Abstract:
In this work, it was determined the influence of temperature, pH and storage time on the enzymatic activity and stability of an extracellular fructosyltransferase (FTase E.C.2.4.1.9) from Aspergillus oryzae IPT-301 produced by submerged fermentation. The thermodynamic parameters showed a tendency for increasing enzyme denaturation with the rise in temperature. The maximum transfructosylation activity was obtained at the incubation pH 5.5. During storage at 4 °C, the transfructosylation activity decreased, whereas the hydrolytic activity increased, especially in the first nine hours, a time in which the enzyme presented 45.6% of its initial transfructosylation activity. These results contributed to the improvement of the conditions of storage, immobilization and use of the soluble fructosyltransferases (FTase) in fructooligosaccharide (FOS) production.
Reference:
SILVA, Maria Beatriz Pregnolato de Oliveira; ABDAL, Daniela; PRADO, josé Pedro Zanetti; DIAS, Giancarlo de Souza; MORALES, Sergio Andre Villalba; XAVIER, Michelle da Cunha Abreu; ALMEIDA, Alex Fernando de; SILVA, Elsa Sabino da; MAIORANO, Alfredo Eduardo; PERNA, Rafael Firmani. Effect of temperature, pH and storage time on the stability of an extracelular fuctosytransferase from Aspergillus oryzae IPT-301. Brazilian Journal fo Food Technology, 11 p., n.24, 2021.
Access to the article the Journal website:
https://www.scielo.br/j/bjft/a/wpwHVt5trmRcyGTDK4QXZXG/?lang=en
In this work, it was determined the influence of temperature, pH and storage time on the enzymatic activity and stability of an extracellular fructosyltransferase (FTase E.C.2.4.1.9) from Aspergillus oryzae IPT-301 produced by submerged fermentation. The thermodynamic parameters showed a tendency for increasing enzyme denaturation with the rise in temperature. The maximum transfructosylation activity was obtained at the incubation pH 5.5. During storage at 4 °C, the transfructosylation activity decreased, whereas the hydrolytic activity increased, especially in the first nine hours, a time in which the enzyme presented 45.6% of its initial transfructosylation activity. These results contributed to the improvement of the conditions of storage, immobilization and use of the soluble fructosyltransferases (FTase) in fructooligosaccharide (FOS) production.
Reference:
SILVA, Maria Beatriz Pregnolato de Oliveira; ABDAL, Daniela; PRADO, josé Pedro Zanetti; DIAS, Giancarlo de Souza; MORALES, Sergio Andre Villalba; XAVIER, Michelle da Cunha Abreu; ALMEIDA, Alex Fernando de; SILVA, Elsa Sabino da; MAIORANO, Alfredo Eduardo; PERNA, Rafael Firmani. Effect of temperature, pH and storage time on the stability of an extracelular fuctosytransferase from Aspergillus oryzae IPT-301. Brazilian Journal fo Food Technology, 11 p., n.24, 2021.
Access to the article the Journal website:
https://www.scielo.br/j/bjft/a/wpwHVt5trmRcyGTDK4QXZXG/?lang=en
