Stabilization and application of spray-dried tannase from Aspergillus fumigatus CAS21 in the presence of different carriers
| Autor: | Marcelo Martinez, Wanderley Pereira de Oliveira, Luis Henrique Souza Guimarães, Rayza Morganna Farias Cavalcanti |
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| Přispěvatelé: | Universidade Estadual Paulista (Unesp), Universidade de São Paulo (USP) |
| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
chemistry.chemical_classification
Tannin Water activity Tannase activity Starch Spray drying Soybean meal food and beverages Enzyme stabilization Environmental Science (miscellaneous) Maltodextrin Agricultural and Biological Sciences (miscellaneous) Tannase chemistry.chemical_compound Aspergillus chemistry ARMAZENAGEM DE ALIMENTOS Original Article Tannin acyl hydrolase Food science Biotechnology |
| Zdroj: | 3 Biotech Scopus Repositório Institucional da UNESP Universidade Estadual Paulista (UNESP) instacron:UNESP Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual) Universidade de São Paulo (USP) instacron:USP |
| Popis: | Made available in DSpace on 2020-12-12T01:18:56Z (GMT). No. of bitstreams: 0 Previous issue date: 2020-04-01 Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) The Aspergillus fumigatus CAS21 tannase was spray dried with β-cyclodextrin, Capsul® starch, soybean meal, lactose, and maltodextrin as adjuvants. The moisture content and water activity of the products ranged from 5.6 to 11.5% and from 0.249 to 0.448, respectively. The maximal tannase activity was achieved at 40–60 ºC and pH 5.0–6.0 for the powders containing β-cyclodextrin and Capsul® starch, which was stable at 40 ºC and 40–60 ºC for 120 min, respectively. For all the dried products, tannase retained its activity of over 80% for 120 min at pH 5.0 and 6.0. Salts and solvents influenced the activity of the spray-dried tannase. The activity of the spray-dried tannase was maintained when preserved for 1 year at 4 ºC and 28 ºC. Spray-dried tannase reduced the content of tannins and polyphenolic compounds of leather effluent and sorghum flour and catalyzed the transesterification reaction. The spray drying process stabilized the tannase activity, highlighting the potential of dried products for biotechnological applications. Instituto de Química de Araraquara – UNESP, Avenida Professor Mário Degni s/nº, Quitandinha Faculdade de Ciências Farmacêuticas de Ribeirão Preto Universidade de São Paulo USP, Av. do Café s/n Faculdade de Filosofia Ciências e Letras de Ribeirão Preto – USP, Avenida Bandeirantes 3900 Instituto de Química de Araraquara – UNESP, Avenida Professor Mário Degni s/nº, Quitandinha CNPq: 142389/2017-0 FAPESP: 2016/11311-5 |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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