Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/59076
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, MA
Skrowonski, A
Boni, G
Zabot, GL
Silva, MF
de Oliveira, D
Di Luccio, M
Maugeri, F
Rodrigues, MI
Treichel, H
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 A degrees C, respectively; and that obtained by SSF conducted to optimal pH and temperature of 5.0 and 55 A degrees C, 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: Inulinase
Agroindustrial residues
Solid-state fermentation
Submerged fermentation
Partial characterization
Country: EUA
Editor: Humana Press Inc
Rights: fechado
Identifier DOI: 10.1007/s12010-009-8687-8
Date Issue: 2010
Appears in Collections:Unicamp - Artigos e Outros Documentos

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