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dc.creatorMorais, L. C.-
dc.creatorNeves, I. C. O.-
dc.creatorBatista, G. A.-
dc.creatorSilva, M. L. M.-
dc.creatorValentim, T. T.-
dc.creatorMól, P. C. G.-
dc.creatorResende, J. V.-
dc.creatorThomasi, S. S.-
dc.creatorVeríssimo, L. A. A.-
dc.date.accessioned2020-04-15T17:47:47Z-
dc.date.available2020-04-15T17:47:47Z-
dc.date.issued2019-
dc.identifier.citationMORAIS, L. C. et al. Protein recovery from barbados gooseberry (Pereskia aculeata Miller) leaves by salting out and isoelectric precipitation. Revista Mexicana de Ingeniería Química, Ciudad de México, v. 18, n. 2, p. 419-430, 2019.pt_BR
dc.identifier.urihttp://repositorio.ufla.br/jspui/handle/1/40086-
dc.description.abstractThis study evaluated the protein recovery from extract of Barbados gooseberry leaves by the synergistic effect of salting out and isoelectric precipitation using a factorial design, varying salt type ((NH4)2SO4, NaCl and KCl), salt concentration and temperature. Temperature elevation increased salting out effect. The optimum salt concentration was 0.5 mol/L for (NH4)2SO4 (66%), 1.5 mol/L for KCl (58%), and 2.5 for NaCl (62%). Research on isoelectric precipitation were performed. The most effective condition was found at 85 °C, using (NH4)2SO4 at 0.8 mol/L to 1.0 mol/L and pH = 1.0. Results showed the effectiveness of these effects on protein precipitation.pt_BR
dc.languageen_USpt_BR
dc.publisherAcademia Mexicana de Investigación y Docencia en Ingeniería Químicapt_BR
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 International*
dc.rightsacesso abertopt_BR
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.sourceRevista Mexicana de Ingeniería Químicapt_BR
dc.subjectBarbados gooseberry - Mucilagept_BR
dc.subjectProtein concentratept_BR
dc.subjectSalting out extractionpt_BR
dc.subjectOra-pro-nobis - Mucilagempt_BR
dc.subjectConcentrado proteicopt_BR
dc.titleProtein recovery from barbados gooseberry (Pereskia aculeata Miller) leaves by salting out and isoelectric precipitationpt_BR
dc.typeArtigopt_BR
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