Inmovilización de naringinasa en criogeles de alcohol polivinílico
- González Temiño, Yaiza 1
- Cabello Fernández, Zaida 1
- Ortega Santamaría, Natividad 1
- Busto Núñez, María Dolores 1
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1
Universidad de Burgos
info
- Sarabia Peinador, Luis Antonio (dir.)
- Iglesias Río, Miguel Ángel (coord.)
Publisher: Servicio de Publicaciones e Imagen Institucional ; Universidad de Burgos
ISBN: 84-16283-16-8, 978-84-16283-18-7, 84-16283-18-4
Year of publication: 2015
Pages: 551-562
Congress: Jornadas de Doctorandos de la Universidad de Burgos (2. 2015. Burgos)
Type: Conference paper
Abstract
Naringinase is an enzyme complex which is commercially attractive due to its potential usefulness in preparation of rhamnose, biotransformation of antibiotics and steroids, glycosides hydrolysis, debittering of citrus juices, and enhancement of aroma in wine. However, the industrial application of soluble enzymes is very expensive because enzymes can lose their activity due to environmental challenges, they can’t be recovered for subsequent application, and they can’t be used in continuous processes. One strategy to solve these problems is enzyme immobilization. Our investigation is focused on the development of bioreactors based in immobilized nariginase to debittering of citrus juices. Until now, naringinase has been immobilized by entrapment into a polymeric matrix consisting of poly(vinyl alcohol) (PVA) and polyethylene glycol (PEG) hydrogel, cryostructured in liquid nitrogen, to obtain biocatalytically active beads. An experimental design using response surface methodology has been employed to study the effects of PVA and PEG concentration and pH on immobilization effi ciency, and to optimize these parameters. Also, reusability of immobilized enzyme has been studied.
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