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Use of Cassava Peel as Carbon Source for Production of Amylolytic Enzymes by Aspergillus niveus

2009; De Gruyter; Volume: 5; Issue: 5 Linguagem: Inglês

10.2202/1556-3758.1629

2194-5764

Tony Márcio Silva, Ricardo Fernandes Alarcon, André Damásio, Michele Michelin, Alexandre Maller, Douglas Chodi Masui, Héctor Francisco Terenzi, João Atílio Jorge, Maria de Lourdes Teixeira de Moraes Polizeli,

Food composition and properties

Aspergillus niveus produced high levels of ?-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 (? and ß), 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 ?-amylase and a glucoamylase.