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 | Acesso ao texto completo restrito à biblioteca da Embrapa Amazônia Oriental. Para informações adicionais entre em contato com cpatu.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Amazônia Oriental. |
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Data corrente: |
27/12/2011 |
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Data da última atualização: |
11/11/2022 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
SILVA, T. A. S. e; KNOB, A.; TREMACOLDI, C. R.; BROCHETTO-BRAGA, M. R.; CARMONA, E. C. |
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Afiliação: |
TALITA A. SAMPAIO E SILVA, UFSCAR; ADRIANA KNOB, UNICENTRO; CELIA REGINA TREMACOLDI, CPATU; MARCIA R. BROCHETTO-BRAGA, UNESP; ELEONORA CANO CARMONA, UNESP. |
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Título: |
Purification and some properties of an extracellular acid protease from Aspergillus clavatus. |
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Ano de publicação: |
2011 |
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Fonte/Imprenta: |
World Journal of Microbiology and Biotechnology, v. 27, n. 11, p. 2491-2497, Nov. 2011. |
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DOI: |
10.1007/s11274-011-0717-3 |
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Idioma: |
Inglês |
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Conteúdo: |
Acid proteases represent an important group of enzymes, widely used in food, beverage and pharmaceutical industries. For most of these applications the enzymatic preparation must be at least partially purified and free of substances that could change the characteristics of the product or the process. Fungal proteases have replaced other sources because they are easily obtained mainly from Mucor, Rhizopus, Penicillium and Aspergillus species. A strain of Aspergillus clavatus was selected by producing high level of acid protease activity. An extracellular aspartatic protease from this strain was purified 37.2 times with 37% recovery using (NH4)2SO4 fractionation and ion-exchange chromatography. The enzyme was found to be monomeric having a molecular mass of 30.4 kDa. The purified enzyme is an acid protease with optimum pH of 5.5 and temperature for optimum activity of 50 °C. Its high pH stability was verified in the range of 3.5?6.5. The acid protease was strongly inhibited by Hg+2 and partially inhibited by Cu+2, Zn+2 and Mn+2. The enzyme was sensitive to denaturing agent SDS and activated by thiol-containing reducing agent dithiotreitol (DTT). The protease activity was not influenced by iodoacetic acid, E-64 and PMSF, while it was lightly actived by EDTA and totally inhibited by pepstatin, with a Ki of 7.8 μM, indicating that is an aspartic protease. A. clavatus acid protease presents interesting characteristics for biotechnological process, such as cheese and flavor manufacture and dietary supplements, in which activity and stability in acid pH are required. MenosAcid proteases represent an important group of enzymes, widely used in food, beverage and pharmaceutical industries. For most of these applications the enzymatic preparation must be at least partially purified and free of substances that could change the characteristics of the product or the process. Fungal proteases have replaced other sources because they are easily obtained mainly from Mucor, Rhizopus, Penicillium and Aspergillus species. A strain of Aspergillus clavatus was selected by producing high level of acid protease activity. An extracellular aspartatic protease from this strain was purified 37.2 times with 37% recovery using (NH4)2SO4 fractionation and ion-exchange chromatography. The enzyme was found to be monomeric having a molecular mass of 30.4 kDa. The purified enzyme is an acid protease with optimum pH of 5.5 and temperature for optimum activity of 50 °C. Its high pH stability was verified in the range of 3.5?6.5. The acid protease was strongly inhibited by Hg+2 and partially inhibited by Cu+2, Zn+2 and Mn+2. The enzyme was sensitive to denaturing agent SDS and activated by thiol-containing reducing agent dithiotreitol (DTT). The protease activity was not influenced by iodoacetic acid, E-64 and PMSF, while it was lightly actived by EDTA and totally inhibited by pepstatin, with a Ki of 7.8 μM, indicating that is an aspartic protease. A. clavatus acid protease presents interesting characteristics for biotechnological process, such as cheese and flavor ma... Mostrar Tudo |
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Palavras-Chave: |
Acid protease; Propriedades bioquímicas; Purificação de enzimas. |
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Categoria do assunto: |
W Química e Física |
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Marc: |
LEADER 02311naa a2200217 a 4500
001 1911047
005 2022-11-11
008 2011 bl uuuu u00u1 u #d
024 7 $a10.1007/s11274-011-0717-3$2DOI
100 1 $aSILVA, T. A. S. e
245 $aPurification and some properties of an extracellular acid protease from Aspergillus clavatus.$h[electronic resource]
260 $c2011
520 $aAcid proteases represent an important group of enzymes, widely used in food, beverage and pharmaceutical industries. For most of these applications the enzymatic preparation must be at least partially purified and free of substances that could change the characteristics of the product or the process. Fungal proteases have replaced other sources because they are easily obtained mainly from Mucor, Rhizopus, Penicillium and Aspergillus species. A strain of Aspergillus clavatus was selected by producing high level of acid protease activity. An extracellular aspartatic protease from this strain was purified 37.2 times with 37% recovery using (NH4)2SO4 fractionation and ion-exchange chromatography. The enzyme was found to be monomeric having a molecular mass of 30.4 kDa. The purified enzyme is an acid protease with optimum pH of 5.5 and temperature for optimum activity of 50 °C. Its high pH stability was verified in the range of 3.5?6.5. The acid protease was strongly inhibited by Hg+2 and partially inhibited by Cu+2, Zn+2 and Mn+2. The enzyme was sensitive to denaturing agent SDS and activated by thiol-containing reducing agent dithiotreitol (DTT). The protease activity was not influenced by iodoacetic acid, E-64 and PMSF, while it was lightly actived by EDTA and totally inhibited by pepstatin, with a Ki of 7.8 μM, indicating that is an aspartic protease. A. clavatus acid protease presents interesting characteristics for biotechnological process, such as cheese and flavor manufacture and dietary supplements, in which activity and stability in acid pH are required.
