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dc.contributor.author
Mammarella, Enrique José
dc.contributor.author
Rubiolo, Amelia Catalina
dc.date.available
2017-09-04T19:17:07Z
dc.date.issued
2005-07
dc.identifier.citation
Mammarella, Enrique José; Rubiolo, Amelia Catalina; Study of the Deactivation of ß-galactosidase Entrapped in Alginate-carrageenan Gels; Elsevier Science; Journal of Molecular Catalysis B: Enzymatic; 34; 1-6; 7-2005; 7-13
dc.identifier.issn
1381-1177
dc.identifier.uri
http://hdl.handle.net/11336/23591
dc.description.abstract
The stability of ß-galactosidase entrapped in Ca-alginate–K-k-carrageenan gels under operation conditions was studied. The thermal deactivation of the immobilised enzyme and the biocatalyst protein loss due to gel swelling were taken into account in the mass balance of the enzymatic reaction rate expression. Time-temperature effect was the most important factor in the biocatalyst deactivation reaction. However, results showed that the enzyme entrapped in gels was partially lost by gel swelling, which was a source of error in predicting results in continuous processes. The enzyme loss determined in this work showed a non-linear behaviour and it depended on mixing conditions of the reactor. Values of protein loss were used in the modelling of a fixed-bed reactor with similar flow conditions to reduce the error in predicting the operation conditions to maintain a constant conversion. For reaction conditions similar to those analysed in this work, the ß-galactosidase was well entrapped in alginate-carrageenan matrices.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier Science
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Deactivation
dc.subject
Enzime
dc.subject
Entrapped
dc.subject
Carrageenan Gels
dc.subject.classification
Alimentos y Bebidas
dc.subject.classification
Otras Ingenierías y Tecnologías
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
dc.title
Study of the Deactivation of ß-galactosidase Entrapped in Alginate-carrageenan Gels
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2017-08-24T18:55:54Z
dc.journal.volume
34
dc.journal.number
1-6
dc.journal.pagination
7-13
dc.journal.pais
Reino Unido
dc.journal.ciudad
Londres
dc.description.fil
Fil: Mammarella, Enrique José. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
dc.description.fil
Fil: Rubiolo, Amelia Catalina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
dc.journal.title
Journal of Molecular Catalysis B: Enzymatic
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.molcatb.2005.04.007
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S1381117705000457
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