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Obtaining lipases from byproducts of orange juice processing

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dc.contributor.authorOkino-Delgado, Clarissa Hamaio [UNESP]
dc.contributor.authorFleuri, Luciana Francisco [UNESP]
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2015-03-18T15:53:30Z
dc.date.available2015-03-18T15:53:30Z
dc.date.issued2014-11-15
dc.description.abstractThe 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.en
dc.description.affiliationSao Paulo State Univ UNESP, Inst Biosci, Dept Chem & Biochem, BR-18618000 Botucatu, SP, Brazil
dc.description.affiliationUnespSao Paulo State Univ UNESP, Inst Biosci, Dept Chem & Biochem, BR-18618000 Botucatu, SP, Brazil
dc.description.sponsorshipCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.description.sponsorshipFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.description.sponsorshipUNESP
dc.format.extent103-107
dc.identifierhttp://dx.doi.org/10.1016/j.foodchem.2014.04.090
dc.identifier.citationFood Chemistry. Oxford: Elsevier Sci Ltd, v. 163, p. 103-107, 2014.
dc.identifier.dimensionspub.1025460970
dc.identifier.doi10.1016/j.foodchem.2014.04.090
dc.identifier.issn0308-8146
dc.identifier.issn1873-7072
dc.identifier.lattes6495148747049688
dc.identifier.orcid0000-0002-8750-7298
dc.identifier.orcid0000-0002-0438-2478
dc.identifier.pmid24912703
dc.identifier.urihttp://hdl.handle.net/11449/116550
dc.identifier.wosWOS:000338609500016
dc.language.isoeng
dc.publisherElsevier B.V.
dc.publisherElsevier
dc.relation.ispartofFood Chemistry
dc.relation.ispartofjcr4.946
dc.relation.ispartofsjr1,793
dc.rights.accessRightsAcesso restritopt
dc.sourceWeb of Science
dc.sourceDimensions
dc.subjectLipaseen
dc.subjectByproductsen
dc.subjectOrangeen
dc.subjectCoreen
dc.subjectFriten
dc.subjectPeelen
dc.titleObtaining lipases from byproducts of orange juice processingen
dc.typeArtigopt
dcterms.licensehttp://www.elsevier.com/about/open-access/open-access-policies/article-posting-policy
dcterms.rightsHolderElsevier B.V.
dspace.entity.typePublication
relation.isOrgUnitOfPublicationab63624f-c491-4ac7-bd2c-767f17ac838d
relation.isOrgUnitOfPublication.latestForDiscoveryab63624f-c491-4ac7-bd2c-767f17ac838d
unesp.author.lattes6495148747049688
unesp.author.orcid0000-0002-8750-7298[1]
unesp.campusUniversidade Estadual Paulista (UNESP), Instituto de Biociências, Botucatupt
unesp.departmentQuímica e Bioquímica - IBBpt

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