Evaluation of lipase from Burkholderia cepacia immobilized in alginate beads and application in the synthesis of banana flavor (isoamyl acetate)

Evaluation of lipase from Burkholderia cepacia immobilized in alginate beads and application in the synthesis of banana flavor (isoamyl acetate)

Giovana S. Padilha, Elias B. Tambourgi, Ranulfo M. Alegre

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The alginate in bead forms was used to immobilize Burkholderia cepacia lipase. The microencapsulation technique for lipase entrapment was a 2% (w/v) of sodium alginate concentration prepared by ionic gelation using calcium chloride as the cross-linking agent in a gelling solution. The beads were...

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Evaluation of lipase from Burkholderia cepacia immobilized in alginate beads and application in the synthesis of banana flavor (isoamyl acetate)

Giovana S. Padilha, Elias B. Tambourgi, Ranulfo M. Alegre


										

Evaluation of lipase from Burkholderia cepacia immobilized in alginate beads and application in the synthesis of banana flavor (isoamyl acetate)

Giovana S. Padilha, Elias B. Tambourgi, Ranulfo M. Alegre

    Fontes

    Chemical engineering communications

    Vol. 205, no. 1 (2018), p. 23-33