Cross-linked α-l-rhamnosidase aggregates with potential application in food industry

dc.creatorAlvarenga, Adriana Elizabet
dc.creatorAmoroso, María Julia
dc.creatorIllanes, Andrés
dc.creatorCastro, Guillermo Raúl
dc.date2014-01-22
dc.date2022-10-18T15:07:00Z
dc.date.accessioned2023-07-15T04:59:42Z
dc.date.available2023-07-15T04:59:42Z
dc.identifierhttp://sedici.unlp.edu.ar/handle/10915/143998
dc.identifierissn:1438-2377
dc.identifierissn:1438-2385
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/7471681
dc.descriptionα-l-Rhamnosidase (E.C. 3.2.1.40) from Brevundimonas sp. Ci19 was immobilized as a cross-linked enzyme aggregate (CLEA) via precipitation with acetone followed by glutaraldehyde cross-linking. The effects of precipitation and cross-linking on CLEA activity were investigated and characterized. Sixty percent acetone solution and 2.0 % glutaraldehyde were used at pH 7.0 for 1-h cross-linking reaction. The yield of rhamnosidase-CLEA was approximately 80 % starting from crude extracts or pure enzyme suggesting non-purification steps are required for extended use. No significant differences in optimum pH and temperature values of the enzyme were recorded after immobilization. The rham-CLEA recycled 4 times showed about 80 % rhamnosidase activity; meanwhile, in the fifth and six recycled time, the enzyme activity was reduced to about 40 and 20 %, respectively.
dc.descriptionCentro de Investigación y Desarrollo en Fermentaciones Industriales
dc.formatapplication/pdf
dc.format797-801
dc.languageen
dc.rightshttp://creativecommons.org/licenses/by-nc-sa/4.0/
dc.rightsCreative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
dc.subjectBiología
dc.subjectImmobilization
dc.subjectα-l-Rhamnosidase
dc.subjectBrevundimonas sp. Ci19
dc.subjectCross-linked enzyme aggregate (CLEA)
dc.titleCross-linked α-l-rhamnosidase aggregates with potential application in food industry
dc.typeArticulo
dc.typeArticulo


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