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A Systematic Study on Extraction of Lipase Obtained by Solid-State Fermentation of Soybean Meal by a Newly Isolated Strain of Penicillium sp

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Abstract

This work aimed to assess the effect of some variables on the lipase extraction from the fermented medium in order to establish the experimental conditions that maximize the yield of the enzyme obtained from solid-state fermentation of soybean meal and a newly isolated strain of Penicillium sp. The experimental design technique was used to investigate the effect of relevant variables on lipase activity. The factors investigated were solvent pH (5.5–8.5), stirring rate (50–150 rpm), temperature (25–49 °C) and solid/liquid ratio (1:20–5:20). The effect of time of contact was evaluated in a kinetic study. Higher lipase activities in the extraction study were obtained using phosphate buffer 100 mM pH 8.5, at 25 °C, 150 rpm, and solid/liquid ratio of 1:20. Extraction studies showed that maximum activity (186 U/g) was obtained in 15 min of extraction.

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Acknowledgments

The authors thank CAPES and CNPq for the financial support of this work and scholarships.

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Authors and Affiliations

  1. Programa de Mestrado em Engenharia de Alimentos, Universidade Regional Integrada do Alto Uruguai e das Missões-Campus de Erechim, Av. Sete de Setembro, 1621, 99700-000, Erechim, RS, Brazil

    Renata Vardanega, Daniela Remonatto, Francieli Arbter, André Polloni, Helen Treichel, Débora de Oliveira & Marco Di Luccio

  2. Departamento de Engenharia Química e de Alimentos, Universidade Federal de Santa Catarina, UFSC, Florianopolis, SC, Brazil

    Elisandra Rigo & Jorge L. Ninow

Authors
  1. Renata Vardanega
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  2. Daniela Remonatto
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  3. Francieli Arbter
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  4. André Polloni
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  5. Elisandra Rigo
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  6. Jorge L. Ninow
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  7. Helen Treichel
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  8. Débora de Oliveira
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  9. Marco Di Luccio
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Correspondence to Helen Treichel.

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Vardanega, R., Remonatto, D., Arbter, F. et al. A Systematic Study on Extraction of Lipase Obtained by Solid-State Fermentation of Soybean Meal by a Newly Isolated Strain of Penicillium sp. Food Bioprocess Technol 3, 461–465 (2010). https://doi.org/10.1007/s11947-009-0224-9

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  • DOI: https://doi.org/10.1007/s11947-009-0224-9

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