Catalytic Properties of Amylolytic Enzymes Produced by Gongronella butleri Using Agroindustrial Residues on Solid-State Fermentation
Joint Authors
Fonseca, Gustavo Graciano
Cavalheiro, Gabriéla Finoto
Sanguine, Isadora Stranieri
Santos, Flávia Regina da Silva
Costa, Ana Carolina da
Fernandes, Matheus
Paz, Marcelo Fossa da
Leite, Rodrigo Simões Ribeiro
Source
Issue
Vol. 2017, Issue 2017 (31 Dec. 2017), pp.1-8, 8 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2017-12-10
Country of Publication
Egypt
No. of Pages
8
Main Subjects
Abstract EN
Amylases catalyze the hydrolysis of starch, a vegetable polysaccharide abundant in nature.
These enzymes can be utilized in the production of syrups, alcohol, detergent, pharmaceutical products, and animal feed formulations.
The aim of this study was to optimize the production of amylases by the filamentous fungus Gongronella butleri by solid-state fermentation and to evaluate the catalytic properties of the obtained enzymatic extract.
The highest amylase production, 63.25 U g−1 (or 6.32 U mL−1), was obtained by culturing the fungus in wheat bran with 55% of initial moisture, cultivated for 96 h at 25°C.
The enzyme presented optimum activity at pH 5.0 and 55°C.
The amylase produced was stable in a wide pH range (3.5–9.5) and maintained its catalytic activity for 1 h at 40°C.
Furthermore, the enzymatic extract hydrolyzed starches from different vegetable sources, presenting predominant dextrinizing activity for all substrates evaluated.
However, the presence of glucose was observed in a higher concentration during hydrolysis of corn starch, indicating the synergistic action of endo- and exoamylases, which enables the application of this enzymatic extract to produce syrups from different starch sources.
American Psychological Association (APA)
Cavalheiro, Gabriéla Finoto& Sanguine, Isadora Stranieri& Santos, Flávia Regina da Silva& Costa, Ana Carolina da& Fernandes, Matheus& Paz, Marcelo Fossa da…[et al.]. 2017. Catalytic Properties of Amylolytic Enzymes Produced by Gongronella butleri Using Agroindustrial Residues on Solid-State Fermentation. BioMed Research International،Vol. 2017, no. 2017, pp.1-8.
https://search.emarefa.net/detail/BIM-1138632
Modern Language Association (MLA)
Cavalheiro, Gabriéla Finoto…[et al.]. Catalytic Properties of Amylolytic Enzymes Produced by Gongronella butleri Using Agroindustrial Residues on Solid-State Fermentation. BioMed Research International No. 2017 (2017), pp.1-8.
https://search.emarefa.net/detail/BIM-1138632
American Medical Association (AMA)
Cavalheiro, Gabriéla Finoto& Sanguine, Isadora Stranieri& Santos, Flávia Regina da Silva& Costa, Ana Carolina da& Fernandes, Matheus& Paz, Marcelo Fossa da…[et al.]. Catalytic Properties of Amylolytic Enzymes Produced by Gongronella butleri Using Agroindustrial Residues on Solid-State Fermentation. BioMed Research International. 2017. Vol. 2017, no. 2017, pp.1-8.
https://search.emarefa.net/detail/BIM-1138632
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1138632