Preliminary Characterization of Novel Extra-cellular Lipase from Penicillium crustosum Under Solid-State Fermentation and its Potential Application for Triglycerides Hydrolysis
| Contribuinte(s) |
UNIVERSIDADE DE SÃO PAULO |
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| Data(s) |
01/11/2013
01/11/2013
2012
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| Resumo |
Current studies about lipase production involve the use of agro-industrial residues and newly isolated microorganisms aimed at increasing economic attractiveness of the process. Based on these aspects, the main objective of this work is to perform the partial characterization of enzymatic extracts produced by a newly isolated Penicillium crustosum in solid-state fermentation. Lipase extract presented optimal temperature and pH of 37 A degrees C and 9-10, respectively. The concentrated enzymatic extract showed more stability at 25 A degrees C and pH 7. The enzymes kept 100% of their enzymatic activity until 60 days of storage at 4 and -10 A degrees C. The stability under calcium salts indicated that the hydrolytic activity presented decay with the increase of calcium concentration. The specificity under several substrates indicated good enzyme activities in triglycerides from C4 to C18. CAPES/PROCAD CAPES/PROCAD CNPq CNPq Intecnial Intecnial |
| Identificador |
FOOD AND BIOPROCESS TECHNOLOGY, NEW YORK, v. 5, n. 5, supl. 1, Part 3, pp. 1592-1600, JUL, 2012 1935-5130 http://www.producao.usp.br/handle/BDPI/37705 10.1007/s11947-010-0436-z |
| Idioma(s) |
eng |
| Publicador |
SPRINGER NEW YORK |
| Relação |
FOOD AND BIOPROCESS TECHNOLOGY |
| Direitos |
closedAccess Copyright SPRINGER |
| Palavras-Chave | #PENICILLIUM CRUSTOSUM #LIPASES #SOLID-STATE FERMENTATION #HYDROLYSIS #PARTIAL CHARACTERIZATION #ALKALINE LIPASE #MICROBIAL LIPASES #PURIFICATION #OIL #OPTIMIZATION #RESTRICTUM #SUBSTRATE #WASTE #FUNGI #FOOD SCIENCE & TECHNOLOGY |
| Tipo |
article original article publishedVersion |
