Characterization of amylase activity from maize (Zea mays L.) malt - DOI: 10.4025/actascitechnol.v28i1.1202

Detalhes bibliográficos
Autor(a) principal: Biazus, Joana Paula Menezes
Data de Publicação: 2008
Outros Autores: Santana, José Carlos Curvelo, Souza, Roberto Rodrigues de, Tambourgi, Elias Basile
Tipo de documento: Artigo
Idioma: por
Título da fonte: Acta scientiarum. Technology (Online)
Texto Completo: http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/1202
Resumo: This work aimed to study the germination process and characterization of the amylolytic activity of the maize (Zea mays L.) malt aiming to obtain source amylases at lower cost. Enzymatic activity was monitored all days during the seed germination, for obtaining the best condition of malt production. Results showed that the enzymatic activity from maize seeds was larger in 4° germination day. Enzymes characterization showed that the maize malt amylases have optimal zone of pH between 4.3 and 6, with optimal temperatures of 50°C and 80ºC. The Km and Vmax values for starch hydrolysis were 7.69.10-2 g/L and 7.69.102g/L.min, respectively
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spelling Characterization of amylase activity from maize (Zea mays L.) malt - DOI: 10.4025/actascitechnol.v28i1.1202Caracterização da atividade amilásica do malte de milho (Zea mays L.) - DOI: 10.4025/actascitechnol.v28i1.1202Zea maysgerminationmaize maltcharacterizingα e β-amylasesenzymatic activityZea maysgerminaçãomalte de milhocaracterizaçãoα e β-amilasesatividade enzimática3.06.00.00-6 Engenharia QuímicaThis work aimed to study the germination process and characterization of the amylolytic activity of the maize (Zea mays L.) malt aiming to obtain source amylases at lower cost. Enzymatic activity was monitored all days during the seed germination, for obtaining the best condition of malt production. Results showed that the enzymatic activity from maize seeds was larger in 4° germination day. Enzymes characterization showed that the maize malt amylases have optimal zone of pH between 4.3 and 6, with optimal temperatures of 50°C and 80ºC. The Km and Vmax values for starch hydrolysis were 7.69.10-2 g/L and 7.69.102g/L.min, respectivelyEste trabalho objetivou estudar o processo de germinação e a caracterização da atividade bioquímica das amilases do malte de milho (Zea mays L.) para gerar uma fonte de amilase de baixo custo e boa atividade enzimática. A atividade enzimática foi monitorada todos os dias durante a germinação das sementes para se obter a melhor condição de produção do malte. Os resultados mostraram que a atividade enzimática nas sementes foi maior no 4º. dia de germinação. A caracterização bioquímica mostrou que as amilases do malte apresentam faixa ótima de pH entre 4,3 e 6, com temperaturas ótimas a 50°C e 80ºC e os valores de Km e Vmax para hidrólise do amido foram de 7,69.10-2 g/L e 7,69.102g/L.min, respectivamenteUniversidade Estadual De Maringá2008-03-20info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttp://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/120210.4025/actascitechnol.v28i1.1202Acta Scientiarum. Technology; Vol 28 No 1 (2006); 13-19Acta Scientiarum. Technology; v. 28 n. 1 (2006); 13-191806-25631807-8664reponame:Acta scientiarum. Technology (Online)instname:Universidade Estadual de Maringá (UEM)instacron:UEMporhttp://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/1202/713Biazus, Joana Paula MenezesSantana, José Carlos CurveloSouza, Roberto Rodrigues deTambourgi, Elias Basileinfo:eu-repo/semantics/openAccess2024-05-17T13:02:34Zoai:periodicos.uem.br/ojs:article/1202Revistahttps://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/indexPUBhttps://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/oai||actatech@uem.br1807-86641806-2563opendoar:2024-05-17T13:02:34Acta scientiarum. Technology (Online) - Universidade Estadual de Maringá (UEM)false
