dc.contributorUniversidade Estadual Paulista (UNESP)
dc.creatorPolizelli, Patricia Peres
dc.creatorFacchini, Fernanda Dell Antonio
dc.creatorBonilla-Rodriguez, Gustavo Orlando
dc.date2015-04-27T11:55:52Z
dc.date2016-10-25T20:46:36Z
dc.date2015-04-27T11:55:52Z
dc.date2016-10-25T20:46:36Z
dc.date2013
dc.date.accessioned2017-04-06T08:08:19Z
dc.date.available2017-04-06T08:08:19Z
dc.identifierEnzyme Research, v. 2013, p. 1-6, 2013.
dc.identifier2090-0406
dc.identifierhttp://hdl.handle.net/11449/122574
dc.identifierhttp://acervodigital.unesp.br/handle/11449/122574
dc.identifierhttp://dx.doi.org/10.1155/2013/324061
dc.identifierISSN2090-0406-2013-2013-01-06.pdf
dc.identifier6955258588672130
dc.identifierhttp://www.hindawi.com/journals/er/2013/324061/
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/933195
dc.descriptionA protein extract containing a plant lipase from oleaginous seeds of Pachira aquatica was tested using soybean oil, wastewater from a poultry processing plant, and beef fat particles as substrate. The hydrolysis experiments were carried out at a temperature of 40°C, an incubation time of 90 minutes, and pH 8.0-9.0. The enzyme had the best stability at pH 9.0 and showed good stability in the alkaline range. It was found that P. aquatica lipase was stable in the presence of some commercial laundry detergent formulations, and it retained full activity up to 0.35% in hydrogen peroxide, despite losing activity at higher concentrations. Concerning wastewater, the lipase increased free fatty acids release by 7.4 times and promoted the hydrolysis of approximately 10% of the fats, suggesting that it could be included in a pretreatment stage, especially for vegetable oil degradation.
dc.languageeng
dc.relationEnzyme Research
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectlipases
dc.subjectenzimas
dc.titleStability of a Lipase Extracted from Seeds of Pachira aquatica in Commercial Detergents and Application Tests in Poultry Wastewater Pretreatment and Fat Particle Hydrolysis
dc.typeOtro


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