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dc.contributor.authorOkino-Delgado, Clarissa Hamaio-
dc.contributor.authorFleuri, Luciana Francisco-
dc.date.accessioned2015-03-18T15:53:30Z-
dc.date.accessioned2016-10-25T20:25:03Z-
dc.date.available2015-03-18T15:53:30Z-
dc.date.available2016-10-25T20:25:03Z-
dc.date.issued2014-11-15-
dc.identifierhttp://dx.doi.org/10.1016/j.foodchem.2014.04.090-
dc.identifier.citationFood Chemistry. Oxford: Elsevier Sci Ltd, v. 163, p. 103-107, 2014.-
dc.identifier.issn0308-8146-
dc.identifier.urihttp://hdl.handle.net/11449/116550-
dc.identifier.urihttp://acervodigital.unesp.br/handle/11449/116550-
dc.description.abstractThe 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.en
dc.description.sponsorshipCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)-
dc.description.sponsorshipFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)-
dc.description.sponsorshipUNESP-
dc.format.extent103-107-
dc.language.isoeng-
dc.publisherElsevier B.V.-
dc.sourceWeb of Science-
dc.subjectLipaseen
dc.subjectByproductsen
dc.subjectOrangeen
dc.subjectCoreen
dc.subjectFriten
dc.subjectPeelen
dc.titleObtaining lipases from byproducts of orange juice processingen
dc.typeoutro-
dc.contributor.institutionUniversidade Estadual Paulista (UNESP)-
dc.description.affiliationSao Paulo State Univ UNESP, Inst Biosci, Dept Chem & Biochem, BR-18618000 Botucatu, SP, Brazil-
dc.description.affiliationUnespSao Paulo State Univ UNESP, Inst Biosci, Dept Chem & Biochem, BR-18618000 Botucatu, SP, Brazil-
dc.identifier.doi10.1016/j.foodchem.2014.04.090-
dc.identifier.wosWOS:000338609500016-
dc.rights.accessRightsAcesso restrito-
dc.relation.ispartofFood Chemistry-
Appears in Collections:Artigos, TCCs, Teses e Dissertações da Unesp

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