Concentration,Partial Characterization,and Immobilization of Lipase Extract from <Emphasis Type="Italic">P. brevicompactum</Emphasis> by Solid-State Fermentation of Babassu Cake and Castor Bean Cake |
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| Authors: | Marceli Fernandes Silva Denise M G Freire Aline Machado de Castro Marco Di Luccio Marcio A Mazutti J Vladimir Oliveira Helen Treichel Débora de Oliveira |
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| Institution: | 1.Departamento de Engenharia de Alimentos,URI-Campus de Erechim,Erechim,Brazil;2.Departamento de Bioquímica, UFRJ,Instituto de Química,Rio de Janeiro,Brazil;3.PETROBRAS-CENPES,Centro de Pesquisas e Desenvolvimento Leopoldo Américo Miguez de Melo,Rio de Janeiro,Brazil |
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| Abstract: | One relevant limitation hindering the industrial application of microbial lipases has been attributed to their production
cost, which is determined by the production yield, enzyme stability among other. The objective of this work was to evaluate
the concentration and immobilization of lipase extracts from Penicillium brevicompactum obtained by solid-state fermentation of babassu cake and castor bean cake. The precipitation with ammonium sulfate 60% of
saturation of crude extract obtained with babassu cake as raw material showed an enhancement in hydrolytic and esterification
activities from 31.82 to 227.57 U/g and from 170.92 to 207.40 U/g, respectively. Concentrated lipase extracts showed preference
to medium-chain triglycerides and fatty acids. It is shown that the enzyme activity is maintained during storage at low temperatures
(4 and −10°C) for up to 30 days. Higher esterification activities were achieved when the lipase extract was immobilized in
sodium alginate and activated coal. |
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