Produção Nacional
Revisado por pares
Optimized production of Aspergillus aculeatus URM4953 polygalacturonases for pectin hydrolysis in hog plum (Spondias mombin L.) juice
2018; Elsevier BV; Volume: 79; Linguagem: Inglês
10.1016/j.procbio.2018.12.014
ISSN1873-3298
AutoresJônatas de Carvalho Silva, Pedro Renann Lopes de França, Allan Henrique Félix de Mélo, Maria Teresa Neves‐Petersen, Attílio Converti, Tatiana Souza Porto,
Tópico(s)Polysaccharides Composition and Applications
ResumoProduction of total polygalacturonase (PG) and endo-polygalacturonases (endo-PG) from Aspergillus aculeatus URM4953 was optimized in submerged fermentation using passion fruit peel as substrate for pectin hydrolysis in hog plum juice. The highest activities of PG (2.92 ± 0.12 U/mL) and endo-PG (6.51 ± 0.04 U/mL) were obtained at 30 °C, pH 4.56 and 130 rpm, using 3.0% substrate and 0.1% yeast extract after 96 h in 250-mL Erlenmeyer flasks. Under these optimized conditions, maximum specific growth rate of the microorganism was 0.06 h−1, saturation constant 9.9 mg/mL, yield of biomass on consumed substrate 1.44 g/g, yields of PG and endo-PG on consumed substrate 0.33 and 0.81 U/mg, and yields of PG and endo-PG on biomass 0.45 and 0.95 U/mg, respectively. Endo-PG, which is responsible for reduction of fruit juice viscosity, displayed an optimum temperature of 60 °C and two optimal pH values (5.0 and 7.0). A novel zymography method showed PG activity in correspondence to a protein band of 31.7 kDa. The enzyme mixture was used for pectin hydrolysis in hog plum juice, which occurred optimally at 40 °C, achieving a juice yield of 35.3% and reducing fruit viscosity by 96.8% within 88 min. A. aculeatus polygalacturonases have been demonstrated to have great industrial potential for pectin hydrolysis in fruit juices.
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