Obtaining lipases from byproducts of orange juice processing

Okino-Delgado, Clarissa Hamaio; Fleuri, Luciana Francisco

Please use this identifier to cite or link to this item: http://acervodigital.unesp.br/handle/11449/116550

Title:

Obtaining lipases from byproducts of orange juice processing

Author(s):

Institution:

Universidade Estadual Paulista (UNESP)

ISSN:

0308-8146

Sponsorship:

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
UNESP

Abstract:

The presence of lipases was observed in three byproducts of orange juice processing: peel, core and frit. The enzymes were characterised biochemically over a wide pH range from neutral (6-7) to alkaline (8-9). The optimal temperature for the activity of these byproducts showed wide range at 20 degrees C to 70 degrees C, indicating fairly high thermostability. The activities were monitored on p-NP-butyrate, p-NP-laurate and p-NP-palmitate. For the first time, lipase activity was detected in these residues, reaching 68.5 lipase U/g for the crude extract from fractions called frit. (C) 2014 Elsevier Ltd. All rights reserved.

Issue Date:

15-Nov-2014

Citation:

Food Chemistry. Oxford: Elsevier Sci Ltd, v. 163, p. 103-107, 2014.

Time Duration:

103-107

Publisher:

Elsevier B.V.

Keywords:

Lipase
Byproducts
Orange
Core
Frit
Peel

Source:

http://dx.doi.org/10.1016/j.foodchem.2014.04.090

URI:

Access Rights:

Acesso restrito

Type:

outro

Source:

http://repositorio.unesp.br/handle/11449/116550

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