Use este identificador para citar ou linkar para este item: http://repositorio.bc.ufg.br/handle/ri/16110
Tipo do documento: Artigo
Título: Immobilization of a- amylase onto Luffa operculata fibers
Autor: Morais, Ricardo R.
Pascoal, Aline Mendonça
Caramori, Samantha Salomão
Lopes, Flavio Marques
Fernandes, Kátia Flávia
Abstract: A commercial amylase (amy) was immobilized by adsorption onto Luffa operculata fibers (LOFs). The derivative LOF-amy presented capacity to hydrolyze starch continuously and repeatedly for over three weeks, preserving more than 80% of the initial activity. This system hydrolyzed more than 97% of starch during 5 min, at room temperature. LOF-amy was capable to hydrolyze starch from different sources, such as maize (93.96%), wheat (85.24%), and cassava (79.03%). A semi-industrial scale reactor containing LOF-amy was prepared and showed the same yield of the laboratory-scale system. After five cycles of reuse, the LOF- amy reactor preserved over 80% of the initial amylase activity. Additionally, the LOF-amy was capable to operate as a kitchen grease trap component in a real situation during 30 days, preserving 30% of their initial amylase activity.
País: Gra-bretanha
Unidade acadêmica: Instituto de Ciências Biológicas - ICB (RG)
Citação: MORAIS, Ricardo R. et al. Immobilization of a- amylase onto Luffa operculata fibers. Enzyme Research, London, v. 2013, p. 1-6, 2013.
Tipo de acesso: Acesso Aberto
Identificador do documento: 10.1155/2013/803415
Identificador do documento: 10.1155/2013/803415
URI: http://repositorio.bc.ufg.br/handle/ri/16110
Data de publicação: 2013
Aparece nas coleções:ICB - Artigos publicados em periódicos

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