Extraction of fungal amylase inhibitors from cereal using response surface methodology
Autor(a) principal: | |
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Data de Publicação: | 2011 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da FURG (RI FURG) |
Texto Completo: | http://repositorio.furg.br/handle/1/4437 |
Resumo: | This study involved the application of response surface methodology to recover amylase-inhibiting protein fractions from oats, rice and wheat, in order to promote strategic procedures to reduce the risk of fungal contamination. The parameters studied were ethanol concentration, agitation time and type of grain using fractional factorial design 33-1. Fungal amylase (Fungamyl®) inhibition was used as the response. The results showed that in oats and wheat, optimum recovery of protein extracts capable of inhibiting Fungamyl® activity was achieved using 70% ethanol for 12 hours’ agitation, whereas for rice, the best condition was obtained with 95% ethanol and 7 hours’ agitation. It was shown that statistical treatment to combine process variables and enzyme activity measurement can be adopted for the selection and subsequent purification of enzyme inhibitors with antifungal activity. |
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Pagnussatt, Fernanda ArnholdBretanha, Cristiana CostaBuffon, Jaqueline GardaFurlong, Eliana Badiale2014-07-22T21:15:54Z2014-07-22T21:15:54Z2011PAGNUSSATT, Fernanda Arnhold. et al. Extraction of fungal amylase inhibitors from cereal using response surface methodology. International Research Journal of Agricultural Science and Soil Science, v. 1, n. 10, p. 428-434, 2011. Disponível em: <http://interesjournals.org/full-articles/extraction-of-fungal-amylase-inhibitors-from-cereal-using-response-surface-methodology.pdf?view=inline>. Acesso em: 08 maio 2014.2251-0044http://repositorio.furg.br/handle/1/4437This study involved the application of response surface methodology to recover amylase-inhibiting protein fractions from oats, rice and wheat, in order to promote strategic procedures to reduce the risk of fungal contamination. The parameters studied were ethanol concentration, agitation time and type of grain using fractional factorial design 33-1. Fungal amylase (Fungamyl®) inhibition was used as the response. The results showed that in oats and wheat, optimum recovery of protein extracts capable of inhibiting Fungamyl® activity was achieved using 70% ethanol for 12 hours’ agitation, whereas for rice, the best condition was obtained with 95% ethanol and 7 hours’ agitation. It was shown that statistical treatment to combine process variables and enzyme activity measurement can be adopted for the selection and subsequent purification of enzyme inhibitors with antifungal activity.engEthanolExtration TimePercentage InhibitionPlanning ExperimentExtraction of fungal amylase inhibitors from cereal using response surface methodologyinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleinfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da FURG (RI FURG)instname:Universidade Federal do Rio Grande (FURG)instacron:FURGORIGINALExtraction of fungal amylase inhibitors from cereal using response surface methodology.pdfExtraction of fungal amylase inhibitors from cereal using response surface methodology.pdfapplication/pdf296711https://repositorio.furg.br/bitstream/1/4437/1/Extraction%20of%20fungal%20amylase%20inhibitors%20from%20cereal%20using%20response%20surface%20methodology.pdffb3ddf81c58e285f8c1d722bd40e4f1cMD51open accessLICENSElicense.txtlicense.txttext/plain; charset=utf-81748https://repositorio.furg.br/bitstream/1/4437/2/license.txt8a4605be74aa9ea9d79846c1fba20a33MD52open access1/44372014-07-22 18:15:54.366open accessoai:repositorio.furg.br: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Repositório InstitucionalPUBhttps://repositorio.furg.br/oai/request || http://200.19.254.174/oai/requestopendoar:2014-07-22T21:15:54Repositório Institucional da FURG (RI FURG) - Universidade Federal do Rio Grande (FURG)false |
dc.title.pt_BR.fl_str_mv |
Extraction of fungal amylase inhibitors from cereal using response surface methodology |
