Improvement of starch digestion using a-amylase entrapped in pectin? Polyvinyl alcohol blend
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2015
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Polyvinyl alcohol (PVA) and pectin blends were used to entrap α-amylase (Termamyl) using glutaraldehyde as a cross-linker. The
effect of glutaraldehyde concentration (0.25, 0.5, 0.75, 1.0, and 1.25%) on the activity of the immobilized enzyme and rate of enzyme
released was tested during a 24 h period. Characteristics of the material, such as scanning electron microscopy (SEM), tensile
strength (TS), elongation, and rate of dissolution in water (pH 5.7), ruminal buffering solution (pH 7.0), and reactor containing
0.1 mol L −1 sodium phosphate buffer (pH 6.5), were also analyzed. SEM results showed that the surfaces of the pectin/PVA/amylase
films were highly irregular and rough. TS values increased as a function of glutaraldehyde concentration, whereas percentage of
elongation (%E) decreased. Pectin/PVA/amylase films presented similar values of solubility in the tested solvents. The material
obtained with 0.25% glutaraldehyde performed best with repeated use (active for 24 h), in a phosphate buffer reactor. By contrast,
the material obtained with 1.25% glutaraldehyde presented higher performance during in vitro testing using an artificial rumen.
The results suggest that pectin/PVA/amylase is a highly promising material for biotechnological applications.
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CRUZ, Maurício et al. Improvement of starch digestion using a-amylase entrapped in pectin? Polyvinyl alcohol blend. Biomed Research International, London, v. 2015, p. 1-9, 2015.