Sunday, April 29, 2007

Extraction of lipases from wheat germ: Optimation by statistical methods

Morgana Karin Pierozan Maloz1, Octavio Augusto Ceva Antunes1, Débora Oliveira2, and Rogério Luis Cansian3. (1) Bioquímica, Universidade Federal do Rio de Janeiro, Instituto de Química, CT, Bloco A, Lab. 641, Rio de Janeiro, 21.945-970, Brazil, (2) Engenharia de Alimentos, Uri- Campus de Erechim, Av.enida Sete de Setembro 1621, Centro, Erechim, 99700-000, (3) Engenharia de Alimentos, URI-Campus de Erechim, Avenida Sete de Setembro 1621, Centro, Erechim, 99700000, Brazil

The industrial interest for enzymatic technologies has been increasing gradually, mainly in areas of engineering of proteins and enzimology, that use enzymes as catalysts in biotransformation processes. The lipases are produced by animals, microorganisms and plants, among them the wheat. The wheat germ is very used in provision industries and pharmaceutical, however its use is limited for the instability during the storage, due to the function hidrolitic of oxidative enzymes, mainly lipases. Based on these aspects, the objective of this work was to evaluate and optimize extraction methods in terms of hidrolitic activity of the lipase of wheat germ. Two different methods were tested for extraction: one using sample and acetone, and other sample and buffer phosphate of sodium 100 mM pH 7.0. The best results demonstrated that the extraction method using buffer was more effective regarding the use of acetone, presenting hidrolitic activities of 5,7 and 2,9 U/g, respectively. Optimization of this methodology by using experimental planning are being performed in our laboratory.