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The purpose of this study was the production of maltobionic acid, in the form of sodium maltobionate, by Z. mobilis cells immobilized in polyurethane. The in situ immobilized system (0.125-0.35 mm) was composed of 7 g polyol, 3.5 g isocyanate, 0.02 g silicone, and 7 g Z. mobilis cell, at the concentration of 210 g/L. The bioconversion of maltose to sodium maltobionate was performed with different cell concentrations (7.0-9.0 gimobilized/Lreaction_medium), temperature (30.54-47.46 °C), pH (5.55-7.25), and substrate concentration (0.7-1.3 mol/L). The stability of the immobilized system was evaluated for 24 h bioconversion cycles and storage of 6 months. The maximum concentration of sodium maltobionate was 648.61 mmol/L in 34.34 h process (8.5 gdry_cell/Lreaction_medium) at 39 °C and pH 6.30. The immobilized system showed stability for 19 successive operational cycles of 24 h bioconversion and 6 months of storage, at 4 °C or 22 °C.

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Feruloyl esterases synthesize butyl hydroxycinnamates, molecules possessing interesting biological properties, nonetheless, they exhibit a low stability under synthesis conditions in organic solvents, restricting its use. To enhance its operational stability in synthesis, we immobilized type A feruloyl esterase from Aspergillus niger (AnFAEA) using several carrier-bound and carrier-free strategies. The most active biocatalysts were: 1) AnFAEA immobilized on epoxy-activated carriers (protein load of 0.6 mgenzyme x mg-1carrier) that recovered 91 % of the initial hydrolytic activity, and 2) AnFAEA aggregated and cross-linked in the presence of 5 mg of BSA and 15 mM of glutaraldehyde (AnFAEA-amino-CLEAs), which exhibited 385 % of its initial hydrolytic activity; both using 4-nitrophenyl butyrate as substrate. The AnFAEA-amino-CLEAs were 12.7 times more thermostable at 60 °C than the AnFAEA immobilized on epoxy-activated carrier, thus AnFAEA-amino-CLEAs were selected for further characterization. Interestingly, during methyl sinapate hydrolysis (pH 7.2 and 30 °C), AnFAEA-amino-CLEAs KM was 15 % higher, while during butyl sinapate synthesis the KM was reduced in 63 %, both compared with the soluble enzyme. The direct esterification of butyl sinapate at solvent free conditions using sinapic acid 50 mM, reached 95 % conversion after 24 h employing AnFAEA-amino-CLEAs, which could be used for 10 cycles without significant activity losses, demonstrating their outstanding operational stability.

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In this work, the combined use of ultrasound energy and molecular sieves was investigated for the synthesis of ethyl butyrate, ester with mango and banana notes, catalyzed by the immobilized lipase from Thermomyces lanuginosus (Lipozyme TL-IM). Initially, the best concentrations of biocatalysts (35%) and butyric acid (0.7M) were tested using ultrasound as an alternative to mechanical agitation. The amount of acid in the reaction could be increased by 2-fold when compared to previous works where mechanical agitation was used. In the next step, substrate molar ratio and reaction temperature were optimized and the best conditions were at their lowest levels: 1:1 (acid:alcohol), and 30°C, reaching 61% of conversion in 6h. Molecular sieves (3Å) were added to optimized reaction medium in order to remove the formed water and improve the maximum yield. The reaction yield increased 1.5 times, reaching 90% of conversion in 6h, when 60mg of molecular sieves per mmol of butyric acid was used. Finally, the reuse of Lipozyme TL-IM for the ultrasound-assisted synthesis of ethyl butyrate was verified for 10 batches, without any appreciable loss of activity, whereas in systems using mechanical agitation, the biocatalyst was completely inactivated after 5 batches. These results suggest that the combined use of ultrasound and molecular sieves greatly improve esterification reactions by stabilizing the enzyme and increasing yields.

