RESULTS AND DISCUSSION Purification of Lipase

The objective of this experiment was to determine the effect of different dietary levels of processed and unprocessed olive pulp, with enzyme supplementation, on the

The purified fraction presented 2 lipase isoforms; both showed optimum activity at 50ºC, and were stable between 6.5 and 7.5 pH values and at temperatures below 50ºC and

With respect to the sample shape, the disk shape carried out to significantly higher drying rates only for D’água cultivar without blanching.. Blanching was significantly influent,

The probability of attending school four our group of interest in this region increased by 6.5 percentage points after the expansion of the Bolsa Família program in 2007 and

Effect of sucrose: To study the effect of sucrose on enzyme heat stability, purified POD was incubated at the temperatures in the presence of various concentrations of the

The characters analysed included effect of pH (4 - 10) and temperature (30 - 80 o C) on enzyme activity and stability, effect of NaCl (0 - 20%) on enzyme activity, effect of

The effect of pH on the purified PG activity was determined by incubating the reaction mixture at pH values ranging from 2.6 to 6.0 under the standard enzyme

(latex) was used to determine the enzyme activity and thermal stability at 4 ºC and room temperature, in order to determine the nanoparticles stability and the immobilized