Parameters optimization for enzymatic assays using experimental design

Detalhes bibliográficos
Autor(a) principal: Burkert, Janaina Fernandes de Medeiros
Data de Publicação: 2006
Outros Autores: Kalil, Susana Juliano, Maugeri Filho, Francisco, Rodrigues, Maria Isabel
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da FURG (RI FURG)
Texto Completo: http://repositorio.furg.br/handle/1/4575
Resumo: The conditions for maximization enzymatic activity were determined using experimental design and inulinase from Kluyveromyces marxianus ATCC 16045. The effects of substrate concentration (sucrose and inulin), pH and temperature on inulinase activity were verified using four factorial design and surface response analysis. Using sucrose as substrate. It has bean shown that the effects sucrose on enzymatic activity is not statistically significant and the best condition for the highest activity (110 U/mL) was achieved with temperature between 60°C and 68°C and pH between 4.5 and 5.0. Using inulin as substrate it was verified that temperature is the only variable statistically significant and the maximum activity was 7.3 U/mL at temperature between 50°C and 51°C.
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spelling Burkert, Janaina Fernandes de MedeirosKalil, Susana JulianoMaugeri Filho, FranciscoRodrigues, Maria Isabel2014-09-18T11:47:10Z2014-09-18T11:47:10Z2006BURKERT, Janaína Fernandes de Medeiros et al. Parameters optimization for enzymatic assays using experimental design. Brazilian Journal of Chemical Engineering, v. 23, n. 2, p. 163-170, 2006. Disponível em: <http://www.scielo.br/pdf/bjce/v23n2/29920.pdf>. Acesso em: 16 set. 2014.0104-6632http://repositorio.furg.br/handle/1/4575The conditions for maximization enzymatic activity were determined using experimental design and inulinase from Kluyveromyces marxianus ATCC 16045. The effects of substrate concentration (sucrose and inulin), pH and temperature on inulinase activity were verified using four factorial design and surface response analysis. Using sucrose as substrate. It has bean shown that the effects sucrose on enzymatic activity is not statistically significant and the best condition for the highest activity (110 U/mL) was achieved with temperature between 60°C and 68°C and pH between 4.5 and 5.0. Using inulin as substrate it was verified that temperature is the only variable statistically significant and the maximum activity was 7.3 U/mL at temperature between 50°C and 51°C.engInulinaseKluyveromyces marxianusActivityFactorial designResponse surface analysisParameters optimization for enzymatic assays using experimental designinfo: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:FURGORIGINALParameters optimization for enzymatic assays using experimental design.pdfParameters optimization for enzymatic assays using experimental design.pdfapplication/pdf116588https://repositorio.furg.br/bitstream/1/4575/1/Parameters%20optimization%20for%20enzymatic%20assays%20using%20experimental%20design.pdfba6f39167c56fb07d3eb297fda260c42MD51open accessLICENSElicense.txtlicense.txttext/plain; charset=utf-81748https://repositorio.furg.br/bitstream/1/4575/2/license.txt8a4605be74aa9ea9d79846c1fba20a33MD52open access1/45752019-11-13 20:27:34.793open accessoai:repositorio.furg.br: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Repositório InstitucionalPUBhttps://repositorio.furg.br/oai/request || http://200.19.254.174/oai/requestopendoar:2019-11-13T23:27:34Repositório Institucional da FURG (RI FURG) - Universidade Federal do Rio Grande (FURG)false
dc.title.pt_BR.fl_str_mv Parameters optimization for enzymatic assays using experimental design
title Parameters optimization for enzymatic assays using experimental design
spellingShingle Parameters optimization for enzymatic assays using experimental design
Burkert, Janaina Fernandes de Medeiros
Inulinase
Kluyveromyces marxianus
Activity
Factorial design
Response surface analysis
title_short Parameters optimization for enzymatic assays using experimental design
title_full Parameters optimization for enzymatic assays using experimental design
title_fullStr Parameters optimization for enzymatic assays using experimental design
title_full_unstemmed Parameters optimization for enzymatic assays using experimental design
title_sort Parameters optimization for enzymatic assays using experimental design
author Burkert, Janaina Fernandes de Medeiros
author_facet Burkert, Janaina Fernandes de Medeiros
Kalil, Susana Juliano
Maugeri Filho, Francisco
Rodrigues, Maria Isabel
author_role author
author2 Kalil, Susana Juliano
Maugeri Filho, Francisco
Rodrigues, Maria Isabel
author2_role author
author
author
dc.contributor.author.fl_str_mv Burkert, Janaina Fernandes de Medeiros
Kalil, Susana Juliano
Maugeri Filho, Francisco
Rodrigues, Maria Isabel
dc.subject.por.fl_str_mv Inulinase
Kluyveromyces marxianus
Activity
Factorial design
Response surface analysis
topic Inulinase
Kluyveromyces marxianus
Activity
Factorial design
Response surface analysis
description The conditions for maximization enzymatic activity were determined using experimental design and inulinase from Kluyveromyces marxianus ATCC 16045. The effects of substrate concentration (sucrose and inulin), pH and temperature on inulinase activity were verified using four factorial design and surface response analysis. Using sucrose as substrate. It has bean shown that the effects sucrose on enzymatic activity is not statistically significant and the best condition for the highest activity (110 U/mL) was achieved with temperature between 60°C and 68°C and pH between 4.5 and 5.0. Using inulin as substrate it was verified that temperature is the only variable statistically significant and the maximum activity was 7.3 U/mL at temperature between 50°C and 51°C.
publishDate 2006
dc.date.issued.fl_str_mv 2006
dc.date.accessioned.fl_str_mv 2014-09-18T11:47:10Z
dc.date.available.fl_str_mv 2014-09-18T11:47:10Z
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 BURKERT, Janaína Fernandes de Medeiros et al. Parameters optimization for enzymatic assays using experimental design. Brazilian Journal of Chemical Engineering, v. 23, n. 2, p. 163-170, 2006. Disponível em: <http://www.scielo.br/pdf/bjce/v23n2/29920.pdf>. Acesso em: 16 set. 2014.
dc.identifier.uri.fl_str_mv http://repositorio.furg.br/handle/1/4575
dc.identifier.issn.none.fl_str_mv 0104-6632
identifier_str_mv BURKERT, Janaína Fernandes de Medeiros et al. Parameters optimization for enzymatic assays using experimental design. Brazilian Journal of Chemical Engineering, v. 23, n. 2, p. 163-170, 2006. Disponível em: <http://www.scielo.br/pdf/bjce/v23n2/29920.pdf>. Acesso em: 16 set. 2014.
0104-6632
url http://repositorio.furg.br/handle/1/4575
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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reponame_str Repositório Institucional da FURG (RI FURG)
collection Repositório Institucional da FURG (RI FURG)
bitstream.url.fl_str_mv https://repositorio.furg.br/bitstream/1/4575/1/Parameters%20optimization%20for%20enzymatic%20assays%20using%20experimental%20design.pdf
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