Enzymatic synthesis of dietary triglycerides employing airlift, fixed bed and flui...
| Grant number: | 16/15748-9 |
| Support type: | Scholarships in Brazil - Scientific Initiation |
| Effective date (Start): | October 01, 2016 |
| Effective date (End): | June 30, 2017 |
| Field of knowledge: | Engineering - Chemical Engineering |
| Principal Investigator: | Ariela Veloso de Paula |
| Grantee: | Mariana Prado Reina |
| Home Institution: | Faculdade de Ciências Farmacêuticas (FCFAR). Universidade Estadual Paulista (UNESP). Campus de Araraquara. Araraquara , SP, Brazil |
Abstract The use of enzymatic process to obtain healthy foods, with high nutritional value, is an important area of biotechnology. In this context, lipases stand out, whose regioselectivity and catabolic diversity make them industrially attractive. Lipases with 1,3-specific activity, are able to catalyze reactions of acidolysis for processing conventional triglyceride (TAG) in dietary TAG, with better nutritional properties. For the use of biocatalysts in large scale it is interesting that they can be reused. Their immobilization on supports, that become insoluble in the reaction medium and enable to be separated from the reaction medium , are an important tool. The objective of this project is to determine among different carriers, the most appropriate for Rhizopus oryzae lipase immobilization by physical adsorption, considering the application of catalysts in dietary triglyceride synthesis reactions for food purposes. The supports will be characterized bases on area, size and volume of pore. The immobilized lipase will be evaluated based on hydrolytic and esterification activity, thermal stability and immobilization yield. The most appropriate assets will be selected to catalyze the acidolysis reaction of grape seed oil and fatty capric acid, in batch, for dietary TAG synthesis. Finally, the immobilized derivative that provides the best degree of incorporation will be characterized based on the kinetic parameters (Vmax and Km) and optimum pH and temperature. The project is part of the biotechnology field has a promising potential in the world, generating important products for the food industry. | |