Stability study of pre-purified protease obtained from Aspergillus oryzae NRRL 1911 by solid state fermentation with canola cake as substrate at different pH and temperature / Estudo de estabilidade de protease pré-purificada obtida de Aspergillus oryzae NRRL 1911 por fermentação em estado sólido com torta de canola como substrato em diferentes pH e temperatura

Authors

  • Iago Hudson da Silva Souza Brazilian Journals Publicações de Periódicos, São José dos Pinhais, Paraná
  • Juliete Pedreira Nogueira
  • Richard Pereira Dutra
  • Adriana Crispim de Freitas

DOI:

https://doi.org/10.34117/bjdv5n10-106

Keywords:

solid state fermentation, canola cake, stability

Abstract

The use of agroindustrial waste to obtain products with higher added value has become an alternative to reduce the problems that can be generated to the environment as contamination. One of the high value products that can be obtained by solid state fermentation of this biomass are enzymes, among which proteases stand out for representing about 60% of the world enzyme market and due to the wide variety of applications and sources of enzymes it is necessary to characterize biochemically in order to predict in which processes they can be applied. Thus, the objective of this work was to evaluate the stability of pre-purified protein extract in Ammonium Sulphate (80%) at different pH and temperatures. The pH range used ranged from pH 3.0 - pH 10.0 and the temperature range ranged from 30°C to 80°C. The pH stability range ranged from pH 4.5 - pH 7.5 with residual activity of 350.63 U/g to 309.38 U/g of canola cake, respectively. While the study of stability at different temperatures ranged from 30 °C to 45 °C with residual activity of 393.33 U/g - 311.67 U/g of canola cake, respectively. Thus, the pre-purified proteolytic extract can be used in industrial processes both at long-term mild temperatures and at shorter temperatures at higher temperatures. As in processes where the pH is close to neutral or slightly acidic pH.

 

Keywords: solid state fermentation; canola cake; stability

 

The use of agroindustrial waste to obtain products with higher added value has become an alternative to reduce the problems that can be generated to the environment as contamination. One of the high value products that can be obtained by solid state fermentation of this biomass are enzymes, among which proteases stand out for representing about 60% of the world enzyme market and due to the wide variety of applications and sources of enzymes it is necessary to characterize biochemically in order to predict in which processes they can be applied. Thus, the objective of this work was to evaluate the stability of pre-purified protein extract in Ammonium Sulphate (80%) at different pH and temperatures. The pH range used ranged from pH 3.0 - pH 10.0 and the temperature range ranged from 30°C to 80°C. The pH stability range ranged from pH 4.5 - pH 7.5 with residual activity of 350.63 U/g to 309.38 U/g of canola cake, respectively. While the study of stability at different temperatures ranged from 30 °C to 45 °C with residual activity of 393.33 U/g - 311.67 U/g of canola cake, respectively. Thus, the pre-purified proteolytic extract can be used in industrial processes both at long-term mild temperatures and at shorter temperatures at higher temperatures. As in processes where the pH is close to neutral or slightly acidic pH.

 

Keywords: 

 

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Published

2019-10-09

How to Cite

Souza, I. H. da S., Nogueira, J. P., Dutra, R. P., & Freitas, A. C. de. (2019). Stability study of pre-purified protease obtained from Aspergillus oryzae NRRL 1911 by solid state fermentation with canola cake as substrate at different pH and temperature / Estudo de estabilidade de protease pré-purificada obtida de Aspergillus oryzae NRRL 1911 por fermentação em estado sólido com torta de canola como substrato em diferentes pH e temperatura. Brazilian Journal of Development, 5(10), 18538–18552. https://doi.org/10.34117/bjdv5n10-106

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