Enzyme activation using dynamic manipulation of process variables.

Authors

  • João Henrique Dantas Chemical Engineering Department, State University of Maringá,
  • Matheus Lopes Harth Chemical Engineering Department, State University of Maringá, Av. Colombo 5790, Bl. D-90, Maringá-PR, Brazi
  • Leandro Daniel De Paris Chemical Engineering Department, State University of Maringá, Av. Colombo 5790, Bl. D-90, Maringá-PR, Brazi
  • André D. D. Cavalcanti Food Engineering Department, Faculty of Food Engineering, State University of Campinas, Av. Barão Gerald s/n. Campinas- SP, Brazil
  • Pedro Augusto Arroyo State University of Maringá, Av. Colombo 5790, Bl. D-90, Maringá-PR, Brazil
  • Maria Isabel Rodrigues Food Engineering Department, Faculty of Food Engineering, State University of Campinas, Av. Barão Gerald s/n. Campinas- SP, Brazil
  • Flavio Faria Moraes Chemical Engineering Department, State University of Maringá, Av. Colombo 5790, Bl. D-90, Maringá-PR, Brazil
  • Gisella Maria Zanin Chemical Engineering Department, State University of Maringá, Av. Colombo 5790, Bl. D-90, Maringá-PR, Brazil

DOI:

https://doi.org/10.24297/jbt.v5i1.4851

Abstract

Experimental design and surface response methodology were used to study the production of radish oil ethyl ester, using Burkholderia cepacia lipase. The estimative of the standard effects were determined as a function of time to analyze the importance of some variables. The results showed the importance of variables, as well the extents of their effect, vary throughout the reaction. Then was possible to analyze the behavior of the reaction medium and to propose situations where higher yields could be obtained. In fact, when the reactor was operated in this way, an 80,1% yield was achieved, much higher than common operation (39.9%). Also, enzymatic activity of ester production was tenfold.

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Author Biographies

João Henrique Dantas, Chemical Engineering Department, State University of Maringá,

Chemical Engineering Department

Matheus Lopes Harth, Chemical Engineering Department, State University of Maringá, Av. Colombo 5790, Bl. D-90, Maringá-PR, Brazi

Chemical Engineering Department

Leandro Daniel De Paris, Chemical Engineering Department, State University of Maringá, Av. Colombo 5790, Bl. D-90, Maringá-PR, Brazi

Chemical Engineering Department

André D. D. Cavalcanti, Food Engineering Department, Faculty of Food Engineering, State University of Campinas, Av. Barão Gerald s/n. Campinas- SP, Brazil

Food Engineering Department

Pedro Augusto Arroyo, State University of Maringá, Av. Colombo 5790, Bl. D-90, Maringá-PR, Brazil

Chemical Engineering Department

Maria Isabel Rodrigues, Food Engineering Department, Faculty of Food Engineering, State University of Campinas, Av. Barão Gerald s/n. Campinas- SP, Brazil

Food Engineering Department

Flavio Faria Moraes, Chemical Engineering Department, State University of Maringá, Av. Colombo 5790, Bl. D-90, Maringá-PR, Brazil

Chemical Engineering Department

Gisella Maria Zanin, Chemical Engineering Department, State University of Maringá, Av. Colombo 5790, Bl. D-90, Maringá-PR, Brazil

Chemical Engineering Department

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Published

2015-08-15

How to Cite

Dantas, J. H., Harth, M. L., Paris, L. D. D., Cavalcanti, A. D. D., Arroyo, P. A., Rodrigues, M. I., Moraes, F. F., & Zanin, G. M. (2015). Enzyme activation using dynamic manipulation of process variables. JOURNAL OF ADVANCES IN BIOTECHNOLOGY, 5(1), 497–507. https://doi.org/10.24297/jbt.v5i1.4851

Issue

Vol. 5 No. 1

Section

Articles

License

Creative Commons License All articles published in Journal of Advances in Linguistics are licensed under a Creative Commons Attribution 4.0 International License.