Publicação: Obtaining lipases from byproducts of orange juice processing
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Elsevier B.V.
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Resumo
The presence of lipases was observed in three byproducts of orange juice processing: peel, core and frit. The enzymes were characterised biochemically over a wide pH range from neutral (6-7) to alkaline (8-9). The optimal temperature for the activity of these byproducts showed wide range at 20 degrees C to 70 degrees C, indicating fairly high thermostability. The activities were monitored on p-NP-butyrate, p-NP-laurate and p-NP-palmitate. For the first time, lipase activity was detected in these residues, reaching 68.5 lipase U/g for the crude extract from fractions called frit. (C) 2014 Elsevier Ltd. All rights reserved.
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Lipase, Byproducts, Orange, Core, Frit, Peel
Idioma
Inglês
Como citar
Food Chemistry. Oxford: Elsevier Sci Ltd, v. 163, p. 103-107, 2014.
