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| MARQUES NETTO,CATERINA G.C.; ANDRADE,LEANDRO H.; TOMA,HENRIQUE E.. |
| ABSTRACT The conversion of carbon dioxide into important industrial feedstock is a subject of growing interest in modern society. A possible way to achieve this goal is by carrying out the CO2/methanol cascade reaction, allowing the recycle of CO2 using either chemical catalysts or enzymes. Efficient and selective reactions can be performed by enzymes; however, due to their low stability, immobilization protocols are required to improve their performance. The cascade reaction to reduce carbon dioxide into methanol has been explored by the authors, using, sequentially, alcohol dehydrogenase (ADH), formaldehyde dehydrogenase (FalDH), and formate dehydrogenase (FDH), powered by NAD+/NADH and glutamate dehydrogenase (GDH) as the co-enzyme regenerating system.... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Carbon dioxide; Enzyme cascade-reaction; Methanol production; Superparamagnetic nanoparticles; Enzymatic catalysis. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652018000200593 |
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| Martins,André Rosa; Monteiro,Ricardo Lemos; Burkert,Janaína Fernandes de Medeiros; Burkert,Carlos André Veiga. |
| In a single-stage process with the simultaneous addition of β-galactosidase and lactic culture, the lactose conversion, the processing time, viscosity and syneresis were evaluated. Fermentation was promoted by lactic culture containing two probiotic microorganisms, Bifidobacterium animalis and Lactobacillus acidophilus, associated with the typical microorganisms of yogurt. An enzymatic preparation containing β-galactosidases from Kluyveromyces lactis and Aspergillus niger was used. A central composite design (2³ trials plus three central points) was proposed in order to evaluate the effects of initial lactose concentration, enzyme concentration and the time of addition of the enzyme. The following conditions were established: initial lactose concentration... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Enzymatic catalysis; Lactose hydrolysis; Yogurt physical properties; Β-galactosidase. |
| Ano: 2012 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542012000500008 |
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