Polyhydroxyalkanoates from industrial cheese whey

Detalhes bibliográficos
Autor(a) principal: Carvalheira, Mónica
Data de Publicação: 2022
Outros Autores: Hilliou, Loic, Oliveira, Catarina S. S., Guarda, Eliana C., Reis, Maria A.M.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10362/141364
Resumo: The authors acknowledge financial support from the European project YPack (H2020-SFS-35-2017) and additional financial support from the FCT?Funda??o para a Ci?ncia e a Tecnologia, I.P. under the framework of Strategic Funding grant UID/CTM/50025/2020. Funding, of the Research Unit on Applied Molecular Biosciences?UCIBIO and project LA/P/0140/2020 of the Associate Laboratory Institute for Health and Bioeconomy?i4HB. Publisher Copyright: © 2022 The Authors
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spelling Polyhydroxyalkanoates from industrial cheese wheyProduction and characterization of polymers with differing hydroxyvalerate contentBiodegradable biopolymersCheese whey valorizationHydroxyvalerate contentPilot ScaleThermal propertiesBiotechnologyThe authors acknowledge financial support from the European project YPack (H2020-SFS-35-2017) and additional financial support from the FCT?Funda??o para a Ci?ncia e a Tecnologia, I.P. under the framework of Strategic Funding grant UID/CTM/50025/2020. Funding, of the Research Unit on Applied Molecular Biosciences?UCIBIO and project LA/P/0140/2020 of the Associate Laboratory Institute for Health and Bioeconomy?i4HB. Publisher Copyright: © 2022 The AuthorsThe composition of polyhydroxyalkanoate (PHA) monomers affects the properties and final applications of PHA polymers. This study focused on the feasibility of producing tailored PHA differing in hydroxyvalerate (HV) content, through manipulation of the acidogenic fermented stream composition, and on the characterization of PHA properties to determine the best composition for melt processing. Cheese whey was used as a feedstock, and changes in the organic loading rate during acidogenic fermentation led to the production of a fermented stream with an HV precursor content of 9–33 wt%. In the PHA production assays, a PHA content of 50 ± 11 wt%. (VSS basis) and yield of 0.76 ± 0.14 gCODPHA.gCODFP-1 were obtained. Fermented stream supplementation with HV precursors during the PHA accumulation assays indicated the feasibility of producing tailored PHA with differing HV content without a need for the selection of new cultures. The thermal properties of PHA were found to be controlled by the HV content, and PHA with approximately 30 wt% HV had the lowest melting temperature. These results demonstrated the robustness of the process at pilot scale, thus supporting full-scale applications in tailored PHA production.UCIBIO - Applied Molecular Biosciences UnitDQ - Departamento de QuímicaDCV - Departamento de Ciências da VidaRUNCarvalheira, MónicaHilliou, LoicOliveira, Catarina S. S.Guarda, Eliana C.Reis, Maria A.M.2022-07-04T22:23:47Z2022-012022-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article10application/pdfhttp://hdl.handle.net/10362/141364eng2590-2628PURE: 43388209https://doi.org/10.1016/j.crbiot.2022.03.004info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2024-03-11T05:18:37Zoai:run.unl.pt:10362/141364Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-20T03:49:58.230689Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Polyhydroxyalkanoates from industrial cheese whey
Production and characterization of polymers with differing hydroxyvalerate content
title Polyhydroxyalkanoates from industrial cheese whey
spellingShingle Polyhydroxyalkanoates from industrial cheese whey
Carvalheira, Mónica
Biodegradable biopolymers
Cheese whey valorization
Hydroxyvalerate content
Pilot Scale
Thermal properties
Biotechnology
title_short Polyhydroxyalkanoates from industrial cheese whey
title_full Polyhydroxyalkanoates from industrial cheese whey
title_fullStr Polyhydroxyalkanoates from industrial cheese whey
title_full_unstemmed Polyhydroxyalkanoates from industrial cheese whey
title_sort Polyhydroxyalkanoates from industrial cheese whey
author Carvalheira, Mónica
author_facet Carvalheira, Mónica
Hilliou, Loic
Oliveira, Catarina S. S.
Guarda, Eliana C.
Reis, Maria A.M.
author_role author
author2 Hilliou, Loic
Oliveira, Catarina S. S.
Guarda, Eliana C.
Reis, Maria A.M.
author2_role author
author
author
author
dc.contributor.none.fl_str_mv UCIBIO - Applied Molecular Biosciences Unit
DQ - Departamento de Química
DCV - Departamento de Ciências da Vida
RUN
dc.contributor.author.fl_str_mv Carvalheira, Mónica
Hilliou, Loic
Oliveira, Catarina S. S.
Guarda, Eliana C.
Reis, Maria A.M.
dc.subject.por.fl_str_mv Biodegradable biopolymers
Cheese whey valorization
Hydroxyvalerate content
Pilot Scale
Thermal properties
Biotechnology
topic Biodegradable biopolymers
Cheese whey valorization
Hydroxyvalerate content
Pilot Scale
Thermal properties
Biotechnology
description The authors acknowledge financial support from the European project YPack (H2020-SFS-35-2017) and additional financial support from the FCT?Funda??o para a Ci?ncia e a Tecnologia, I.P. under the framework of Strategic Funding grant UID/CTM/50025/2020. Funding, of the Research Unit on Applied Molecular Biosciences?UCIBIO and project LA/P/0140/2020 of the Associate Laboratory Institute for Health and Bioeconomy?i4HB. Publisher Copyright: © 2022 The Authors
publishDate 2022
dc.date.none.fl_str_mv 2022-07-04T22:23:47Z
2022-01
2022-01-01T00:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10362/141364
url http://hdl.handle.net/10362/141364
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 2590-2628
PURE: 43388209
https://doi.org/10.1016/j.crbiot.2022.03.004
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 10
application/pdf
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
repository.mail.fl_str_mv
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