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O consumidor está cada vez mais consciente da relação entre dieta e doença, que tem impulsionado as pesquisas sobre alimentos funcionais e seus efeitos sobre o corpo. O papel dos óleos e gorduras na nutrição humana tem sido intensamente estudado e discutido por décadas. Tem sido enfatizada a importância da ingestão de ômega-3, ômega-6 e ômega-9 ácidos graxos redução de ácidos graxos saturados e, mais recentemente, controle da ingestão de ácidos graxos trans. Através da mistura e interesterificação química e enzimática de óleos e gorduras, gorduras trans-livre pode ser produzido. Mistura de gordura, foram formuladas por misturas ternárias de estearina de palma, uma gordura láurica (óleo de coco ou óleo de palmiste) e um óleo poliinsaturado (óleo de canola ou azeite de oliva) em diferentes proporções que foram interesterificadas. Neste trabalho, foram produzidos lipídios estruturados por interesterificação química e enzimática. A interesterificação química foi realizada nas seguintes condições: a 88 °C, 60 minutos de reação, 0,4% de catalisador metóxido de sódio, sob agitação e vácuo. A interesterificação enzimática, sendo realizada com duas lipases comerciais Thermomyces lanuginosa e Rhizomucor miehei, com seletividade sn-1,3. A interesterificação enzimática por batelada foi realizado seguindo um planejamento matriz central compósito rotativo em função da temperatura e da composição do meio, estearina de palma, óleo de palmiste e azeite de oliva e catalisado pelas lipases comerciais. O decréscimo do conteúdo de gordura sólida foi observado a 10 e 35 °C após a interesterificação. O biorreator contínuo foi operado nas seguintes condições: mistura de estearina de palma, óleo de palmiste, azeite de oliva (45:30:25), 10 gr de biocatalisador, 65 °C, com tempo de residência de 7 min e por 226 h para Thermomyces lanuginosa e 188 h para Rhizomucor miehei. A atividade do biocatalisador foi avaliada em termos da diminuição do conteúdo de gordura sólida a 35 °C, o qual é um parâmetro chave na produção de margarinas. O perfil de inativação do biocatalisador pode ser bem descrita pelo modelo de desativação de primeira ordem: meia-vida de 88 e 60 h foram estimados quando Thermomyces lanuginosa e Rhizomucor miehei, respectivamente, foram utilizados. Os óleos puros, as misturas originais e interesterificadas foram avaliados quanto à composição de ácidos graxos e triacilgliceróis, distribuição regioespecífica dos ácidos graxos nos triacilgliceróis, ponto de fusão e amolecimento, consistência, conteúdo de gordura sólida, comportamento de fusão e cristalização, estabilidade oxidativa, estrutura cristalina e polimorfismo. A interesterificação química e enzimática promoveram diminuição de triacilgliceróis trissaturados e triinsaturados e aumento dos monossaturados-diinsaturados e dissaturados-monoinsaturados, o que resultou no respectivo decréscimo dos pontos de fusão e amolecimento, consistência e conteúdo de gordura sólida, aumentando a plasticidade das gorduras. As curvas de fusão e cristalização das misturas foram modificadas pela alteração da composição dos triacilgliceróis pela interesterificação química e enzimática. Estabilidade térmica e a temperatura de oxidação da estearina de palma, óleo de coco e óleo de canola e suas misturas foram dependente da composição de ácidos graxos e independente da interesterificação química. Os resultados mostram que a interesterificação química e enzimática oferecem uma ferramenta útil para a concepção de gorduras com sintonizáveis propriedades físico-químicas, melhorando em relação a esse das gorduras de partida

