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Use of cassava peel as carbon source for production of amylolytic enzymes by Aspergillus niveus

Tony Marcio Silva Ricardo Fernandes Alarcon; André Ricardo de Lima Damasio; Michele Michelin; Alexandre Maller; Douglas C Masui; Héctor Francisco Terenzi; João Atílio Jorge; Maria de Lourdes Teixeira Moraes Polizeli

International Journal of Food Engineering Berkeley v. 5, n. 5, on-line, 2009

Berkeley 2009

Localização: FFCLRP - Fac. Fil. Ciên. Let. de R. Preto    (pcd 1803588 )(Acessar)

  • Título:
    Use of cassava peel as carbon source for production of amylolytic enzymes by Aspergillus niveus
  • Autor: Tony Marcio Silva
  • Ricardo Fernandes Alarcon; André Ricardo de Lima Damasio; Michele Michelin; Alexandre Maller; Douglas C Masui; Héctor Francisco Terenzi; João Atílio Jorge; Maria de Lourdes Teixeira Moraes Polizeli
  • Assuntos: ASPERGILLUS; ENZIMAS (PRODUÇÃO)
  • É parte de: International Journal of Food Engineering Berkeley v. 5, n. 5, on-line, 2009
  • Notas Locais: A BCRP possui o material impresso
  • Descrição: Aspergillus niveus produced high levels of α-amylase and glucoamylase in submerged fermentation using the agricultural residue cassava peel as a carbon source. In static conditions, the amylase production was substantially greater than in the agitated condition. The optimized culture conditions were initially at pH 5.0, 35°C during 48 hours. Amylolytic activity was still improved (50%) with a mixture of cassava peel and soluble starch in the proportion 1:1 (w/w). The crude extract exhibited temperature and pH optima approximately 70°C and 4.5, respectively. Amylase activity was stable for 1 h at 60°C, and at pH values between 3.0 and 7.0. The enzyme hydrolysed preferentially maltose, starch, penetrose, amylose, isomaltose, maltotriose, glycogen and amylopectin, and not hydrolysed cyclodextrin (‘alfa’ and ‘beta’), trehalose and sucrose. In the first hour of reaction on soluble starch, the hydrolysis products were glucose and maltose, but after two hours of hydrolysis, glucose was the unique product formed, confirming the presence in the crude extract of an ‘alfa’-amylase and a glucoamylase
  • Editor: Berkeley
  • Data de criação/publicação: 2009
  • Formato: on-line.
  • Idioma: Inglês
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  • Realização: ABCD-USP USP   Logos de Redes Sociais: Freepik

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