Stabilizing crude and ultrafiltrated α-amylase and α-glucosidase from Aspergillus oryzae by trehalose

Thermal resistance of freeze-dried α-amylase and α-glucosidase in trehalose matrices (1 to 20 % w/v) stored at 90 °C and relative humidities (RH) between 0 and 44 % was studied. At RH values up to 33 %, 10 % (w/v) trehalose was necessary to retain at least 50 % of α-amylase activity. For α-glucosida...

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Autores principales: Terebiznik, M.R., Zylberman, V., Buera, M.P., Pilosof, A.M.R.
Formato: JOUR
Materias:
alpha glucosidase
amylase
enzyme stability
extractive fermentation
freeze drying
heat resistance
humidity
microbe metabolism
trehalose
ultrafiltration
Aspergillus oryzae
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_0951208X_v12_n9_p683_Terebiznik
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
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spelling todo:paper_0951208X_v12_n9_p683_Terebiznik2023-10-03T15:50:32Z Stabilizing crude and ultrafiltrated α-amylase and α-glucosidase from Aspergillus oryzae by trehalose Terebiznik, M.R. Zylberman, V. Buera, M.P. Pilosof, A.M.R. alpha glucosidase amylase enzyme stability extractive fermentation freeze drying heat resistance humidity microbe metabolism trehalose ultrafiltration Aspergillus oryzae Thermal resistance of freeze-dried α-amylase and α-glucosidase in trehalose matrices (1 to 20 % w/v) stored at 90 °C and relative humidities (RH) between 0 and 44 % was studied. At RH values up to 33 %, 10 % (w/v) trehalose was necessary to retain at least 50 % of α-amylase activity. For α-glucosidase, 10 % (w/v) trehalose was effective only at 0 % RH. Ultrafiltration of the crude enzymatic fermentation extracts enhanced enzyme stability per se. However, ultrafiltration in combination with 1% (w/v) trehalose retained 74 % of α-glucosidase and 95 % of α-amylase activities. Fil:Terebiznik, M.R. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Zylberman, V. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Buera, M.P. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Pilosof, A.M.R. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_0951208X_v12_n9_p683_Terebiznik
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic alpha glucosidase
amylase
enzyme stability
extractive fermentation
freeze drying
heat resistance
humidity
microbe metabolism
trehalose
ultrafiltration
Aspergillus oryzae
spellingShingle alpha glucosidase
amylase
enzyme stability
extractive fermentation
freeze drying
heat resistance
humidity
microbe metabolism
trehalose
ultrafiltration
Aspergillus oryzae
Terebiznik, M.R.
Zylberman, V.
Buera, M.P.
Pilosof, A.M.R.
Stabilizing crude and ultrafiltrated α-amylase and α-glucosidase from Aspergillus oryzae by trehalose
topic_facet alpha glucosidase
amylase
enzyme stability
extractive fermentation
freeze drying
heat resistance
humidity
microbe metabolism
trehalose
ultrafiltration
Aspergillus oryzae
description Thermal resistance of freeze-dried α-amylase and α-glucosidase in trehalose matrices (1 to 20 % w/v) stored at 90 °C and relative humidities (RH) between 0 and 44 % was studied. At RH values up to 33 %, 10 % (w/v) trehalose was necessary to retain at least 50 % of α-amylase activity. For α-glucosidase, 10 % (w/v) trehalose was effective only at 0 % RH. Ultrafiltration of the crude enzymatic fermentation extracts enhanced enzyme stability per se. However, ultrafiltration in combination with 1% (w/v) trehalose retained 74 % of α-glucosidase and 95 % of α-amylase activities.
format JOUR
author Terebiznik, M.R.
Zylberman, V.
Buera, M.P.
Pilosof, A.M.R.
author_facet Terebiznik, M.R.
Zylberman, V.
Buera, M.P.
Pilosof, A.M.R.
author_sort Terebiznik, M.R.
title Stabilizing crude and ultrafiltrated α-amylase and α-glucosidase from Aspergillus oryzae by trehalose
title_short Stabilizing crude and ultrafiltrated α-amylase and α-glucosidase from Aspergillus oryzae by trehalose
title_full Stabilizing crude and ultrafiltrated α-amylase and α-glucosidase from Aspergillus oryzae by trehalose
title_fullStr Stabilizing crude and ultrafiltrated α-amylase and α-glucosidase from Aspergillus oryzae by trehalose
title_full_unstemmed Stabilizing crude and ultrafiltrated α-amylase and α-glucosidase from Aspergillus oryzae by trehalose
title_sort stabilizing crude and ultrafiltrated α-amylase and α-glucosidase from aspergillus oryzae by trehalose
url http://hdl.handle.net/20.500.12110/paper_0951208X_v12_n9_p683_Terebiznik
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AT bueramp stabilizingcrudeandultrafiltratedaamylaseandaglucosidasefromaspergillusoryzaebytrehalose
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