Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/241659
Type: Artigo de periódico
Title: Efficient Tannase Production Using Brazilian Citrus Residues And Potential Application For Orange Juice Valorization
Author: Madeira
Jose Valdo
Jr.; Ferreira
Livia Rosas; Macedo
Juliana Alves; Macedo
Gabriela Alves
Abstract: Tannase is an interesting enzyme due to its capacity to hydrolyze galotannins and polyphenol compounds. Tannase from Paecilonlyces variotii has been produced from different residues, such as wheat, castor bean cake and pomegranate, and has shown great potential in Brazilian Citrus residue. The process of tannase production using solid-state fermentation was optimized and activity increased tenfold. The tannase produced showed optimum activity at pH 5.0, with 70 degrees C and 80% stability between pH 4.0-6.5 and 20-60 degrees C. The enzyme was then applied to orange juice by flavanone hydrolysis to increase antioxidant and functional activity, It was concluded that aglycon flavanones present higher functional activity than glycosylated flavanones. The results demonstrate the benefits of producing tannase (from a low-cost process) for the food industry. The enzyme reacts under a range of temperatures and pH levels, and increases the biological effects of orange juice. (C) 2014 Elsevier Ltd. All rights reserved.
Subject: Solid-state Fermentation
Paecilomyces-variotii
Rhizopus-oryzae
Temperature
Purification
Additives
Culture
Pomace
Enzyme
Ph
Country: AMSTERDAM
Editor: ELSEVIER SCIENCE BV
Citation: Efficient Tannase Production Using Brazilian Citrus Residues And Potential Application For Orange Juice Valorization. Elsevier Science Bv, v. 4, p. 91-97 JAN-2015.
Rights: embargo
Identifier DOI: 10.1016/j.bcab.2014.11.005
Address: http://www.sciencedirect.com/science/article/pii/S1878818114001339
Date Issue: 2015
Appears in Collections:Unicamp - Artigos e Outros Documentos

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