title: Immobilization of α-Amylase onto Luffa operculata Fibers.
abstract: 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.
authors.affiliation: Laboratório de Química de Proteínas, Instituto de Ciências Biológicas, Universidade Federal de Goiás, Cx. Postal 131, 74001-970 Goiânia, GO, Brazil.
authors.forename: Ricardo R
authors.initials: RR
authors.lastname: Morais
authors.forename: Aline M
authors.initials: AM
authors.lastname: Pascoal
authors.forename: Samantha S
authors.initials: SS
authors.lastname: Caramori
authors.forename: Flavio M
authors.initials: FM
authors.lastname: Lopes
authors.forename: Kátia F
authors.initials: KF
authors.lastname: Fernandes