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Campo DC | Valor | Idioma |
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dc.contributor.author | Willerding, André Luis | - |
dc.contributor.author | Rocha Carvalho Neto, Francisco Geraldo Mello da | - |
dc.contributor.author | Gama, Auricélia Matos da | - |
dc.contributor.author | Carioca, Cláudia Regina Ferreira | - |
dc.contributor.author | Oliveira, Luiz Antonio de | - |
dc.date.accessioned | 2020-05-24T21:19:38Z | - |
dc.date.available | 2020-05-24T21:19:38Z | - |
dc.date.issued | 2012 | - |
dc.identifier.uri | https://repositorio.inpa.gov.br/handle/1/16103 | - |
dc.description.abstract | The data presented describe the development of an enzymatic process in vegetable oils. Six bacterial lipases were tested for their ability to hydrolyze. For each lipase assay, the p-NPP method was applied to obtain maximum enzymatic activities. The lipase from Burkholderia cepacia (lipase B-10) was the most effective in buriti oil, releasing 4840 μmol p-NP mL -1. The lipase from Klebsiella variicola (lipase B-22) was superior in passion fruit oil, releasing 4140 μmol p-NP mL -1 and also in babassu palm oil, releasing 2934 μmol p-NP mL -1. Research into the bioprocessing of oils aims to provide added value for this regional raw material. | en |
dc.language.iso | en | pt_BR |
dc.relation.ispartof | Volume 35, Número 9, Pags. 1782-1786 | pt_BR |
dc.rights | Attribution-NonCommercial-NoDerivs 3.0 Brazil | * |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/3.0/br/ | * |
dc.title | Hydrolytic activity of bacterial lipases in amazonian vegetable oils | en |
dc.type | Artigo | pt_BR |
dc.identifier.doi | 10.1590/S0100-40422012000900015 | - |
dc.publisher.journal | Química Nova | pt_BR |
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