Effect of temperature, pH and storage time on the stability of an extracellular fructosyltransferase from Aspergillus oryzae IPT-301
oleh: Maria Beatriz Pregnolato de Oliveira Silva, Daniela Abdal, José Pedro Zanetti Prado, Giancarlo de Souza Dias, Sergio Andres Villalba Morales, Michelle da Cunha Abreu Xavier, Alex Fernando de Almeida, Elda Sabino da Silva, Alfredo Eduardo Maiorano, Rafael Firmani Perna
| Format: | Article |
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| Diterbitkan: | Instituto de Tecnologia de Alimentos (ITAL) 2021-07-01 |
Deskripsi
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.