Stabilization of an amylase from Neurospora crassa by Immobilization on Highly Activated Supports

Nenhuma Miniatura disponível




Tavano, Olga L.
Pessela, Benevides C. C.
Goulart, Antonio J.
Fernández-Lafuente, Roberto
Guisán, José M.
Monti, Rubens [UNESP]

Título da Revista

ISSN da Revista

Título de Volume



The amylase from Neurospora crassa is an interesting enzyme, having higher stability than amylase from Aspergillus oryzea under a broad range of pH values. Moreover, the N. crassa enzyme may be immobilized on different supports with good retention of enzyme activity. The best stabilizations were achieved using Eupergit C 250 L or glyoxyl agarose, with which the enzyme remained fully active at 60°C for 24 h while the soluble enzyme remained about 17%. The glyoxyl agarose immobilized enzyme had high thermostability, high optimal temperature (65°C) and broad pH/activity profile, suggesting that this enzyme has potential for food and industrial applications for starch modification. Copyright © Taylor & Francis Group, LLC.



Amylase, Enzyme immobilization, Enzyme stabilization, Glyoxyl agarose, Neurospora crassa

Como citar

Food Biotechnology, v. 22, n. 3, p. 262-275, 2008.