Effect of temperature, pH and storage time on the stability of an extracellular fructosyltransferase from Aspergillus oryzae IPT-301

Autor: Maria Beatriz Pregnolato de Oliveira Silva, Daniela Abdal, José Pedro Zanetti Prado, Giancarlo de Souza Dias, Sergio Andres Villalba Morales, Michelle da Cunha Abreu Xavier, Alex Fernando de Almeida, Elda Sabino da Silva, Alfredo Eduardo Maiorano, Rafael Firmani Perna

Publikováno v: Brazilian Journal of Food Technology, Vol 24 (2021)

Abstract In this work, it was determined the influence of temperature, pH and storage time on the enzymatic activity and stability of an extracellular fructosyltransferase (FTase E.C.2.4.1.9) from Aspergillus oryzae IPT-301 produced by submerged ferm

Externí odkaz: https://doaj.org/article/6f5b93a00559475187adcb5e05f9be5b

In Situ Trametes versicolor Laccase Biocathode Performance Assessment in Dual-Chamber Microbial Fuel Cells

Autor: Cristiane Ottoni, Caterina do Valle Trotta, Gilberto Martins, Joana Matos, Alfredo Eduardo Maiorano, António G. Brito, Luciana Peixoto

Publikováno v: BioEnergy Research.

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::731e6c28d91a89b664d29b8def408085
https://doi.org/10.1007/s12155-023-10594-7

Biochemical characterization of extracellular fructosyltransferase from Aspergillus oryzae IPT-301 immobilized on silica gel for the production of fructooligosaccharides

Autor: Alex Fernando de Almeida, Giancarlo de Souza Dias, Michelle da Cunha Abreu Xavier, Sergio Andres Villalba Morales, Rafael Firmani Perna, Alfredo Eduardo Maiorano, José Pedro Zanetti Prado, Larissa Lemos Faria, Elda Sabino da Silva

Publikováno v: Biotechnology Letters. 43:43-59

Extracellular fructosyltransferase (FTase, E.C.2.4.1.9) from Aspergillus oryzae IPT-301 was immobilized on silica gel by adsorption and biochemically characterized aiming at its application in the transfructosylation reaction of sucrose for the produ

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7493d93dc2ca66b4fd2f09d249b89a07
https://doi.org/10.1007/s10529-020-03016-7

Functional characterization of a novel thermophilic exo-arabinanase from Thermothielavioides terrestris

Autor: Igor Polikarpov, Aline Larissa Gonçalves, Marco Antonio Seiki Kadowaki, Fernando Segato, Fabio M. Squina, Alfredo Eduardo Maiorano, Bianca Oliva, Thiago Augusto Gonçalves, Josman Velasco, Gislene Ferreira, Leandro C. Oliveira, Evandro José Mulinari, Awana da Silva Lima, Bruno Alves França

Publikováno v: Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP
Scopus
Repositório Institucional da UNESP
Universidade Estadual Paulista (UNESP)
instacron:UNESP

Made available in DSpace on 2020-12-12T01:35:12Z (GMT). No. of bitstreams: 0 Previous issue date: 2020-10-01 Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) Abst

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::efdf7b2306fe7aa3e14c9ba3afbacf26
https://doi.org/10.1007/s00253-020-10806-6

Effect of temperature, pH and storage time on the stability of an extracellular fructosyltransferase from Aspergillus oryzae IPT-301

Autor: Michelle da Cunha Abreu Xavier, Rafael Firmani Perna, Maria Beatriz Pregnolato de Oliveira Silva, Elda Sabino da Silva, Giancarlo de Souza Dias, Alfredo Eduardo Maiorano, Sergio Andres Villalba Morales, Alex Fernando de Almeida, José Pedro Zanetti Prado, Daniela Abdal

Publikováno v: Brazilian Journal of Food Technology, Volume: 24, Article number: e2020283, Published: 16 JUL 2021
Brazilian Journal of Food Technology v.24 2021
Brazilian Journal of Food Technology
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
Brazilian Journal of Food Technology, Vol 24 (2021)

In this work, it was determined the influence of temperature, pH and storage time on the enzymatic activity and stability of an extracellular fructosyltransferase (FTase E.C.2.4.1.9) from Aspergillus oryzae IPT-301 produced by submerged fermentation.

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fcf3aa94eaf56d094de24ff6abd1947b
https://doi.org/10.1590/1981-6723.28320