Anaerobic protein degradation

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

Journal article (2023)

Authors

Z. Deng Veolia Water Technologies, Sanitary Engineering - CEG
Ana Lucia Morgado Ferreira Veolia Water Technologies
H. Spanjers Sanitary Engineering - CEG
J.B. van Lier Sanitary Engineering - CEG
Research Group
Sanitary Engineering (CEG) (TU Delft)
Copyright: © 2023 Z. Deng, Ana Lucia Morgado Ferreira, H. Spanjers, J.B. van Lier
DOI: https://doi.org/10.1016/j.biteb.2023.101501
Protein Carbohydrates Anaerobic digestion Volatile fatty acids Modified Gompertz models Rate-limiting step
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Published Date

2023

Language

English

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Faculty

Civil Engineering & Geosciences

Department

Water Management

Research Group

Sanitary Engineering

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 %.