Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/61650
Type: Artigo de periódico
Title: Dextransucrase Stability in Cashew Apple Juice
Author: Honorato, TL
Rodrigues, S
Abstract: The use of agriculture waste as substrate for biotechnological process became an interesting alternative to reduce production costs and the negative impact of agricultural wastes disposal in the environment. In Brazil, cashew tree cultivation is done aiming the cashew nut production, and tons of cashew apples are wasted in the field after the nut removal. Thus, cashew apple juice can be used as low cost substrate for biotechnological process. In this study, the stability of dextransucrase produced in a fermentation medium using cashew apple juice as substrate was evaluated. The crude enzyme was stable at 30 degrees C for 30 h at pH ranging from 4.5 to 5.5. The partially purified enzyme was stable in non-fermented cashew apple juice at pH 5.0 for 96 h at 30 degrees C. The high stability of the enzyme in cashew apple juice at room temperature allows its industrial use without needing the enzyme purification, consequently reducing process costs.
Subject: Agriculture substrates
Enzyme stability
Glycosyltransferase
Fermentation
Country: EUA
Editor: Springer
Rights: fechado
Identifier DOI: 10.1007/s11947-008-0053-2
Date Issue: 2010
Appears in Collections:Unicamp - Artigos e Outros Documentos

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