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Amylases immobilization by sol–gel entrapment: application for starch hydrolysis

  • Original Paper: Sol–gel, hybrids, and solution chemistries
  • Published:
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Abstract

α-amylase from Bacillus subtilis, α-amylase from Aspergillus oryzae, and β-amylase from barley were encapsulated within silica-based matrix by acid-catalyzed sol–gel process. The resulting systems were characterized by Fourier transform infrared spectroscopy (FT-IR) in the attenuated total reflection (ATR) mode, nitrogen adsorption (BET and BJH methods), scanning electron microscopy (SEM), and small-angle X-ray scattering (SAXS). The products from enzymatic hydrolysis of starch were analyzed by the DNS method (reducing sugars) and high-performance liquid chromatography (HPLC). The biocatalytic activity of the immobilized systems (reducing sugars in the range of 0–30.5 μmol/mL) was compared with that of the free systems (reducing sugars in the range of 11.7–33.7 μmol/mL). The porosity analysis showed that xerogels with a high surface area (above 300 m2/g) were obtained. The morphological analyses carried out by microscopy demonstrated the existence of predominantly granular (relatively spherical particles) structures. HPLC results show large differences in the musts obtained from the free enzymes and the corresponding immobilized systems. The encapsulated systems demonstrated high activity and differentiated form of saccharifying the starch.

Highlights

  • Catalytic activity of encapsulated amylase depends on the nature of amylase

  • Optimum pH range of the immobilized enzymes was shifted to higher values

  • Glucose to maltose ratio production is affected by the immobilization

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Acknowledgements

This project was partially supported by CNPq (National Council for Scientific and Technological Development).

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Authors and Affiliations

  1. Departamento de Engenharia Química, Universidade Federal do Rio Grande do Sul Rua Eng. Luis Englert s/n, Porto Alegre, RS, 90040-040, Brazil

    José Rodrigo Fernandez Caresani

  2. Instituto de Química, Universidade Federal do Rio Grande do Sul, Porto Alegre, RS, Brazil

    Alexsandro Dallegrave & João H. Z. dos Santos

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  1. José Rodrigo Fernandez Caresani
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  2. Alexsandro Dallegrave
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  3. João H. Z. dos Santos
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Correspondence to João H. Z. dos Santos.

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Fernandez Caresani, J.R., Dallegrave, A. & dos Santos, J.H.Z. Amylases immobilization by sol–gel entrapment: application for starch hydrolysis. J Sol-Gel Sci Technol 94, 229–240 (2020). https://doi.org/10.1007/s10971-019-05136-7

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  • DOI: https://doi.org/10.1007/s10971-019-05136-7

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