Improvement of Starch Digestion Using α-Amylase Entrapped in Pectin-Polyvinyl Alcohol Blend
Joint Authors
Cruz, Maurício
Fernandes, Kátia
Cysneiros, Cristine
Nassar, Reginaldo
Caramori, Samantha
Source
Issue
Vol. 2015, Issue 2015 (31 Dec. 2015), pp.1-9, 9 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2015-04-08
Country of Publication
Egypt
No. of Pages
9
Main Subjects
Abstract EN
Polyvinyl alcohol (PVA) and pectin blends were used to entrap α-amylase (Termamyl) using glutaraldehyde as a cross-linker.
The effect of glutaraldehyde concentration (0.25, 0.5, 0.75, 1.0, and 1.25%) on the activity of the immobilized enzyme and rate of enzyme released was tested during a 24 h period.
Characteristics of the material, such as scanning electron microscopy (SEM), tensile strength (TS), elongation, and rate of dissolution in water (pH 5.7), ruminal buffering solution (pH 7.0), and reactor containing 0.1 mol L−1 sodium phosphate buffer (pH 6.5), were also analyzed.
SEM results showed that the surfaces of the pectin/PVA/amylase films were highly irregular and rough.
TS values increased as a function of glutaraldehyde concentration, whereas percentage of elongation (%E) decreased.
Pectin/PVA/amylase films presented similar values of solubility in the tested solvents.
The material obtained with 0.25% glutaraldehyde performed best with repeated use (active for 24 h), in a phosphate buffer reactor.
By contrast, the material obtained with 1.25% glutaraldehyde presented higher performance during in vitro testing using an artificial rumen.
The results suggest that pectin/PVA/amylase is a highly promising material for biotechnological applications.
American Psychological Association (APA)
Cruz, Maurício& Fernandes, Kátia& Cysneiros, Cristine& Nassar, Reginaldo& Caramori, Samantha. 2015. Improvement of Starch Digestion Using α-Amylase Entrapped in Pectin-Polyvinyl Alcohol Blend. BioMed Research International،Vol. 2015, no. 2015, pp.1-9.
https://search.emarefa.net/detail/BIM-1054358
Modern Language Association (MLA)
Cruz, Maurício…[et al.]. Improvement of Starch Digestion Using α-Amylase Entrapped in Pectin-Polyvinyl Alcohol Blend. BioMed Research International No. 2015 (2015), pp.1-9.
https://search.emarefa.net/detail/BIM-1054358
American Medical Association (AMA)
Cruz, Maurício& Fernandes, Kátia& Cysneiros, Cristine& Nassar, Reginaldo& Caramori, Samantha. Improvement of Starch Digestion Using α-Amylase Entrapped in Pectin-Polyvinyl Alcohol Blend. BioMed Research International. 2015. Vol. 2015, no. 2015, pp.1-9.
https://search.emarefa.net/detail/BIM-1054358
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1054358