negatively affected protein hydrolysis, deamination, and methanogenesis by a factor of 1.6–3.8; whereas a higher protein concentration improved the conversion rates. A carbohydrate:protein COD ratio of 1 improved the hydrolysis rate of BSA from 26 mg·h⁻¹ to 45 mg·h⁻¹, and that of CAS from 98 mg·h⁻¹ to 157 mg·h⁻¹; whereas the deamination rate slightly decreased from 2.7 mg N·h⁻¹ to 2.5 mg N·h⁻¹ and from 6.0 mg N·h⁻¹ to 5.6 mg N·h⁻¹. Additionally, an initial VFAs:protein COD ratio of 1 decreased the CAS deamination rate by 17 %.

Original language	English
Article number	101501
Number of pages	9
Journal	Bioresource Technology Reports
Volume	22
DOIs	https://doi.org/10.1016/j.biteb.2023.101501
Publication status	Published - 2023

Bibliographical note

Green Open Access added to TU Delft Institutional Repository ‘You share, we take care!’ – Taverne project https://www.openaccess.nl/en/you-share-we-take-care
Otherwise as indicated in the copyright section: the publisher is the copyright holder of this work and the author uses the Dutch legislation to make this work public.

Keywords

Anaerobic digestion
Carbohydrates
Modified Gompertz models
Protein
Rate-limiting step
Volatile fatty acids

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

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Anaerobic protein degradation: Effects of protein structural complexity, protein concentrations, carbohydrates, and volatile fatty acidsFinal published version, 3.8 MB

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title = "Anaerobic protein degradation: Effects of protein structural complexity, protein concentrations, carbohydrates, and volatile fatty acids",

abstract = "Bovine serum albumin (BSA) and casein (CAS) were used in batch tests to compare the protein degradation in the presence and absence of carbohydrates and volatile fatty acids (VFAs). The modified Gompertz model was applied to estimate reaction rates. The results showed that deamination was the rate-limiting step, with a rate ranging between 2.7 and 12.7 mgN·h−1. Higher protein structural complexity negatively affected protein hydrolysis, deamination, and methanogenesis by a factor of 1.6–3.8; whereas a higher protein concentration improved the conversion rates. A carbohydrate:protein COD ratio of 1 improved the hydrolysis rate of BSA from 26 mg·h−1 to 45 mg·h−1, and that of CAS from 98 mg·h−1 to 157 mg·h−1; whereas the deamination rate slightly decreased from 2.7 mg N·h−1 to 2.5 mg N·h−1 and from 6.0 mg N·h−1 to 5.6 mg N·h−1. Additionally, an initial VFAs:protein COD ratio of 1 decreased the CAS deamination rate by 17 %.",

keywords = "Anaerobic digestion, Carbohydrates, Modified Gompertz models, Protein, Rate-limiting step, Volatile fatty acids",

author = "Zhe Deng and Ferreira, {Ana Lucia Morgado} and Henri Spanjers and {van Lier}, {Jules B.}",

note = "Green Open Access added to TU Delft Institutional Repository {\textquoteleft}You share, we take care!{\textquoteright} – Taverne project https://www.openaccess.nl/en/you-share-we-take-care Otherwise as indicated in the copyright section: the publisher is the copyright holder of this work and the author uses the Dutch legislation to make this work public. ",

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T2 - Effects of protein structural complexity, protein concentrations, carbohydrates, and volatile fatty acids

AU - Deng, Zhe

AU - Ferreira, Ana Lucia Morgado

AU - Spanjers, Henri

AU - van Lier, Jules B.

N1 - Green Open Access added to TU Delft Institutional Repository ‘You share, we take care!’ – Taverne project https://www.openaccess.nl/en/you-share-we-take-care Otherwise as indicated in the copyright section: the publisher is the copyright holder of this work and the author uses the Dutch legislation to make this work public.

PY - 2023

Y1 - 2023

N2 - Bovine serum albumin (BSA) and casein (CAS) were used in batch tests to compare the protein degradation in the presence and absence of carbohydrates and volatile fatty acids (VFAs). The modified Gompertz model was applied to estimate reaction rates. The results showed that deamination was the rate-limiting step, with a rate ranging between 2.7 and 12.7 mgN·h−1. Higher protein structural complexity negatively affected protein hydrolysis, deamination, and methanogenesis by a factor of 1.6–3.8; whereas a higher protein concentration improved the conversion rates. A carbohydrate:protein COD ratio of 1 improved the hydrolysis rate of BSA from 26 mg·h−1 to 45 mg·h−1, and that of CAS from 98 mg·h−1 to 157 mg·h−1; whereas the deamination rate slightly decreased from 2.7 mg N·h−1 to 2.5 mg N·h−1 and from 6.0 mg N·h−1 to 5.6 mg N·h−1. Additionally, an initial VFAs:protein COD ratio of 1 decreased the CAS deamination rate by 17 %.

AB - Bovine serum albumin (BSA) and casein (CAS) were used in batch tests to compare the protein degradation in the presence and absence of carbohydrates and volatile fatty acids (VFAs). The modified Gompertz model was applied to estimate reaction rates. The results showed that deamination was the rate-limiting step, with a rate ranging between 2.7 and 12.7 mgN·h−1. Higher protein structural complexity negatively affected protein hydrolysis, deamination, and methanogenesis by a factor of 1.6–3.8; whereas a higher protein concentration improved the conversion rates. A carbohydrate:protein COD ratio of 1 improved the hydrolysis rate of BSA from 26 mg·h−1 to 45 mg·h−1, and that of CAS from 98 mg·h−1 to 157 mg·h−1; whereas the deamination rate slightly decreased from 2.7 mg N·h−1 to 2.5 mg N·h−1 and from 6.0 mg N·h−1 to 5.6 mg N·h−1. Additionally, an initial VFAs:protein COD ratio of 1 decreased the CAS deamination rate by 17 %.

KW - Anaerobic digestion

KW - Carbohydrates

KW - Modified Gompertz models

KW - Protein

KW - Rate-limiting step

KW - Volatile fatty acids

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Anaerobic protein degradation: Effects of protein structural complexity, protein concentrations, carbohydrates, and volatile fatty acids

Abstract

Bibliographical note

Keywords

UN SDGs

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