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Please use this identifier to cite or link to this item: http://acervodigital.unesp.br/handle/11449/112758
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dc.contributor.authorBlanco, Kate Cristina-
dc.contributor.authorMoraes, Flavio Faria de-
dc.contributor.authorBernardi, Natalia Sozza-
dc.contributor.authorBraga Vettori, Mary Helen Palmuti-
dc.contributor.authorMonti, Rubens-
dc.contributor.authorContiero, Jonas-
dc.date.accessioned2014-12-03T13:11:02Z-
dc.date.accessioned2016-10-25T20:11:56Z-
dc.date.available2014-12-03T13:11:02Z-
dc.date.available2016-10-25T20:11:56Z-
dc.date.issued2014-01-01-
dc.identifierhttp://www.agriculturejournals.cz/web/cjfs.htm?volume=32&firstPage=48&type=publishedArticle-
dc.identifier.citationCzech Journal of Food Sciences. Prague: Czech Academy Agricultural Sciences, v. 32, n. 1, p. 48-53, 2014.-
dc.identifier.issn1212-1800-
dc.identifier.urihttp://hdl.handle.net/11449/112758-
dc.identifier.urihttp://acervodigital.unesp.br/handle/11449/112758-
dc.description.abstractThe properties of a previously unknown enzyme, denominated cyclodextrin glycosyltransferase, produced from Bacillus lehensis, were evaluated using affinity chromatography for protein purification. Enzyme characteristics (optimum pH and temperature; pH and temperature stability), the influence of substances on the enzyme activity, enzyme kinetics, and cyclodextrin production were analysed. Cyclodextrin glycosyltransferase was purified up to 320.74-fold by affinity chromatography using beta-cyclodextrin as the binder and it exhibited 8.71% activity recovery. This enzyme is a monomer with a molecular weight of 81.27 kDa, as estimated by SDS-PAGE. Optimum temperature and pH for cydodextrin glycosyltransferase were 55 degrees C and 8.0, respectively. The Michaelis-Menten constant was 8.62 g/l during maximum velocity of 0.858 g/l.h.en
dc.format.extent48-53-
dc.language.isoeng-
dc.publisherCzech Academy Agricultural Sciences-
dc.sourceWeb of Science-
dc.subjectcyclodextrin glycosyltransferaseen
dc.subjectaffinity chromatographyen
dc.subjectpurificationen
dc.titleCyclodextrin Production by Bacillus lehensis Isolated from Cassava Starch: Characterisation of a Novel Enzymeen
dc.typeoutro-
dc.contributor.institutionUniversidade Estadual Paulista (UNESP)-
dc.contributor.institutionUniversidade Estadual de Maringá (UEM)-
dc.description.affiliationUNESP Univ Estadual Paulista, Inst Biol Sci, Dept Biochem & Microbiol, BR-1515 Rio Claro, SP, Brazil-
dc.description.affiliationUEM Univ Estadual Maringa, Dept Chem Engn, Maringa, Parana, Brazil-
dc.description.affiliationUNESP Univ Estadual Paulista, Fac Pharmaceut Sci, Dept Food & Nutr, BR-1515 Rio Claro, SP, Brazil-
dc.description.affiliationUnespUNESP Univ Estadual Paulista, Inst Biol Sci, Dept Biochem & Microbiol, BR-1515 Rio Claro, SP, Brazil-
dc.description.affiliationUnespUNESP Univ Estadual Paulista, Fac Pharmaceut Sci, Dept Food & Nutr, BR-1515 Rio Claro, SP, Brazil-
dc.identifier.wosWOS:000332595800007-
dc.rights.accessRightsAcesso aberto-
dc.identifier.fileWOS000332595800007.pdf-
dc.relation.ispartofCzech Journal Of Food Sciences-
Appears in Collections:Artigos, TCCs, Teses e Dissertações da Unesp

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