Production and partial characterization of alkaline polygalacturonase secreted by thermophilic Bacillus sp. SMIA-2 under submerged culture using pectin and corn steep liquor

Food Science and Technology (Campinas)

Marcela Vicente Vieira De Andrade¹  Andréia Boechat Delatorre¹  Silvania Alves Ladeira¹  Meire Lelis Leal Martins¹ 

[1] ,Universidade Estadual do Norte Fluminense Darcy Ribeiro Centro de Ciências e Tecnologias Agropecuárias Laboratório de Tecnologia de AlimentosCampos dos Goytacazes RJ ,Brasil

关键词: polygalacturonase;    corn steep liquor;    Bacillus sp.;    thermophilic bacterium;    poligalacturonase;    água de maceração de milho;    Bacillus sp.;    bactéria termofílica;   

DOI  :  10.1590/S0101-20612011000100031

来源: SciELO

【 摘 要 】

Polygalacturonase production by the thermophilic Bacillus sp. SMIA-2 cultivated in liquid cultures containing 0.5% (w/v) apple pectin and supplemented with 0.3% (w/v) corn steep liquor, reached its maximum after 36 hours with levels of 39 U.mL-1. The increase in apple pectin and corn steep liquor concentrations in the medium from 0.5 and 0.3%, respectively, to 0.65%, markedly affected the production of polygalacturonase, whose activity increased four times, reaching a maximum of 150.3 U.mL-1. Studies on polygalacturonase characterization revealed that the optimum temperature of this enzyme was between 60-70 °C. Thermostability profile indicated that the enzyme retained about 82 and 63% of its activity at 60 and 70 °C, respectively, after 2 hours of incubation. The optimum pH of the enzyme was found to be 10.0. After incubation of crude enzyme solution at room temperature for 2 hours at pH 8.0, a decrease of about 29% on its original activity was observed. At pH 10.0, the decrease was 25%.

【 授权许可】

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