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Enzyme Research
Volume 2013, Article ID 803415, 6 pages
Research Article

Immobilization of -Amylase onto Luffa operculata Fibers

1Laboratório de Química de Proteínas, Instituto de Ciências Biológicas, Universidade Federal de Goiás, Cx. Postal 131, 74001-970 Goiânia, GO, Brazil
2Unidade Universitária de Ciências Exatas e Tecnológicas, Universidade Estadual de Goiás, Rodovia BR 153, Km 98, Cx. Postal 459, 75132-903 Anápolis, GO, Brazil
3Faculdade de Farmácia, Universidade Federal de Goiás, Avenida Universitária com 1a Avenida, Setor Universitário, 74605-220 Goiânia, GO, Brazil

Received 5 December 2012; Revised 5 March 2013; Accepted 14 March 2013

Academic Editor: Denise M. Guimarães Freire

Copyright © 2013 Ricardo R. Morais et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


A commercial amylase (amy) was immobilized by adsorption onto Luffa operculata fibers (LOFs). The derivative LOF-amy presented capacity to hydrolyze starch continuously and repeatedly for over three weeks, preserving more than 80% of the initial activity. This system hydrolyzed more than 97% of starch during 5 min, at room temperature. LOF-amy was capable to hydrolyze starch from different sources, such as maize (93.96%), wheat (85.24%), and cassava (79.03%). A semi-industrial scale reactor containing LOF-amy was prepared and showed the same yield of the laboratory-scale system. After five cycles of reuse, the LOF-amy reactor preserved over 80% of the initial amylase activity. Additionally, the LOF-amy was capable to operate as a kitchen grease trap component in a real situation during 30 days, preserving 30% of their initial amylase activity.