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- Title
Immobilization of α-Amylase onto Luffa operculata Fibers.
- Authors
Morais, Ricardo R.; Pascoal, Aline M.; Caramori, Samantha S.; Lopes, Flavio M.; Fernandes, Kátia F.
- 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.
- Subjects
AMYLASES; IMMOBILIZED enzymes; CUCURBITACEAE; ADSORPTION (Chemistry); HYDROLASES; ENZYME kinetics
- Publication
Enzyme Research, 2013, p1
- ISSN
2090-0406
- Publication type
Article
- DOI
10.1155/2013/803415