653 $aAcid protease
653 $aPropriedades bioquímicas
653 $aPurificação de enzimas
700 1 $aKNOB, A.
700 1 $aTREMACOLDI, C. R.
700 1 $aBROCHETTO-BRAGA, M. R.
700 1 $aCARMONA, E. C.
773 $tWorld Journal of Microbiology and Biotechnology$gv. 27, n. 11, p. 2491-2497, Nov. 2011.
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Embrapa Amazônia Oriental (CPATU) |
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Registro Completo
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Biblioteca(s): |
Embrapa Agroenergia. |
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Data corrente: |
21/06/2019 |
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Data da última atualização: |
21/06/2019 |
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Tipo da produção científica: |
Autoria/Organização/Edição de Livros |
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Autoria: |
VAZ JUNIOR, S. (ed.). |
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Afiliação: |
SILVIO VAZ JUNIOR, CNPAE. |
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Título: |
Sustainable agrochemistry: a compendium of technologies. |
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Ano de publicação: |
2019 |
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Fonte/Imprenta: |
Switzerland: Springer, 2019. |
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Páginas: |
393 p. |
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ISBN: |
978-3-030-17890-1 |
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Idioma: |
Inglês |
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Conteúdo: |
Agrochemistry was seen during many years as a source of environmental and health concerns due to, mainly, the pesticides used in agriculture around the world. Conventional pesticides produced negative impacts on the environment as the biota pollution and destruction near to the crop systems; furthermore, agricultural workers were contaminated by these agrochemicals, causing serious illness and death. Nowadays, the demand from the modern society for sustainable production of food has promoted the development of a sustainable agrochemistry considering aspects such as reducing negative impacts on the environment- and health-friendly materials and molecules, bioactive compounds, etc. Agriculture remains one of the most strategic sectors for the global economy and well-being. In this way, innovations and new paradigms are necessary for their sustainable exploitation, and agrochemistry can certainly continue to contribute to the generation of agricultural wealth for modern society. This book intends to present a large variety of technologies for a sustainable agrochemistry, such as semiochemicals for pest management, nanomaterials, green chemistry principles for agriculture, among others, with their respective case study. Chapter 1 defines sustainable agrochemistry, the main classes of agrochemicals as well as their usages and dynamic in the agriculture and the environment. Furthermore, some relevant aspects of sustainability in agriculture are presented and discussed. Chapter 2 presents historical aspects of crop protection and the use of pesticides to guarantee sustainable food supplies. Chapter 3 presents the principles of semiochemical use for monitoring and controlling pests and the way in which these natural molecules work is presented and discussed. Chapter 4 describes the major concepts related to nanoscience and nanotechnology, role of green nanotechnology as an essential part of a sustainable future of agriculture, and its applicability for the development of innovative solutions to challenging issues. Chapter 5 deals with the use of magnetic resonance techniques to improve agricultural systems, highlighting the obtaining of structural information about industrial biomass and soil organic matter for scientific and technological usages. Chapter 6 talks about chemical analyses and their important role in agriculture, as supporting technologies at all stages of agro-industrial chains as grains, forests, pulp and paper, waste and agricultural residues, among others sources of agricultural products; furthermore, a set of relevant analytical techniques are discussed in accordance with their application in the agriculture. Chapter 7 treats about the recent acknowledgement of the supramolecular nature of soil humic substances, that allowed to devise a fractionation procedure, called Humeomics, that enables detailed characterization of the structure of humic molecules in soil for their application in the improvement of soil functionality. Chapter 8 addresses some general aspects about the chemistry action of crop protection products against pest attack and the implications of these agrochemicals on the environment in order to produce food sustainably for a constantly growing world population. Chapter 9 deals with the more relevant information about the toxicity of agrochemicals for the biota and the human health. From this, the understanding of the impact from agrochemicals use. Chapter 10 presents and discusses the green chemistry principles, highlighting their application in agriculture. Moreover, from this, the understanding of methods to change the development and production of green agrochemicals. Chapter 11 deals with the more relevant tools for the ecological risk assessment of agrochemicals, what clarify the paramount importance of monitoring and control of agrochemicals in the environment using mathematical models. Finally, Chap. 12 deals with the more relevant strategies for the management of agrochemical residues in soil and water. Furthermore, the most advanced treatment technologies will be explored. MenosAgrochemistry was seen during many years as a source of environmental and health concerns due to, mainly, the pesticides used in agriculture around the world. Conventional pesticides produced negative impacts on the environment as the biota pollution and