Polyhydroxyalkanoates from industrial cheese whey: production and characterization of polymers with differing hydroxyvalerate content

Carvalheira, Mónica; Hilliou, Loic; Oliveira, Catarina S. S.; Guarda, Eliana C.; Reis, Maria A. M.

Publication

Polyhydroxyalkanoates from industrial cheese whey: production and characterization of polymers with differing hydroxyvalerate content

2022-01Journal article

dc.contributor.author	Carvalheira, Mónica
dc.contributor.author	Hilliou, Loic
dc.contributor.author	Oliveira, Catarina S. S.
dc.contributor.author	Guarda, Eliana C.
dc.contributor.author	Reis, Maria A. M.
dc.date.accessioned	2022-11-29T12:57:48Z
dc.date.available	2022-11-29T12:57:48Z
dc.date.issued	2022-01
dc.description.abstract	The 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.	pt_PT
dc.description.version	info:eu-repo/semantics/publishedVersion	pt_PT
dc.identifier.doi	10.1016/j.crbiot.2022.03.004	pt_PT
dc.identifier.eid	85127116697
dc.identifier.issn	2590-2628
dc.identifier.uri	http://hdl.handle.net/10400.14/39427
dc.identifier.wos	000793700400001
dc.language.iso	eng	pt_PT
dc.peerreviewed	yes	pt_PT
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/4.0/	pt_PT
dc.subject	Biodegradable biopolymers	pt_PT
dc.subject	Cheese whey valorization	pt_PT
dc.subject	Hydroxyvalerate content	pt_PT
dc.subject	Pilot Scale	pt_PT
dc.subject	Thermal properties	pt_PT
dc.title	Polyhydroxyalkanoates from industrial cheese whey: production and characterization of polymers with differing hydroxyvalerate content	pt_PT
dc.type	journal article
dspace.entity.type	Publication
oaire.citation.endPage	220	pt_PT
oaire.citation.startPage	211	pt_PT
oaire.citation.title	Current Research in Biotechnology	pt_PT
oaire.citation.volume	4	pt_PT
rcaap.rights	openAccess	pt_PT
rcaap.type	article	pt_PT