Extração liquido-liquido de pectinase microbiana

AUTOR(ES)
DATA DE PUBLICAÇÃO

2002

RESUMO

Pectinolíticas enzymes degrade molecules of pectic substances and are used to clear juices and wines. Among them we stand out poligalacturonase (PG), pectinesterase (PE) and pectinlyase (PL). These enzymes have been produced by submerged fermentation using Aspergillus niger NRRL-3122, Humicola grisea CCT-2664, Penicillium italicum IZ-1584 and Pichia canadensis CCT-2636 microrganisms in 3 different culture media (containing pectin, pectin and sucrose and pectin and glucose). Aspergillus niger has produced the best activities of exo-PG (0.73 U/mL in medium containing sucrose) and of endo-PG (56.83 U/mL in medium containing glucose). PL, through, has been produced better in medium containing glucose (0.210 U/mL) using P. canadensis and PE in medium containing just pectin as carbon source (0.076 U/mL) using H. grisea. Aqueous two-phase systems are used in the process of purifcation and fragmentation of enzymes. There has been formed PEG/phosphate, PEG/citrate and PEG/maltodextrin systems using commercial enzymes and produced by A. niger observing the effect of molecular weight of PEG and in addition of NaCI in the purification factor (FP), yield (R) and partition coefficient (K). The commercial enzyme systems have presented more FP in the upper phase without addition of NaCI in PEG/phosphate system with a high molecular PEG weight: PEG-8000 (exo-PG with FP = 16.64 times, R = 49,1% and K = 1.14) and PEG-10000 (PE with FP=14,27 times, R = 49,1% and K=1,14; PL with FP=14,27 times, R = 42,3% and K = 0.86 and endo-PG with FP = 16.28 times, R = 53,5% and K = 0.18). Using the fermented broth of culture there has been better results in addition of NaCI in the systems PEG/citrato with PEG-3350 (PL with FP=13,61 times, R = 69,3% and K=1,93; exo-PG with FP=10,52 times, R = 53,6% and K = 0.98) and with PEG-10000 (endo-PG with FP = 4,41 times, R = 51,3% and K = 0.55) and without addition of NaCI with PEG-3350 (PE with FP = 6,31 times, R = 47,9% and K =0.62)

ASSUNTO(S)

fermentação pectinase

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