title: Improvement of starch digestion using α-amylase entrapped in pectin-polyvinyl alcohol blend.
abstract: Polyvinyl alcohol (PVA) and pectin blends were used to entrap α-amylase (Termamyl) using glutaraldehyde as a cross-linker. The effect of glutaraldehyde concentration (0.25, 0.5, 0.75, 1.0, and 1.25%) on the activity of the immobilized enzyme and rate of enzyme released was tested during a 24 h period. Characteristics of the material, such as scanning electron microscopy (SEM), tensile strength (TS), elongation, and rate of dissolution in water (pH 5.7), ruminal buffering solution (pH 7.0), and reactor containing 0.1 mol L(-1) sodium phosphate buffer (pH 6.5), were also analyzed. SEM results showed that the surfaces of the pectin/PVA/amylase films were highly irregular and rough. TS values increased as a function of glutaraldehyde concentration, whereas percentage of elongation (%E) decreased. Pectin/PVA/amylase films presented similar values of solubility in the tested solvents. The material obtained with 0.25% glutaraldehyde performed best with repeated use (active for 24 h), in a phosphate buffer reactor. By contrast, the material obtained with 1.25% glutaraldehyde presented higher performance during in vitro testing using an artificial rumen. The results suggest that pectin/PVA/amylase is a highly promising material for biotechnological applications.
authors.affiliation: Departamento de Química, Instituto Federal de Educação Ciência e Tecnologia de Goiás, 76400-000 Uruaçu, GO, Brazil ; Departamento de Bioquímica e Biologia Molecular, Laboratório de Química de Polímeros, Universidade Federal de Goiás, Caixa Postal 131, 74001-970 Goiânia, GO, Brazil.
authors.forename: Maurício
authors.initials: M
authors.lastname: Cruz
authors.affiliation: Departamento de Bioquímica e Biologia Molecular, Laboratório de Química de Polímeros, Universidade Federal de Goiás, Caixa Postal 131, 74001-970 Goiânia, GO, Brazil.
authors.forename: Kátia
authors.initials: K
authors.lastname: Fernandes
authors.affiliation: Departamento de Ciências Fisiológicas, Laboratório de Fisiologia da Digestão, Universidade Federal de Goiás, Caixa Postal 131, 74001-970 Goiânia, GO, Brazil.
authors.forename: Cristine
authors.initials: C
authors.lastname: Cysneiros
authors.affiliation: Departamento de Ciências Fisiológicas, Laboratório de Fisiologia da Digestão, Universidade Federal de Goiás, Caixa Postal 131, 74001-970 Goiânia, GO, Brazil.
authors.forename: Reginaldo
authors.initials: R
authors.lastname: Nassar
authors.affiliation: Laboratório de Biotecnologia, Unidade Universitária de Ciências Exatas e Tecnológicas, Universidade Estadual de Goiás, 75.132-903 Anápolis, GO, Brazil.
authors.forename: Samantha
authors.initials: S
authors.lastname: Caramori
mesh_terms: D065966:Absorption, Physicochemical; D000284:Administration, Oral; D000818:Animals; D003692:Delayed-Action Preparations / Q000008:administration & dosage / Q000737:chemistry*; D004058:Diffusion; D004063:Digestion / Q000187:drug effects / Q000502:physiology*; D008422:Materials Testing; D010368:Pectins / Q000737:chemistry*; D011142:Polyvinyl Alcohol / Q000737:chemistry*; D012417:Rumen / Q000737:chemistry; D013213:Starch / Q000378:metabolism*; D000516:alpha-Amylases / Q000008:administration & dosage* / Q000737:chemistry
chemical_list: D003692:Delayed-Action Preparations; D010368:Pectins; D011142:Polyvinyl Alcohol; D013213:Starch; D000516:alpha-Amylases