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Food Science and Technology

Print version ISSN 0101-2061On-line version ISSN 1678-457X

Abstract

SILVA, Rosa Luísa de Farias Oliveira Bezerra e; SOUZA, Roberto Rodrigues de; SANTANA, José Carlos Curvelo  and  TAMBOURGI, Elias Basile. Gel immobilization of enzymes from malted corn. Ciênc. Tecnol. Aliment. [online]. 2008, vol.28, n.3, pp.642-648. ISSN 0101-2061.  http://dx.doi.org/10.1590/S0101-20612008000300021.

This work aimed at optimizing the immobilization of amylases obtained from corn malt by the occlusion method with sodium alginate. Corn malt concentration, sodium alginate mass percentage and pH were used as factors that influence enzyme immobilization. The results showed that the best immobilization conditions were obtained at two ranges of corn malt concentration, one between 3.75-5 g.L-1 and the other between 15-16.25 g.L-1, at pH between 4.83-6.6 and at 4% (m/m) sodium alginate. In these conditions, 100% of the enzymes were immobilized with a low loss of activity. This work showed how to obtain immobilized corn malt amylases that can be used in industrial processes of starch hydrolysis by occlusion in sodium alginate.

Keywords : immobilization; amylases; sodium alginate; corn malt; occlusion; bio-catalyst.

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