Open AccessImmobilization of -Amylase onto Luffa operculata Fibers
Author(s) -
Ricardo Morais,
Aline M. Pascoal,
Samantha Salomão Caramori,
Flávio Marques Lopes,
Kátia Flávia Fernandes
Publication year - 2013
Publication title -
enzyme research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.439
H-Index - 39
eISSN - 2090-0406
pISSN - 2090-0414
DOI - 10.1155/2013/803415
Subject(s) - starch , hydrolysis , amylase , adsorption , reuse , yield (engineering) , chemistry , food science , chemical engineering , pulp and paper industry , materials science , biochemistry , enzyme , organic chemistry , waste management , composite material , engineering
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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