Immobilization of α-Amylase onto Luffa operculata Fibers

Abstract EN

A commercial amylase (amy) was immobilized by adsorption onto Luffa operculata fibers (LOFs).

The derivative LOF-amy presented capacity to hydrolyze starch continuously and repeatedly for over three weeks, preserving more than 80% of the initial activity.

This system hydrolyzed more than 97% of starch during 5 min, at room temperature.

LOF-amy was capable to hydrolyze starch from different sources, such as maize (93.96%), wheat (85.24%), and cassava (79.03%).

A semi-industrial scale reactor containing LOF-amy was prepared and showed the same yield of the laboratory-scale system.

After five cycles of reuse, the LOF-amy reactor preserved over 80% of the initial amylase activity.

Additionally, the LOF-amy was capable to operate as a kitchen grease trap component in a real situation during 30 days, preserving 30% of their initial amylase activity.