Cross‑linked α‑l‑rhamnosidase aggregates with potential application in food industry

Autores
Alvarenga, Adriana Elizabet; Amoroso, Maria Julia del R.; Illanes, Andrés; Castro, Guillermo Raul
Año de publicación
2014
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
α-l-Rhamnosidase (E.C. 3.2.1.40) from Brevundimonas sp. Ci19 was immobilized as a cross-linked enzyme aggregate (CLEA) via precipitation with acetone followed by glutaraldehyde cross-linking. The effects of precipitation and cross-linking on CLEA activity were investigated and characterized. Sixty percent acetone solution and 2.0 % glutaraldehyde were used at pH 7.0 for 1-h cross-linking reaction. The yield of rhamnosidase-CLEA was approximately 80 % starting from crude extracts or pure enzyme suggesting non-purification steps are required for extended use. No significant differences in optimum pH and temperature values of the enzyme were recorded after immobilization. The rham-CLEA recycled 4 times showed about 80 % rhamnosidase activity; meanwhile, in the fifth and six recycled time, the enzyme activity was reduced to about 40 and 20 %, respectively.
Fil: Alvarenga, Adriana Elizabet. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Planta Piloto de Procesos Industriales Microbiologicos; Argentina
Fil: Amoroso, Maria Julia del R.. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Planta Piloto de Procesos Industriales Microbiologicos; Argentina. Universidad del Norte Santo Tomás de Aquino; Argentina. Universidad Nacional de Tucumán; Argentina
Fil: Illanes, Andrés. Pontificia Universidad Catolica de Valparaiso; Chile
Fil: Castro, Guillermo Raul. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - la Plata. Centro de Investigación y Desarrollo En Fermentaciones Industriales. Universidad Nacional de la Plata. Facultad de Cs.exactas. Centro de Investigación y Desarrollo En Fermentaciones Industriales; Argentina
Materia
Alpha-L-Rhamnosidase
Clea
Biotransformation
Immobilization
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/16078
Acceder
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network_name_str CONICET Digital (CONICET)
spelling Cross‑linked α‑l‑rhamnosidase aggregates with potential application in food industryAlvarenga, Adriana ElizabetAmoroso, Maria Julia del R.Illanes, AndrésCastro, Guillermo RaulAlpha-L-RhamnosidaseCleaBiotransformationImmobilizationhttps://purl.org/becyt/ford/2.9https://purl.org/becyt/ford/2α-l-Rhamnosidase (E.C. 3.2.1.40) from Brevundimonas sp. Ci19 was immobilized as a cross-linked enzyme aggregate (CLEA) via precipitation with acetone followed by glutaraldehyde cross-linking. The effects of precipitation and cross-linking on CLEA activity were investigated and characterized. Sixty percent acetone solution and 2.0 % glutaraldehyde were used at pH 7.0 for 1-h cross-linking reaction. The yield of rhamnosidase-CLEA was approximately 80 % starting from crude extracts or pure enzyme suggesting non-purification steps are required for extended use. No significant differences in optimum pH and temperature values of the enzyme were recorded after immobilization. The rham-CLEA recycled 4 times showed about 80 % rhamnosidase activity; meanwhile, in the fifth and six recycled time, the enzyme activity was reduced to about 40 and 20 %, respectively.Fil: Alvarenga, Adriana Elizabet. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Planta Piloto de Procesos Industriales Microbiologicos; ArgentinaFil: Amoroso, Maria Julia del R.. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Planta Piloto de Procesos Industriales Microbiologicos; Argentina. Universidad del Norte Santo Tomás de Aquino; Argentina. Universidad Nacional de Tucumán; ArgentinaFil: Illanes, Andrés. Pontificia Universidad Catolica de Valparaiso; ChileFil: Castro, Guillermo Raul. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - la Plata. Centro de Investigación y Desarrollo En Fermentaciones Industriales. Universidad Nacional de la Plata. Facultad de Cs.exactas. Centro de Investigación y Desarrollo En Fermentaciones Industriales; ArgentinaSpringer2014-05info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/16078Alvarenga, Adriana Elizabet; Amoroso, Maria Julia del R.; Illanes, Andrés; Castro, Guillermo Raul; Cross‑linked α‑l‑rhamnosidase aggregates with potential application in food industry; Springer; European Food Research And Technology; 238; 5; 5-2014; 797-8011438-23771438-2385enginfo:eu-repo/semantics/altIdentifier/doi/10.1007/s00217-014-2157-4info:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007%2Fs00217-014-2157-4info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:33:35Zoai:ri.conicet.gov.ar:11336/16078instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 09:33:35.337CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Cross‑linked α‑l‑rhamnosidase aggregates with potential application in food industry
title Cross‑linked α‑l‑rhamnosidase aggregates with potential application in food industry
spellingShingle Cross‑linked α‑l‑rhamnosidase aggregates with potential application in food industry
Alvarenga, Adriana Elizabet
Alpha-L-Rhamnosidase
Clea
Biotransformation
Immobilization
title_short Cross‑linked α‑l‑rhamnosidase aggregates with potential application in food industry
title_full Cross‑linked α‑l‑rhamnosidase aggregates with potential application in food industry
title_fullStr Cross‑linked α‑l‑rhamnosidase aggregates with potential application in food industry
title_full_unstemmed Cross‑linked α‑l‑rhamnosidase aggregates with potential application in food industry
title_sort Cross‑linked α‑l‑rhamnosidase aggregates with potential application in food industry
dc.creator.none.fl_str_mv Alvarenga, Adriana Elizabet
Amoroso, Maria Julia del R.
