title: Obtaining lipases from byproducts of orange juice processing.
abstract: 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.
authors.affiliation: Chemistry and Biochemistry Department, Institute of Biosciences, São Paulo State University (UNESP), P.O. Box 510, 18618-000 Botucatu, SP, Brazil. Electronic address: clarissaokino@gmail.com.
authors.forename: Clarissa Hamaio
authors.initials: CH
authors.lastname: Okino-Delgado
authors.affiliation: Chemistry and Biochemistry Department, Institute of Biosciences, São Paulo State University (UNESP), P.O. Box 510, 18618-000 Botucatu, SP, Brazil.
authors.forename: Luciana Francisco
authors.initials: LF
authors.lastname: Fleuri
mesh_terms: D001628:Beverages; D032084:Citrus sinensis / Q000201:enzymology*; D005511:Food Handling; D006863:Hydrogen-Ion Concentration; D008049:Lipase / Q000378:metabolism*; D013696:Temperature
chemical_list: D008049:Lipase
keywords: Byproducts; Core; Frit; Lipase; Orange; Peel