Produção e caracterização da amilase obtida de Rhizopus microsporus var. oligosporus

Abstract

Amylases have the ability to catalyze the α-1,4 binding of starch by releasing glucose and dextrin, with prominence in several industrial fields. The research sought to characterize the enzyme amylase obtained from the fungus Rhizopus microsporus var. oligosporus, through the Doehlert methodology, evaluating the behavior of the enzyme in the face of variations in pH and temperature. The production of amylase occurred with the use of starch as an inducer, and the characterization was carried out using the response surface methodology, with pH analysis at 5 levels (3.0, 4.0, 5.0, 6.0 and 7.0) and temperature in 3 levels (30, 50 and 70°C). The evaluation of the amylase thermostability occurred at 60, 70 and 80ºC. The application of the experimental model indicated that the amylase obtained from R. microsporus var. oligosporus shows better catalytic development at temperatures between 40ºC and 55ºC and pH between 2.5 and 3.2. The evaluation of thermostability indicated that the increase in temperature negatively influences the catalytic activity of amylase. The experimental model led to the understanding of the conditions favorable to the production of amylases from R. microsporus var. oligosporus.

α-amylase production obtained from Aspergillus niger ATCC 1004 by solid state fermentation using Croton linearifolius residues as substrate

“…In contrast, a study that evaluated the thermostability of α-amylase produced by Aspergillus niger found 100% activity when the enzymes (native and mutant) remained at 50° C. After 15 minutes at 55° C, there was a partial loss of activity, with a sharp decline when they remained at a temperature between 60 and 80° C, for 10 minutes (Shafique & Shafique, 2017). Santos et al (2020) found a similar result when studying the thermostability of α-amylase produced by Rhizopus microsporus var. oligosporus; where the enzyme was exposed to a temperature equal to or greater than 60° C, showing a reduction in its activity when its temperature was increased.…”

Extraction and characterization of β-fructofuranosidases produced by Kluyveromyces marxianus CCMB 322

“…For the use of microbial enzymes in industrial processes, it is necessary to stimulate research involving the characterization and optimization of production in order to favor the performance of biocatalysis (Santos et al, 2020). The results found infer that the enzymes obtained from K. marxianus CCMB 322 have the potential to be explored under the conditions proposed in this study, in industrial processes.…”

“…The search for enzyme-producing microorganisms with industrial applications is essential to supply human needs (Santos et al, 2020). The current study analyzed the extraction and characterization of intracellular (Inv-I) and extracellular (Inv-E) invertases from K. marxianus CCMB 322 isolated in the Brazilian semi-arid region.…”