title |
Extraction of fungal amylase inhibitors from cereal using response surface methodology |
spellingShingle |
Extraction of fungal amylase inhibitors from cereal using response surface methodology Pagnussatt, Fernanda Arnhold Ethanol Extration Time Percentage Inhibition Planning Experiment |
title_short |
Extraction of fungal amylase inhibitors from cereal using response surface methodology |
title_full |
Extraction of fungal amylase inhibitors from cereal using response surface methodology |
title_fullStr |
Extraction of fungal amylase inhibitors from cereal using response surface methodology |
title_full_unstemmed |
Extraction of fungal amylase inhibitors from cereal using response surface methodology |
title_sort |
Extraction of fungal amylase inhibitors from cereal using response surface methodology |
author |
Pagnussatt, Fernanda Arnhold |
author_facet |
Pagnussatt, Fernanda Arnhold Bretanha, Cristiana Costa Buffon, Jaqueline Garda Furlong, Eliana Badiale |
author_role |
author |
author2 |
Bretanha, Cristiana Costa Buffon, Jaqueline Garda Furlong, Eliana Badiale |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
Pagnussatt, Fernanda Arnhold Bretanha, Cristiana Costa Buffon, Jaqueline Garda Furlong, Eliana Badiale |
dc.subject.por.fl_str_mv |
Ethanol Extration Time Percentage Inhibition Planning Experiment |
topic |
Ethanol Extration Time Percentage Inhibition Planning Experiment |
description |
This study involved the application of response surface methodology to recover amylase-inhibiting protein fractions from oats, rice and wheat, in order to promote strategic procedures to reduce the risk of fungal contamination. The parameters studied were ethanol concentration, agitation time and type of grain using fractional factorial design 33-1. Fungal amylase (Fungamyl®) inhibition was used as the response. The results showed that in oats and wheat, optimum recovery of protein extracts capable of inhibiting Fungamyl® activity was achieved using 70% ethanol for 12 hours’ agitation, whereas for rice, the best condition was obtained with 95% ethanol and 7 hours’ agitation. It was shown that statistical treatment to combine process variables and enzyme activity measurement can be adopted for the selection and subsequent purification of enzyme inhibitors with antifungal activity. |
publishDate |
2011 |
dc.date.issued.fl_str_mv |
2011 |
dc.date.accessioned.fl_str_mv |
2014-07-22T21:15:54Z |
dc.date.available.fl_str_mv |
2014-07-22T21:15:54Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.citation.fl_str_mv |
PAGNUSSATT, Fernanda Arnhold. et al. Extraction of fungal amylase inhibitors from cereal using response surface methodology. International Research Journal of Agricultural Science and Soil Science, v. 1, n. 10, p. 428-434, 2011. Disponível em: <http://interesjournals.org/full-articles/extraction-of-fungal-amylase-inhibitors-from-cereal-using-response-surface-methodology.pdf?view=inline>. Acesso em: 08 maio 2014. |
dc.identifier.uri.fl_str_mv |
http://repositorio.furg.br/handle/1/4437 |
dc.identifier.issn.none.fl_str_mv |
2251-0044 |
identifier_str_mv |
PAGNUSSATT, Fernanda Arnhold. et al. Extraction of fungal amylase inhibitors from cereal using response surface methodology. International Research Journal of Agricultural Science and Soil Science, v. 1, n. 10, p. 428-434, 2011. Disponível em: <http://interesjournals.org/full-articles/extraction-of-fungal-amylase-inhibitors-from-cereal-using-response-surface-methodology.pdf?view=inline>. Acesso em: 08 maio 2014. 2251-0044 |
url |
http://repositorio.furg.br/handle/1/4437 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.source.none.fl_str_mv |
reponame:Repositório Institucional da FURG (RI FURG) instname:Universidade Federal do Rio Grande (FURG) instacron:FURG |
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Universidade Federal do Rio Grande (FURG) |
instacron_str |
FURG |
institution |
FURG |
reponame_str |
Repositório Institucional da FURG (RI FURG) |
collection |
Repositório Institucional da FURG (RI FURG) |
bitstream.url.fl_str_mv |
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