Okino-Delgado Clarissa Hamaio, Fleuri Luciana Francisco
Chemistry and Biochemistry Department, Institute of Biosciences, São Paulo State University (UNESP), P.O. Box 510, 18618-000 Botucatu, SP, Brazil.
Chemistry and Biochemistry Department, Institute of Biosciences, São Paulo State University (UNESP), P.O. Box 510, 18618-000 Botucatu, SP, Brazil.
Food Chem. 2014 Nov 15;163:103-7. doi: 10.1016/j.foodchem.2014.04.090. Epub 2014 May 4.
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.
在橙汁加工的三种副产品（果皮、果核和果渣）中观察到了脂肪酶的存在。这些酶在从中性（6 - 7）到碱性（8 - 9）的广泛pH范围内进行了生化特性分析。这些副产品活性的最佳温度在20°C至70°C之间呈现出较宽的范围，表明其具有相当高的热稳定性。通过对对硝基苯丁酯、对硝基苯月桂酸酯和对硝基苯棕榈酸酯进行监测来测定活性。首次在这些残渣中检测到脂肪酶活性，从名为果渣的部分提取的粗提物中脂肪酶活性达到68.5脂肪酶单位/克。