The consumer is becoming more aware of the relationship between diet and disease, which has driven the research on functional foods and their effects on the body. The role of fats and oils in human nutrition has been intensively studied and discussed for decades. It has been emphasized the importance of intake of omega-3, omega-6 and omega-9 fatty acids, reduction of saturated fatty acids and, more recently, control of intake of trans fatty acids. Through the blend and interesterification of oils and fats, trans-free fats can be produced. Fat blends, formulated by ternary blends of palm stearin, lauric fat (coconut oil and palm kernel oil) and polyunsaturated oils (canola oil and olive oil) were done in different ratios. In this work, were produced by chemical and enzymatic interesterification. Chemical interesterification was performed under the following conditions: at 88°C, 60 minutes reaction times, 0.4% sodium methoxide, under agitation and vacuum. For enzymatic interesterification being carried out with two commercial lipases Thermomyces lanuginosa e Rhizomucor miehei, with selectivity sn-1,3. Batch enzymatic interesterification were performed, following central composite rotatable designs (CCRDs) as a function temperature and media of palm stearin, palm kernel oil and olive oil formulation and catalyzed by a commercial immobilized lipase. A decrease in all SFC values of the blends at 10 °C and 35°C was observed upon interesterification. The bioreactor operated continuously: mixture of palm stearin, palm kernel oil and olive oil (45:30:25, wt %), at 65 °C, at a residence time of 7 min and for 226 h to Thermomyces lanuginosa and 188 h to Rhizomucor miehei.. Biocatalyst activity was evaluated in terms of the decrease of the solid fat content at 35 °C of the blends, which is a key parameter in margarine manufacture. The inactivation profile of the biocatalyst could be well described by the first-order deactivation model: Half-lives of 88 and 60 h were estimated when Thermomyces lanuginose and Rhizomucor miehei, respectively, were used. Pure oil, the original and interesterified blends were examined for fatty acids and triacylglycerols composition, regiospecific distribution of fatty acids in triacylglycerols, melting and softening points, consistency, solid fat content, thermal behavior, oxidation stability, crystalline microstructure and polymorphism. Chemical and enzymatic interesterification caused reduction of trisaturated and triunsaturated and increase in monosaturated-diunsaturated and disaturated-monounsaturated, lowering the initial melting and softening points, consistency and solid fat content, increasing plasticity of fats. Melting and crystallization curves were significantly modified by changing the composition of triacylglycerols by chemical and enzymatic interesterification. The thermal stability and oxidation temperature of palm stearin, coconut oil and canola oil and their blends were dependent on fatty acid composition and independent on chemical interesterification. The results show that the chemical and enzymatic interesterification provides a useful tool to design fats with tunable physicochemical properties, improved compared to that of the starting fats

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Tendo como objetivo a redução de custos do processo de fabricação de hidrolisados protéicos, estudou-se neste trabalho a imobilização da pancreatina, por adsorção, em carvão ativado e em alumina. Para isso, foram testadas diferentes condições de imobilização (30, 60 e 90min a 25°C, e 12h a 5°C). Para verificar a taxa de imobilização, determinou-se indiretamente a enzima não adsorvida nos suportes. Ao se utilizar o carvão ativado, não foi observada diferença significativa entre as condições testadas, tendo-se obtido 100% de imobilização enzimática. Para a alumina, a melhor condição foi a de 90min, na qual se obteve 37% de imobilização. A medida do grau de exposição da fenilalanina, pela espectrofotometria derivada segunda, foi empregada para a determinação da estabilidade operacional da enzima, tendo sido mostrado que a imobilização em carvão ativado e em alumina permitiu a reutilização da pancreatina por até 5 vezes e 2 vezes, respectivamente.

Immobilization of pancreatin in activated carbon and in alumina was studied for producing protein hydrolysates, in order to reduce the process costs. Different immobilization conditions were tested (30, 60 and 90min at 25°C, and 12h at 5°C). For estimating the immobilization rate the amount of the non-adsorbed enzyme on the supports was indirectly determined. When activated carbon was used, no significant difference was observed among the tested conditions, obtaining 100% of enzymatic immobilization. In case of alumina, the best condition showed to be the 90min treatment which produced 37% of immobilization. The evaluation of the degree of exposition of phenylalanine, by second derivative spectrophotometry, was used for the determination of the enzyme operational stability, and showed that the immobilization in activated carbon and in alumina allowed the reusability of the pancreatin for 5 times and 2 times, respectively.

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