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Immobilization of α-Amylase onto Luffa operculata Fibers. | LitMetric

Immobilization of α-Amylase onto Luffa operculata Fibers.

Enzyme Res

Laboratório de Química de Proteínas, Instituto de Ciências Biológicas, Universidade Federal de Goiás, Cx. Postal 131, 74001-970 Goiânia, GO, Brazil.

Published: April 2013

A commercial amylase (amy) was immobilized by adsorption onto Luffa operculata fibers (LOFs). The derivative LOF-amy presented capacity to hydrolyze starch continuously and repeatedly for over three weeks, preserving more than 80% of the initial activity. This system hydrolyzed more than 97% of starch during 5 min, at room temperature. LOF-amy was capable to hydrolyze starch from different sources, such as maize (93.96%), wheat (85.24%), and cassava (79.03%). A semi-industrial scale reactor containing LOF-amy was prepared and showed the same yield of the laboratory-scale system. After five cycles of reuse, the LOF-amy reactor preserved over 80% of the initial amylase activity. Additionally, the LOF-amy was capable to operate as a kitchen grease trap component in a real situation during 30 days, preserving 30% of their initial amylase activity.

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Source
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3626310PMC
http://dx.doi.org/10.1155/2013/803415DOI Listing

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