Study of the Extraction, Concentration, and Partial Characterization of Lipases Obtained from Penicillium verrucosum using Solid-State Fermentation of Soybean Bran

Menoncin, Silvana; Domingues, Natalia Molossi; Freire, Denise Maria Guimarães; Toniazzo, Geciane; Cansian, Rogério Luís; Oliveira, J. Vladimir; Luccio, Marco Di; Treichel, Helen

doi:10.1007/s11947-008-0104-8

Cited by 41 publications

(24 citation statements)

References 29 publications

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“…The results shown in Tables 1 and 2 correspond to the concentrated crude enzymatic extracts, after precipitation with ammonium sulfate (60% of saturation) during 5 h which is a condition that was established previously by Menoncin et al [9]. A direct comparison between the results obtained for non-concentrated (results not shown) and concentrated extracts indicates that, in several experimental conditions, an enhancement in lipase activity was achieved by the precipitation step.…”

Section: Concentration Of Crude Enzymatic Extractssupporting

confidence: 59%

“…The mixture was then transferred to centrifuge tubes and kept at −10°C for 5 h. After this time, the medium was centrifuged at 4°C and 5,400×g for 30 min. The supernatant was discarded and the precipitate removed by adding the minimum amount of sodium phosphate buffer 100 mM pH 7.0 necessary to resuspend the pellets [8,9]. Samples were frozen at −80°C and lyophilized for 48 h.…”

Section: Concentration Of the Crude Enzymatic Extractsmentioning

confidence: 99%

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Concentration, Partial Characterization, and Immobilization of Lipase Extract from P. brevicompactum by Solid-State Fermentation of Babassu Cake and Castor Bean Cake

Silva

Freire²,

Castro

et al. 2011

Appl Biochem Biotechnol

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One relevant limitation hindering the industrial application of microbial lipases has been attributed to their production cost, which is determined by the production yield, enzyme stability among other. The objective of this work was to evaluate the concentration and immobilization of lipase extracts from Penicillium brevicompactum obtained by solid-state fermentation of babassu cake and castor bean cake. The precipitation with ammonium sulfate 60% of saturation of crude extract obtained with babassu cake as raw material showed an enhancement in hydrolytic and esterification activities from 31.82 to 227.57 U/g and from 170.92 to 207.40 U/g, respectively. Concentrated lipase extracts showed preference to medium-chain triglycerides and fatty acids. It is shown that the enzyme activity is maintained during storage at low temperatures (4 and -10°C) for up to 30 days. Higher esterification activities were achieved when the lipase extract was immobilized in sodium alginate and activated coal.

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Section: Concentration Of Crude Enzymatic Extractssupporting

confidence: 59%

Section: Concentration Of the Crude Enzymatic Extractsmentioning

confidence: 99%

Concentration, Partial Characterization, and Immobilization of Lipase Extract from P. brevicompactum by Solid-State Fermentation of Babassu Cake and Castor Bean Cake

Silva

Freire²,

Castro

et al. 2011

Appl Biochem Biotechnol

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“…The enzymes considered include pectinase (Castilho et al, 2000;Singh et al, 1999), xylanase (Heck et al, 2005;Maciel et al, 2009;Pal and Khanum, 2010;Rezaei et al, 2011), lipase (Menoncin et al, 2010), inulinase (Bender Brazilian Journal of Chemical Engineering et al, 2008;Chen et al, 2011), and manganeseperoxidase (Arantes et al, 2011). However, there have been few studies concerning the optimum conditions for cellulase extraction from SSF cultivations.…”

Section: Introductionmentioning

confidence: 99%

Improving the extraction conditions of endoglucanase produced by Aspergillus niger under solid-state fermentation

Pirota

Miotto

Delabona

et al. 2013

Braz. J. Chem. Eng.

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-Production of cellulases under solid-state fermentation (SSF) is a promising technique that can help to reduce costs. Besides optimizing the production process, it is also important to consider enzyme recovery during the extraction step. Here, an experimental design methodology was used to investigate the effects of the operational parameters solid to liquid ratio (1:3, 1:6 and 1:9), stirring rate (80, 120 and 160 rpm), and temperature (10, 22 and 35 °C) on the recovery of endoglucanases produced by Aspergillus niger cultivated under SSF. Statistical analysis revealed that only the solid to liquid ratio had a significant influence on endoglucanase extraction. The highest endoglucanase recovery (35.7 U/g) was achieved using 0.2 mol/L acetate buffer at pH 4.8, together with a solid to liquid ratio of 1:9 and an agitation time of 10 minutes. In sequential extraction experiments, it was shown that most of the enzyme was recovered during the first extraction. The procedure adopted increased the efficiency of endoglucanase extraction by 70%, emphasizing the importance of selection of suitable operational conditions during SSF processes.

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“…However, the specialized literature in general is restricted to the hydrolytic activities of lipases from these seeds. The knowledge of some characteristics of this biocatalyst, as optimum temperature and pH, stability to pH and temperature, stability to low temperatures, and specificity to different substrates are of extreme importance for determining possible industrial applications [6][7][8][9], both in terms of hydrolytic and esterification activities.…”

mentioning

confidence: 99%

Studies on Immobilization and Partial Characterization of Lipases from Wheat Seeds (Triticum aestivum)

Pierozan

Oestreicher

Oliveira

et al. 2011

Appl Biochem Biotechnol

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The objective of this study was to provide some features on immobilization and partial characterization of lipases from wheat seeds. The optimum pH and temperature were found to be 5.5 and 32-37 °C, respectively. The stability of the concentrated enzymatic extract to high temperatures (25, 35, 45, and 55 °C) showed that the incubation of the extract at 55 °C led to its complete inactivation. The concentrated enzymatic extract kept 90% of its hydrolytic and esterification activities until 70 and 40 days of storage at 4 °C, respectively. The extract presented higher hydrolytic specificity to substrates of medium and long chains and higher esterification affinity to fatty acids of short and medium chains and alcohols with two and three carbon atoms. After the immobilization process using activated coal and sodium alginate as supports, an enhancement of about threefold in lipase activity was observed. The development of the present work permitted us to point out some characteristics of lipases from wheat seeds necessary for the proposition of new future industrial applications for this important biocatalyst.

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Study of the Extraction, Concentration, and Partial Characterization of Lipases Obtained from Penicillium verrucosum using Solid-State Fermentation of Soybean Bran

Cited by 41 publications

References 29 publications

Concentration, Partial Characterization, and Immobilization of Lipase Extract from P. brevicompactum by Solid-State Fermentation of Babassu Cake and Castor Bean Cake

Concentration, Partial Characterization, and Immobilization of Lipase Extract from P. brevicompactum by Solid-State Fermentation of Babassu Cake and Castor Bean Cake

Improving the extraction conditions of endoglucanase produced by Aspergillus niger under solid-state fermentation

Studies on Immobilization and Partial Characterization of Lipases from Wheat Seeds (Triticum aestivum)

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