Computer-aided modeling and optimization for capsaicinoid production by immobilized Capsicum frutescens cells.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
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| Relation |
http://ir.cftri.com/2286/
EMT-12-93 |
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| Title |
Computer-aided modeling and optimization for capsaicinoid production by immobilized Capsicum frutescens cells.
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| Creator |
Suvarnalatha, G.
Chand, N. Ravishankar, G. A. Venkataraman, L. V. |
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31 Food Additives
30 Spices/Condiments |
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| Description |
Production of capsaicinoids by immobilized cell cultures of Capsicum entrapped in calcium alginate matrix is influenced by several factors related to immobilization techniques, including media composition and the biosynthetic capability of cells. Central composite rotatable design (CCRD), one of the response surface methodologies, was used to arrive at optimal conditions for maximizing the yields of capsaicinoids in only 53 experiments, instead of 15,625. Immobilization of cells in 2.5% sodium alginate with 15 min contact time in 60 mM calcium chloride and culture in Murashige and Skoog medium supplemented with 3 mg l-1 2,4-dichlorophenoxyacetic acid and 0.2% curdlan gave the highest yield of 220 micrograms g-1 in 3 days.
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| Date |
1993
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| Type |
Article
PeerReviewed |
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| Format |
application/pdf
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| Language |
en
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| Rights |
—
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| Identifier |
http://ir.cftri.com/2286/1/Enzyme_and_Microbial_Technology%2C_Volume_15%2C_Issue_8%2C_August_1993%2C_Pages_710-715.pdf
Suvarnalatha, G. and Chand, N. and Ravishankar, G. A. and Venkataraman, L. V. (1993) Computer-aided modeling and optimization for capsaicinoid production by immobilized Capsicum frutescens cells. Enzyme and Microbial Technology, 15 (8). pp. 710-715. ISSN 0141-0229 |
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