Métodos de imobilização da enzima b-galactosidase

• Autor(a) principal: Carias, Dione Carlos
• Data de Publicação: 2018
• Tipo de documento: Trabalho de conclusão de curso
• Idioma: por
• Título da fonte: Repositório Institucional da UFU
• Texto Completo: https://repositorio.ufu.br/handle/123456789/25516
• topic: b-galactosidase; Enzimas; Enzymes; Imobilização; Immobilization; Hidrólise da lactose; Lactose hydrolysis; CNPQ::CIENCIAS AGRARIAS; CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS; CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::ENGENHARIA DE ALIMENTOS

The enzymes play a key role in the production process, and in the food industry. In addition to several other applications, such as the pharmaceutical, textile, pulp and paper industry, detergent production, medicine, among others. The deficit or reducing of activity enzymes of b-galactosidase in organism human cause problems digestion of lactose About 70% of the world's population suffers from the intestinal deficiency of the enzyme β-galactosidase or popularly called lactase, causing various intestinal problems such as abdominal bloating, aches, nausea and other symptoms. Thus, a viable alternative is to carry out the immobilization of the enzyme lactase, to be used by the food industry in its production processes. In this context, the present work aims to collect and present the different methods of immobilization of the β-galactosidase enzyme. Searches were conducted in the Scientific Eletronic Library On Line (Scielo), Science Direct, Academic Google, Pub Med, Scopus, periodical articles, university repositories and academic books on the topic under study. Studies have shown that it is possible to immobilize the enzyme lactase using different methods and also using different wall materials, which can be used industrially for the production of foods with reduced or lactose-free content for people to presently restriction.