Stabilization of enzymes in micro-emulsions for ultrasound processes
2014; Elsevier BV; Volume: 93; Linguagem: Inglês
10.1016/j.bej.2014.09.011
ISSN1873-295X
AutoresMadalena Martins, Nuno G. Azóia, Carla Silva, Artur Cavaco‐Paulo,
Tópico(s)Dye analysis and toxicity
ResumoOil-in-water proteinaceous micro-emulsions are described as novel methodology for the stabilization of enzymes. Proteins are tightly packed at the oil–water interface of micro-emulsions and it was found that micro-emulsions of laccases enzymes have enhanced stability under high temperatures and ultrasound fields (see graphical abstract scheme and data). This stabilization technique seems to be a promising methodology to apply on other enzyme-based processes where the operational conditions required high levels of mass transport.
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