Penicillium restrictum lipases: A comparative study and characterization of enzymes with different degrees of purity
Título del documento: Penicillium restrictum lipases: A comparative study and characterization of enzymes with different degrees of purity
Revista: Brazilian journal of chemical engineering
Base de datos: PERIÓDICA
Número de sistema: 000308651
ISSN: 0104-6632
Autors: 1
2
3
Institucions: 1Universidade Federal do Rio de Janeiro, Instituto de Quimica, Rio de Janeiro. Brasil
2Universidade Federal do Rio de Janeiro, Faculdade de Farmacia, Rio de Janeiro. Brasil
3Universidade Federal do Rio de Janeiro, Instituto Alberto Luiz Coimbra de Pos-Graduacao e Pesquisa de Engenharia, Rio de Janeiro. Brasil
Any:
Període: Jun
Volum: 16
Número: 2
Paginació: 113-118
País: Brasil
Idioma: Inglés
Tipo de documento: Artículo
Enfoque: Experimental, aplicado
Resumen en inglés Penicillium restrictum was identified as a promising strain for lipase production due to enzyme production yield and thermal stability of the enzyme. This work presents results of lipase purification and enzyme stability versus pH. Ultrafiltration and precipitation with ammonium sulphate were used as initial purification steps. The partially purified enzyme preparation showed an increase in stability as pH increased. The crude enzymatic preparation was assayed with different oils and tributirin and showed a major catalytic activity for triglycerides of medium/long-chain fatty acids. Further purification steps were conducted on an analytical scale. The initial attempt to use gel filtration was abandoned as lipase lost its stability after this chromatographic procedure. The fast ion-exchange chromatography was performed on a Mono Q column, and two peaks with lipolytic activity were isolated and analysed by electrophoresis
Disciplines Química
Paraules clau: Bioquímica,
Lipasas,
Purificación,
Caracterización química,
Estabilidad química,
Penicillium restrictum
Keyword: Chemistry,
Biochemistry,
Lipases,
Purification,
Chemical characterization,
Chemical stability,
Penicillium restrictum
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