| Revista: | Brazilian journal of chemical engineering |
| Base de datos: | PERIÓDICA |
| Número de sistema: | 000309104 |
| ISSN: | 0104-6632 |
| Autores: | Burkert, J.F.M1 Kalil, S.J2 Maugeri-Filho, F Rodrigues, M.I |
| Instituciones: | 1Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos, Campinas, Sao Paulo. Brasil 2Universidade Federal do Rio Grande do Sul, Departamento de Quimica, Porto Alegre, Rio Grande do Sul. Brasil |
| Año: | 2006 |
| Periodo: | Jun |
| Volumen: | 23 |
| Número: | 2 |
| Paginación: | 163-170 |
| País: | Brasil |
| Idioma: | Inglés |
| Tipo de documento: | Artículo |
| Enfoque: | Experimental |
| Resumen en inglés | The conditions for maximization enzymatic activity were determined using experimental design and inulinase from Kluyveromyces marxianus ATCC 16045. The effects of substrate concentration (sucrose and inulin), pH and temperature on inulinase activity were verified using four factorial design and surface response analysis. Using sucrose as substrate. It has bean shown that the effects sucrose on enzymatic activity is not statistically significant and the best condition for the highest activity (110 U/mL) was achieved with temperature between 60°C and 68°C and pH between 4.5 and 5.0. Using inulin as substrate it was verified that temperature is the only variable statistically significant and the maximum activity was 7.3 U/mL at temperature between 50°C and 51°C |
| Disciplinas: | Química |
| Palabras clave: | Química de alimentos, Biotecnología, Inulinasa, Actividad enzimática, Diseño factorial, Análisis de superficie de respuesta, Kluyveromyces marxianus |
| Keyword: | Chemistry, Food chemistry, Biotechnology, Inulinase, Enzymatic activity, Factorial design, Response surface analysis, Kluyveromyces marxianus |
| Texto completo: | Texto completo (Ver HTML) |
