Obtaining lipases from byproducts of orange juice processing.
Identifieur interne : 000274 ( PubMed/Curation ); précédent : 000273; suivant : 000275Obtaining 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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Box 510, 18618-000 Botucatu, SP</wicri:regionArea></affiliation></author><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="1"><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. 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Box 510, 18618-000 Botucatu, SP</wicri:regionArea></affiliation></author></analytic><series><title level="j">Food chemistry</title><idno type="ISSN">0308-8146</idno><imprint><date when="2014" type="published">2014</date></imprint></series></biblStruct></sourceDesc></fileDesc><profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Beverages</term><term>Citrus sinensis (enzymology)</term><term>Food Handling</term><term>Hydrogen-Ion Concentration</term><term>Lipase (metabolism)</term><term>Temperature</term></keywords><keywords scheme="MESH" type="chemical" qualifier="metabolism" xml:lang="en"><term>Lipase</term></keywords><keywords scheme="MESH" qualifier="enzymology" xml:lang="en"><term>Citrus sinensis</term></keywords><keywords scheme="MESH" xml:lang="en"><term>Beverages</term><term>Food Handling</term><term>Hydrogen-Ion Concentration</term><term>Temperature</term></keywords></textClass></profileDesc></teiHeader><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></front></TEI><pubmed><MedlineCitation Status="MEDLINE" Owner="NLM"><PMID Version="1">24912703</PMID><DateCreated><Year>2014</Year><Month>6</Month><Day>10</Day></DateCreated><DateCompleted><Year>2015</Year><Month>11</Month><Day>05</Day></DateCompleted><DateRevised><Year>2014</Year><Month>6</Month><Day>10</Day></DateRevised><Article PubModel="Print-Electronic"><Journal><ISSN IssnType="Print">0308-8146</ISSN><JournalIssue CitedMedium="Internet"><Volume>163</Volume><PubDate><Year>2014</Year><Month>Nov</Month><Day>15</Day></PubDate></JournalIssue><Title>Food chemistry</Title><ISOAbbreviation>Food Chem</ISOAbbreviation></Journal><ArticleTitle>Obtaining lipases from byproducts of orange juice processing.</ArticleTitle><Pagination><MedlinePgn>103-7</MedlinePgn></Pagination><ELocationID EIdType="doi" ValidYN="Y">10.1016/j.foodchem.2014.04.090</ELocationID><ELocationID EIdType="pii" ValidYN="Y">S0308-8146(14)00660-8</ELocationID><Abstract><AbstractText>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.</AbstractText><CopyrightInformation>Copyright © 2014 Elsevier Ltd. All rights reserved.</CopyrightInformation></Abstract><AuthorList CompleteYN="Y"><Author ValidYN="Y"><LastName>Okino-Delgado</LastName><ForeName>Clarissa Hamaio</ForeName><Initials>CH</Initials><AffiliationInfo><Affiliation>Chemistry and Biochemistry Department, Institute of Biosciences, São Paulo State University (UNESP), P.O. Box 510, 18618-000 Botucatu, SP, Brazil. 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Box 510, 18618-000 Botucatu, SP, Brazil.</Affiliation></AffiliationInfo></Author></AuthorList><Language>ENG</Language><PublicationTypeList><PublicationType UI="D016428">Journal Article</PublicationType><PublicationType UI="D013485">Research Support, Non-U.S. Gov't</PublicationType></PublicationTypeList><ArticleDate DateType="Electronic"><Year>2014</Year><Month>May</Month><Day>04</Day></ArticleDate></Article><MedlineJournalInfo><Country>England</Country><MedlineTA>Food Chem</MedlineTA><NlmUniqueID>7702639</NlmUniqueID><ISSNLinking>0308-8146</ISSNLinking></MedlineJournalInfo><ChemicalList><Chemical><RegistryNumber>EC 3.1.1.3</RegistryNumber><NameOfSubstance UI="D008049">Lipase</NameOfSubstance></Chemical></ChemicalList><CitationSubset>IM</CitationSubset><MeshHeadingList><MeshHeading><DescriptorName UI="D001628" MajorTopicYN="Y">Beverages</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D032084" MajorTopicYN="N">Citrus sinensis</DescriptorName><QualifierName UI="Q000201" MajorTopicYN="Y">enzymology</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D005511" MajorTopicYN="N">Food Handling</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D006863" MajorTopicYN="N">Hydrogen-Ion Concentration</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D008049" MajorTopicYN="N">Lipase</DescriptorName><QualifierName UI="Q000378" MajorTopicYN="Y">metabolism</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D013696" MajorTopicYN="N">Temperature</DescriptorName></MeshHeading></MeshHeadingList><KeywordList Owner="NOTNLM"><Keyword MajorTopicYN="N">Byproducts</Keyword><Keyword MajorTopicYN="N">Core</Keyword><Keyword MajorTopicYN="N">Frit</Keyword><Keyword MajorTopicYN="N">Lipase</Keyword><Keyword MajorTopicYN="N">Orange</Keyword><Keyword MajorTopicYN="N">Peel</Keyword></KeywordList></MedlineCitation><PubmedData><History><PubMedPubDate PubStatus="received"><Year>2014</Year><Month>2</Month><Day>11</Day></PubMedPubDate><PubMedPubDate PubStatus="revised"><Year>2014</Year><Month>3</Month><Day>14</Day></PubMedPubDate><PubMedPubDate PubStatus="accepted"><Year>2014</Year><Month>4</Month><Day>24</Day></PubMedPubDate><PubMedPubDate PubStatus="entrez"><Year>2014</Year><Month>6</Month><Day>11</Day><Hour>6</Hour><Minute>0</Minute></PubMedPubDate><PubMedPubDate PubStatus="pubmed"><Year>2014</Year><Month>6</Month><Day>11</Day><Hour>6</Hour><Minute>0</Minute></PubMedPubDate><PubMedPubDate PubStatus="medline"><Year>2015</Year><Month>11</Month><Day>6</Day><Hour>6</Hour><Minute>0</Minute></PubMedPubDate></History><PublicationStatus>ppublish</PublicationStatus><ArticleIdList><ArticleId IdType="pubmed">24912703</ArticleId><ArticleId IdType="pii">S0308-8146(14)00660-8</ArticleId><ArticleId IdType="doi">10.1016/j.foodchem.2014.04.090</ArticleId></ArticleIdList></PubmedData></pubmed></record>Pour manipuler ce document sous Unix (Dilib)
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