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dc.contributor.author
Torres, Sebastián  
dc.contributor.author
Baigori, Mario Domingo  
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Swathy, S. L.  
dc.contributor.author
Ashok Pandey  
dc.contributor.author
Castro, Guillermo Raul  
dc.date.available
2018-04-24T21:10:00Z  
dc.date.issued
2009-12  
dc.identifier.citation
Torres, Sebastián; Baigori, Mario Domingo; Swathy, S. L.; Ashok Pandey; Castro, Guillermo Raul; Enzymatic synthesis of banana flavour (isoamyl acetate) by Bacillus licheniformis S-86 esterase; Elsevier Science; Food Research International; 42; 4; 12-2009; 454-460  
dc.identifier.issn
0963-9969  
dc.identifier.uri
http://hdl.handle.net/11336/43396  
dc.description.abstract
New carboxylesterase from organic-solvent-tolerant Bacillus licheniformis S-86 strain was characterized. The enzyme named as type II esterase showed an optimal activity in the temperature range 60–65 °C and pH 8.0. The enzyme was moderatly thermostable (half-life of 1 h at 50 °C), but remarkable stable at extremely alkaline pH, retaining 100% of its activity at pH 10.0–11.0. Furthermore, the esterase showed high stability in detergents (86% residual activity in 10% SDS), and also 0.1% ionic and non-ionic detergents are inducers of enzyme activity. PMSF, a serine protease inhibitor, did not show any effect on the activity. The immobilized type II esterase was able to synthesize isoamyl acetate from isoamyl alcohol and p-nitrophenyl acetate (acyl donor) in n-hexane. The resulting ester yield (42.8%), obtained at a low temperature (28 °C) and with a very low amount of enzyme (4.6 × 10−5 mg ml−1), indicates a high potential for type II esterase in isoamyl acetate synthesis for production purposes.  
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
Esterases  
dc.subject
Bacillus Licheniformis Esterase  
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Transesterification  
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Isoamyl Acetate  
dc.subject.classification
Alimentos y Bebidas  
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Otras Ingenierías y Tecnologías  
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INGENIERÍAS Y TECNOLOGÍAS  
dc.title
Enzymatic synthesis of banana flavour (isoamyl acetate) by Bacillus licheniformis S-86 esterase  
dc.type
info:eu-repo/semantics/article  
dc.type
info:ar-repo/semantics/artículo  
dc.type
info:eu-repo/semantics/publishedVersion  
dc.date.updated
2018-04-16T13:30:21Z  
dc.journal.volume
42  
dc.journal.number
4  
dc.journal.pagination
454-460  
dc.journal.pais
Países Bajos  
dc.journal.ciudad
Amsterdam  
dc.description.fil
Fil: Torres, Sebastián. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Planta Piloto de Procesos Industriales Microbiológicos; Argentina  
dc.description.fil
Fil: Baigori, Mario Domingo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Planta Piloto de Procesos Industriales Microbiológicos; Argentina  
dc.description.fil
Fil: Swathy, S. L.. Indian Institute of Technology; India  
dc.description.fil
Fil: Ashok Pandey. Indian Institute of Technology; India  
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 Ciencias Exactas. Centro de Investigación y Desarrollo en Fermentaciones Industriales; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Instituto de Investigaciones Fisicoquímicas Teóricas y Aplicadas. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Instituto de Investigaciones Fisicoquímicas Teóricas y Aplicadas; Argentina. Tufts University; Estados Unidos  
dc.journal.title
Food Research International  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0963996908002469  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/https://dx.doi.org/10.1016/j.foodres.2008.12.005