Improvement of the alcohol dehydrogenase from baker's yeast using polymers and salts for alcohol determinations in beverages

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dc.contributor.authorGattas, Edwil Aparecida de Lucca [UNESP]
dc.contributor.authorRibeiro, Maria Henriques L.
dc.contributor.authorPeres, Maristela de Freitas Sanches
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2016-01-28T16:56:08Z
dc.date.available2016-01-28T16:56:08Z
dc.date.issued2014
dc.description.abstractAn alcohol dehydrogenase (ADH) was purified from dry baker’s yeast. This is a key enzyme of the primary short-chain alcohol metabolism in many organisms. In the present study, the obtained enzymatic preparation of baker’s yeast, containing 2.7 U/mg of ADH, was used in the reactions. The purified extract of the ADH obtained from Fermix commercial dry yeast, presented the highest activity and purification factor when ammonium sulfate was added in the precipitation of protein, in the range 35-60% (w/v). The enzymatic preparation was maintained for 2 months in the lyophilized form at 4ºC (retention of 96.2% of activity) in the presence of 1 mmol/L of sodium azide, and it maintained 47% of activity for 30 days at 30°C in the presence of 15% PEG. The assays of ethanol (detection range 5 mM -150 mM or 2.3 x 10-4 – 6.91 x 10-3g/L) in different samples in alcoholic beverages, presented a maximum deviation of only 2.1%. Assays of recovery of the substrate (99.25%) added in the wine showed that the methodology is viable for this sample type. The standard curve and the analytic curve of this method meet the conditions of precision, sensitivity, simplicity, and low cost, required for a useable analytical method.en
dc.description.affiliationUniversidade Estadual Paulista Júlio de Mesquita Filho, Departamento de Alimentos e Nutrição, Faculdade de Ciências Farmacêuticas de Araraquara, Araraquara, Rodovia Araraquara-Jaú Km 01, Campus, CEP 14801902, SP, Brasil
dc.description.affiliationUnespUniversidade Estadual Paulista Júlio de Mesquita Filho, Departamento de Alimentos e Nutrição, Faculdade de Ciências Farmacêuticas de Araraquara, Araraquara, Rodovia Araraquara-Jaú Km 01, Campus, CEP 14801902, SP, Brasil
dc.format.extent80-83
dc.identifierhttp://world-food.net/improvement-of-the-stability-of-the-alcohol-dehydrogenase-from-bakers-yeast-using-polymers-and-salts-for-alcohol-determination-in-beverages/
dc.identifier.citationInternational Journal of Food, Agriculture and Environment, v. 12, n. 2014, p. 80-83, 2014.
dc.identifier.issn1459-0263
dc.identifier.lattes7056438710376951
dc.identifier.lattes4006598610021833
dc.identifier.urihttp://hdl.handle.net/11449/133680
dc.language.isoeng
dc.relation.ispartofInternational Journal of Food, Agriculture and Environment
dc.relation.ispartofsjr0,197
dc.rights.accessRightsAcesso restrito
dc.sourceCurrículo Lattes
dc.subjectAlcohol dehydrogenaseen
dc.subjectBaker’s yeasten
dc.subjectPurificationen
dc.subjectStabilityen
dc.subjectEthanol determinationen
dc.subjectAlcoholic beveragesen
dc.titleImprovement of the alcohol dehydrogenase from baker's yeast using polymers and salts for alcohol determinations in beveragesen
dc.typeArtigo
unesp.author.lattes7056438710376951
unesp.author.lattes4006598610021833[1]
unesp.campusUniversidade Estadual Paulista (Unesp), Faculdade de Ciências Farmacêuticas, Araraquarapt
unesp.departmentAlimentos e Nutrição - FCFpt

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Araraquara - FCF - Faculdade de Ciências Farmacêuticas