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Biochemical characterisation and application of lipases produced by A spergillus sp. on solid‐state fermentation using three substrates
Author(s) -
Fleuri Luciana F.,
Novelli Paula K.,
Delgado Clarissa H. O.,
Pivetta Mayara R.,
Pereira Milene S.,
Arcuri Mariana de L. C.,
Capoville Bruna L.
Publication year - 2014
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12589
Subject(s) - lipase , bran , solid state fermentation , hydrolysis , chemistry , sunflower oil , food science , fermentation , bagasse , sunflower , oleic acid , chromatography , enzyme , biochemistry , organic chemistry , biology , agronomy , microbiology and biotechnology , raw material
Summary Lipase from A spergillus sp. obtained by solid‐state fermentation ( SSF ) on wheat bran ( LWB ), soybean bran ( LSB ) and soybean bran combined with sugarcane bagasse ( LSBBC ) were 67.5, 58 and 57.3 U of crude lipase per gram substrate, respectively. The optimum p H of activity and stability of the LWB was between 8 and 9, and the optimum temperature of activity and stability was 50 °C and up to 60 °C, respectively. The LSB and LSBBC showed two peaks of optimum p H (4 and 6) and optimal values of temperature and stability at 50 °C. The LSB was stable in the p H range of 6–7, while LSBBC in the range of p H 4–7. All the enzymes show activities on p‐nitrophenyl esters (butyrate, laurate and palmitate). LWB stood out either on the hydrolysis of sunflower oil, presenting 66.1% of the activity over commercial lipase and on the esterification of oleic acid and ethanol, surpassing the activities of the commercial lipases studied. The thin layer chromatography showed that LWB and LSB have produced ethyl esters from corn oil, while LWB produced it from sunflower oil.