Illanes, Andrés
Castro, Guillermo Raul
author Alvarenga, Adriana Elizabet
author_facet Alvarenga, Adriana Elizabet
Amoroso, Maria Julia del R.
Illanes, Andrés
Castro, Guillermo Raul
author_role author
author2 Amoroso, Maria Julia del R.
Illanes, Andrés
Castro, Guillermo Raul
author2_role author
author
author
dc.subject.none.fl_str_mv Alpha-L-Rhamnosidase
Clea
Biotransformation
Immobilization
topic Alpha-L-Rhamnosidase
Clea
Biotransformation
Immobilization
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.9
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv α-l-Rhamnosidase (E.C. 3.2.1.40) from Brevundimonas sp. Ci19 was immobilized as a cross-linked enzyme aggregate (CLEA) via precipitation with acetone followed by glutaraldehyde cross-linking. The effects of precipitation and cross-linking on CLEA activity were investigated and characterized. Sixty percent acetone solution and 2.0 % glutaraldehyde were used at pH 7.0 for 1-h cross-linking reaction. The yield of rhamnosidase-CLEA was approximately 80 % starting from crude extracts or pure enzyme suggesting non-purification steps are required for extended use. No significant differences in optimum pH and temperature values of the enzyme were recorded after immobilization. The rham-CLEA recycled 4 times showed about 80 % rhamnosidase activity; meanwhile, in the fifth and six recycled time, the enzyme activity was reduced to about 40 and 20 %, respectively.
Fil: Alvarenga, Adriana Elizabet. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Planta Piloto de Procesos Industriales Microbiologicos; Argentina
Fil: Amoroso, Maria Julia del R.. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Planta Piloto de Procesos Industriales Microbiologicos; Argentina. Universidad del Norte Santo Tomás de Aquino; Argentina. Universidad Nacional de Tucumán; Argentina
Fil: Illanes, Andrés. Pontificia Universidad Catolica de Valparaiso; Chile
Fil: Castro, Guillermo Raul. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - la Plata. Centro de Investigación y Desarrollo En Fermentaciones Industriales. Universidad Nacional de la Plata. Facultad de Cs.exactas. Centro de Investigación y Desarrollo En Fermentaciones Industriales; Argentina
description α-l-Rhamnosidase (E.C. 3.2.1.40) from Brevundimonas sp. Ci19 was immobilized as a cross-linked enzyme aggregate (CLEA) via precipitation with acetone followed by glutaraldehyde cross-linking. The effects of precipitation and cross-linking on CLEA activity were investigated and characterized. Sixty percent acetone solution and 2.0 % glutaraldehyde were used at pH 7.0 for 1-h cross-linking reaction. The yield of rhamnosidase-CLEA was approximately 80 % starting from crude extracts or pure enzyme suggesting non-purification steps are required for extended use. No significant differences in optimum pH and temperature values of the enzyme were recorded after immobilization. The rham-CLEA recycled 4 times showed about 80 % rhamnosidase activity; meanwhile, in the fifth and six recycled time, the enzyme activity was reduced to about 40 and 20 %, respectively.
publishDate 2014
dc.date.none.fl_str_mv 2014-05
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/16078
Alvarenga, Adriana Elizabet; Amoroso, Maria Julia del R.; Illanes, Andrés; Castro, Guillermo Raul; Cross‑linked α‑l‑rhamnosidase aggregates with potential application in food industry; Springer; European Food Research And Technology; 238; 5; 5-2014; 797-801
1438-2377
1438-2385
url http://hdl.handle.net/11336/16078
identifier_str_mv Alvarenga, Adriana Elizabet; Amoroso, Maria Julia del R.; Illanes, Andrés; Castro, Guillermo Raul; Cross‑linked α‑l‑rhamnosidase aggregates with potential application in food industry; Springer; European Food Research And Technology; 238; 5; 5-2014; 797-801
1438-2377
1438-2385
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1007/s00217-014-2157-4
info:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007%2Fs00217-014-2157-4
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Springer
publisher.none.fl_str_mv Springer
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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