Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/351069
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dc.contributor.CRUESPUNIVERSIDADE ESTADUAL DE CAMPINASpt_BR
dc.contributor.authorunicampMarques, Petrus Pires-
dc.contributor.authorunicampAlegre, Ranulfo Monte-
dc.contributor.authorunicampTambourgi, Elias Basile-
dc.typeArtigopt_BR
dc.titleLipase selective entrapment in alginate from Burkholderia cepacia crude extractpt_BR
dc.contributor.authorMarques, Petrus Pires-
dc.contributor.authorAlegre, Ranulfo Monte-
dc.contributor.authorTambourgi, Elias Basile-
dc.subjectBurkholderia cepaciapt_BR
dc.subjectAlginatospt_BR
dc.subject.otherlanguageBurkholderia cepaciapt_BR
dc.subject.otherlanguageAlginatespt_BR
dc.description.abstractConsidered one of the most important enzymes for the biotechnology industries, lipase is a very versatile biocatalyst been target of several researches and review papers and used in many different industrial applications, such as household detergent additive, chemicals and pharmaceutical compounds synthesis, biodiesel production and others. Lipase produced by Burkholderia cepacia was entrapped by additon of the crude extract and alginate solution in Ca++ hardening solution. Using factorial design of experiments, the procedure conditions were studied: alginate solution concentration, Ca++ concentration, ph of solution, bead size and crude extract/alginate solution proportions. In a second step of the work, the alginate solution concentration, calcium concentration and Ph were evaluated against responses relating to entrapment of the lipase and purification of the biocatalyst using a surface responde methodology. In a single-step procedure it was possible to entrap lipase directly from crude achievig purification factors of 1.69 (168.07 % immobilization yield) with activity recoveries around 99%.pt_BR
dc.relation.ispartofChemical engineering transactionspt_BR
dc.publisher.cityMilanpt_BR
dc.publisher.countryItáliapt_BR
dc.publisherAssociazione Italiana di Ingegneria Chimicapt_BR
dc.date.issued2011-
dc.language.isoengpt_BR
dc.description.volume24pt_BR
dc.description.firstpage1009pt_BR
dc.description.lastpage1014pt_BR
dc.rightsAbertopt_BR
dc.sourceScopuspt_BR
dc.identifier.eissn2283-9216pt_BR
dc.identifier.doi10.3303/CET1124169pt_BR
dc.identifier.urlhttps://www.cetjournal.it/index.php/cet/article/view/CET1124169pt_BR
dc.date.available2020-10-14T19:25:55Z-
dc.date.accessioned2020-10-14T19:25:55Z-
dc.description.provenanceSubmitted by Bruna Maria Campos da Cunha (bcampos@unicamp.br) on 2020-10-14T19:25:55Z No. of bitstreams: 0en
dc.description.provenanceMade available in DSpace on 2020-10-14T19:25:55Z (GMT). No. of bitstreams: 0 Previous issue date: 2011en
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/351069-
dc.contributor.departmentSem informaçãopt_BR
dc.contributor.departmentDepartamento de Engenharia de Alimentospt_BR
dc.contributor.departmentDepartamento de Engenharia de Sistemas Químicospt_BR
dc.contributor.unidadeFaculdade de Engenharia Químicapt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia Químicapt_BR
dc.identifier.source2-s2.0-79955502911pt_BR
dc.creator.orcid0000-0003-0212-9433pt_BR
dc.creator.orcid0000-0001-6372-8435pt_BR
dc.creator.orcid0000-0003-3275-0810pt_BR
dc.type.formArtigo de pesquisapt_BR
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