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(Referência obtida automaticamente do Web of Science, por meio da informação sobre o financiamento pela FAPESP e o número do processo correspondente, incluída na publicação pelos autores.)

Potential Applications of Carbohydrases Immobilization in the Food Industry

Texto completo
Autor(es):
Contesini, Fabiano Jares [1] ; Figueira, Joelise de Alencar [1] ; Kawaguti, Haroldo Yukio [1] ; de Barros Fernandes, Pedro Carlos [2] ; Carvalho, Patricia de Oliveira [3] ; Nascimento, Maria da Graca [4] ; Sato, Helia Harumi [1]
Número total de Autores: 7
Afiliação do(s) autor(es):
[1] State Univ Campinas UNICAMP, Coll Food Engn, Dept Food Sci, Lab Food Biochem, BR-13083862 Campinas, SP - Brazil
[2] Higher Tech Inst IST, Dept Bioengn, P-1049001 Lisbon - Portugal
[3] Univ Sao Francisco, Lab Multidisciplinary Res, BR-12916900 Braganca Paulista, SP - Brazil
[4] Univ Fed Santa Catarina, Dept Chem, BR-88040900 Florianopolis, SC - Brazil
Número total de Afiliações: 4
Tipo de documento: Artigo de Revisão
Fonte: INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES; v. 14, n. 1, p. 1335-1369, JAN 2013.
Citações Web of Science: 28
Resumo

Carbohydrases find a wide application in industrial processes and products, mainly in the food industry. With these enzymes, it is possible to obtain different types of sugar syrups (viz. glucose, fructose and inverted sugar syrups), prebiotics (viz. galactooligossacharides and fructooligossacharides) and isomaltulose, which is an interesting sweetener substitute for sucrose to improve the sensory properties of juices and wines and to reduce lactose in milk. The most important carbohydrases to accomplish these goals are of microbial origin and include amylases (alpha-amylases and glucoamylases), invertases, inulinases, galactosidases, glucosidases, fructosyltransferases, pectinases and glucosyltransferases. Yet, for all these processes to be cost-effective for industrial application, a very efficient, simple and cheap immobilization technique is required. Immobilization techniques can involve adsorption, entrapment or covalent bonding of the enzyme into an insoluble support, or carrier-free methods, usually based on the formation of cross-linked enzyme aggregates (CLEAs). They include a broad variety of supports, such as magnetic materials, gums, gels, synthetic polymers and ionic resins. All these techniques present advantages and disadvantages and several parameters must be considered. In this work, the most recent and important studies on the immobilization of carbohydrases with potential application in the food industry are reviewed. (AU)

Processo FAPESP: 09/09224-3 - Biotransformação de polifenóis e potencial antioxidante
Beneficiário:Patrícia de Oliveira Carvalho
Linha de fomento: Auxílio à Pesquisa - Regular
Processo FAPESP: 11/12394-8 - Avaliação in vitro da atividade antioxidante e antimutagênica de flavonóides glicosilados e de suas agliconas
Beneficiário:Mariana Alves Sobreiro
Linha de fomento: Bolsas no Brasil - Iniciação Científica