Stabilization of an amylase from Neurospora crassa by Immobilization on Highly Activated Supports
dc.contributor.author | Tavano, Olga L. | |
dc.contributor.author | Pessela, Benevides C. C. | |
dc.contributor.author | Goulart, Antonio J. | |
dc.contributor.author | Fernández-Lafuente, Roberto | |
dc.contributor.author | Guisán, José M. | |
dc.contributor.author | Monti, Rubens [UNESP] | |
dc.contributor.institution | Instituto de Quimica | |
dc.contributor.institution | Instituto de Fermentaciones Industriales-CSIC | |
dc.contributor.institution | Spain | |
dc.contributor.institution | Universidade Estadual Paulista (UNESP) | |
dc.contributor.institution | Departamento de Biocatálisis | |
dc.date.accessioned | 2022-04-28T20:43:09Z | |
dc.date.available | 2022-04-28T20:43:09Z | |
dc.date.issued | 2008-01-01 | |
dc.description.abstract | 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. | en |
dc.description.affiliation | Departamento de Bioquimica e Tecnologia Quimica Instituto de Quimica, São Paulo | |
dc.description.affiliation | Departamento de Microbiologia de Alimentos Instituto de Fermentaciones Industriales-CSIC, Madrid | |
dc.description.affiliation | Departamento de Biocatálisis Instituto de Catálisis-CSIC Madrid Spain | |
dc.description.affiliation | Departamento de Alimentos e Nutrição, São Paulo | |
dc.description.affiliation | Departamento de Alimentos e Nutrição FCFUNESP, Rodovia Araraquara-Jaú Km 1, 14801 902, Araraquara, São Paulo | |
dc.description.affiliation | Instituto de Catalisis Departamento de Biocatálisis Campus UAM, Cantoblanco. 28049 Madrid | |
dc.description.affiliationUnesp | Departamento de Alimentos e Nutrição FCFUNESP, Rodovia Araraquara-Jaú Km 1, 14801 902, Araraquara, São Paulo | |
dc.format.extent | 262-275 | |
dc.identifier | http://dx.doi.org/10.1080/08905430802262616 | |
dc.identifier.citation | Food Biotechnology, v. 22, n. 3, p. 262-275, 2008. | |
dc.identifier.doi | 10.1080/08905430802262616 | |
dc.identifier.issn | 1532-4249 | |
dc.identifier.issn | 0890-5436 | |
dc.identifier.scopus | 2-s2.0-49549092236 | |
dc.identifier.uri | http://hdl.handle.net/11449/225248 | |
dc.language.iso | eng | |
dc.relation.ispartof | Food Biotechnology | |
dc.source | Scopus | |
dc.subject | Amylase | |
dc.subject | Enzyme immobilization | |
dc.subject | Enzyme stabilization | |
dc.subject | Glyoxyl agarose | |
dc.subject | Neurospora crassa | |
dc.title | Stabilization of an amylase from Neurospora crassa by Immobilization on Highly Activated Supports | en |
dc.type | Artigo | |
unesp.department | Alimentos e Nutrição - FCF | pt |