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Stabilization of enzymes in micro-emulsions for ultrasound processes

Paper ID Volume ID Publish Year Pages File Format Full-Text
3083 149 2015 4 PDF Available
Title
Stabilization of enzymes in micro-emulsions for ultrasound processes
Abstract

•Development of a new methodology for enzyme stabilization.•Laccase into micro-emulsion with particles around 250 nm.•Stable micro-emulsions promoting double half-life time under ultrasound field.•Methodology for stability of enzymes under processes of high mass transport.

Oil-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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Keywords
Micro-emulsions; Enzymes; Homogenization; Stabilization; Ultrasound; Bleaching
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Publisher
Database: Elsevier - ScienceDirect
Journal: Biochemical Engineering Journal - Volume 93, 15 January 2015, Pages 115–118
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
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