Partial characterization of inulinases obtained by submerged and solid-state fermentation using agroindustrial residues as substrates: a comparative study.
Inulinase belongs to an important class of enzymes as it can be used to produce high-fructose syrups by enzymatic hydrolysis of inulin and fructooligosaccharides, which has been used as functional food. This work aimed to carry out a partial characterization of the crude enzymatic extract of two different inulinases, obtained by solid-state fermentation (SSF) and submerged fermentation (SmF), using agroindustrial residues as substrates. The crude enzymatic extract obtained by SmF showed an optimal pH and temperature for hydrolytic activity of 4.5 and 55 degrees Celsius, respectively; and that obtained by SSF conducted to optimal pH and temperature of 5.0 and 55 degrees Celsius, respectively. Both enzymes presented high thermostability, with a D value of 230.4 h and 123.1 h for SmF and SSF, respectively. The inulinase produced by SmF showed highest stability at pH 4.4, while inulinase obtained by SSF was more stable at pH 4.8. The results showed that inulinase obtained by SmF is less susceptible to pH effect and the inulinase obtained by SSF is more resistant to higher temperatures.
Mazutti
Marcio Antonio
MA
Department of Food Engineering, UNICAMP, CP6121, 13083-970, Campinas, SP, Brazil.
Skrowonski
Aline
A
Boni
Gabriela
G
Zabot
Giovani Leone
GL
Silva
Marceli Fernandes
MF
de Oliveira
Débora
D
Di Luccio
Marco
M
Filho
Francisco Maugeri
FM
Rodrigues
Maria Isabel
MI
Treichel
Helen
H
D004789:Enzyme Activation; D004795:Enzyme Stability; D005285:Fermentation; D019649:Food Industry; D006863:Hydrogen-Ion Concentration; D007101:Immersion; D007339:Insulysin / Q000737:chemistry / Q000302:isolation & purification / Q000378:metabolism*; D007700:Kinetics; D013696:Temperature
D007339:Insulysin