Obtaining lipases from byproducts of orange juice processing

被引：22

作者：

Okino-Delgado, Clarissa Hamaio ^{[1
]}

Fleuri, Luciana Francisco ^{[1
]}

机构：

[1] Sao Paulo State Univ UNESP, Inst Biosci, Dept Chem & Biochem, BR-18618000 Botucatu, SP, Brazil

来源：

FOOD CHEMISTRY | 2014年 / 163卷

基金：

巴西圣保罗研究基金会;

关键词：

Lipase; Byproducts; Orange; Core; Frit; Peel; DIETARY FIBER; PINEAPPLE; FRUIT;

D O I：

10.1016/j.foodchem.2014.04.090

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The 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.

引用

页码：103 / 107

页数：5

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