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Studies on stabilization of lipase from Aspergillus niger

Sharda Prasad, Awasthi (2006) Studies on stabilization of lipase from Aspergillus niger. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: Lipases are important group of biocatalysts with an unsurpassed role in swiftly growing biotechnology that is based mainly on their remarkable ability to carry out novel reactions both in aqueous and non-aqueous media. Lipases (E.C. 3.1.1.3) catalyze the hydrolysis of triacylglycerols to release free fatty acids and alcohol. Unlike other hydrolases that work in aqueous phase, lipases are unique as they act at the oil/water interface. Lipases are currently used in different industrial products and processes viz., Food,Leather, Dairy, Pharmaceuticals, Cosmetics, Oleochemical industries etc., and new areas of applications are constantly being added. Even though some of the lipases are commercialized for industrial applications, relatively high cost of lipases and lack of enzyme with optimal range of catalytic specifities and properties are the factors that affect their increased use. The use of cost effective media and scale up of processes in submerged fermentation and detailed studies on the enzymes are promising to give the solution to the above problems. The development of the fruitful process must set up to obtain a product compatible with the industrial and commercial needs. The aim of the first part of this work was to set up a large-scale lipase production process compatible with the industrial needs form Aspergillus niger. The yield of lipases was found to be 13-15u/ml in Shake Flasks, Small Scale Fermentors And Large Scale Fermentors within 48 hrs. A common impediment to the production of commercial enzyme is their low stability in aqueous solutions. Consequently drying is one possible way for obtaining stable and storable enzymes. In this work spray drying, freeze drying, vacuum drying and flash evaporation techniques were used for the dehydration of the crude enzyme preparation. During dehydration by thermal and low temperature processes enzyme denaturation takes place due to unfolding of the protein structures and leading to the loss of enzyme activity. This unfolding is minimized by using additives. This had been observed in this work that freeze-drying and flash evaporation are the best methods for storing the enzymes and maintaining the stability.
Uncontrolled Keywords: lipases Aspergillus niger
Subjects: 600 Technology > 05 Chemical engineering > 01 Biotechnology and Bioengineering
500 Natural Sciences and Mathematics > 07 Life Sciences > 04 Microbiology
500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 16 Enzyme Chemistry
Divisions: Fermentation Technology and Bioengineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 20 Mar 2007
Last Modified: 28 Dec 2011 09:27
URI: http://ir.cftri.com/id/eprint/494

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