2018-10-032018-10-032013MORAIS, Ricardo R. et al. Immobilization of a- amylase onto Luffa operculata fibers. Enzyme Research, London, v. 2013, p. 1-6, 2013.2090-0406e- 2090-0414http://repositorio.bc.ufg.br/handle/ri/16110A 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.engAcesso AbertoArtigo10.1155/2013/803415