Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/198693
Type: Artigo de periódico
Title: Partial Characterization Of Inulinases Obtained By Submerged And Solid-state Fermentation Using Agroindustrial Residues As Substrates: A Comparative Study.
Author: Mazutti, Marcio Antonio
Skrowonski, Aline
Boni, Gabriela
Zabot, Giovani Leone
Silva, Marceli Fernandes
de Oliveira, Débora
Di Luccio, Marco
Filho, Francisco Maugeri
Rodrigues, Maria Isabel
Treichel, Helen
Abstract: Inulinase belongs to an important class of enzymes as it can be used to produce high-fructose syrups by enzymatic hydrolysis of inulin and fructooligosaccharides, which has been used as functional food. This work aimed to carry out a partial characterization of the crude enzymatic extract of two different inulinases, obtained by solid-state fermentation (SSF) and submerged fermentation (SmF), using agroindustrial residues as substrates. The crude enzymatic extract obtained by SmF showed an optimal pH and temperature for hydrolytic activity of 4.5 and 55 degrees Celsius, respectively; and that obtained by SSF conducted to optimal pH and temperature of 5.0 and 55 degrees Celsius, respectively. Both enzymes presented high thermostability, with a D value of 230.4 h and 123.1 h for SmF and SSF, respectively. The inulinase produced by SmF showed highest stability at pH 4.4, while inulinase obtained by SSF was more stable at pH 4.8. The results showed that inulinase obtained by SmF is less susceptible to pH effect and the inulinase obtained by SSF is more resistant to higher temperatures.
Subject: Enzyme Activation
Enzyme Stability
Fermentation
Food Industry
Hydrogen-ion Concentration
Immersion
Insulysin
Kinetics
Temperature
Rights: fechado
Identifier DOI: 10.1007/s12010-009-8687-8
Address: http://www.ncbi.nlm.nih.gov/pubmed/19504189
Date Issue: 2010
Appears in Collections:Artigos e Materiais de Revistas Científicas - Unicamp

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