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Obtaining lipases from byproducts of orange juice processing.

Identifieur interne : 000991 ( Main/Exploration ); précédent : 000990; suivant : 000992

Obtaining lipases from byproducts of orange juice processing.

Auteurs : Clarissa Hamaio Okino-Delgado [Brésil] ; Luciana Francisco Fleuri [Brésil]

Source :

Food chemistry [ 0308-8146 ] ; 2014.

RBID : pubmed:24912703

English descriptors

KwdEn :
- Beverages, Citrus sinensis (enzymology), Food Handling, Hydrogen-Ion Concentration, Lipase (metabolism), Temperature.
MESH :
- chemical , metabolism : Lipase.
- enzymology : Citrus sinensis.
- Beverages, Food Handling, Hydrogen-Ion Concentration, Temperature.

Abstract

The presence of lipases was observed in three byproducts of orange juice processing: peel, core and frit. The enzymes were characterised biochemically over a wide pH range from neutral (6-7) to alkaline (8-9). The optimal temperature for the activity of these byproducts showed wide range at 20°C to 70°C, indicating fairly high thermostability. The activities were monitored on p-NP-butyrate, p-NP-laurate and p-NP-palmitate. For the first time, lipase activity was detected in these residues, reaching 68.5 lipase U/g for the crude extract from fractions called frit.

DOI: 10.1016/j.foodchem.2014.04.090
PubMed: 24912703

Affiliations:

Le document en format XML

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<author><name sortKey="Okino Delgado, Clarissa Hamaio" sort="Okino Delgado, Clarissa Hamaio" uniqKey="Okino Delgado C" first="Clarissa Hamaio" last="Okino-Delgado">Clarissa Hamaio Okino-Delgado</name>
<affiliation wicri:level="2"><nlm:affiliation>Chemistry and Biochemistry Department, Institute of Biosciences, São Paulo State University (UNESP), P.O. Box 510, 18618-000 Botucatu, SP, Brazil. Electronic address: clarissaokino@gmail.com.</nlm:affiliation>
<country xml:lang="fr">Brésil</country>
<wicri:regionArea>Chemistry and Biochemistry Department, Institute of Biosciences, São Paulo State University (UNESP), P.O. Box 510, 18618-000 Botucatu, SP</wicri:regionArea>
<placeName><region type="state">État de São Paulo</region>
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<author><name sortKey="Fleuri, Luciana Francisco" sort="Fleuri, Luciana Francisco" uniqKey="Fleuri L" first="Luciana Francisco" last="Fleuri">Luciana Francisco Fleuri</name>
<affiliation wicri:level="2"><nlm:affiliation>Chemistry and Biochemistry Department, Institute of Biosciences, São Paulo State University (UNESP), P.O. Box 510, 18618-000 Botucatu, SP, Brazil.</nlm:affiliation>
<country xml:lang="fr">Brésil</country>
<wicri:regionArea>Chemistry and Biochemistry Department, Institute of Biosciences, São Paulo State University (UNESP), P.O. Box 510, 18618-000 Botucatu, SP</wicri:regionArea>
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<sourceDesc><biblStruct><analytic><title xml:lang="en">Obtaining lipases from byproducts of orange juice processing.</title>
<author><name sortKey="Okino Delgado, Clarissa Hamaio" sort="Okino Delgado, Clarissa Hamaio" uniqKey="Okino Delgado C" first="Clarissa Hamaio" last="Okino-Delgado">Clarissa Hamaio Okino-Delgado</name>
<affiliation wicri:level="2"><nlm:affiliation>Chemistry and Biochemistry Department, Institute of Biosciences, São Paulo State University (UNESP), P.O. Box 510, 18618-000 Botucatu, SP, Brazil. Electronic address: clarissaokino@gmail.com.</nlm:affiliation>
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<author><name sortKey="Fleuri, Luciana Francisco" sort="Fleuri, Luciana Francisco" uniqKey="Fleuri L" first="Luciana Francisco" last="Fleuri">Luciana Francisco Fleuri</name>
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<series><title level="j">Food chemistry</title>
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<term>Lipase (metabolism)</term>
<term>Temperature</term>
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<front><div type="abstract" xml:lang="en">The presence of lipases was observed in three byproducts of orange juice processing: peel, core and frit. The enzymes were characterised biochemically over a wide pH range from neutral (6-7) to alkaline (8-9). The optimal temperature for the activity of these byproducts showed wide range at 20°C to 70°C, indicating fairly high thermostability. The activities were monitored on p-NP-butyrate, p-NP-laurate and p-NP-palmitate. For the first time, lipase activity was detected in these residues, reaching 68.5 lipase U/g for the crude extract from fractions called frit.</div>
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<name sortKey="Fleuri, Luciana Francisco" sort="Fleuri, Luciana Francisco" uniqKey="Fleuri L" first="Luciana Francisco" last="Fleuri">Luciana Francisco Fleuri</name>
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Obtaining lipases from byproducts of orange juice processing.

Obtaining lipases from byproducts of orange juice processing.

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English descriptors

Abstract

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