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. |
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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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