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dc.contributor.author
Alvarenga, Adriana Elizabet
dc.contributor.author
Amoroso, Maria Julia del R.
dc.contributor.author
Illanes, Andrés
dc.contributor.author
Castro, Guillermo Raul
dc.date.available
2017-05-08T18:09:17Z
dc.date.issued
2014-05
dc.identifier.citation
Alvarenga, Adriana Elizabet; Amoroso, Maria Julia del R.; Illanes, Andrés; Castro, Guillermo Raul; Cross‑linked α‑l‑rhamnosidase aggregates with potential application in food industry; Springer; European Food Research And Technology; 238; 5; 5-2014; 797-801
dc.identifier.issn
1438-2377
dc.identifier.uri
http://hdl.handle.net/11336/16078
dc.description.abstract
α-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.format
application/pdf
dc.language.iso
eng
dc.publisher
Springer
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Alpha-L-Rhamnosidase
dc.subject
Clea
dc.subject
Biotransformation
dc.subject
Immobilization
dc.subject.classification
Bioprocesamiento Tecnológico, Biocatálisis, Fermentación
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Biotecnología Industrial
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INGENIERÍAS Y TECNOLOGÍAS
dc.title
Cross‑linked α‑l‑rhamnosidase aggregates with potential application in food industry
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2017-05-08T15:31:35Z
dc.identifier.eissn
1438-2385
dc.journal.volume
238
dc.journal.number
5
dc.journal.pagination
797-801
dc.journal.pais
Alemania
dc.journal.ciudad
Berlin
dc.description.fil
Fil: Alvarenga, Adriana Elizabet. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Planta Piloto de Procesos Industriales Microbiologicos; Argentina
dc.description.fil
Fil: Amoroso, Maria Julia del R.. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Planta Piloto de Procesos Industriales Microbiologicos; Argentina. Universidad del Norte Santo Tomás de Aquino; Argentina. Universidad Nacional de Tucumán; Argentina
dc.description.fil
Fil: Illanes, Andrés. Pontificia Universidad Catolica de Valparaiso; Chile
dc.description.fil
Fil: Castro, Guillermo Raul. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - la Plata. Centro de Investigación y Desarrollo En Fermentaciones Industriales. Universidad Nacional de la Plata. Facultad de Cs.exactas. Centro de Investigación y Desarrollo En Fermentaciones Industriales; Argentina
dc.journal.title
European Food Research And Technology
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1007/s00217-014-2157-4
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007%2Fs00217-014-2157-4
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