Open AccessBiotechnological application of biological yeast's invertase
Author(s) -
Caroliikoluk Scachetti,
Ljubica Tasic,
Stephanie Fernanda Fulaz Silva
Publication year - 2018
Publication title -
revista dos trabalhos de iniciação científica da unicamp
Language(s) - English
Resource type - Journals
ISSN - 2596-1969
DOI - 10.20396/revpibic262018291
Subject(s) - invertase , sucrose , yeast , chemistry , food science , biochemistry
Alarming numbers gathered by diabetes in the recent years motivated our project with the aim to capture and remove naturally occuring sucrose from fruit juices using the immobilized invertase. The structure and activity of the enzyme was evaluated at different pH values, and solutions with pH 3.0 and 4.8 were chosen to test the sucrose capture and removal. At the end, a removal of approximately 4% of the total sucrose per cycle was achieved.