Study of Morphology, Estability and Structure of Burkholderia cepacia Lipase with Alginate Gels

Giovana S. Padilha(1*), Ranulfo M. Alegre(2), Elias B. Tambourgi(3)

(1) State University of Campinas, School of Food Engineering. Monteiro Lobato Street, 80 – CEP: 13083-862 - Campinas/SP - Brazil, Brazil
(2) State University of Campinas, School of Chemical Engineering. Av. Albert Einstein, 500 - CEP 13083-852 – Campinas/SP - Brazil., Brazil
(3) State University of Campinas, School of Food Engineering. Monteiro Lobato Street, 80 – CEP: 13083-862 - Campinas/SP - Brazil, Brazil
(*) Corresponding author

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In this work, for enzyme production, the Burkholderia cepacia was grown in medium containing salts, yeast extract, bacteriological peptone and 6% soybean oil, liquid fermentation in bioreactor type Bioflo III. After 96 hours, the supernatant was separated from the cells by centrifugation and it was used as enzyme extract. The enzyme was immobilized by ionic gelation using sodium alginate and calcium chloride. For the encapsulation, a factorial design 22 was made with 2 and 0.5 mm atomizer sizes and CaCl2 (2 and 4% w/v) concentration. Subsequently, the encapsulate enzyme was characterized as to its encapsulation efficiency, stability, size and distribution size, and morphology
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Lipase; Burkholderia Cepacia; Alginate; Encapsulation

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