Obtaining lipases from byproducts of orange juice processing.
Identifieur interne : 000992 ( Main/Merge ); précédent : 000991; suivant : 000993Obtaining lipases from byproducts of orange juice processing.
Auteurs : Clarissa Hamaio Okino-Delgado [Brésil] ; Luciana Francisco Fleuri [Brésil]Source :
- Food chemistry [ 0308-8146 ] ; 2014.
English descriptors
- KwdEn :
- 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
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pubmed:24912703Le 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>
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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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<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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<term>Food Handling</term>
<term>Hydrogen-Ion Concentration</term>
<term>Lipase (metabolism)</term>
<term>Temperature</term>
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<keywords scheme="MESH" type="chemical" qualifier="metabolism" xml:lang="en"><term>Lipase</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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