Estudo da preparação de um agregado enzimático reticulado Cleas de lipase de Aspergillus niger

• Ano de defesa: 2022
• Autor(a) principal: Santos, Myllena Rodrigues
• Orientador(a): Angelotti, Joelise De Alencar Figueira
• Banca de defesa: Bagagli, Marcela Pavan, Carvalho, Ana Karine Furtado De
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Alfenas
• Programa de Pós-Graduação: Programa de Pós-graduação em Biotecnologia
• Departamento: Instituto de Química
• País: Brasil
• Palavras-chave em Português: Lipases; Aspergillus niger; CLEAs; Butirato de Isoamila
• Área do conhecimento CNPq: BIOQUIMICA::ENZIMOLOGIA
• Link de acesso: https://repositorio.unifal-mg.edu.br/handle/123456789/2043

The enzyme market has been growing considerably, this market was valued at US$ 6.6 billion in 2021, and is expected to reach US$ 9.1 billion by 2026. In the biotechnology sector, lipases have been heavily used as they are functional catalysts in several segments. They are obtained mainly from microbial sources and are responsible for catalyzing various types of reactions, such as hydrolysis, esterification and transesterification, in this way its application extends to several industrial areas. In view of this great potential in expansion, this work aims to present, through a bibliographic review, the most relevant aspects of the enzyme, such as sources and forms of obtaining, methods of immobilization and recent applications. The purpose of the study includes an experimental section that involves the production, immobilization, characterization and application of lipase in order to compare the potential of the enzyme in its free and immobilized form. For the development of the work, the methodology involved the production of the enzyme lipase by the fungus Aspergillus niger through semi-solid fermentation. Lipase was immobilized using a low-cost technique known as CLEA (cross- linked enzyme aggregate) and characterized in relation to temperature and pH, activity and stability, shelf life and operational stability. Morphological analyzes were performed to analyze the conformation of the enzymatic aggregates. These aggregates were evaluated in the esterification of isoamyl alcohol and butyric acid to obtain the isoamyl butyrate ester.