Mello Bueno Pabline Rafaella, de Oliveira Tatianne Ferreira, Castiglioni Gabriel Luis, Soares Júnior Manoel Soares, Ulhoa Cirano Jose
Federal Institute of Education - IFG, Vale das Goiabeiras, CEP 75400, Inhumas, Brazil.
School of Agronomy, Department of Food Engineering, Federal University of Goiás-UFG, Campus Samambaia, Rodovia Goiânia-Nova Veneza, Km-0-Caixa Postal 131, CEP 74690-900, Goiânia, Brazil E-mail:
Water Sci Technol. 2015;71(7):957-64. doi: 10.2166/wst.2015.037.
This study aimed to analyze the physical and chemical characteristics of Amano PS commercial lipase - Burkholderia cepacia and lipase produced by Burkholderia cepacia strain ATCC 25416, in addition to studying the hydrolysis of agro-industrial effluent collected in a fried potato industry. The optimum temperature for increasing lipase activity was 37 °C. The temperature increase caused a decrease in thermostability of lipase, and the commercial lipase was less stable, with values of 10.5, 4.6 and 4.9%, respectively, lower than those obtained by lipase from strain ATCC 25416, at temperatures of 40, 50 and 60 °C. The enzymatic activity was higher in alkaline conditions, achieving better results at pH 8.0. The pH was the variable that most influenced the hydrolysis of triacylglycerides of the agro-industrial effluent, followed by enzyme concentration, and volume of gum arabic used in the reaction medium. Thus, it can be observed that the enzymatic hydrolytic process of the studied effluent presents a premising contribution to reduction of environmental impacts of potato chip processing industries.
本研究旨在分析天野PS商业脂肪酶 - 洋葱伯克霍尔德菌以及洋葱伯克霍尔德菌ATCC 25416菌株产生的脂肪酶的物理和化学特性，此外还研究了从一家炸土豆工厂收集的农产品加工废水的水解情况。提高脂肪酶活性的最适温度为37°C。温度升高导致脂肪酶热稳定性下降，商业脂肪酶稳定性较差，在40、50和60°C时，其稳定性分别比ATCC 25416菌株产生的脂肪酶低10.5%、4.6%和4.9%。酶活性在碱性条件下较高，在pH 8.0时取得更好的结果。pH是对农产品加工废水中三酰甘油水解影响最大的变量，其次是酶浓度和反应介质中使用的阿拉伯胶体积。因此，可以观察到所研究废水的酶促水解过程对减少薯片加工行业的环境影响具有有前景的贡献。
