| Registro completo |
| Provedor de dados: |
BABT
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| País: |
Brazil
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| Título: |
Partial characterization of an inulinase produced by Aspergillus japonicus URM5633
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| Autores: |
Silva,Anna Carolina da
Queiroz,Alana Emilia Soares de França
Porto,Tatiana Souza
Spier,Michele Rigon
Soccol,Carlos Ricardo
Porto,Ana Lúcia Figueiredo
Souza-Motta,Cristina Maria
Moreira,Keila Aparecida
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| Data: |
2012-10-01
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| Ano: |
2012
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| Palavras-chave: |
Inulinase
Characterisation
Solid-state fermentation
Aspergillus japonicus
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| Resumo: |
Enzymes obtained by fermentation processes offer a number of advantages and have been widely researched and used throughout the world. This study aimed to partially characterise an inulinase produced from palm and cassava peel. The enzyme was produced via the solid-state fermentation of Aspergillus japonicus URM5633. The optimal temperatures were 50ºC and 55ºC, and the optimal pH values were 5.2 and 3.4 for inulinase fermentatively produced from palm and cassava peel, respectively. The thermostability measurements for inulinase produced in palm showed that the relative activity remained below 100% until 30 minutes of stability for all temperatures, but reached 106.8% at a temperature of 50ºC after 60 minutes. Inulinase from the crude extract of cassava peel was pH stable and only decreased to 55% of the maximal activity over the course of the assay, suggesting that this enzyme can be used in inulinase production and can be utilized in food industries.
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| Tipo: |
Info:eu-repo/semantics/article
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| Idioma: |
Inglês
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| Identificador: |
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132012000500005
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| Editor: |
Instituto de Tecnologia do Paraná - Tecpar
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| Relação: |
10.1590/S1516-89132012000500005
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| Formato: |
text/html
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| Fonte: |
Brazilian Archives of Biology and Technology v.55 n.5 2012
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| Direitos: |
info:eu-repo/semantics/openAccess
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