تولید پودر آنزیم لیپاز از مخمرYarrowia lipolytica با روش بهبود یافته خشک کردن پاششی

نویسنده

دانشگاه مراغه

چکیده
آنزیم لیپاز در تولید مواد غذایی، افزاینده‌های طعم و بو، مواد شوینده، آرایشی و بهداشتی، داروسازی به کار می‌رود. یک مانع عمومی برای تولید آنزیم های تجاری پایداری کم محلول های مایع آنزیم ها است. در این تحقیق فرایند پایین دستی برای بدست آوردن پودر آنزیم لیپاز خشک شده پاششی پایدار مخمر Yarrowia lipolytica بررسی می شود. به نمونه های محلول آنزیمی غلظت های مختلف صمغ عربی و پودر شیر خشک برای خشک کردن پاششی اضافه شدند. نمونه ها در یک خشک کن پاششی با دماهای ورودی و خروجی 175 و 85 درجه سانتیگراد با جریان 15 لیتر در ساعت خشک شدند. بهترین پودر لیپاز از خشک کردن پاششی با فرمول 3 درصد صمغ عربی و 9 درصد شیر خشک نسبت به سایر فرمول ها به دست آمد. نتایج نشان داد که پودرهای لیپاز خشک شده پاششی Y. lipolytica دارای بازده خوبی برای کاربردهای مختلف است.






کلیدواژه‌ها


عنوان مقاله English

The production of Yarrowia lipolytica lipase powder by improved spray-drying method

نویسنده English

Farshad Darvishi
University of Maragheh
چکیده English

Lipase is used in the production of foods, flavor enhancers, detergents, cosmetics and pharmaceuticals. A common impediment to the production of commercial enzymes is their low-stability aqueous solutions. In this study, the downstream process was investigated to obtain a stable spray-dried lipase powder of Yarrowia lipolytica. The enzyme solution samples were supplemented with different concentrations of Arabic gum and milk powder to spray-drying. Samples were dried in a pilot spray dryer at inlet and outlet temperatures of 175 and 85 °C, respectively, at a flow rate of 15 liters per hour. The best lipase powder obtained from spray-drying with 3% of Arabic gum and 9% of milk powder formulation as compared with other formulations. Results showed that spray-dried lipase powders of Y. lipolytica had a good yield suitable for various applications.


کلیدواژه‌ها English

yeast
enzyme
Production
formulation
downstream process
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دوره 6، شماره 2 - شماره پیاپی 20
تابستان 1398
صفحه 261-267

  • تاریخ دریافت 18 خرداد 1405
  • تاریخ انتشار 18 خرداد 1405