Journal
FOOD AND BIOPROCESS TECHNOLOGY
Volume 3, Issue 4, Pages 537-544Publisher
SPRINGER
DOI: 10.1007/s11947-008-0104-8
Keywords
Lipase; Solid-state fermentation; Extraction optimization; Lipase concentration; Partial characterization
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Funding
- CNPq
- CAPES/PROCAD
- Intecnial SA
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Microbial lipases constitute an important group of enzymes with high biotechnological potential, but their application is limited due to production costs. The present study aimed to evaluate the extraction conditions, concentration with ammonium sulfate, and the partial characterization of the enzyme extracts (in terms of the optimum temperature and pH and their stability at low temperatures). It was shown that the optimal extraction conditions were established at 37 A degrees C and pH of 7.0 and that the best conditions for precipitation with ammonium sulfate were with 60% saturation for 5 h. In the partial characterization of the concentrated extract, the optima conditions were obtained at 42 A degrees C and pH of 8.5. In a study carried out with the concentrated enzymatic extract, the hydrolytic activity was shown to be practically the same as the initial value after 91 days of storage at both 4 and -10 A degrees C.
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