Journal of Thermal Analysis and Calorimetry

, Volume 120, Issue 3, pp 1503–1509 | Cite as

Morphological and physicochemical aspects of microbial lipase obtained from novel agroindustrial waste encapsulated in a sol–gel matrix

  • Claudia Zubiolo
  • Rafaela Cristiane Andrade Santos
  • Renan Tavares Figueiredo
  • Cleide Mara Faria Soares
  • Luciana Cristina Lins de Aquino Santana
Article
First Online:
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Accepted:

Abstract

The lipase from Aspergillus niger, obtained from solid-state fermentation of pumpkin seed flour, was encapsulated in a sol–gel matrix. The silica obtained by the sol–gel technique and lipase encapsulated were characterised with regard to superficial area, pore volume and size by nitrogen adsorption (BJH method), scanning electron microscopy, mass loss upon heating (TG) and differential scanning calorimetry. The immobilised biocatalyst and the sol–gel matrix showed features typical of mesoporous solids. The presence of the enzyme encapsulated in the sol–gel matrix was confirmed since the total mass loss of the BI at a temperature of 1,000 °C was approximately 60 %, while for the free enzyme the mass loss was 95 %. This new lipase obtained from the fermentation of agroindustrial waste, which when encapsulated in sol–gel has physical–chemical and morphological features similar to those of conventional biocatalysts, maybe exploited for future applications in biocatalytic processes.

Keywords

Microbial enzyme Silica sol–gel Entrapped lipase Aspergillus niger 
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Notes

Acknowledgements

All of the authors are grateful to Fundação de Apoio à Pesquisa e Inovação Tecnológica do Estado de Sergipe (FAPITEC, Brazil) for financial support and Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES, Brazil) for the graduate scholarship granted.

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Copyright information

© Akadémiai Kiadó, Budapest, Hungary 2015

Authors and Affiliations

  • Claudia Zubiolo
    • 1
  • Rafaela Cristiane Andrade Santos
    • 1
  • Renan Tavares Figueiredo
    • 2
  • Cleide Mara Faria Soares
    • 2
  • Luciana Cristina Lins de Aquino Santana
    • 1
  1. 1.Laboratory of Food Microbiology and Bioengineering, Department of Food TechnologyFederal University of SergipeSão CristóvãoBrazil
  2. 2.Institute of Technology and ResearchTiradentes UniversityAracajuBrazil

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