Improvement of the alcohol dehydrogenase from baker's yeast using polymers and salts for alcohol determinations in beverages

dc.contributorUniversidade Estadual Paulista (Unesp)
dc.creatorGattas, Edwil Aparecida de Lucca [UNESP]
dc.creatorRibeiro, Maria Henriques L.
dc.creatorPeres, Maristela de Freitas Sanches
dc.date2016-01-28T16:56:08Z
dc.date2016-01-28T16:56:08Z
dc.date2014
dc.date.accessioned2023-09-12T08:14:44Z
dc.date.available2023-09-12T08:14:44Z
dc.identifierhttp://world-food.net/improvement-of-the-stability-of-the-alcohol-dehydrogenase-from-bakers-yeast-using-polymers-and-salts-for-alcohol-determination-in-beverages/
dc.identifierInternational Journal of Food, Agriculture and Environment, v. 12, n. 2014, p. 80-83, 2014.
dc.identifier1459-0263
dc.identifierhttp://hdl.handle.net/11449/133680
dc.identifier7056438710376951
dc.identifier4006598610021833
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/8782934
dc.descriptionAn alcohol dehydrogenase (ADH) was purified from dry baker’s yeast. This is a key enzyme of the primary short-chain alcohol metabolism in many organisms. In the present study, the obtained enzymatic preparation of baker’s yeast, containing 2.7 U/mg of ADH, was used in the reactions. The purified extract of the ADH obtained from Fermix commercial dry yeast, presented the highest activity and purification factor when ammonium sulfate was added in the precipitation of protein, in the range 35-60% (w/v). The enzymatic preparation was maintained for 2 months in the lyophilized form at 4ºC (retention of 96.2% of activity) in the presence of 1 mmol/L of sodium azide, and it maintained 47% of activity for 30 days at 30°C in the presence of 15% PEG. The assays of ethanol (detection range 5 mM -150 mM or 2.3 x 10-4 – 6.91 x 10-3g/L) in different samples in alcoholic beverages, presented a maximum deviation of only 2.1%. Assays of recovery of the substrate (99.25%) added in the wine showed that the methodology is viable for this sample type. The standard curve and the analytic curve of this method meet the conditions of precision, sensitivity, simplicity, and low cost, required for a useable analytical method.
dc.descriptionUniversidade Estadual Paulista Júlio de Mesquita Filho, Departamento de Alimentos e Nutrição, Faculdade de Ciências Farmacêuticas de Araraquara, Araraquara, Rodovia Araraquara-Jaú Km 01, Campus, CEP 14801902, SP, Brasil
dc.descriptionUniversidade Estadual Paulista Júlio de Mesquita Filho, Departamento de Alimentos e Nutrição, Faculdade de Ciências Farmacêuticas de Araraquara, Araraquara, Rodovia Araraquara-Jaú Km 01, Campus, CEP 14801902, SP, Brasil
dc.format80-83
dc.languageeng
dc.relationInternational Journal of Food, Agriculture and Environment
dc.relation0,197
dc.rightsAcesso restrito
dc.sourceCurrículo Lattes
dc.subjectAlcohol dehydrogenase
dc.subjectBaker’s yeast
dc.subjectPurification
dc.subjectStability
dc.subjectEthanol determination
dc.subjectAlcoholic beverages
dc.titleImprovement of the alcohol dehydrogenase from baker's yeast using polymers and salts for alcohol determinations in beverages
dc.typeArtigo


Este ítem pertenece a la siguiente institución