Microbial lipase obtained from the fermentation of pumpkin seeds: immobilization potential of hydrophobic matrices
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| Format: | Artículo científico |
| Sprache: | en |
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Universidade Estadual de Maringá
2014
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| _version_ | 1876490018619392000 |
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| author | Rafaela Cristiane Andrade Santos |
| author_facet | Rafaela Cristiane Andrade Santos |
| contents | Microbial lipase obtained from the fermentation of pumpkin seeds: immobilization potential of hydrophobic matrices Rafaela Cristiane Andrade Santos Kyzzes Barreto de Araújo Cláudia Zubiolo Cleide Mara Faria Soares Álvaro Silva Lima Luciana Cristina Lins de Aquino Santana Ingeniería sol gel Enzyme agroindustrial residue Immobilization potential of lipase from Aspergillus niger on sol-gel matrix was evaluated by physical adsorption and covalent binding and the biochemical characterization of free and immobilized enzyme was performed. Lipase was produced by solid state fermentation of pumpkin seed flour with 30% moisture, at 30°C for 120h. The enzyme was pre-purified with ammonium sulfate and immobilized in the sol-gel matrix by covalent attachment and physical adsorption. A higher yield of immobilization (81.88%) was obtained in the latter. The free enzyme presented higher hydrolytic activity with pH 4.0, at 37°C; moreover, it was more stable with pH between 6.0 and 7.0, at 35°C. The immobilized lipase showed maximum hydrolytic activity with pH 11.0, at 50°C; it was more stable with pH 11.0, at 37°C. Parameters Km and Vmax were best determined by Hanes-Woolf linearization. 2014 artículo científico 1806-2563 https://www.redalyc.org/articulo.oa?id=303230170001 en http://www.redalyc.org/revista.oa?id=3032 Acta Scientiarum. Technology application/pdf Universidade Estadual de Maringá Acta Scientiarum. Technology (Brasil) Num.2 Vol.36 |
| format | Artículo científico |
| id | redalyc_303230170001 |
| institution | Redalyc |
| language | en |
| publishDate | 2014 |
| publisher | Universidade Estadual de Maringá |
| spellingShingle | Microbial lipase obtained from the fermentation of pumpkin seeds: immobilization potential of hydrophobic matrices Rafaela Cristiane Andrade Santos Ingeniería sol gel Enzyme agroindustrial residue Microbial lipase obtained from the fermentation of pumpkin seeds: immobilization potential of hydrophobic matrices Rafaela Cristiane Andrade Santos Kyzzes Barreto de Araújo Cláudia Zubiolo Cleide Mara Faria Soares Álvaro Silva Lima Luciana Cristina Lins de Aquino Santana Ingeniería sol gel Enzyme agroindustrial residue Immobilization potential of lipase from Aspergillus niger on sol-gel matrix was evaluated by physical adsorption and covalent binding and the biochemical characterization of free and immobilized enzyme was performed. Lipase was produced by solid state fermentation of pumpkin seed flour with 30% moisture, at 30°C for 120h. The enzyme was pre-purified with ammonium sulfate and immobilized in the sol-gel matrix by covalent attachment and physical adsorption. A higher yield of immobilization (81.88%) was obtained in the latter. The free enzyme presented higher hydrolytic activity with pH 4.0, at 37°C; moreover, it was more stable with pH between 6.0 and 7.0, at 35°C. The immobilized lipase showed maximum hydrolytic activity with pH 11.0, at 50°C; it was more stable with pH 11.0, at 37°C. Parameters Km and Vmax were best determined by Hanes-Woolf linearization. 2014 artículo científico 1806-2563 https://www.redalyc.org/articulo.oa?id=303230170001 en http://www.redalyc.org/revista.oa?id=3032 Acta Scientiarum. Technology application/pdf Universidade Estadual de Maringá Acta Scientiarum. Technology (Brasil) Num.2 Vol.36 |
| title | Microbial lipase obtained from the fermentation of pumpkin seeds: immobilization potential of hydrophobic matrices |
| topic | Ingeniería sol gel Enzyme agroindustrial residue |
| url | https://www.redalyc.org/articulo.oa?id=303230170001 |