α-Amylase Aspergillus oryzae Immobilized on Modified Expanded Perlite

The α-amylase from Aspergillus oryzae was immobilized covalently onto expanded perlite (EP) and modified EP by treatment with TiO2 (EP-TiO2), dye HE3B (EP-HE3B) polyethylene terephthalate (PET)-hydrazide (EP-PET) and magnetite (EP-magnetite). The modified EP was characterized using Fourier transform infrared spectroscopy (FTIR) and scanning electron microscopy (SEM). The supports were functionalized with aminopropyltriethoxysilane (APTES) and glutaraldehyde (GA). The optimum pH for free and immobilized α-amylase was 5.5. Temperature of maximum activity for free enzyme and immobilized enzyme on EP-HE3B was 50°C. The immobilized enzyme in EP-APTES this value was 55°C. The immobilized α-amylase in EP-APTES and EP-HE3B-APTES exhibited better thermostability than free enzyme. The immobilized derivatives showed moderate operational stability by retaining 50% of initial activity after seven successive reuses.

[Lipoxygenase and trypsin inhibitor inactivation in soymilk processing by direct milling and ultra high temperature (DM-UHT)]

Soymilk production by a new process based on Direct Milling of soy grits and Ultra High Temperature (DM-UHT) has been studied at laboratory scale in order to evaluate solids and protein extraction, lipoxygenases (LO) and Trypsin Inhibitors (TI) inactivation during milling and heat-treatment steps. For TI measurements in soy extracts and soymilk a modification of the classical Kakade method (17) was used. Highest extraction yields were accomplished at 70 degrees C and 2 minutes milling of soy grits. LO was appreciably inactivated when using, as dispersing medium for milling, 0.01M sodium carbonate (Residual Activity 14%) instead of water (Residual Activity 46%), so in this way lower levels of undesired substances can be generated. LO destruction in the resulting suspension was finished by a short heating (30 seconds) from 70 degrees C to boiling temperature (96 degrees C). On the other hand, TI were not fully inactivated in milling nor even in the steaming step at 96 degrees C for many minutes. The TI were inactivated to the accepted levels for soymilk in the final UHT step at 135 degrees C and 2 minutes, being possible at the same time to carry out the simultaneous microorganisms destruction.