Immobilization of a- amylase onto Luffa operculata fibers
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2013
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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.
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MORAIS, Ricardo R. et al. Immobilization of a- amylase onto Luffa operculata fibers. Enzyme Research, London, v. 2013, p. 1-6, 2013.