Resumo
Alarming numbers gathered by diabetes in the recent years motivated our project with the aim to capture and remove naturally occuring sucrose from fruit juices using the immobilized invertase. The structure and activity of the enzyme was evaluated at different pH values, and solutions with pH 3.0 and 4.8 were chosen to test the sucrose capture and removal. At the end, a removal of approximately 4% of the total sucrose per cycle was achieved.
Todos os trabalhos são de acesso livre, sendo que a detenção dos direitos concedidos aos trabalhos são de propriedade da Revista dos Trabalhos de Iniciação Científica da UNICAMP.
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