Impact of Extraction Parameters on the Recovery of Lipolytic Activity from Fermented Babassu Cake |
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| Authors: | Jaqueline N. Silva Mateus G. Godoy Melissa L. E. Gutarra Denise M. G. Freire |
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| Affiliation: | 1. Departamento de Engenharia Bioquímica, Escola de Química, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil.; 2. Departamento de Bioquímica, Instituto de Química, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil.; 3. Departamento de Engenharia Bioquímica, Escola de Química/Polo Xerém, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil.; University of Nottingham, United Kingdom, |
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| Abstract: | Enzyme extraction from solid matrix is as important step in solid-state fermentation to obtain soluble enzymes for further immobilization and application in biocatalysis. A method for the recovery of a pool of lipases from Penicillium simplicissimum produced by solid-state fermentation was developed. For lipase recovery different extraction solution was used and phosphate buffer containing Tween 80 and NaCl showed the best results, yielding lipase activity of 85.7 U/g and 65.7 U/g, respectively. The parameters with great impacts on enzyme extraction detected by the Plackett-Burman analysis were studied by Central Composite Rotatable experimental designs where a quadratic model was built showing maximum predicted lipase activity (160 U/g) at 25°C, Tween 80 0.5% (w/v), pH 8.0 and extraction solution 7 mL/g, maintaining constant buffer molarity of 0.1 M and 200 rpm. After the optimization process a 2.5 fold increase in lipase activity in the crude extract was obtained, comparing the intial value (64 U/g) with the experimental design (160 U/g), thus improving the overall productivity of the process. |
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