Characterization of novel thermostable polygalacturonases from Penicillium brasilianum and Aspergillus niger.

Autor: Zeni J; Department of Food Engineering, URI-Erechim, Av. Sete de Setembro, 1621, Erechim, RS, 99700-000, Brazil., Pili J; Department of Food Engineering, URI-Erechim, Av. Sete de Setembro, 1621, Erechim, RS, 99700-000, Brazil., Cence K; Department of Food Engineering, URI-Erechim, Av. Sete de Setembro, 1621, Erechim, RS, 99700-000, Brazil., Toniazzo G; Department of Food Engineering, URI-Erechim, Av. Sete de Setembro, 1621, Erechim, RS, 99700-000, Brazil., Treichel H; Federal University of Fronteira Sul-Campus de Erechim, Av. Dom João Hoffmann, 313, Erechim, 99700-000, Brazil., Valduga E; Department of Food Engineering, URI-Erechim, Av. Sete de Setembro, 1621, Erechim, RS, 99700-000, Brazil. veunice@uricer.edu.br.
Jazyk: angličtina
Zdroj: Bioprocess and biosystems engineering [Bioprocess Biosyst Eng] 2015 Dec; Vol. 38 (12), pp. 2497-502. Date of Electronic Publication: 2015 Sep 04.
DOI: 10.1007/s00449-015-1468-6
Abstrakt: The aim of this research was the partial characterization of polygalacturonase (PG) extracts produced by a newly isolated Penicillium brasilianum and Aspergillus niger in submerged fermentation. The partial characterization of the crude enzymatic extracts showed optimum activity at pH 5.5 and 37 °C for both extracts. The results of temperature stability showed that PG from both microorganisms were more stable at 55 °C. However, the enzyme obtained by P. brasilianum presents a half-life time (t 1/2 = 693.10 h), about one order of magnitude higher than those observed in for A. niger at 55 °C. In terms of pH stability, the PG produced by P. brasilianum presented higher stability at pH 4.0 and 5.0, while the PG from A. niger showed higher stability at pH 5.0.
Databáze: MEDLINE
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