destruction near to the crop systems; furthermore, agricultural workers were contaminated by these agrochemicals, causing serious illness and death. Nowadays, the demand from the modern society for sustainable production of food has promoted the development of a sustainable agrochemistry considering aspects such as reducing negative impacts on the environment- and health-friendly materials and molecules, bioactive compounds, etc. Agriculture remains one of the most strategic sectors for the global economy and well-being. In this way, innovations and new paradigms are necessary for their sustainable exploitation, and agrochemistry can certainly continue to contribute to the generation of agricultural wealth for modern society. This book intends to present a large variety of technologies for a sustainable agrochemistry, such as semiochemicals for pest management, nanomaterials, green chemistry principles for agriculture, among others, with their respective case study. Chapter 1 defines sustainable agrochemistry, the main classes of agrochemicals as well as their usages and dynamic in the agriculture and the environment. Furthermore, some relevant aspects of sustainability in agriculture are presented and discussed. Chapter 2 p... Mostrar Tudo |
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Palavras-Chave: |
Impacts. |
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Thesaurus NAL: |
Agriculture; Environment. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 04530nam a2200169 a 4500
001 2109987
005 2019-06-21
008 2019 bl uuuu 00u1 u #d
020 $a978-3-030-17890-1
100 1 $aVAZ JUNIOR, S.
245 $aSustainable agrochemistry$ba compendium of technologies.$h[electronic resource]
260 $aSwitzerland: Springer$c2019
300 $a393 p.
520 $aAgrochemistry was seen during many years as a source of environmental and health concerns due to, mainly, the pesticides used in agriculture around the world. Conventional pesticides produced negative impacts on the environment as the biota pollution and destruction near to the crop systems; furthermore, agricultural workers were contaminated by these agrochemicals, causing serious illness and death. Nowadays, the demand from the modern society for sustainable production of food has promoted the development of a sustainable agrochemistry considering aspects such as reducing negative impacts on the environment- and health-friendly materials and molecules, bioactive compounds, etc. Agriculture remains one of the most strategic sectors for the global economy and well-being. In this way, innovations and new paradigms are necessary for their sustainable exploitation, and agrochemistry can certainly continue to contribute to the generation of agricultural wealth for modern society. This book intends to present a large variety of technologies for a sustainable agrochemistry, such as semiochemicals for pest management, nanomaterials, green chemistry principles for agriculture, among others, with their respective case study. Chapter 1 defines sustainable agrochemistry, the main classes of agrochemicals as well as their usages and dynamic in the agriculture and the environment. Furthermore, some relevant aspects of sustainability in agriculture are presented and discussed. Chapter 2 presents historical aspects of crop protection and the use of pesticides to guarantee sustainable food supplies. Chapter 3 presents the principles of semiochemical use for monitoring and controlling pests and the way in which these natural molecules work is presented and discussed. Chapter 4 describes the major concepts related to nanoscience and nanotechnology, role of green nanotechnology as an essential part of a sustainable future of agriculture, and its applicability for the development of innovative solutions to challenging issues. Chapter 5 deals with the use of magnetic resonance techniques to improve agricultural systems, highlighting the obtaining of structural information about industrial biomass and soil organic matter for scientific and technological usages. Chapter 6 talks about chemical analyses and their important role in agriculture, as supporting technologies at all stages of agro-industrial chains as grains, forests, pulp and paper, waste and agricultural residues, among others sources of agricultural products; furthermore, a set of relevant analytical techniques are discussed in accordance with their application in the agriculture. Chapter 7 treats about the recent acknowledgement of the supramolecular nature of soil humic substances, that allowed to devise a fractionation procedure, called Humeomics, that enables detailed characterization of the structure of humic molecules in soil for their application in the improvement of soil functionality. Chapter 8 addresses some general aspects about the chemistry action of crop protection products against pest attack and the implications of these agrochemicals on the environment in order to produce food sustainably for a constantly growing world population. Chapter 9 deals with the more relevant information about the toxicity of agrochemicals for the biota and the human health. From this, the understanding of the impact from agrochemicals use. Chapter 10 presents and discusses the green chemistry principles, highlighting their application in agriculture. Moreover, from this, the understanding of methods to change the development and production of green agrochemicals. Chapter 11 deals with the more relevant tools for the ecological risk assessment of agrochemicals, what clarify the paramount importance of monitoring and control of agrochemicals in the environment using mathematical models. Finally, Chap. 12 deals with the more relevant strategies for the management of agrochemical residues in soil and water. Furthermore, the most advanced treatment technologies will be explored.
650 $aAgriculture
650 $aEnvironment
653 $aImpacts
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