dc.title.none.fl_str_mv Characterization of amylase activity from maize (Zea mays L.) malt - DOI: 10.4025/actascitechnol.v28i1.1202
Caracterização da atividade amilásica do malte de milho (Zea mays L.) - DOI: 10.4025/actascitechnol.v28i1.1202
title Characterization of amylase activity from maize (Zea mays L.) malt - DOI: 10.4025/actascitechnol.v28i1.1202
spellingShingle Characterization of amylase activity from maize (Zea mays L.) malt - DOI: 10.4025/actascitechnol.v28i1.1202
Biazus, Joana Paula Menezes
Zea mays
germination
maize malt
characterizing
α e β-amylases
enzymatic activity
Zea mays
germinação
malte de milho
caracterização
α e β-amilases
atividade enzimática
3.06.00.00-6 Engenharia Química
title_short Characterization of amylase activity from maize (Zea mays L.) malt - DOI: 10.4025/actascitechnol.v28i1.1202
title_full Characterization of amylase activity from maize (Zea mays L.) malt - DOI: 10.4025/actascitechnol.v28i1.1202
title_fullStr Characterization of amylase activity from maize (Zea mays L.) malt - DOI: 10.4025/actascitechnol.v28i1.1202
title_full_unstemmed Characterization of amylase activity from maize (Zea mays L.) malt - DOI: 10.4025/actascitechnol.v28i1.1202
title_sort Characterization of amylase activity from maize (Zea mays L.) malt - DOI: 10.4025/actascitechnol.v28i1.1202
author Biazus, Joana Paula Menezes
author_facet Biazus, Joana Paula Menezes
Santana, José Carlos Curvelo
Souza, Roberto Rodrigues de
Tambourgi, Elias Basile
author_role author
author2 Santana, José Carlos Curvelo
Souza, Roberto Rodrigues de
Tambourgi, Elias Basile
author2_role author
author
author
dc.contributor.author.fl_str_mv Biazus, Joana Paula Menezes
Santana, José Carlos Curvelo
Souza, Roberto Rodrigues de
Tambourgi, Elias Basile
dc.subject.por.fl_str_mv Zea mays
germination
maize malt
characterizing
α e β-amylases
enzymatic activity
Zea mays
germinação
malte de milho
caracterização
α e β-amilases
atividade enzimática
3.06.00.00-6 Engenharia Química
topic Zea mays
germination
maize malt
characterizing
α e β-amylases
enzymatic activity
Zea mays
germinação
malte de milho
caracterização
α e β-amilases
atividade enzimática
3.06.00.00-6 Engenharia Química
description This work aimed to study the germination process and characterization of the amylolytic activity of the maize (Zea mays L.) malt aiming to obtain source amylases at lower cost. Enzymatic activity was monitored all days during the seed germination, for obtaining the best condition of malt production. Results showed that the enzymatic activity from maize seeds was larger in 4° germination day. Enzymes characterization showed that the maize malt amylases have optimal zone of pH between 4.3 and 6, with optimal temperatures of 50°C and 80ºC. The Km and Vmax values for starch hydrolysis were 7.69.10-2 g/L and 7.69.102g/L.min, respectively
publishDate 2008
dc.date.none.fl_str_mv 2008-03-20
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/1202
10.4025/actascitechnol.v28i1.1202
url http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/1202
identifier_str_mv 10.4025/actascitechnol.v28i1.1202
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/1202/713
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Universidade Estadual De Maringá
publisher.none.fl_str_mv Universidade Estadual De Maringá
dc.source.none.fl_str_mv Acta Scientiarum. Technology; Vol 28 No 1 (2006); 13-19
Acta Scientiarum. Technology; v. 28 n. 1 (2006); 13-19
1806-2563
1807-8664
reponame:Acta scientiarum. Technology (Online)
instname:Universidade Estadual de Maringá (UEM)
instacron:UEM
instname_str Universidade Estadual de Maringá (UEM)
instacron_str UEM
institution UEM
reponame_str Acta scientiarum. Technology (Online)
collection Acta scientiarum. Technology (Online)
repository.name.fl_str_mv Acta scientiarum. Technology (Online) - Universidade Estadual de Maringá (UEM)
repository.mail.fl_str_mv ||actatech@uem.br
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