Immobilization of -Amylase onto Luffa operculata Fibers

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 star...

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Bibliographic Details
Published inEnzyme research Vol. 2013; pp. 1 - 6
Main Authors Morais, Ricardo R., Pascoal, Aline M., Caramori, Samantha S., Lopes, Flavio M., Fernandes, Kátia F.
Format Journal Article
LanguageEnglish
Published 31.03.2013
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Summary: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.
ISSN:2090-0406
2090-0414
DOI:10.1155/2013/803415