Immobilization of lipase in pectin extracted from lobeira fruit (Solanum lycocarpum St. Hil.)
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Data
2012-06
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Resumo
In this study, pectin extracted from the lobeira fruit (Solanum lycocarpum St. Hil) was
used as support for lipase immobilization. The lobeira fruits were dried and the flour
was used for pectin extraction. A 2 3 factorial design was used for the extraction process,
with temperature, pH and extraction time as independent variables. Immobilization
was performed by adsorption and covalent bonding using sodium periodate (PEC - P)
or glutaraldehyde (PEC - G) as support activators. The results indicated that covalent
bonding PEC - P was efficient in immobilizing the enzyme. The immobilization by
adsorption and covalent bonding PEC - G did not provide storage stability. The stability
tests results for the storage of the lipase–PEC-P system demonstrated that this system
maintained 85,4% of enzyme activity after eleven weeks of storage. These results enable
the use of pectin extracted from the Solanum lycocarpum (St. Hil.) fruit as a promising
support for the immobilization of enzymes.
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Pectin, Lipase, Immobilization, Solanum lycocarpum, Pectina, Solanum lycocarpum, Lipase, Imobilização
Citação
SILVA FILHO, Rômulo Roosevelt da et al. Immobilization of lipase in pectin extracted from lobeira fruit (Solanum lycocarpum St. Hil.). Biochemistry and Biotechnology Reports, Londrina, v. 1, n. 1, p. 9-14, jan./jun. 2012.