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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Detalles Bibliográficos
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
Descripción
Sumario: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.

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