Mycelium-bound lipase from Penicillium citrinum as biocatalyst for the hydrolysis of vegetable oils
| Autor: | Alex M. Alves, Grazielle Santos Silva Andrade, Heizir F. de Castro, Ariela Veloso de Paula, Rafaela Tavares Lima |
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| Přispěvatelé: | Science and Technology Institute, Universidade Estadual Paulista (Unesp), Universidade de São Paulo (USP) |
| Jazyk: | angličtina |
| Rok vydání: | 2019 |
| Předmět: |
0106 biological sciences
Whole-cells food.ingredient Bioengineering 01 natural sciences Applied Microbiology and Biotechnology Soybean oil chemistry.chemical_compound Hydrolysis food Biotransformation 010608 biotechnology Food science Penicillium citrinum Lipase Canola Mycelium chemistry.chemical_classification Ultrasonic irradiation biology chemistry biology.protein Mycelium-bound lipase Vegetable oils Agronomy and Crop Science 010606 plant biology & botany Food Science Biotechnology Polyunsaturated fatty acid |
| Zdroj: | Scopus Repositório Institucional da UNESP Universidade Estadual Paulista (UNESP) instacron:UNESP |
| Popis: | Made available in DSpace on 2020-12-12T00:58:40Z (GMT). No. of bitstreams: 0 Previous issue date: 2019-11-01 Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) Fundação de Amparo à Pesquisa do Estado de Minas Gerais (FAPEMIG) Mycelium-bound lipase from filamentous fungus has been extensively studied as an alternative biocatalyst used in biotransformation processes. In this work, Penicillium citrinum URM 4216 was assessed as a potential producer of mycelium-bound lipase and its catalytic activity was investigated to yield concentrated polyunsaturated fatty acids from vegetable oils. Under the established growth conditions and using olive oil as an inducer, P. citrinum was able to produce lipase having high mycelium-bound activity (271.67 ± 10.47 U g−1) revealing suitable biochemical (optimum pH = 8.0 at 45 °C) and kinetic (Km = 136.51 μmol L−1min−1, Vmax = 267.33 μmol g−1min−1) properties and thermal stability (half-life time of 1.8 h at 60 °C) to mediate biotransformation reactions. By applying factorial design, the hydrolysis of soybean oil yielded 38% at 38 °C using oil/buffer ratio of 20% in the presence of 2.5% of an emulsifying agent for 3 h. The hydrolysis degree was increased to 96% by replacing the conventional heating system for ultrasonic irradiation and increasing the incubation time to 9 h. Similar degrees of hydrolysis (>84%) were achieved using other rich polyunsaturated vegetable oils (sunflower, olive and canola oils); confirming the specificity of this mycelium-bound lipase for polyunsaturated fatty acids, such as oleic and linoleic acids. Federal University of Alfenas (UNIFAL-MG) Science and Technology Institute São Paulo State University (UNESP) School of Pharmaceutical Sciences University of São Paulo (USP) Engineering School of Lorena São Paulo State University (UNESP) School of Pharmaceutical Sciences CAPES: 001 FAPEMIG: APQ01391-18 |
| Databáze: | OpenAIRE |
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