NARINGINASE IMMOBILIZED ON MODIFIED BANANA PEEL WITH POTENTIAL APPLICATION IN THE CITRUS INDUSTRY
Banana peel after chemical ant thermal modification was used as an alternative support to immobilize the commercial enzyme naringinase (Penicillum Decumbens); an immobilization yield greater than 70% was observed at pH 7. The morphology of the support was characterized by scanning electron microscop...
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| Format: | Online |
| Language: | eng |
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Universidad Pedagógica y Tecnológica de Colombia - UPTC
2023
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| Subjects: | |
| Online Access: | https://revistas.uptc.edu.co/index.php/ingenieria_sogamoso/article/view/15844 |
| _version_ | 1801706698690265088 |
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| author | Mediavilla Quintero, Marta-Beatriz Caicedo Paz, Angie-Vanessa Villa Holguín, Aida Luz Martínez Galán, Julián-Paul |
| author_facet | Mediavilla Quintero, Marta-Beatriz Caicedo Paz, Angie-Vanessa Villa Holguín, Aida Luz Martínez Galán, Julián-Paul |
| author_sort | Mediavilla Quintero, Marta-Beatriz |
| collection | OJS |
| description | Banana peel after chemical ant thermal modification was used as an alternative support to immobilize the commercial enzyme naringinase (Penicillum Decumbens); an immobilization yield greater than 70% was observed at pH 7. The morphology of the support was characterized by scanning electron microscopy with elemental analysis, showing the presence of pores and elements such as carbon, oxygen, sulfur, and zinc, while the immobilization of the enzyme was confirmed by infrared spectroscopy. For the free and immobilized enzyme, the KM and Vmax values were 0.0006 mg/mL and 2000 U, and 0.0003 mg/mL and 1666 U, respectively. The temperatures of greatest activity for the free and immobilized enzyme were 70°C and 50°C, respectively, and the optimum pH was 4.5 in both cases. It was found that, after the third use, the catalyst maintained 50% of the enzymatic activity. These results seem to suggest the potential of the synthesized material for its application in the food industry, specifically; in the debittering of citrus juices. |
| format | Online |
| id | oai:oai.revistas.uptc.edu.co:article-15844 |
| institution | Revista Ingeniería, Investigación y Desarrollo |
| language | eng |
| publishDate | 2023 |
| publisher | Universidad Pedagógica y Tecnológica de Colombia - UPTC |
| record_format | ojs |
| spelling | oai:oai.revistas.uptc.edu.co:article-158442023-07-07T14:42:39Z NARINGINASE IMMOBILIZED ON MODIFIED BANANA PEEL WITH POTENTIAL APPLICATION IN THE CITRUS INDUSTRY NARINGINASE IMMOBILIZED ON MODIFIED BANANA PEEL WITH POTENTIAL APPLICATION IN THE CITRUS INDUSTRY Mediavilla Quintero, Marta-Beatriz Caicedo Paz, Angie-Vanessa Villa Holguín, Aida Luz Martínez Galán, Julián-Paul Enzyme Immobilization Naringinase enzyme immobilization naringinase Banana peel after chemical ant thermal modification was used as an alternative support to immobilize the commercial enzyme naringinase (Penicillum Decumbens); an immobilization yield greater than 70% was observed at pH 7. The morphology of the support was characterized by scanning electron microscopy with elemental analysis, showing the presence of pores and elements such as carbon, oxygen, sulfur, and zinc, while the immobilization of the enzyme was confirmed by infrared spectroscopy. For the free and immobilized enzyme, the KM and Vmax values were 0.0006 mg/mL and 2000 U, and 0.0003 mg/mL and 1666 U, respectively. The temperatures of greatest activity for the free and immobilized enzyme were 70°C and 50°C, respectively, and the optimum pH was 4.5 in both cases. It was found that, after the third use, the catalyst maintained 50% of the enzymatic activity. These results seem to suggest the potential of the synthesized material for its application in the food industry, specifically; in the debittering of citrus juices. Banana peel after chemical ant thermal modification was used as an alternative support to immobilize the commercial enzyme naringinase (Penicillum Decumbens); an immobilization yields greater than 70% was observed at pH 7. The structural characteristics of the support were determined by scanning electron microscopy with elemental analysis, showing the presence of pores and elements such as carbon, oxygen, sulfur, and zinc, while the attachment of the enzyme was concluded by infrared spectroscopy. For the free and immobilized enzyme, the KM and Vmax values were 0.0006 molar and 2000 U, and 0.0003 molar and 1666 U, respectively. The temperatures of the greatest activity for the free was 70°C and for the immobilized enzyme was 50°C, respectively, and the best pH was 4.5 in both cases. It was found that, after the third use, the catalyst maintained 50% of the enzymatic activity. These results seem to suggest the potential of the synthesized material for its application in the debittering of citrus juices. Universidad Pedagógica y Tecnológica de Colombia - UPTC 2023-06-25 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://revistas.uptc.edu.co/index.php/ingenieria_sogamoso/article/view/15844 10.19053/1900771X.v23.n1.2023.15844 Ingeniería Investigación y Desarrollo; Vol. 23 No. 1 (2023): January - June; 33 - 42 Ingeniería Investigación y Desarrollo; Vol. 23 Núm. 1 (2023): Enero - Junio; 33 - 42 2422-4324 1900-771X eng https://revistas.uptc.edu.co/index.php/ingenieria_sogamoso/article/view/15844/13025 Derechos de autor 2023 Ingeniería Investigación y Desarrollo |
| spellingShingle | Enzyme Immobilization Naringinase enzyme immobilization naringinase Mediavilla Quintero, Marta-Beatriz Caicedo Paz, Angie-Vanessa Villa Holguín, Aida Luz Martínez Galán, Julián-Paul NARINGINASE IMMOBILIZED ON MODIFIED BANANA PEEL WITH POTENTIAL APPLICATION IN THE CITRUS INDUSTRY |
| title | NARINGINASE IMMOBILIZED ON MODIFIED BANANA PEEL WITH POTENTIAL APPLICATION IN THE CITRUS INDUSTRY |
| title_alt | NARINGINASE IMMOBILIZED ON MODIFIED BANANA PEEL WITH POTENTIAL APPLICATION IN THE CITRUS INDUSTRY |
| title_full | NARINGINASE IMMOBILIZED ON MODIFIED BANANA PEEL WITH POTENTIAL APPLICATION IN THE CITRUS INDUSTRY |
| title_fullStr | NARINGINASE IMMOBILIZED ON MODIFIED BANANA PEEL WITH POTENTIAL APPLICATION IN THE CITRUS INDUSTRY |
| title_full_unstemmed | NARINGINASE IMMOBILIZED ON MODIFIED BANANA PEEL WITH POTENTIAL APPLICATION IN THE CITRUS INDUSTRY |
| title_short | NARINGINASE IMMOBILIZED ON MODIFIED BANANA PEEL WITH POTENTIAL APPLICATION IN THE CITRUS INDUSTRY |
| title_sort | naringinase immobilized on modified banana peel with potential application in the citrus industry |
| topic | Enzyme Immobilization Naringinase enzyme immobilization naringinase |
| topic_facet | Enzyme Immobilization Naringinase enzyme immobilization naringinase |
| url | https://revistas.uptc.edu.co/index.php/ingenieria_sogamoso/article/view/15844 |
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