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RevistaBiotechnology progress
Año2019
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Internacional

STABILITY/ACTIVITY FEATURES OF THE MAIN ENZYME COMPONENTS OF ROHAPECT 10L

Autores:Roberto Fernandez-Lafuente
Grupos de investigación:Optimización de biocatalizadores y bioprocesos enzimáticos
Lucas Dal Magro1,2, Jakub F. Korneck1, Manuela P. Klein3, Rafael C. Rodrigues2,* and Roberto Fernandez-Lafuente1,*
 
1 Department of Biocatalysis, ICP-CSIC, Campus UAM-CSIC, Cantoblanco, ZC 28049, Madrid, Spain.
2 Biotechnology, Bioprocess and Biocatalysis Group, Institute of Food Science and Technology, Federal University of Rio Grande do Sul, Av. Bento Gonçalves, 9500, P.O. Box 15090, ZC 91501-970, Porto Alegre, RS, Brazil.
3Department of Nutrition, Federal University of Health Sciences of Porto Alegre (UFCSPA), ZC 90050-170, Porto Alegre, RS, Brazil.

Rohapect 10L is an enzyme cocktail commercialized for juice clarification. Here, we characterized the activity and stability of 5 enzymatic activities present in this cocktail: total pectinase (PE), polygalacturonase (PG), pectin lyase (PL), pectin methyl esterase (PME) and total cellulase (CE) activities. All these enzyme activities have the maximum activity and stability at pH 4, conditions near those found in most fruit juices. However, if the enzymes need to be handled under different conditions (e.g., to immobilize them), their stability becomes extremely low in some cases, just at pH values slightly higher than the optimal one. For example, at pH 10 only CE was reasonably stable at 25 ºC, while many other enzyme activities were rapidly almost inactivated, even at 4 ºC. For these cases, different additives were evaluated, and we found that polyethylene glycol was positive or very positive for all enzyme stabilities, allowing keeping reasonable activities after several hours at pH 10 and 25 ºC. Another additive, i.e. dextran, has a small positive effect for PE, PG and CE, and a very positive effect for PL, albeit significantly destabilizing PME. Thus, the handling and use of this extract requires some care when is performed  out of optimal conditions.






Palabras clave:stabilizing additives, enzyme cocktail activity, enzyme cocktail stability, stabilization of enzyme activities, pectinolytic enzymes, cellulosic enzymes.
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