Imobilização de lipase em pectina extraída de frutos de lobeira (Solanum lycocarpum St. Hil.)

Abstract

In this study, pectin extracted from the lobeira fruit (Solanum lycocarpum St. Hil) was used as support for lipase immobilization. The lobeira fruits were dried and the flour was used for pectin extraction. A 2 3 factorial design was used for the extraction process, with temperature, pH and extraction time as independent variables. Immobilization was performed by adsorption and covalent bonding using sodium periodate (PEC -P) or glutaraldehyde (PEC -G) as support activators. The results indicated that covalent bonding PEC -P was efficient in immobilizing the enzyme. The immobilization by adsorption and covalent bonding PEC -G did not provide storage stability. The stability tests results for the storage of the lipase-PEC-P system demonstrated that this system maintained 85,4% of enzyme activity after eleven weeks of storage. These results enable the use of pectin extracted from the Solanum lycocarpum (St. Hil.) fruit as a promising support for the immobilization of enzymes. RESUMONeste trabalho, pectina extraída de frutos de lobeira (Solanum lycocarpum St. Hil) foi utilizada como suporte para a imobilização de lipase. Os frutos de lobeira foram secos e a farinha utilizada para a extração da pectina. Para o processo de extração foi utilizado um planejamento fatorial 2 3 com temperatura, pH e tempo como variáveis independentes. A imobilização foi realizada por adsorção e por ligação covalente utilizando periodato de sódio (PEC-P) ou glutaraldeído (PEC-G) como ativadores do suporte. Os resultados indicaram que a ativação por PEC-P foi eficiente para a imobilização da enzima. A imobilização por adsorção e por ligação covalente para o suporte PEC-G não apresentaram estabilidade ao armazenamento. Os resultados para os testes de estabilidade ao armazenamento do sistema lipase-PEC-P demonstraram que este sistema manteve 85,4% da atividade enzimática após onze semanas de estocagem. Estes resultados habilitam a utilização da pectina extraída de lobeira como um suporte promissor para a imobilização de enzimas.Palavras-chave: pectina, imobilização, Solanum lycocarpum, lipase.

Enzyme immobilization onto renewable polymeric matrixes: Past, present, and future trends

“…Pectins are widely used mainly in the pharmaceutical, cosmetic, and food industries but currently there have been studies exploring the biotechnological potential of this material, such as in the production of supports for enzyme immobilization, for example, lipases . The use of pectin as support for covalent enzyme immobilization was also reported by Jadhav and Singhal for the coimmobilization of α‐amylase and glucoamylase.…”

“…The repeating segment of the pectin molecule have some functional groups, including (1) carboxyl, (2) ester, and (3) amide groups . Furthermore, a high availability of secondary hydroxyl groups are present in the structure of pectin . It has been reported in the literature that pectins that have a low degree of esterification and have an excellent ability to form gels through interaction with divalent cations …”

“…The use of pectin as a support for lipase immobilization was reported . The authors immobilized the enzyme by adsorption and covalent binding.…”

“…. Cellulose membranes, pectin, and chitosan particles, for instance, are renewable supports used for immobilization by adsorption. Covalent attachment is one of the most widely used methods for enzyme immobilization because the bonds formed between the enzyme and support are more stable; this prevents the release of the enzyme into the environment .…”

“…Robust biocatalysts may be produced, and they can be used in aqueous, multiphase, and viscous media . Chitosan, agarose, gelatin, and pectin are some of the often used renewable polymeric matrixes for covalent immobilization. With regard to enzyme stabilization, the most interesting and powerful strategy is multipoint covalent immobilization on a prefabricated support .…”