Purification of amylases from Zea mays malt

dc.creatorBiazus, JPM
dc.creatorSantana, JCC
dc.creatorde Souza, RR
dc.creatorTambourgi, EB
dc.date2010
dc.dateJAN-MAR
dc.date2014-11-16T18:26:05Z
dc.date2015-11-26T17:26:12Z
dc.date2014-11-16T18:26:05Z
dc.date2015-11-26T17:26:12Z
dc.date.accessioned2018-03-29T00:13:24Z
dc.date.available2018-03-29T00:13:24Z
dc.identifierCiencia E Tecnologia De Alimentos. Soc Brasileira Ciencia Tecnologia Alimentos, v. 30, n. 1, n. 218, n. 223, 2010.
dc.identifier0101-2061
dc.identifierWOS:000276894400033
dc.identifier10.1590/S0101-20612010000100032
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/58474
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/58474
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/58474
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1284503
dc.descriptionIn the present work the purification of a and P-amylase enzymes of maize malt was carried out by expanded bed adsorption and ethanol fractionation downstream processes. 5 mL of 2% maize malt solution in 0.05 M phosphate buffer at pH was injected into a chromatographic column containing Amberlite 410 ion-exchange resin, on a 4 cm fixed bed fluidized to 8 cm. 0.25 M NaCl solution at 14 mL/ minuto of descending flux was used for promotion of the elution, the eluted matter was fractioned by 40-70, 50-80 and 60-90% ethyl alcohol concentration at 20 and 30 degrees C. Activity recovery and purification factor were of 95% and 23 times, respectively, in the first step. 50-80% alcohol concentration at 20 degrees C was the best condition, in which a purification factor of more than 100 times was achieved.
dc.description30
dc.description1
dc.description218
dc.description223
dc.languagept
dc.publisherSoc Brasileira Ciencia Tecnologia Alimentos
dc.publisherCampinas
dc.publisherBrasil
dc.relationCiencia E Tecnologia De Alimentos
dc.relationCiencia Tecnol. Aliment.
dc.rightsaberto
dc.sourceWeb of Science
dc.subjectexpanded bed adsorption
dc.subjectprecipitation
dc.subjectamylases
dc.subjectcorn malt
dc.subjectethyl alcohol
dc.subjection-exchange resin
dc.subjectAlpha-amylases
dc.subjectPartition-coefficients
dc.subjectHydrolytic Enzymes
dc.subjectAspergillus-niger
dc.subjectBed
dc.subject20-degrees-c
dc.subjectOptimization
dc.subjectRecovery
dc.subjectProteins
dc.subjectAtps
dc.titlePurification of amylases from Zea mays malt
dc.typeArtículos de revistas


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