Influence of gelation time on the morphological and physico-chemical properties of the sol-gel entrapped lipase

dc.creatorPINHEIRO, Rubiane C.
dc.creatorSOARES, Cleide M. F.
dc.creatorSANTOS, Onelia A. A. dos
dc.creatorCASTRO, Heizir F. de
dc.creatorMORAES, Flavio F. de
dc.creatorZANIN, Gisella M.
dc.date.accessioned2012-10-18T23:52:29Z
dc.date.accessioned2018-07-04T14:46:39Z
dc.date.available2012-10-18T23:52:29Z
dc.date.available2018-07-04T14:46:39Z
dc.date.created2012-10-18T23:52:29Z
dc.date.issued2008
dc.identifierJOURNAL OF MOLECULAR CATALYSIS B-ENZYMATIC, v.52-3, p.27-33, 2008
dc.identifier1381-1177
dc.identifierhttp://producao.usp.br/handle/BDPI/17495
dc.identifier10.1016/j.molcatb.2007.12.007
dc.identifierhttp://dx.doi.org/10.1016/j.molcatb.2007.12.007
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1614297
dc.description.abstractDifferent gelation times (4, 18, 24 and 48 h) were used for the preparation of silica sol-gel supports and encapsulated Candida rugosa lipase using tetraethoxysilane (TEOS) as precursor. The hydrophobic matrices and immobilized lipases produced were characterized with regard to pore volume and size by nitrogen adsorption (BJH method), weight loss upon heating (TGA), differential scanning calorimetry (DSC), scanning electron microscopy (SEM), chemical composition (FTIR) and percentage of hydrolysis (POH%) of olive oil. These structural parameters were found to change with the gelation time, but no direct relation was found between the percentage of oil hydrolysis (POH%) and the gelation time. The best combination of high thermal stability and high POH% (99.5%) occurred for encapsulated lipase produced with 24 h gelation time. (C) 2007 Elsevier B.V. All rights reserved.
dc.languageeng
dc.publisherELSEVIER SCIENCE BV
dc.relationJournal of Molecular Catalysis B-enzymatic
dc.rightsCopyright ELSEVIER SCIENCE BV
dc.rightsrestrictedAccess
dc.subjectgelation time
dc.subjectsol-gel
dc.subjectCandida rugosa
dc.subjectentrapped lipase
dc.subjecthydrolysis
dc.titleInfluence of gelation time on the morphological and physico-chemical properties of the sol-gel entrapped lipase
dc.typeArtículos de revistas


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