The enzymatic processes are increasingly highlights, especially in the synthesis of chemical products with high added value. The enzyme immobilization can improve industrial biocatalytic processes. The immobilization of enzymes provides the production of efficient, stable biocatalysts, possibility of reuse and easy purification of the products, when compared to the free enzymes. There is a growing research for more efficient methods of enzyme immobilization. In this context, the choice of support and immobilization strategy can significantly improve the final enzymatic properties. In this review paper, we aimed to discuss the versatility of biocatalysts immobilized enzymes design, focusing on the opportunities and disadvantages for each method presented. They discussed the recent development of enzyme immobilization methods and applications relating the final properties of the produced biocatalysts with the desired goals.

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This study reports an alternative strategy for the expression of a recombinant l-AI from Enterococcus faecium DBFIQ E36 by auto-induction using glucose and glycerol as carbon sources and residual whey lactose as inducer agent. Commercial lactose and isopropyl β-d-1-thiogalactopyranoside (IPTG) were also evaluated as inducers for comparison of enzyme expression levels. The enzymatic extracts were purified by affinity chromatography, characterized, and applied in the bioconversion of d-galactose into d-tagatose. l-AI presented a catalytic activity of 1.67 ± 0.14, 1.52 ± 0.01, and 0.7 ± 0.04 U/mL, when expressed using commercial lactose, lactose from whey, and IPTG, respectively. Higher activities could be obtained by changing the protocol of enzyme extraction and, for instance, the enzymatic extract produced with whey presented a catalytic activity of 3.8 U/mL. The specific activity of the enzyme extracts produced using lactose (commercial or residual whey) after enzyme purification was also higher when compared to the enzyme expressed with IPTG. Best results were achieved when enzyme expression was conducted using 4 g/L of residual whey lactose for 11 h. These results proved the efficacy of an alternative and economic protocol for the effective expression of a recombinant l-AI aiming its high-scale production. KeywordsCheese whey • l-Arabinose isomerase • Escherichia coli expression • d-Tagatose • Auto-induction * Denise Cavalcante Hissa

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A secagem é uma tecnologia amplamente empregada para a conservação de alimentos, dentre os métodos, o leito de jorro se destaca nos processos por apresentar alta eficiência na secagem de pastas e suspensões. Neste trabalho foi estudado o comportamento fluidodinâmico do leito de jorro para obter as condições de operação que permitissem a produção do pó da polpa do noni (Morinda citrifolia L.). Foram verificadas a queda de pressão, a velocidade do ar e a altura da fonte e do anel apenas com o inerte para que fosse possível determinar as condições de operação para o processo de secagem da polpa do noni. A partir do processo de secagem da polpa do noni, foi verificado que a presença da suspensão gerou alteração nos parâmetros fluidodinâmicos definidos inicialmente e que a maior temperatura e a maior concentração do agente carreador foi o que apresentou melhores resultados relacionados a estabilidade do processo.